scholarly journals Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines

Wine Studies ◽  
2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Pedro Miguel Izquierdo-Cañas ◽  
Esteban García-Romero ◽  
Adela Mena-Morales ◽  
Sergio Gómez-Alonso
Keyword(s):  
Malolactic Fermentation ◽  
Hydroxycinnamic Acids ◽  
Phenolic Composition ◽  
Colour Stability ◽  
Red Wines ◽  
Colour Intensity ◽  
Degree Of Polymerisation ◽  
Polyphenolic Composition ◽  
Colour Parameters

In the present work we evaluate the effects of malolactic fermentation (MLF) on the colour parameters and polyphenolic composition of Petit Verdot red wines. MLF caused a significant decrease in colour intensity in wines, approximately 9%. In line with that, the results showed a decrease in the concentration of anthocyanins (acylated and non-acylated), but an increase of the pyranothocyannins concentration. MLF did not produce important variations on the content of hydroxycinnamic acids derivatives, stilbenes and flavonols. Regarding flavan-3-ols, MLF caused a decrease in monomers, total flavan-3-ols and percentage of galloylation, and an increase on the percentage of prodelphinidins. However, no effect over mean degree of polymerisation was observed. Thus, it is unlikely that these changes may affect the acceptability of wines by consumers.

scholarly journals Analysis of the polyphenolic composition of red wines with particular respect to the resveratrol concentration

2009 ◽  
Vol 15 (3) ◽  
Author(s):  
M. Kállay ◽  
D. Sárdy Nyitrainé
Keyword(s):  
Red Wines ◽  
Colour Intensity ◽  
Polyphenolic Composition ◽  
Significant Difference

In our work we have studied red wines of some vine-districts. In the centre of interest was resveratrol. We declared, there was not significant difference between varietys in polyphenol comparison. There was significant variety in anthocyanin and colour-intensity.

scholarly journals Volatile and Phenolic Composition of A Chardonnay Wine Treated with Antimicrobial Plant Extracts before Malolactic Fermentation

2014 ◽  
Vol 2 (2) ◽  
pp. 62 ◽  
Author(s):  
Juan J. Rodríguez-Bencomo ◽  
Almudena García-Ruiz ◽  
Pedro J. Martín-Álvarez ◽  
M. Victoria Moreno-Arribas ◽  
Begoña Bartolomé
Keyword(s):  
Plant Extracts ◽  
Malolactic Fermentation ◽  
Wine Aroma ◽  
Sensory Thresholds ◽  
Phenolic Composition ◽  
Red Wines ◽  
Organoleptic Properties ◽  
Sensorial Analysis ◽  
White Wines ◽  
Eucalyptus Leaves

Previous studies have proven the potential of antimicrobial plant extracts to delay malolactic fermentation (MLF) in red wines. With the final end of extending their applicability in oenology, the aim of this study was to investigate whether the addition of antimicrobial extracts (from eucalyptus leaves and almond skins) to white wines (i.e., Chardonnay wine), as a way to control MLF, would affect wine organoleptic properties, in particular those related to their volatile and phenolic composition. Although addition of both extracts led to statistically significant changes (p<0.05) in the concentration of several volatile and phenolic compounds, only few of them showed contents higher than their sensory thresholds, meaning that the changes observed in their concentration could slightly affect the final wine aroma and astringency. However, use of the extracts in the elaboration of white wines needs to be assessed in future experiments at winery scale, including wine sensorial analysis.

scholarly journals Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses

2018 ◽  
Vol 33 (1) ◽  
pp. 47-57 ◽  
Author(s):  
Elisabetta Pittari ◽  
Sofia Catarino ◽  
Mário C. Andrade ◽  
Jorge M. Ricardo-da-Silva
Keyword(s):  
Red Wine ◽  
Chemical Stabilization ◽  
Exploratory Research ◽  
Phenolic Composition ◽  
Red Wines ◽  
Natural Phenomena ◽  
Colour Intensity ◽  
Preliminary Results ◽  
Physical Chemical ◽  
Efficient Alternative

Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic characteristics. All the CMC tested were able to inhibit potassium bitartrate crystallization in the red wine, promoting its tartaric stability. Slight increase in the colour intensity, coloured anthocyanins concentration, and turbidity of the wine were observed. No colouring matter precipitation was verified. The study seems to indicate that the CMC can be an efficient alternative to other tartaric stabilization treatments, also in red wines, opening new prospective and scenarios concerning the use of CMC in this type of 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.

scholarly journals Torulaspora delbrueckii promotes malolactic fermentation in high polyphenolic red wines

LWT ◽  
2021 ◽  
pp. 111777
Author(s):  
Aitor Balmaseda ◽  
Nicolas Rozès ◽  
Albert Bordons ◽  
Cristina Reguant
Keyword(s):  
Malolactic Fermentation ◽  
Red Wines ◽  
Torulaspora Delbrueckii

Patagonian red wines: selection of Lactobacillus plantarum isolates as potential starter cultures for malolactic fermentation

2013 ◽  
Vol 29 (9) ◽  
pp. 1537-1549 ◽  
Author(s):  
Bárbara Mercedes Bravo-Ferrada ◽  
Axel Hollmann ◽  
Lucrecia Delfederico ◽  
Danay Valdés La Hens ◽  
Adriana Caballero ◽  
...  
Keyword(s):  
Lactobacillus Plantarum ◽  
Malolactic Fermentation ◽  
Starter Cultures ◽  
Red Wines ◽  
Selection Of

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

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
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