scholarly journals The use of oak chips during the fermentation process: effects on phenolic compounds profile and antioxidant activity in Syrah young wines

2020 ◽  
Vol 10 ◽  
Author(s):  
Natália Manzatti Machado Alencar ◽  
Cinthia Baú Betim Cazarin ◽  
Luiz Cláudio Corrêa ◽  
Mário Roberto Maróstica Junior ◽  
Davi José Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Fermentation Process ◽  
Low Cost ◽  
Malolactic Fermentation ◽  
Quercus Alba ◽  
Red Wines ◽  
Oak Chips ◽  
Process Effects ◽  
Oak Barrels

The oak chip is an alternative to the traditional barrels in winemaking in order to improve the aged quality of the red wines. This study investigated the influence of adding of oak chips during the fermentation process in phenolic compounds profile and antioxidant activity. The American (Quercus Alba) and/or French (Quercus Petreae) oak chips were added (4g L−1 doses) in the alcoholic fermentation and malolactic fermentation or solemnly in the malolactic fermentation. Results indicated that Syrah tropical wines presented higher levels (≥265,44 mg L−1) of phenolic compounds compared to wines fermented with oak chips (222,71–254,36 mg L−1). However, the wine with French oak chip added during malolactic fermentation showed a higher antioxidant activity for ORAC method. This study offers a practical application of oak chips in winemaking process as an alternative to produce quality young red wines with low cost to the wineries in places of oak barrels.

scholarly journals THE ANALYSIS OF BURGUND RED WINES POLYPHENOLS CONTENT OBTAINED IN MINIS AND MURFATLAR VINEYARDS

1970 ◽  
Vol 62 ◽  
Author(s):  
Claudia Muresan
Keyword(s):  
Quality Improvement ◽  
Phenolic Compounds ◽  
Fermentation Process ◽  
Alcoholic Fermentation ◽  
Malolactic Fermentation ◽  
Chemical Analyses ◽  
Red Wines ◽  
Wine Making ◽  
The One ◽  
Physical And Chemical

The researchers that were done regarded the evolution of phenolic compounds at superiors red wines from Burgund variety, obtained in Minis and Murfatlar vineyards during five years period of time. In the purpose to obtain extractive wines and intensely coloured, external enzymatic mixtures was experienced during the maceration and fermentative processes, and for some technological phases improvement for primary wine making process. During the hole period of study physical and chemical analyses were done to superior red wines obtained from Burgund variety, beginning with the end of alcoholic fermentation, malolactic fermentation, at 3 months, 6 months, 9 months, 12 months, 18 months and after that yearly, as for the wines obtained with external enzymatic mixtures used during the maceration – fermentation process, as for the one which weren’t treated with enzymes. Through external enzymatic mixtures utilisation the antocians and total poliphenols to superior red wines obtained is the biggest contribution which contribute the their quality improvement, especially to colours and extractive character.

Effect of aging time, dosage and toasting level of oak chips on the color parameters, phenolic compounds and antioxidant activity of red wines (var. Fetească neagră)

2016 ◽  
Vol 242 (12) ◽  
pp. 2171-2180 ◽  
Author(s):  
Georgiana-Diana Dumitriu ◽  
Nieves López de Lerma ◽  
Valeriu V. Cotea ◽  
Cătălin-Ioan Zamfir ◽  
Rafael A. Peinado
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Aging Time ◽  
Red Wines ◽  
Color Parameters ◽  
Oak Chips

Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines

2012 ◽  
Vol 134 (2) ◽  
pp. 851-863 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
M.A. Gómez Gallego ◽  
E. Sánchez-Palomo ◽  
M.A. González Viñas
Keyword(s):  
Malolactic Fermentation ◽  
Alternative Technique ◽  
Red Wines ◽  
Oak Chips

Behavior of Monosaccharides, Phenolic Compounds, and Color of Red Wines Aged in Used Oak Barrels and in the Bottle

