Tags

Type your tag names separated by a space and hit enter

Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry.
Food Chem 2013; 140(1-2):217-24FC

Abstract

Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines.

Authors+Show Affiliations

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.No affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

23578636

Citation

Figueiredo-González, M, et al. "Garnacha Tintorera-based Sweet Wines: Chromatic Properties and Global Phenolic Composition By Means of UV-Vis Spectrophotometry." Food Chemistry, vol. 140, no. 1-2, 2013, pp. 217-24.
Figueiredo-González M, Cancho-Grande B, Simal-Gándara J. Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry. Food Chem. 2013;140(1-2):217-24.
Figueiredo-González, M., Cancho-Grande, B., & Simal-Gándara, J. (2013). Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry. Food Chemistry, 140(1-2), pp. 217-24. doi:10.1016/j.foodchem.2013.02.055.
Figueiredo-González M, Cancho-Grande B, Simal-Gándara J. Garnacha Tintorera-based Sweet Wines: Chromatic Properties and Global Phenolic Composition By Means of UV-Vis Spectrophotometry. Food Chem. 2013 Sep 1;140(1-2):217-24. PubMed PMID: 23578636.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Garnacha Tintorera-based sweet wines: chromatic properties and global phenolic composition by means of UV-Vis spectrophotometry. AU - Figueiredo-González,M, AU - Cancho-Grande,B, AU - Simal-Gándara,J, Y1 - 2013/02/24/ PY - 2012/07/09/received PY - 2012/11/18/revised PY - 2013/02/04/accepted PY - 2013/4/13/entrez PY - 2013/4/13/pubmed PY - 2013/12/16/medline SP - 217 EP - 24 JF - Food chemistry JO - Food Chem VL - 140 IS - 1-2 N2 - Valdeorras (the N.W. corner of Spain) wants to promote the production and marketing of new sweet wines. The present work represents the first study on sweet wines manufactured with red grapes Vitis vinifera L. Garnacha Tintorera, a teinturier cultivar. Two different red sweet wines were elaborated: the first one was made with dried grapes; Vitis vinifera L. Garnacha Tintorera has excellent potential to produce wines from raisined grapes; the second one, a fortified sweet wine aged in oak barrels. Different red Garnacha Tintorera-based wines (a dry base wine, GBW; a naturally sweet wine, GNSW; and a fortified sweet wine, GFSW) were characterized. Chromatic characteristics and phenolic compounds were established by spectrophotometric methods in order to assess the technology of Garnacha Tintorera-based sweet wines. High molecular weight brown polymers, produced during the grape drying process and isolated from sweet wines by the dialysis process, were responsible for the brown colour of sweet wines. As a consequence, yellowness of sweet wines was also higher which was confirmed by colorimetric indexes. With respect to phenolic content, GFSW presented the lowest content because the maceration-alcoholic fermentation was stopped through the addition of alcohol before the diffusion of red pigments from skins to must was complete. GNSW presented the highest phenolic content due to the concentration effect resulting from evaporation of water from the grapes. Anthocyanins of sweet wines were polymerised in great extent. The percentage of polymerised tannins was sufficient to guarantee the aging process of sweet wines. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23578636/Garnacha_Tintorera_based_sweet_wines:_chromatic_properties_and_global_phenolic_composition_by_means_of_UV_Vis_spectrophotometry_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)00215-X DB - PRIME DP - Unbound Medicine ER -