Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

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The effect of grape ripening stage on red wine color

OENO One ◽

10.20870/oeno-one.2006.40.1.879 ◽

2006 ◽

Vol 40 (1) ◽

pp. 15 ◽

Cited By ~ 3

Author(s):

Ana Belén Bautista-Ortín ◽

José Ignacio Fernández-Fernández ◽

José María López-Roca ◽

Encarnación Gómez-Plaza

Keyword(s):

Red Wine ◽

Vitis Vinifera L ◽

Cell Wall Degradation ◽

Color Intensity ◽

Fresh Weight ◽

Physico Chemical ◽

Yellow Color ◽

Anthocyanin Concentration ◽

Wine Color

<p style="text-align: justify;">The physico-chemical and chromatic characteristics of grapes (Vitis vinifera L. cv. Monastrell) harvested at six different degree of ripeness (from August 16 to October 24, 2002) and that of the wines obtained from these grapes have been studied. The grape anthocyanins content (mg/kg of berry fresh weight) was maximum in those grapes harvested on September 11 and 16 (804.1 and 822.6 mg/kg, respectively) and decreased for grapes harvested in October. However, the results showed that the grapes with the highest anthocyanin concentration did not lead to the highest colored wines. The wines elaborated from grapes harvested on October 16 (671.9 mg of anthocyanins per kg of berry fresh weight) had the best chromatic characteristics and better withstood aging in the bottle; the extent of cell wall degradation in overly matured grapes probably facilitated the extraction of phenolic compounds from skins. However, the chromatic quality of wines made from grapes harvested one week later (October 24, the most mature grapes) was lower than that from October 16, with lower color intensity (13%lower in the wine elaborated from grapes harvested in October 24) and a percentage of yellow color 6 % higher in this wine.</p>

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Effect of Subjects' Sex, Experience, and Training on Their Red Wine Color-Preference Patterns

Perceptual and Motor Skills ◽

10.2466/pms.1970.30.2.395 ◽

1970 ◽

Vol 30 (2) ◽

pp. 395-398 ◽

Cited By ~ 8

Author(s):

C. S. Ough ◽

M. A. Amerine

Keyword(s):

Female Student ◽

Red Wine ◽

Color Preference ◽

Male And Female ◽

Slight Tendency ◽

Trained Panel ◽

Preference Patterns ◽

And Training ◽

Experienced Adult ◽

Wine Color

11 experienced adult Ss and 98 inexperienced student Ss have essentially the same preference patterns for red table wine color, showing a tendency to prefer the middle brightness and the red hue (compared to orange or purple). Male and female student Ss have very similar preference patterns. There is a slight tendency for the male Ss to prefer the wines with lower brightness. The 9 highly trained Ss tended to prefer the wine colors with decreasing brightness. The over-dark, purple wine was distinctly disliked by the adult and student Ss and the preference was split for the experts. The danger of using a highly trained panel to predict preference of an inexperienced group is evident.

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Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

Food Science and Technology International ◽

10.1177/1082013208095686 ◽

2008 ◽

Vol 14 (5_suppl) ◽

pp. 21-27 ◽

Cited By ~ 17

Author(s):

B. Puertas ◽

R.F. Guerrero ◽

M.S. Jurado ◽

M.J. Jimenez ◽

E. Cantos-Villar

Keyword(s):

Relative Abundance ◽

Red Wine ◽

Sensory Attributes ◽

Anthocyanin Content ◽

Color Intensity ◽

Warm Climate ◽

Dry Ice ◽

High Valuation ◽

Color Enhancement ◽

Wine Color

The effects of five novel winemaking technologies on color were evaluated. Cold soak maceration (CSM), dry ice maceration (DIM), prefermentative juice runoff (PJR), delestage (D), and extended maceration (EM) were the process assayed on grapes from Tempranillo variety cultivated in a warm climate zone. Enological and color parameters were determined at stemmed-crushed, pressed, bottled and after 4 months aged in bottle. Significant differences were found in color intensity, percentage of red and blue, and hue at each step of the process and for every technique when compared to the control wine. However, differences tended to decrease with aging. Eleven anthocyanins (glucosides and acylated) were identified, and five quantified by HPLC. Also the anthocyanin distribution in free anthocyanin (% FA), copigmented anthocyanin (% CA) and polimerizated anthocyanin (% PA) were studied. Differences were found for total anhocyanin content, not in their relative abundance. Winemaking processes affected wine's main sensory attributes. DIM achieved a remarkably high valuation for aspect at bottle time, while EM obtained very positive remarks with regards to aroma and persistence at aging DIM and PJR seemed to be the most promising techniques, but after 4-months aging in bottle only EM wine showed a high anthocyanin content.

