scholarly journals Effectiveness of Fibers from “Cabernet Sauvignon” (Vitis vinifera) Pomace as Fining Agents for Red Wines

2018 ◽  
Vol 2018 ◽  
pp. 1-13 ◽  
Author(s):  
Mariona Gil ◽  
Rubén Del Barrio-Galán ◽  
Cristina Úbeda ◽  
Álvaro Peña-Neira
Keyword(s):  
Cell Wall ◽  
Wall Material ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Red Wines ◽  
Applied Dose ◽  
Color Density ◽  
Fining Agents ◽  
High Doses ◽  
Wine Matrix

Recent findings have highlighted the potential of fibers from grape cell wall material to be fining agents for red wines as alternatives to animal-derived proteins. The affinity of those fibers for grape proanthocyanidins (also known as condensed tannins) seems to depend on the initial phenolic composition of the wines to be fined and on the applied dose of fibers. In the present work, “Cabernet Sauvignon” grapes were harvested at three different maturity levels and used for making red wine. The pomaces of the three vinifications were used to obtain the cell wall fibers. Each wine was treated with the three purified fibers at two different doses (0.2 g/L and 2.5 g/L) under winery-like conditions in order to check the potential of fibers as fining agents. Color and phenolic composition of the treated wines were determined immediately after the treatments and after four and nine months of wine bottle ageing. The effectiveness of the fining strongly depends on the initial wine matrix. Wines treated at high doses had lower color density and higher hue than control untreated wines. Small differences were observed in the phenolic content of the treated wines. Those differences were dose dependent and almost disappeared after several months of ageing. The maturity of the grapes from which the fibers came had no influence on the effectiveness of the fining. Additionally, there was no evidence of polysaccharide release from the fibers to the wine.

Fining of Red Wines with Pomace Cell Wall Material: Effect on Wine Phenolic Composition

2017 ◽  
Vol 10 (8) ◽  
pp. 1531-1539 ◽  
Author(s):  
M. D. Jiménez-Martínez ◽  
E. Gómez-Plaza ◽  
N. Molero ◽  
A. B. Bautista-Ortín
Keyword(s):  
Cell Wall ◽  
Wall Material ◽  
Cell Wall Material ◽  
Phenolic Composition ◽  
Red Wines

Impact of alternative protein fining agents on the phenolic composition and color of Syrah red wines from warm climate

2020 ◽  
pp. 128297
Author(s):  
Belén Gordillo ◽  
Francisco Chamizo-González ◽  
M. Lourdes González-Miret ◽  
Francisco J. Heredia
Keyword(s):  
Phenolic Composition ◽  
Red Wines ◽  
Warm Climate ◽  
Alternative Protein ◽  
Fining Agents

scholarly journals THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

2021 ◽  
Vol 185 (1) ◽  
pp. 63-69
Author(s):  
Iulia Maria CERBU ◽  
Valeriu COTEA ◽  
Catalin Ioan ZAMFIR ◽  
Marius NICULAUA ◽  
Ioana CALIN ◽  
...  
Keyword(s):  
Red Wine ◽  
Extraction Process ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Phenolic Composition ◽  
Red Wines ◽  
Process Technology ◽  
Useful Components ◽  
Grape Varieties

Grapes, the quintessential quality factor in winemaking, are found in certain areas of the globe where viticulture thrives. The quality of wine products is directly influenced by the quality of the grapes, their process technology, the care and the quality of the premises and equipment used, as well as the conditions for the storage and use of the wines. In most red wine-making processes, it is preferred that the maceration process is accompanied by the fermentation process, as increase in the alcohol content favours the intensification of the extraction process. For this reason, both processes are combined in a single technological operation known as maceration-fermentation. The largest amount of polyphenolic compounds of wine, anthocyanins and tannins comes from the solid parts of the grapes - the skins and seeds, and these have a decisive influence on the phenolic character of wines. Maceration is a fractional extraction which leads to the dissolution of the useful components of the grapes, which give the flavour, colour and taste typical of red wine. The aim of this research was to analyse the effect of different techniques of maceration fermentation on the phenolic composition of red wines obtained from Merlot, Pinot noir and Cabernet Sauvignon grape varieties in Copou-Iasi vineyard compared to red wines obtained from the same varieties in Murfaltar vineyard, located in the northeast and south of Romania, respectively. Wines obtained by maceration-fermentation in rotating tanks have higher values of the Folin-Ciocâlteu index (wines obtained from Pinot noir) in contrast to those obtained by the classical maceration-fermentation technique (wines obtained from Merlot and Cabernet Sauvignon).

