Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different oxygenation rates for one year (OTR), specifically the effect on the evolution of anthocyanins, their derivatives and the appearance of new pigments according to the oxygen dosage in barrels. Results show that wines aged in High-Wood-OTR barrels have a large quantity of monomeric anthocyanins and wine aged in Low-Wood-OTR barrels presents a major intensity of colour. Moreover, using LC-MS analysis, it was possible to detect and identify different families of anthocyanin derivatives, including the tentative identification of two new aldehyde-flavanol-methylpyranoanthocyanin pigments.

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ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Agriculture ◽

10.15835/buasvmcn-agr:1450 ◽

1970 ◽

Vol 63 ◽

Author(s):

Mariana Atena Poiană ◽

I. Gergen ◽

Diana Moigrădean ◽

Viorica Târu ◽

Diana Dogaru

Keyword(s):

Antioxidant Capacity ◽

Gallic Acid ◽

Total Antioxidant Capacity ◽

Red Wine ◽

Antioxidant Properties ◽

Differential Method ◽

Cabernet Sauvignon ◽

Red Wines ◽

Total Antioxidant ◽

Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

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Ampelographic and oenological characterization of the ancient grapevine cv. Dobričić grown in the coastal region of Croatia

OENO One ◽

10.20870/oeno-one.2012.46.4.1530 ◽

2012 ◽

Vol 46 (4) ◽

pp. 263

Author(s):

Goran Zdunić ◽

Irena Budić-Leto ◽

Urska Vrhovsek ◽

Iva Tomić-Potrebuješ ◽

Edi Maletić

Keyword(s):

Coastal Region ◽

Red Wines ◽

High Quality ◽

Virus Incidence ◽

High Virus ◽

First Time ◽

Outstanding Quality ◽

Selection Of

Aims:A four-year study (2007 through 2010) was carried out to determine agronomic, biological, and oenological characteristics of Dobričić grapevines so as to evaluate this cultivar and protect it from extinction.Methods and results: 38 characteristics from the OIV descriptor list were used to describe young shoot, mature leaf, cluster, and berry morphology of Dobričić grapevines. The dimensions of an average leaf were constructed from measured leaf variables. A typical Dobričić genotype at nine microsatellite loci is presented. ELISA analysis revealed high virus incidence and all samples tested were GLRaV-3 positive. The profile of different classes of polyphenols in Dobričić wine was determined using HPLC and spectrophotometry. The concentrations of polyphenols in Dobričić wine, especially anthocyanins, hydroxycinnamic acids and stilbenes, were high compared to major red wines reported in the literature. Descriptive sensory analysis was carried out to determine the aroma attributes describing a Dobričić monovarietal wine.Conclusion: Knowledge of the biodiversity of the grapevine cultivars of Croatia is still scant. This study provides for the first time ampelographic and oenological information on Dobričić grapevines and demonstrates its high quality potential.Significance and impact of the study: The results of the ampelographic characterization would be helpful in the identification and selection of Dobričić for cultivation in certain vine-growing areas. The outstanding quality of Dobričić makes it very promising for wine blending (colour improvement) and plant breeding purposes.

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New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

Foods ◽

10.3390/foods9111686 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1686

Author(s):

Francisco Javier Flor-Montalvo ◽

Agustín Sánchez-Toledo Ledesma ◽

Eduardo Martínez Cámara ◽

Emilio Jiménez-Macías ◽

Julio Blanco-Fernández

Keyword(s):

Quality Assurance ◽

Red Wine ◽

Red Wines ◽

Physical Chemical ◽

Useful Life ◽

Oak Barrels ◽

Fine Wood ◽

Wine Aging ◽

Intense Color ◽

New System

In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance.

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A review of the current knowledge of red wine colour.

