Tags

Type your tag names separated by a space and hit enter

Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.
J Agric Food Chem 2012; 60(32):7988-8001JA

Abstract

The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening. Ripeness increased color extractability, phenolic compounds, and polysaccharide concentrations. Moreover, the proanthocyanidin mean degree of polymerization (mDP) and the percentage of prodelphinidins also increased with maturity, whereas the percentage of galloylation decreased. In general, wines from riper grapes contain higher proportions of skin proanthocyanidins. Color and anthocyanin concentration decreased when the maceration was longer, whereas polysaccharide and proanthocyanidin concentrations did the opposite. It was also detected that the mDP and the percentage of prodelphinidins decreased when the maceration was extended, whereas the percentage of galloylation increased. These data seem to indicate that proanthocyanidin extraction from seeds is clearly increased throughout the maceration time.

Authors+Show Affiliations

Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, Tarragona, Spain.No affiliation info availableNo affiliation info availableNo 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

22823470

Citation

Gil, Mariona, et al. "Influence of Grape Maturity and Maceration Length On Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines." Journal of Agricultural and Food Chemistry, vol. 60, no. 32, 2012, pp. 7988-8001.
Gil M, Kontoudakis N, González E, et al. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines. J Agric Food Chem. 2012;60(32):7988-8001.
Gil, M., Kontoudakis, N., González, E., Esteruelas, M., Fort, F., Canals, J. M., & Zamora, F. (2012). Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines. Journal of Agricultural and Food Chemistry, 60(32), pp. 7988-8001. doi:10.1021/jf302064n.
Gil M, et al. Influence of Grape Maturity and Maceration Length On Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines. J Agric Food Chem. 2012 Aug 15;60(32):7988-8001. PubMed PMID: 22823470.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines. AU - Gil,Mariona, AU - Kontoudakis,Nikolaos, AU - González,Elena, AU - Esteruelas,Mireia, AU - Fort,Francesca, AU - Canals,Joan Miquel, AU - Zamora,Fernando, Y1 - 2012/08/06/ PY - 2012/7/25/entrez PY - 2012/7/25/pubmed PY - 2012/12/18/medline SP - 7988 EP - 8001 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 60 IS - 32 N2 - The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening. Ripeness increased color extractability, phenolic compounds, and polysaccharide concentrations. Moreover, the proanthocyanidin mean degree of polymerization (mDP) and the percentage of prodelphinidins also increased with maturity, whereas the percentage of galloylation decreased. In general, wines from riper grapes contain higher proportions of skin proanthocyanidins. Color and anthocyanin concentration decreased when the maceration was longer, whereas polysaccharide and proanthocyanidin concentrations did the opposite. It was also detected that the mDP and the percentage of prodelphinidins decreased when the maceration was extended, whereas the percentage of galloylation increased. These data seem to indicate that proanthocyanidin extraction from seeds is clearly increased throughout the maceration time. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/22823470/Influence_of_grape_maturity_and_maceration_length_on_color_polyphenolic_composition_and_polysaccharide_content_of_Cabernet_Sauvignon_and_Tempranillo_wines_ L2 - https://dx.doi.org/10.1021/jf302064n DB - PRIME DP - Unbound Medicine ER -