scholarly journals Volatile and phenolic composition of monovarietal red wines of Valpolicella appellations

OENO One ◽  
2021 ◽  
Vol 55 (1) ◽  
pp. 279-294
Author(s):  
Davide Slaghenaufi ◽  
Enrico Peruch ◽  
Marco De Cosmi ◽  
Léa Nouvelet ◽  
Maurizio Ugliano
Keyword(s):  
Cabernet Sauvignon ◽  
Wine Aroma ◽  
Phenolic Composition ◽  
Red Wines ◽  
Experimental Block ◽  
Cis And Trans Isomers ◽  
Linalool Oxide ◽  
Aromatic Series ◽  
Cis And Trans ◽  
Grape Varieties

The volatile and phenolic compositions of nine monovarietal wines from the following grape varieties allowed in the Valpolicella appellation were investigated: Corvina, Corvinone, Rondinella, Molinara, Oseleta, Raboso, Croatina, Sangiovese and Cabernet-Sauvignon. Different clones were also investigated for Corvina and Corvinone, the two main varieties of the appellation. All grapes were harvested from a single experimental block and vinified following a standard protocol. Wines from different clones of Corvina were characterised by higher monoterpenols content, including linalool, α-terpineol and geraniol, as well as by a peculiar pattern of C6-alcohols. Relatively high levels of monoterpene alcohols were also found in Corvinone wines, while Oseleta showed the highest concentration of terpinen-4-ol and cis- and trans- isomers of linalool oxide. The evaluation of the wine aroma profile by means of different aromatic series indicated higher values for the “floral”, “fruity” and “ripe fruit” series for Corvina and Corvinone wines. Major differences in phenolic composition were found between the different varieties of wine. The total phenolics and total tannins values for Corvina, Corvinone, Rondinella and Molinara wines indicated relatively low phenolic content in comparison with Croatina, Oseleta, Cabernet-Sauvignon. There were also major differences in the content of individual phenolic compounds, in particular anthocyanins, between the monovarietal wines.

Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines

2018 ◽  
Vol 70 (2) ◽  
pp. 201-204 ◽  
Author(s):  
Andrea Osete-Alcaraz ◽  
Ana Belén Bautista-Ortín ◽  
Ana Ortega-Regules ◽  
Encarna Gómez-Plaza
Keyword(s):  
Cell Wall ◽  
Phenolic Content ◽  
Wall Material ◽  
Cell Wall Material ◽  
Red Wines ◽  
Suspended Cell

scholarly journals The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 999
Author(s):  
Gianluca Allegro ◽  
Chiara Pastore ◽  
Gabriele Valentini ◽  
Ilaria Filippetti
Keyword(s):  
Cell Wall ◽  
Vitis Vinifera ◽  
Multidisciplinary Approach ◽  
Current Knowledge ◽  
Wall Material ◽  
Vitis Vinifera L ◽  
Cell Wall Material ◽  
Red Wines ◽  
Review Reports

The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine. This is a challenging issue which involves researchers of viticulture and enology, and the results of their work are of particular interest for the producers of high-quality red wines. This review reports the current knowledge regarding phenolic maturity, describing the sensorial traits of the different compounds, the evolution of berry flavonoids and the methodologies used to evaluate their characteristics. Finally, the role of cell wall material in influencing the extractability of anthocyanins and proanthocyanidins was shown. By means of a critical review of the results, it can be hypothesised that prolonged ripening improved colour characteristics and mouthfeel properties, thanks to the higher amounts of extractable skin flavonoids associated with lower amounts of seed proanthocyanidins, and to the increased affinity of the cell wall material for the proanthocyanidins most involved in the perception of unpleasant astringency.