OENO One ◽

10.20870/oeno-one.2017.51.1.1604 ◽

2017 ◽

Vol 51 (1) ◽

Cited By ~ 14

Author(s):

Victor Armando Pereira De Freitas ◽

Ana Fernandes ◽

Joana Oliveira ◽

Natércia Teixeira ◽

Nuno Mateus

Keyword(s):

Cell Wall ◽

Red Wine ◽

Current Knowledge ◽

Red Wines ◽

Cell Wall Polysaccharides ◽

Dominant Form ◽

Wine Colour ◽

Grape Skins ◽

Coloured Compounds

Anthocyanins are the main compounds present in young red wines, being responsible for their intense red colour. These pigments are mainly located in grape skins and their extractability during winemaking depends on many factors, such as their concentration in vacuoles and interaction with the cell-wall polysaccharides, affecting their stability and concentration in the must. The red colour of anthocyanins at wine pH is explained by the stabilization of the flavylium cation form that displays a red colour; otherwise at this pH the hemiketal colourless is the dominant form, bleaching the wine. Besides the contribution of free anthocyanins, a phenomenon called copigmentation influences the colour of young red wines. Copigmentation can be defined as a series of stabilization mechanisms involving van der Walls interactions that occur naturally in red wines and that can explain this unanticipated colour behaviour. Copigmentation is also pointed as the first interaction between anthocyanins and other wine components leading after that to the formation of new coloured compounds during red wine ageing. Some of these pigments have already been identified and characterized but many are still undiscovered. The detection and structural characterization of new pigments, and the knowledge of their chemical formation pathways are crucial to better understand the evolution of the colour of red wine during ageing.

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Ellagitannins and Flavano-Ellagitannins: Red Wines Tendency in Different Areas, Barrel Origin and Ageing Time in Barrel and Bottle

Biomolecules ◽

10.3390/biom9080316 ◽

2019 ◽

Vol 9 (8) ◽

pp. 316 ◽

Cited By ~ 4

Author(s):

Rasines-Perea ◽

Jacquet ◽

Jourdes ◽

Quideau ◽

Teissedre

Keyword(s):

Ageing Time ◽

Polyphenolic Compounds ◽

Ageing Process ◽

Red Wines ◽

Oxidation Reactions ◽

Organoleptic Properties ◽

Oak Wood ◽

Oak Barrels

During maturation and ageing in oak barrels polyphenolic compounds from oak wood, and particularly C-glucosidic ellagitannins, can be released from wood to the wine. These ellagitannins can be involved in oxidation reactions, affecting the wine’s organoleptic properties such as astringency. In this study C-glucosidic ellagitannins and flavano-ellagitannins, acutissimins A and B and epiacutissimins A and B, as well as mongolicain A, which is the result compound of acutissimin A oxidation, were identified and quantified. The quantification was carried out by HPLC-UV-MS in 185 commercial samples from different cultivar areas (Bordeaux and Rioja), different barrel oak wood (French oak barrels and American oak barrels) and different ageing periods. The results show differences between the two zones in terms of compound concentrations. Moreover, the ageing process in bottle for Bordeaux wines are unlike Rioja wines behavior in bottle.

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Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine

Food Science and Technology International ◽

10.1177/1082013205056597 ◽

2005 ◽

Vol 11 (4) ◽

pp. 289-295 ◽

Cited By ~ 12

Author(s):

M. Rodríguez ◽

J. Lezáun ◽

R. Canals ◽

M. C. Llaudy ◽

J. M. Canals ◽

...

Keyword(s):

Phenolic Compounds ◽

Red Wine ◽

The Other ◽

Red Wines ◽

General Terms ◽

Oak Barrels

Oak ageing of red wine in the presence of lees is currently a procedure that is being introduced in most wineries. This work analysed the influence of this technique on colour and phenolic compounds of two red wines, one with a low ageing potential (low anthocyanin and proanthocyanidin concentration) and the other one with a high ageing potential (high anthocyanin and proanthocyanidin concentration). Wines, after six months of ageing in new American oak barrels, were analysed and tasted by expert panellists. In general terms, ageing in the presence of lees presented the disadvantage of producing wines with a slightly less intense colour and with lower proanthocyanidin concentration. However, the advantages were that wines presented a colour slightly less evolved towards yellowish nuances, a non-negligible diminution of their astringency and an increase in the mouthfeel perception.

