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Effect of flash release treatment on phenolic extraction and wine composition.
J Agric Food Chem. 2006 Jun 14; 54(12):4270-6.JA

Abstract

The flash release (FR) process, consisting of rapidly heating the grapes and then applying strong vacuum, has been proposed to increase the polyphenol content of red wines. Its impact on polyphenol extraction kinetics and on the polyphenol composition of red juice and wines was studied over two seasons on different grape varieties (Grenache, Mourvedre, Carignan). The FR process allows fast extraction of all phenolic compounds (hydroxycinnamic acids, flavonols, anthocyanins, catechins, proanthocyanidins) and can be used to produce polyphenol-enriched grape juices. However, the concentration of all polyphenols dramatically decreased throughout fermentation when pressing was achieved immediately after FR. The FR wines made with pomace maceration were also enriched in polyphenols compared to the corresponding control wines. Increasing the duration of high-temperature exposure in the FR treatment further increased extraction of phenolic compounds but also accelerated their conversion to derived species. The tannin-to-anthocyanin ratio was particularly low in the wine fermented in the liquid phase, higher after FR than in the control, and even higher after longer heating. FR resulted in an increased tannin-to-anthocyanin ratio and an increased conversion of anthocyanins to tannin-anthocyanin adducts showing the same color properties as anthocyanins. The tannin-to-anthocyanin ratio was particularly low in the wine fermented in the liquid phase that also contained larger amounts of orange sulfite bleaching-resistant pigments.

Authors+Show Affiliations

INRA, UMR Sciences pour l'Oenologie, 2 Place Viala, 34060 Montpellier, France.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16756356

Citation

Morel-Salmi, Cécile, et al. "Effect of Flash Release Treatment On Phenolic Extraction and Wine Composition." Journal of Agricultural and Food Chemistry, vol. 54, no. 12, 2006, pp. 4270-6.
Morel-Salmi C, Souquet JM, Bes M, et al. Effect of flash release treatment on phenolic extraction and wine composition. J Agric Food Chem. 2006;54(12):4270-6.
Morel-Salmi, C., Souquet, J. M., Bes, M., & Cheynier, V. (2006). Effect of flash release treatment on phenolic extraction and wine composition. Journal of Agricultural and Food Chemistry, 54(12), 4270-6.
Morel-Salmi C, et al. Effect of Flash Release Treatment On Phenolic Extraction and Wine Composition. J Agric Food Chem. 2006 Jun 14;54(12):4270-6. PubMed PMID: 16756356.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of flash release treatment on phenolic extraction and wine composition. AU - Morel-Salmi,Cécile, AU - Souquet,Jean-Marc, AU - Bes,Magali, AU - Cheynier,Véronique, PY - 2006/6/8/pubmed PY - 2006/8/9/medline PY - 2006/6/8/entrez SP - 4270 EP - 6 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 54 IS - 12 N2 - The flash release (FR) process, consisting of rapidly heating the grapes and then applying strong vacuum, has been proposed to increase the polyphenol content of red wines. Its impact on polyphenol extraction kinetics and on the polyphenol composition of red juice and wines was studied over two seasons on different grape varieties (Grenache, Mourvedre, Carignan). The FR process allows fast extraction of all phenolic compounds (hydroxycinnamic acids, flavonols, anthocyanins, catechins, proanthocyanidins) and can be used to produce polyphenol-enriched grape juices. However, the concentration of all polyphenols dramatically decreased throughout fermentation when pressing was achieved immediately after FR. The FR wines made with pomace maceration were also enriched in polyphenols compared to the corresponding control wines. Increasing the duration of high-temperature exposure in the FR treatment further increased extraction of phenolic compounds but also accelerated their conversion to derived species. The tannin-to-anthocyanin ratio was particularly low in the wine fermented in the liquid phase, higher after FR than in the control, and even higher after longer heating. FR resulted in an increased tannin-to-anthocyanin ratio and an increased conversion of anthocyanins to tannin-anthocyanin adducts showing the same color properties as anthocyanins. The tannin-to-anthocyanin ratio was particularly low in the wine fermented in the liquid phase that also contained larger amounts of orange sulfite bleaching-resistant pigments. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16756356/Effect_of_flash_release_treatment_on_phenolic_extraction_and_wine_composition_ L2 - https://dx.doi.org/10.1021/jf053153k DB - PRIME DP - Unbound Medicine ER -