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The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique.
J Agric Food Chem. 2011 May 25; 59(10):5450-5.JA

Abstract

The effect of three enological techniques (low temperature prefermentative maceration, must freezing with dry ice, and the use of a maceration enzyme) on the extraction of anthocyanins and proanthocyanidins from must to wine during fermentative maceration was studied to determine the extent to which these compounds are extracted and to assess the changes on their qualitative composition due to enological technique applied. The results showed that the dry ice treatment led to wines with high color intensity and high anthocyanin content, the maximum rate of extraction being observed the first 6 days of fermentative maceration. Regarding the effect of the different techniques on the quantitative and qualitative composition of proanthocyanidins, only the dry ice treatment seemed to favor the extraction of high molecular weight skin proanthocyanidins. The low temperature prefermentative maceration treatment led to the highest concentration of proanthocyanidins at the moment of pressing; however, this treatment, contrary to expectations, led to wines with the highest content of seed-derived proanthocyanidins. The use of the maceration enzyme also increased the concentration of proanthocyanidins during all of the fermentative process, as compared to a control wine, although the increase was not only due to skin proanthocyanidins but also seed proanthocyanidins. We have demonstrated in this study that maceration enzymes also facilitate seed phenolic extraction.

Authors+Show Affiliations

Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Murcia, Spain.No affiliation info availableNo 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

21462997

Citation

Busse-Valverde, Naiara, et al. "The Extraction of Anthocyanins and Proanthocyanidins From Grapes to Wine During Fermentative Maceration Is Affected By the Enological Technique." Journal of Agricultural and Food Chemistry, vol. 59, no. 10, 2011, pp. 5450-5.
Busse-Valverde N, Gómez-Plaza E, López-Roca JM, et al. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique. J Agric Food Chem. 2011;59(10):5450-5.
Busse-Valverde, N., Gómez-Plaza, E., López-Roca, J. M., Gil-Muñoz, R., & Bautista-Ortín, A. B. (2011). The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique. Journal of Agricultural and Food Chemistry, 59(10), 5450-5. https://doi.org/10.1021/jf2002188
Busse-Valverde N, et al. The Extraction of Anthocyanins and Proanthocyanidins From Grapes to Wine During Fermentative Maceration Is Affected By the Enological Technique. J Agric Food Chem. 2011 May 25;59(10):5450-5. PubMed PMID: 21462997.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique. AU - Busse-Valverde,Naiara, AU - Gómez-Plaza,Encarna, AU - López-Roca,Jose M, AU - Gil-Muñoz,Rocio, AU - Bautista-Ortín,Ana B, Y1 - 2011/04/12/ PY - 2011/4/6/entrez PY - 2011/4/6/pubmed PY - 2011/9/29/medline SP - 5450 EP - 5 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 59 IS - 10 N2 - The effect of three enological techniques (low temperature prefermentative maceration, must freezing with dry ice, and the use of a maceration enzyme) on the extraction of anthocyanins and proanthocyanidins from must to wine during fermentative maceration was studied to determine the extent to which these compounds are extracted and to assess the changes on their qualitative composition due to enological technique applied. The results showed that the dry ice treatment led to wines with high color intensity and high anthocyanin content, the maximum rate of extraction being observed the first 6 days of fermentative maceration. Regarding the effect of the different techniques on the quantitative and qualitative composition of proanthocyanidins, only the dry ice treatment seemed to favor the extraction of high molecular weight skin proanthocyanidins. The low temperature prefermentative maceration treatment led to the highest concentration of proanthocyanidins at the moment of pressing; however, this treatment, contrary to expectations, led to wines with the highest content of seed-derived proanthocyanidins. The use of the maceration enzyme also increased the concentration of proanthocyanidins during all of the fermentative process, as compared to a control wine, although the increase was not only due to skin proanthocyanidins but also seed proanthocyanidins. We have demonstrated in this study that maceration enzymes also facilitate seed phenolic extraction. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/21462997/The_extraction_of_anthocyanins_and_proanthocyanidins_from_grapes_to_wine_during_fermentative_maceration_is_affected_by_the_enological_technique_ L2 - https://dx.doi.org/10.1021/jf2002188 DB - PRIME DP - Unbound Medicine ER -