Viticultural and Biotechnological Strategies to Reduce Alcohol Content in Red Wines

Determination of Ethyl Alcohol Content in Red Wines with an Optical Alcohol Meter Based on Nanostructured Silicon

Journal of Agricultural and Food Chemistry ◽

10.1021/jf070809w ◽

2007 ◽

Vol 55 (15) ◽

pp. 5984-5989 ◽

Cited By ~ 9

Author(s):

M. Rocchia ◽

M. Ellena ◽

G. Zeppa

Keyword(s):

Ethyl Alcohol ◽

Red Wines ◽

Alcohol Content ◽

Nanostructured Silicon

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Incidence of volatile phenols in Montenegrin red wines: Vranac, Kratosija and Cabernet sauvignon

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq190813010r ◽

2020 ◽

pp. 10-10

Author(s):

Sanja Radonjic ◽

Helena Prosen ◽

Vesna Maras ◽

Lea Demsar ◽

Tatjana Kosmerl

Keyword(s):

Cabernet Sauvignon ◽

Red Wines ◽

Grape Variety ◽

Chemical Parameters ◽

Alcohol Content ◽

Volatile Phenols ◽

Oak Chips ◽

Volatile Phenol ◽

Bottle Aging ◽

The Impact

The main objective of this study was to determine the impact of three different commercial yeasts and two lactic acid bacteria, as well as the use of oak (chips and staves) on the volatile phenol (VP) formation in Montenegrin aged red wines (Vranac, Kratosija and Cabernet Sauvignon) of the 2013 vintage. Standard chemical parameters of the wines were determined in order to establish relationship with VP. After three years of bottle aging, chemical parameters of wines (alcohol content, residual sugars (RS), pH, free and total SO2, anthocyanins) and VP (4-ethylphenol and 4-ethylguaiacol) were determined. Volatile phenols were found in 18 samples of Kratosija and 5 samples of Vranac. Volatile phenols were not detected in Cabernet Sauvignon wines. Kratosija as a grape variety from the Montenegrin terroir during 2013 vintage had the highest potential for the VP formation, while the highest content of 4-ethylphenol (2.84 mg/L) and 4-ethylguaiacol (0.52 mg/L) was determined in Vranac wine. It was demonstrated that VP would be formed in wines even with high alcohol content (>12.50 v/v %), low pH (<3.30) and with free SO2 concentrations at bottling of 30-35 mg/L.

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Drinking the Wine

The Chemistry of Wine ◽

10.1093/oso/9780190687199.003.0035 ◽

2018 ◽

Author(s):

David R. Dalton

Keyword(s):

Surface Tension ◽

Surface Area ◽

Red Wines ◽

Alcohol Content ◽

Colorless Glass ◽

White Wines ◽

Volatile Constituents ◽

Small Surface ◽

Capillary Action ◽

Small Surface Area

The bottled beverage before you is to be opened. This work has already described the bottle (colorless or not), the closure (screw cap, synthetic cork and cork), and the contents (the wine). If the wine is not a table wine (vin ordinaire or vin de pays) which is simply enjoyed in a family or informal surrounding where the details of the container into which it is poured are less important, then it is generally found that: (a) clear colorless glass or crystal is used so that the visual appeal of the beverage can be enjoyed; (b) the bowls of wine glasses (except for sparkling wines and dessert wines) will be tapered upward from the stem into a bulbous shape which diminishes again at the top; and (c) the rim of the glass will be thin enough to allow it to be unnoticed when the wine is sipped. It is held that these are important, and in particular, the shape of the glass helps retain the more volatile constituents for the consumer’s enjoyment. Bowls used in glasses for red wines are more rounded so that when half full, the surface area is large. For white wines, this is considered less important, and of course, for Champagne and other sparkling wines, where conical flutes are used, a small surface area is avoided to enhance the flow of bubbles. As the wine briefly stands, perhaps having been swirled, it is often found that “legs” or “tears” of wine are seen to form on the wall above the surface. Their appearance is, in part, a function of temperature as well as the alcohol content of the wine and the resulting surface tension of the liquid. Then, using capillary action, the liquid climbs the side of the glass. Both alcohol and water evaporate, but the alcohol evaporates faster, so more liquid is drawn up from the bulk. The wine thus moves up the side of the glass and forms droplets that run back down the glass.

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Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods

Molecules ◽

10.3390/molecules26164923 ◽

2021 ◽

Vol 26 (16) ◽

pp. 4923

Author(s):

Aude A. Watrelot

Keyword(s):

Analytical Methods ◽

Hydrophobic Surface ◽

Cabernet Sauvignon ◽

Red Wines ◽

High Alcohol ◽

Tannin Content ◽

Alcohol Content ◽

Limit Of Quantification ◽

Vitis Species ◽

Cold Hardy

Tannin content in red wines is positively correlated with astringency perception and wine grade; however, tannin quantification is one of the main challenges. In this study, tannin content was quantified using three analytical methods in commercial red wines from Vitis vinifera and interspecific cold-hardy hybrids including Marquette, Frontenac, and Petite pearl cultivars. Protein (PP) and methylcellulose precipitation (MCP) methods were compared to a HPLC-DAD method, which is based on the interaction between tannins and a hydrophobic surface (RPC). Frontenac wines were the poorest in tannins and Cabernet sauvignon wines were the richest regardless of the method used. In cold-hardy red wines, the tannin content was higher in Marquette with high alcohol content, which suggested that the tannins were extracted from seeds rather than skins. The high limit of quantification of the PP method and the presence of anthocyanin di-glucosides in cold-hardy wines were parameters suggesting that protein and methylcellulose precipitation methods were neither suitable nor reliable for the quantification of tannins in cold-hardy red wines. The tannin content quantified by RPC was positively correlated to tannin quantified by MCP, suggesting that the RPC method would be relevant for the quantification of tannins in red wines.

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Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Fermentation ◽

10.3390/fermentation5030080 ◽

2019 ◽

Vol 5 (3) ◽

pp. 80 ◽

Cited By ~ 1

Author(s):

Piccardo ◽

González-Neves ◽

Favre ◽

Pascual ◽

Canals ◽

...

Keyword(s):

Climate Change ◽

Consumer Preferences ◽

Grape Juice ◽

Heat Inactivation ◽

Phenolic Composition ◽

Red Wines ◽

Alcohol Content ◽

Current Trends ◽

The Impact ◽

Color Composition

This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines.

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