Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution

2012 ◽  
Vol 64 (1) ◽  
pp. 98-109 ◽  
Author(s):  
A. Rodrigues ◽  
J. M. Ricardo-Da-Silva ◽  
C. Lucas ◽  
O. Laureano
Keyword(s):  
Red Wine ◽  
Wine Color

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 The effect of grape ripening stage on red wine color

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 15 ◽  
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>

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

Molecules ◽  
2017 ◽  
Vol 22 (12) ◽  
pp. 2046 ◽  
Author(s):  
Ignacio García-Estévez ◽  
Cristina Alcalde-Eon ◽  
Víctor Puente ◽  
M. Escribano-Bailón
Keyword(s):  
Red Wine ◽  
Yeast Fermentation ◽  
Pigment Composition ◽  
Fermentation Products ◽  
Wine Color

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

1970 ◽  
Vol 30 (2) ◽  
pp. 395-398 ◽  
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.

Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 21-27 ◽  
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.

scholarly journals Improving the Phloroglucinolysis Protocol and Characterization of Sagrantino Wines Proanthocyanidins

Molecules ◽  
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.

Co-pigmentation of caffeic acid and catechin on wine color and the effect of ultrasound in model wine solutions

2020 ◽  
Author(s):  
Zhen-Dan Xue ◽  
Qing-An Zhang ◽  
Ting-Ting Wang
Keyword(s):  
Caffeic Acid ◽  
High Performance ◽  
Storage Time ◽  
Red Wine ◽  
Ultrasound Irradiation ◽  
Wine Quality ◽  
Color Effect ◽  
In The Beginning ◽  
Wine Color

Abstract Objective Wine color is usually considered to be one of the important indicators to judge the red wine quality, and is also employed to evaluate the wine ageing, while the wine color can be influenced by many factors. Methods In this paper, the effects of caffeic acid and catechin on the wine color and the mechanism were investigated by high performance liquid chromatography (HPLC) and ultraviolet-visible spectroscopy for the red wine and the constructed model solutions with the addition of catechin, caffeic acid and malvidin-3-O-glucoside, respectively. The spectrum changes of the model wine solutions (Mv-glc, Mv-glc + caffeic acid and Mv-glc + catechin) during the 120 days storage were monitored to analyze the influence of co-pigmentation on the red wine color. Results The results indicate that the color properties of red wine could be affected by caffeic acid and catechin to a certain extent. Moreover, caffeic acid had the stronger auxiliary color effect on the malvidin-3-O-glucoside than that of the catechin in the model wine solutions, and the former effect continued to increase with the prolongation of storage time, while the latter effect (catechin) only had the temporary auxiliary color effect in the beginning, and weakened from red to orange yellow with the increasing of storage time. Furthermore, ultrasound irradiation had a further improvement on the co-pigmentation, resulting in the modification of wine color. Conclusion All results indicate that the co-pigmentation reaction of wine color could be modified by the addition of caffeic acid and ultrasonic treatment so as to obtain a high quality of red wine.

scholarly journals Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines

Beverages ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 51
Author(s):  
Martín Fanzone ◽  
Anibal Catania ◽  
Mariela Assof ◽  
Viviana Jofré ◽  
Jorge Prieto ◽  
...  
Keyword(s):  
Red Wine ◽  
Sensory Level ◽  
High Chemical ◽  
Wine Production ◽  
Organoleptic Quality ◽  
Controlled Conditions ◽  
The Impact ◽  
Wine Color ◽  
By Products

The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality.

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