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Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration.
Annu Rev Food Sci Technol. 2014; 5:83-109.AR

Abstract

We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.

Authors+Show Affiliations

Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), Luján de Cuyo, 5507 Mendoza, Argentina.No affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

24422589

Citation

Casassa, L Federico, and James F. Harbertson. "Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration." Annual Review of Food Science and Technology, vol. 5, 2014, pp. 83-109.
Casassa LF, Harbertson JF. Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Annu Rev Food Sci Technol. 2014;5:83-109.
Casassa, L. F., & Harbertson, J. F. (2014). Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. Annual Review of Food Science and Technology, 5, 83-109. https://doi.org/10.1146/annurev-food-030713-092438
Casassa LF, Harbertson JF. Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration. Annu Rev Food Sci Technol. 2014;5:83-109. PubMed PMID: 24422589.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Extraction, evolution, and sensory impact of phenolic compounds during red wine maceration. AU - Casassa,L Federico, AU - Harbertson,James F, Y1 - 2014/01/09/ PY - 2014/1/16/entrez PY - 2014/1/16/pubmed PY - 2014/6/6/medline SP - 83 EP - 109 JF - Annual review of food science and technology JO - Annu Rev Food Sci Technol VL - 5 N2 - We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging. SN - 1941-1413 UR - https://www.unboundmedicine.com/medline/citation/24422589/Extraction_evolution_and_sensory_impact_of_phenolic_compounds_during_red_wine_maceration_ L2 - https://arjournals.annualreviews.org/doi/10.1146/annurev-food-030713-092438?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -