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Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters.
Food Chem. 2013 Dec 15; 141(4):3984-92.FC

Abstract

Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Bai B
Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Qinghua East Road, Haidian District, Beijing 100083, China.
He F
No affiliation info available
Yang L
No affiliation info available
Chen F
No affiliation info available
Reeves MJ
No affiliation info available
Li J
No affiliation info available

MeSH

AnthocyaninsChromatography, High Pressure LiquidFermentationIndustrial MicrobiologyMass SpectrometryPhenolsSaccharomyces cerevisiaeVitisWine

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

23993575

Citation

Bai, Bianxia, et al. "Comparative Study of Phenolic Compounds in Cabernet Sauvignon Wines Made in Traditional and Ganimede Fermenters." Food Chemistry, vol. 141, no. 4, 2013, pp. 3984-92.
Bai B, He F, Yang L, et al. Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters. Food Chem. 2013;141(4):3984-92.
Bai, B., He, F., Yang, L., Chen, F., Reeves, M. J., & Li, J. (2013). Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters. Food Chemistry, 141(4), 3984-92. https://doi.org/10.1016/j.foodchem.2013.06.074
Bai B, et al. Comparative Study of Phenolic Compounds in Cabernet Sauvignon Wines Made in Traditional and Ganimede Fermenters. Food Chem. 2013 Dec 15;141(4):3984-92. PubMed PMID: 23993575.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters. AU - Bai,Bianxia, AU - He,Fei, AU - Yang,Lili, AU - Chen,Feng, AU - Reeves,Malcolm J, AU - Li,Jingming, Y1 - 2013/06/27/ PY - 2012/12/18/received PY - 2013/06/16/revised PY - 2013/06/18/accepted PY - 2013/9/3/entrez PY - 2013/9/3/pubmed PY - 2014/3/29/medline KW - Anthocyanins KW - Ganimede KW - HPLC–MS/MS KW - Phenolic compounds KW - Red wine KW - Vinification SP - 3984 EP - 92 JF - Food chemistry JO - Food Chem VL - 141 IS - 4 N2 - Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/23993575/Comparative_study_of_phenolic_compounds_in_Cabernet_Sauvignon_wines_made_in_traditional_and_Ganimede_fermenters_ DB - PRIME DP - Unbound Medicine ER -