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Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines.
J Agric Food Chem. 2010 Nov 10; 58(21):11333-9.JA

Abstract

Proanthocyanidins are important for wine quality since they participate in astringency, bitterness and color. Given the localization of proanthocyanidins in the berry (skin and seeds), different methods have been developed that help to modulate the release of these phenolic compounds. In this study, the effect of two low prefermentative temperature techniques (cold soak and must freezing with dry ice) and the use of macerating enzymes has been studied during the vinification of three different varietal wines (Monastrell, Syrah and Cabernet Sauvignon) to assess their influence on wine proanthocyanidin concentration and composition. Syrah wines showed the lowest proanthocyanidin content, together with the lowest mDP and the highest percentage of galloylation in its proanthocyanidins. Monastrell and Cabernet Sauvignon wines showed similar proanthocyanidin concentration. The application of the low temperature prefermentative maceration (cold soak) was the most effective treatment, increasing the proanthocyanidin concentration in Monastrell and Cabernet Sauvignon wines although neither of the treatments had any effect on Syrah wines. As regards the effect of the different treatments on the proanthocyanidin composition, the results seem to indicate that the observed increases were mainly due to an increase in seed proanthocyanidins, even in the case of cold soak treatments, which occur in the absence of ethanol, suggesting that ethanol is not so crucial in the extraction of seed proanthocyanidins.

Authors+Show Affiliations

Food Science and Technology Deparment, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

20929231

Citation

Busse-Valverde, Naiara, et al. "Effect of Different Enological Practices On Skin and Seed Proanthocyanidins in Three Varietal Wines." Journal of Agricultural and Food Chemistry, vol. 58, no. 21, 2010, pp. 11333-9.
Busse-Valverde N, Gómez-Plaza E, López-Roca JM, et al. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines. J Agric Food Chem. 2010;58(21):11333-9.
Busse-Valverde, N., Gómez-Plaza, E., López-Roca, J. M., Gil-Muñoz, R., Fernández-Fernández, J. I., & Bautista-Ortín, A. B. (2010). Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines. Journal of Agricultural and Food Chemistry, 58(21), 11333-9. https://doi.org/10.1021/jf102265c
Busse-Valverde N, et al. Effect of Different Enological Practices On Skin and Seed Proanthocyanidins in Three Varietal Wines. J Agric Food Chem. 2010 Nov 10;58(21):11333-9. PubMed PMID: 20929231.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines. AU - Busse-Valverde,Naiara, AU - Gómez-Plaza,Encarna, AU - López-Roca,Jose M, AU - Gil-Muñoz,Rocio, AU - Fernández-Fernández,Jose I, AU - Bautista-Ortín,Ana B, Y1 - 2010/10/07/ PY - 2010/10/9/entrez PY - 2010/10/12/pubmed PY - 2014/11/7/medline SP - 11333 EP - 9 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 58 IS - 21 N2 - Proanthocyanidins are important for wine quality since they participate in astringency, bitterness and color. Given the localization of proanthocyanidins in the berry (skin and seeds), different methods have been developed that help to modulate the release of these phenolic compounds. In this study, the effect of two low prefermentative temperature techniques (cold soak and must freezing with dry ice) and the use of macerating enzymes has been studied during the vinification of three different varietal wines (Monastrell, Syrah and Cabernet Sauvignon) to assess their influence on wine proanthocyanidin concentration and composition. Syrah wines showed the lowest proanthocyanidin content, together with the lowest mDP and the highest percentage of galloylation in its proanthocyanidins. Monastrell and Cabernet Sauvignon wines showed similar proanthocyanidin concentration. The application of the low temperature prefermentative maceration (cold soak) was the most effective treatment, increasing the proanthocyanidin concentration in Monastrell and Cabernet Sauvignon wines although neither of the treatments had any effect on Syrah wines. As regards the effect of the different treatments on the proanthocyanidin composition, the results seem to indicate that the observed increases were mainly due to an increase in seed proanthocyanidins, even in the case of cold soak treatments, which occur in the absence of ethanol, suggesting that ethanol is not so crucial in the extraction of seed proanthocyanidins. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/20929231/Effect_of_different_enological_practices_on_skin_and_seed_proanthocyanidins_in_three_varietal_wines_ L2 - https://dx.doi.org/10.1021/jf102265c DB - PRIME DP - Unbound Medicine ER -