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Effect of Supplementation Yeast Fermentation Products on Growth Performance and Intestinal Health of Weaned Piglets Challenged With Salmonella Typhimurium

10.21203/rs.3.rs-143524/v1 ◽

2021 ◽

Author(s):

Yongsen Zhao ◽

Danping Wang ◽

Meng Jiang ◽

Jinglong Chen ◽

Xiaojing Yang

Keyword(s):

Growth Performance ◽

Intestinal Inflammation ◽

Yeast Fermentation ◽

Mrna Levels ◽

Weaned Piglets ◽

Villus Height ◽

Fermentation Products ◽

Positive Effects ◽

Fermentation Product ◽

Challenge Control

Abstract Background: This study investigated the effects of piglets with dietary supplementation yeast fermentation product (YFP) on growth performance, immune status and intestinal inflammation after a Salmonella typhimurium challenge. Twenty-four weaned piglets were assigned to four treatments including: non-challenge control (Con); Salmonella typhimurium-challenged control (ST); ST + 0.2% YFP (0.2% YFP); and ST + 0.4% YFP (0.4% YFP). All piglets were challenged twice with Salmonella typhimurium. All of them were killed at 7th day after the second challenge to obtain plasma and intestine for analysis.Results: 0.4% YFP increased average daily gain (ADG) and duodenal villus height and villus height/ crypt depth (P < 0.05) and decreased feed-gain ratio (P < 0.05) after Salmonella typhimurium challenge compared with ST group. The 0.4% YFP decreased the elevating concentrations IL-1b and IL-6 (P < 0.01) induced by Salmonella typhimurium and increased the concentration of IL-10 (P < 0.05) in plasma compared with ST group. Furthermore, YFP influenced the apoptosis related mRNA levels of Bax, Bcl-2 and caspase 3 (P < 0.05) and increased intestinal occludin protein expression (P < 0.05). 0.4% YFP down-regulated the mRNA expressions of TLR4, MyD88, IRAK1, TRAF6 and NFkB (P < 0.05) and decreased the mRNA expression of IL-6, TNFa (P < 0.05) and increased the IL-10 (P < 0.01) in duodenum compared with ST group. In addition, 0.4% YFP decreased the phosphorylation levels of p38 MAPK and ERK1/2 (P < 0.01).Conclusions: Dietary 0.4% yeast fermentation product supplementation had positive effects on growth performance and intestinal barrier function and reduced intestinal inflammation of weaned piglets challenged with Salmonella typhimurium.

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PSX-19 Effects of yeast fermentation products on performance and serum metabolites of beef cattle grazing warm season pastures.

Journal of Animal Science ◽

10.1093/jas/sky404.220 ◽

2018 ◽

Vol 96 (suppl_3) ◽

pp. 99-100

Author(s):

J Rivera ◽

J Johnson ◽

A Lutz ◽

R Vann ◽

P Tipton

Keyword(s):

Beef Cattle ◽

Warm Season ◽

Cattle Grazing ◽

Yeast Fermentation ◽

Fermentation Products ◽

Serum Metabolites

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Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

Molecules ◽

10.3390/molecules26041087 ◽

2021 ◽

Vol 26 (4) ◽

pp. 1087

Author(s):

Panagiotis Arapitsas ◽

Daniele Perenzoni ◽

Graziano Guella ◽

Fulvio Mattivi

Keyword(s):

High Performance ◽

Red Wine ◽

Accurate Method ◽

Degree Of Polymerization ◽

Type B ◽

Color Changes ◽

Acid Sodium Salt ◽

1H Nuclear Magnetic Resonance ◽

Wine Color

Proanthocyanidins are key metabolites that explain wine sensorial character (bitterness and astringency) and red wine color changes during aging. Therefore, a fast and accurate method to evaluate the degree of polymerization and the structural composition of the polymeric proanthocyanidins is a crucial analytical tool. Phloroglucinolysis is the most used method for this analysis but, unfortunately, the phloroglucinol adducts of the monomeric flavan-3-ols are not commercially available, making the results less accurate. The aim of this work was the isolation by semi-preparative high performance liquid chromatography (HPLC) of these non-commercial compounds and their use for the development of an accurate UHPLC-MS/MS protocol. The purity of each adduct was established via quantitative 1H-nuclear magnetic resonance (NMR) measurements with 3-trimethylsilyl-propionic-d4 acid sodium salt as the calibration standard. The developed method was applied to evaluate the proanthocyanidins profile of Sagrantino di Montefalco wines in comparison to other well-known tannic wines. Commercial, 6–8 years old Sagrantino wines were demonstrated to be very rich in epicatechin type B procyanidins, to have low galloylation %, and to have a high mean degree of polymerization of the proanthocyanidins with respect to the other analyzed wines.

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