Characteristic Phenolic Composition of Single-Cultivar Red Wines of the Canary Islands (Spain)

2011 ◽  
Vol 59 (11) ◽  
pp. 6150-6164 ◽  
Author(s):  
Juan Pedro Pérez-Trujillo ◽  
Zulimar Hernández ◽  
Francisco Javier López-Bellido ◽  
Isidro Hermosín-Gutiérrez
Keyword(s):  
Canary Islands ◽  
Phenolic Composition ◽  
Red Wines

scholarly journals Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 815
Author(s):  
Francesca Coppola ◽  
Luigi Picariello ◽  
Martino Forino ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Phenolic Composition ◽  
Red Wines ◽  
Initial Composition ◽  
Accelerated Oxidation ◽  
Before And After ◽  
Saturation Method ◽  
Lower Variability ◽  
Wine Oxidation ◽  
Wine Color

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.

Statistical interpretation of the color parameters of red wines in function of their phenolic composition during aging in bottle

2005 ◽  
Vol 222 (5-6) ◽  
pp. 702-709 ◽  
Author(s):  
María Monagas ◽  
Pedro J. Martín-Álvarez ◽  
Begoña Bartolomé ◽  
Carmen Gómez-Cordovés
Keyword(s):  
Statistical Interpretation ◽  
Phenolic Composition ◽  
Red Wines ◽  
Color Parameters

Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time

LWT ◽  
2017 ◽  
Vol 86 ◽  
pp. 643-651 ◽  
Author(s):  
Georgiana-Diana Dumitriu ◽  
Nieves López de Lerma ◽  
Cătălin-Ioan Zamfir ◽  
Valeriu V. Cotea ◽  
Rafael A. Peinado
Keyword(s):  
Phenolic Composition ◽  
Red Wines ◽  
Oak Cask

scholarly journals Effect of Oak Chip Addition at Different Winemaking Stages on Phenolic Composition of Moravia Agria Red Wines

2015 ◽  
Vol 36 (1) ◽  
Author(s):  
M.A. Gómez Gallego ◽  
E. Sánchez-Palomo ◽  
I. Hermosín-Gutiérrez ◽  
M.A. Gonzále z Viñas
Keyword(s):  
Phenolic Composition ◽  
Red Wines

The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

2009 ◽  
Vol 22 (3) ◽  
pp. 204-211 ◽  
Author(s):  
Silvia Pérez-Magariño ◽  
Miriam Ortega-Heras ◽  
Estela Cano-Mozo ◽  
Ma Luisa González-Sanjosé
Keyword(s):  
Wood Chips ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Variety ◽  
Oak Wood

Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables

2014 ◽  
Vol 165 ◽  
pp. 271-281 ◽  
Author(s):  
J.M. González-Sáiz ◽  
I. Esteban-Díez ◽  
S. Rodríguez-Tecedor ◽  
N. Pérez-del-Notario ◽  
I. Arenzana-Rámila ◽  
...  
Keyword(s):  
Accelerated Ageing ◽  
Phenolic Composition ◽  
Red Wines ◽  
Process Variables

Fining of red wines: effects on their analytical and sensory parameters

OENO One ◽  
2011 ◽  
Vol 45 (1) ◽  
pp. 47 ◽  
Author(s):  
Asimenia Karamanidou ◽  
Stamatina Kallithraka ◽  
Efimia Hatzidimitriou
Keyword(s):  
Phenolic Content ◽  
Practical Interest ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Red Wines ◽  
Grape Variety ◽  
Color Intensity ◽  
Wine Production ◽  
Fining Agent

<p style="text-align: justify;"><strong>Aim</strong>: The aim of the present study was to examine the influence of protein fining on selected quality parameters of wines made from indigenous Hellenic red grape varieties.</p><p style="text-align: justify;"><strong>Methods and Results</strong>: Three different commercial hydrolyzed gelatins and egg albumin were added to two young red wines at three concentrations commonly used in winemaking. The cultivars selected were Hellenic native <em>V. vinifera</em> species used for the production of high quality Appellation of Origin wines (Agiorgitiko and Xinomavro). All the quality parameters studied (anthocyanin concentration, color intensity and hue, ionization degree, total phenolic content, DPPH radical scavenging activity, tannin and polysaccharide concentration, gelatin and HCl indexes, as well as individual phenolic content) were significantly decreased after the addition of the fining agents. The decrease observed was mainly dependent on grape variety, which genetically determines the wine’s phenolic composition, and to a lesser extent on the fining agent used and the dosage applied. In general, treated wines obtained better scores in sensory analysis as compared to untreated ones, although statistically significant differences were only obtained in the Agiorgitiko wine regarding color intensity and hue, acidity, balance, aftertaste, and overall impression.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Wine quality parameters after fining were mainly influenced by the wine’s initial phenolic composition, which is determined mostly by grape variety.</p><p style="text-align: justify;"><strong>Significance and impact of the study</strong>: The outcomes of such study might be of practical interest to winemakers since they could optimize red wine production technology by selecting the appropriate fining agent according to the specific phenolic profiles of the produced wines and thus improve their quality.</p>

Phenolic Composition, Chromatic Parameters and Antioxidant Activity “in vitro” in Tropical Brazilian Red Wines

2017 ◽  
Vol 5 (10) ◽  
pp. 754-762
Author(s):  
Cornélio Artur Luís Mucaca ◽  
José Henrique Tavares Filho ◽  
Elizabeth do Nascimento ◽  
Luciana Leite de Andrade Lima Arruda
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Composition ◽  
Red Wines

2-Methyl-3-(methyldithio)furan: A new odorant identified in different monovarietal red wines from the Canary Islands and aromatic profile of these wines

2008 ◽  
Vol 21 (8) ◽  
pp. 708-715 ◽  
Author(s):  
Laura Culleré ◽  
Ana Escudero ◽  
Juan Pedro Pérez-Trujillo ◽  
Juan Cacho ◽  
Vicente Ferreira
Keyword(s):  
Canary Islands ◽  
Red Wines
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