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Wastewater characteristics from Greek wineries and distilleries

Water Science & Technology ◽

10.2166/wst.2005.0007 ◽

2005 ◽

Vol 51 (1) ◽

pp. 53-60 ◽

Cited By ~ 42

Author(s):

A.G. Vlyssides ◽

E.M. Barampouti ◽

S. Mai

Keyword(s):

Phenolic Compounds ◽

Biological Treatment ◽

Red Wine ◽

Total Phenolic ◽

Total Production ◽

Red Wines ◽

Total Phenolic Compounds ◽

White Wines

The present paper deals with the characterization of wastewater generated from Greek wineries and wine distilleries. The quantity and the quality of the wastewater of a distillery depends on the type of wine (white or red), on the processes followed for the production of wine as well as on the volume of the tanks that are used. The total production of wastewater from a winery is about 1.2 times greater than the production of wine with BOD5 1740 mg/l and 1970 mg/l for white and red wine respectively, while the corresponding prices for COD are 3112 mg/l and 3997 mg/l and for the total phenolic compounds 280 and 1440 mg/l respectively. From these results, it is expected that the biological treatment of wastewater from white wines will be more efficient than that from red wines. The characteristics from the waste (vinasses) from the distillation of wines and wine lees are also presented.

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Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

BIO Web of Conferences ◽

10.1051/bioconf/20191502019 ◽

2019 ◽

Vol 15 ◽

pp. 02019

Author(s):

A.M. Jordão ◽

F. Costa ◽

L. Fontes ◽

A.C. Correia ◽

U. Miljić ◽

...

Keyword(s):

Contact Time ◽

Red Wine ◽

Positive Impact ◽

Wood Chips ◽

Anthocyanin Content ◽

Phenolic Composition ◽

Red Wines ◽

Color Intensity ◽

Oak Wood ◽

Previous Contact

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity and a∗ (redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color and b∗ (yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue and b∗ values compared with control wine (without any oak wood chips contact).

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Ervi, the intraspecific Barbera x Croatina crossbreed: first growing and winemaking experiences in Lombardia (northwest of Italy)

BIO Web of Conferences ◽

10.1051/bioconf/20191302009 ◽

2019 ◽

Vol 13 ◽

pp. 02009

Author(s):

Alberto Vercesi ◽

Alessandra Garavani ◽

Stefano Poni ◽

Matteo Gatti

Keyword(s):

Long Term Results ◽

Red Wines ◽

High Quality ◽

Po River ◽

North West ◽

Micro Scale ◽

Agronomical Traits

Barbera and Croatina are the two most important grapevine varieties characterizing wines from several districts in North-West of Italy; they coexist on the hilly territories sited south of the Po river (historically known as “western-cispadana” area) where they are also blended together to obtain local wines such as Buttafuoco and Rosso Oltrepo Pavese in Lombardia, and Gutturnio in Emilia Romagna. Ervi is an intraspecific crossbreed between Barbera and Croatina performed in the ‘70s and selected over the last decades in order to improve some agronomical traits of both parents. The present study represents the first characterization of development, production and enological performance of the cv. Ervi in Lombardia and, more specifically, in the Oltrepo Pavese wine district. Long-term results related to a field-based assessment as well as the sensory profiling of wines produced at a micro scale are reported. When compared to Barbera and Croatina, Ervi shows improved productivity respect to Croatina and a better composition as compared to both its parents. Results recommend the introduction of the cv. Ervi in Lombardia for the production of high quality red wines.

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Evaluation of changes in colour properties of clarified red and rosé wines

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun201260080239 ◽

2012 ◽

Vol 60 (8) ◽

pp. 239-246 ◽

Cited By ~ 1

Author(s):

Eva Tománková ◽

J. Balík ◽

K. Dulovcová

Keyword(s):

Red Wine ◽

Marked Decrease ◽

Colour Properties ◽

Red Wines ◽

Colour Intensity ◽

Total Polyphenols ◽

Rosé Wine ◽

Monomeric Anthocyanins

Effects of some selected clarifying agents on the colour of red and rosé wines were investigated. Selected clarifying agents were added in various doses to young red and rosé wines. Total monomeric anthocyanins and total polyphenols were estimated in all treated wine samples, as well as the colour intensity, hues and parameters CIE L*a*b*. In accordance with our expectations, contents of anthocyanins were decreased in all samples treated with clarifying agents. The most marked loss of total monomeric anthocyanins was observed after the application of bentonite. As compared with red wine samples, the percentage losses in luminance values (i.e. in colour intensity) of rosé wines were higher and the resulting values were significantly dependent on the variety. In red wines, the content of polyphenols was very markedly decreased after the application of the highest dose of casein while in rosé wine samples the most marked decrease in the content of polyphenols was observed after the application of the preparation polyvinylpolypyrrolidon.

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