2000 ◽  
Vol 48 (10) ◽  
pp. 4613-4618 ◽  
Author(s):  
María del Alamo ◽  
José Luis Bernal ◽  
Carmen Gómez-Cordovés
Keyword(s):  
Phenolic Compounds ◽  
Red Wines ◽  
Oak Barrels

scholarly journals Classification of Red Wines Produced from Zweigelt and Rondo Grape Varieties Based on the Analysis of Phenolic Compounds by UPLC-PDA-MS/MS

Molecules ◽  
2020 ◽  
Vol 25 (6) ◽  
pp. 1342 ◽  
Author(s):  
Anna Stój ◽  
Ireneusz Kapusta ◽  
Dorota Domagała
Keyword(s):  
Cluster Analysis ◽  
Phenolic Compounds ◽  
Vitis Vinifera ◽  
Hierarchical Cluster Analysis ◽  
Hierarchical Cluster ◽  
Malolactic Fermentation ◽  
Red Wines ◽  
Grape Variety ◽  
Grape Varieties

The authentication of grape variety from which wine is produced is necessary for protecting a consumer from adulteration and false labelling. The aim of this study was to analyze phenolic compounds in red monovarietal wines produced from Zweigelt (Vitis vinifera) and Rondo (non-Vitis vinifera) varieties while using the UPLC-PDA-MS/MS method and to assess whether these wines can be classified according to grape variety that is based on chemometric analysis. Fifty-five phenolic compounds belonging to five classes—anthocyanins, flavonols, flavan-3-ols, phenolic acids, and stilbenes—were identified and quantified in Zweigelt and Rondo wines. The wines of the Zweigelt variety were characterized by lower concentrations of phenolic compounds than those of the Rondo variety. Furthermore, wines of the Zweigelt variety contained the highest concentrations of flavan-3-ols, and wines of the Rondo variety—the highest concentrations of anthocyanins. Hierarchical cluster analysis (HCA) revealed that Zweigelt wines and Rondo wines formed two separate groups. The Rondo group was divided into two subgroups, differing in type of malolactic fermentation (spontaneous or induced). Phenolic compounds analysis by means of UPLC-PDA-MS/MS combined with HCA is a useful tool for the classification of red wines that were produced from Zweigelt and Rondo grape varieties, regardless of yeast strain and type of malolactic fermentation.

Volatile composition of Bobal red wines subjected to alcoholic/malolactic fermentation with oak chips

LWT ◽  
2014 ◽  
Vol 55 (2) ◽  
pp. 586-594 ◽  
Author(s):  
E. Gómez García-Carpintero ◽  
E. Sánchez-Palomo ◽  
M.A. González Viñas
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Volatile Composition ◽  
Oak Chips

Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips

LWT ◽  
2010 ◽  
Vol 43 (10) ◽  
pp. 1533-1541 ◽  
Author(s):  
Miriam Ortega-Heras ◽  
Silvia Pérez-Magariño ◽  
Estela Cano-Mozo ◽  
Ma Luisa González-San José
Keyword(s):  
Sensory Profile ◽  
Phenolic Composition ◽  
Red Wines ◽  
Oak Chips ◽  
Oak Barrels

scholarly journals Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 336 ◽  
Author(s):  
María Luisa Escudero-Gilete ◽  
Dolores Hernanz ◽  
Celia Galán-Lorente ◽  
Francisco J. Heredia ◽  
María José Jara-Palacios
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Performance ◽  
Red Wine ◽  
Model Solution ◽  
Red Wines ◽  
Liquid Chromatography Mass Spectrometry ◽  
Wood Shavings ◽  
Technology Applications ◽  
Antioxidant Characteristics

Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Antioxidant and copigmentation effects varied depending on the type of shavings (AOW and UOW) and the phenolic concentration (100, 400, and 500 mg/L). Phenolic compounds from shavings improved the color characteristics (darker and more bluish color) and the copigmentation effect of red wine anthocyanins, being UOW a better source of copigments than AOW shavings. The best antioxidant activity was found for the 400 and 500 mg/L model solutions for both types of shavings. Results show a winemaking technological application based on the repurposing of cooperage byproducts, which could improve color and antioxidant characteristics of red wines.

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