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Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines.
Food Chem 2013; 136(1):224-36FC

Abstract

Different dehydrated waste grape skins from the juice industry were added into aged and young red wines as an innovative way of compensating for colour loss before bottling. After addition of grape skins, colour intensity of wines increased a mean 11% and a maximum of 31% with predominance of the red component. Total polyphenols mean increase was 10% with a maximum value of 20%. Analysis of low molecular weight phenolic compounds by HPLC-DAD showed a significant (p<0.05) content increase of the bioactive compounds gallic acid, (+)-catechin, (-)-epicatechin, and (E)-resveratrol. Anthocyanins content also increased at an average of 50mg/l. The volatile profile of wines analysed by SBSE-GC-MS was only moderately influenced by the treatments. Mixtures of dehydrated waste grape skins were useful to improve the colour and polyphenol profile of red wines, considering them a useful tool for correcting colour loss before bottling.

Authors+Show Affiliations

Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Albacete, 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

23017417

Citation

Pedroza, Miguel Angel, et al. "Pre-bottling Use of Dehydrated Waste Grape Skins to Improve Colour, Phenolic and Aroma Composition of Red Wines." Food Chemistry, vol. 136, no. 1, 2013, pp. 224-36.
Pedroza MA, Carmona M, Alonso GL, et al. Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines. Food Chem. 2013;136(1):224-36.
Pedroza, M. A., Carmona, M., Alonso, G. L., Salinas, M. R., & Zalacain, A. (2013). Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines. Food Chemistry, 136(1), pp. 224-36. doi:10.1016/j.foodchem.2012.07.110.
Pedroza MA, et al. Pre-bottling Use of Dehydrated Waste Grape Skins to Improve Colour, Phenolic and Aroma Composition of Red Wines. Food Chem. 2013 Jan 1;136(1):224-36. PubMed PMID: 23017417.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines. AU - Pedroza,Miguel Angel, AU - Carmona,Manuel, AU - Alonso,Gonzalo Luis, AU - Salinas,Maria Rosario, AU - Zalacain,Amaya, Y1 - 2012/08/04/ PY - 2012/04/16/received PY - 2012/06/21/revised PY - 2012/07/25/accepted PY - 2012/9/29/entrez PY - 2012/9/29/pubmed PY - 2013/2/28/medline SP - 224 EP - 36 JF - Food chemistry JO - Food Chem VL - 136 IS - 1 N2 - Different dehydrated waste grape skins from the juice industry were added into aged and young red wines as an innovative way of compensating for colour loss before bottling. After addition of grape skins, colour intensity of wines increased a mean 11% and a maximum of 31% with predominance of the red component. Total polyphenols mean increase was 10% with a maximum value of 20%. Analysis of low molecular weight phenolic compounds by HPLC-DAD showed a significant (p<0.05) content increase of the bioactive compounds gallic acid, (+)-catechin, (-)-epicatechin, and (E)-resveratrol. Anthocyanins content also increased at an average of 50mg/l. The volatile profile of wines analysed by SBSE-GC-MS was only moderately influenced by the treatments. Mixtures of dehydrated waste grape skins were useful to improve the colour and polyphenol profile of red wines, considering them a useful tool for correcting colour loss before bottling. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23017417/Pre_bottling_use_of_dehydrated_waste_grape_skins_to_improve_colour_phenolic_and_aroma_composition_of_red_wines_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(12)01225-3 DB - PRIME DP - Unbound Medicine ER -