scholarly journals Development of predictive models for astringency from anthocyanin, phenolic and color analyses of British Columbia red wines

OENO One ◽  
2002 ◽  
Vol 36 (1) ◽  
pp. 21 ◽  
Author(s):  
Margaret A. Cliff ◽  
N. Brau ◽  
M. C. King ◽  
Giacomo Mazza
Keyword(s):  
British Columbia ◽  
Discriminant Analysis ◽  
Total Phenolics ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Variable Model ◽  
Cabernet Franc ◽  
Color Density ◽  
Total Anthocyanins

<p style="text-align: justify;">One-hundred and eighty-nine commercial red wines from four vintages (1996-1999), four varieties (Pinot noir, Merlot, Cabernet franc, Cabernet Sauvignon) and 13 vineyard locations within the Okanagan Valley of British Columbia were analysed for total phenolics, anthocyanins, flavonols, tartaric esters, free SO<sub>2</sub>, pH and titratable acidity, as well as copigmented-, monomeric-, polymeric- and total- anthocyanins (absorbance values). Color was evaluated using color density, hue, Hunter-color (L, a, b) and chroma values. Statistics (means, standard deviations) and discriminant analysis were used to explore the response patterns in the compositional analyses among the vintages, varieties and vineyard locations. Color density was highly correlated to the monomeric- and polymeric- anthocyanins for all varieties. Discriminant analysis revealed that some wine vintages could be differentiated using the flavonols, anthocyanins, copigmented anthocyanins, hue and L values. Phenolic concentrations were lower in 1996 and 1997 vintages compared to 1998 and 1999. Discriminant analysis showed that the varieties Pinot noir, Cabernet franc and Merlot/Cabernet Sauvignon could be differentiated using the monomeric-, polymeric- and total- anthocyanins, as well as color density, hue and L values. Cabernet Sauvignon wines formed a subset within the Merlot grouping. Discriminant of wines from the vineyard locations revealed that there was a considerable overlap among the regions, but that the groupings were generally consistent with geographic location. Sensory analysis was used to determine the intensity of astringency and astringent aftertaste in a subset of 35 wines from 1998. Multiple linear regression was used to relate the sensory and compositional analyses. A two-variable model predicted astringency (R=0.77) from total phenolics and copigmented anthocyanins; whereas, a one-variable model was developed to predict astringent aftertaste (R=0.74) from total phenolics. Sensory data collected on an additional 25 red wines were used to validate the appropriateness of the models.</p>

scholarly journals Sustainable Replacement Strategies for Bentonite in Wine Using Alternative Protein Fining Agents

2021 ◽  
Vol 13 (4) ◽  
pp. 1860
Author(s):  
Stephan Sommer ◽  
Federico Tondini
Keyword(s):  
Environmental Concerns ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Low Protein ◽  
Alternative Protein ◽  
Fining Agents ◽  
Important Quality ◽  
Protein Haze ◽  
Protein Instability ◽  
Protein Reduction

Protein stability is an important quality attribute in wines and protein haze will lead to consumer rejection. Traditionally, stability is achieved by bentonite addition; however, environmental concerns and disposal problems mean that alternatives are required to achieve the same goal. In this study, the use of Sacharomyces paradoxus, chitosan, polystyrene, carboxymethyl cellulose, and bentonite were evaluated. Trials in finished wines were agitated for 10 h overnight and analyzed for turbidity and color characteristics spectrophotometrically. Experiments were conducted with wines that are expected to develop protein instabilities, Muscat Canelli, White Zinfandel, Cabernet Sauvignon blanc de noir, Barbera rosé, and Touriga Nacional. Results indicate that S. paradoxus can help with the removal of proteins from wine. Wines with low protein instability can be stabilized with S. paradoxus as well as polystyrene and chitosan to a lesser degree. All fining agents except for bentonite show efficiency variability between white and red wines. With an average protein reduction around 50%, none of the alternative fining methods could reach the efficiency level of bentonite. Experiments in a model system confirm the findings and explain some of the mechanisms involved, for example the specificity of chitosan and challenges related to the use of yeast as a fining agent.

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