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The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging.
Food Chem. 2014; 152:522-30.FC

Abstract

A natural sweet wine (NSW) was made with dried grapes from Vitis vinifera L. cv Garnacha Tintorera. A fortified sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera must was stopped by addition of ethanol 96% (v/v). UV/Vis spectrophotometry and HPLC/DAD-ESI/MS were applied to determine, respectively, the evolution of colour and phenolic compounds in Garnacha Tintorera based-sweet wines during aging. In sweet wines, aging decreased a(∗) (red/green), colour saturation and lightness and increased b(∗) (yellow/blue), and hue angle. Most of the phenolic compounds determined, such as anthocyanins, esters of hydroxycinnamic acids, flavan-3-ols monomers, oligomers and polymers decreased in both sweet wines during aging. On the contrary, hydroxybenzoic and hydroxycinnamic acids and vitisins increased after one year of aging. Despite that both terminal and extension subunit compositions show very small changes, mean degree of polymerisation of proanthocyanidins decline slightly as aging progressed in both 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.Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain.Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain. Electronic address: jsimal@uvigo.es.Centro de Investigação em Quı́mica, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.Centro de Investigação em Quı́mica, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.Centro de Investigação em Quı́mica, Departamento de Quı́mica e Bioquı́mica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal.

Pub Type(s)

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

Language

eng

PubMed ID

24444970

Citation

Figueiredo-González, M, et al. "The Phenolic Chemistry and Spectrochemistry of Red Sweet Wine-making and Oak-aging." Food Chemistry, vol. 152, 2014, pp. 522-30.
Figueiredo-González M, Cancho-Grande B, Simal-Gándara J, et al. The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging. Food Chem. 2014;152:522-30.
Figueiredo-González, M., Cancho-Grande, B., Simal-Gándara, J., Teixeira, N., Mateus, N., & De Freitas, V. (2014). The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging. Food Chemistry, 152, 522-30. https://doi.org/10.1016/j.foodchem.2013.12.018
Figueiredo-González M, et al. The Phenolic Chemistry and Spectrochemistry of Red Sweet Wine-making and Oak-aging. Food Chem. 2014;152:522-30. PubMed PMID: 24444970.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The phenolic chemistry and spectrochemistry of red sweet wine-making and oak-aging. AU - Figueiredo-González,M, AU - Cancho-Grande,B, AU - Simal-Gándara,J, AU - Teixeira,N, AU - Mateus,N, AU - De Freitas,V, Y1 - 2013/12/09/ PY - 2013/10/09/received PY - 2013/11/26/revised PY - 2013/12/03/accepted PY - 2014/1/22/entrez PY - 2014/1/22/pubmed PY - 2014/9/6/medline KW - Aging KW - Fortification with spirits KW - HPLC KW - Naturally grape dehydration process KW - Phenolic content KW - Proanthocyanidins KW - Sweet wines KW - Vitis vinifera L. cv Garnacha Tintorera SP - 522 EP - 30 JF - Food chemistry JO - Food Chem VL - 152 N2 - A natural sweet wine (NSW) was made with dried grapes from Vitis vinifera L. cv Garnacha Tintorera. A fortified sweet wine (FSW) was also obtained: the maceration-alcoholic fermentation of Garnacha Tintorera must was stopped by addition of ethanol 96% (v/v). UV/Vis spectrophotometry and HPLC/DAD-ESI/MS were applied to determine, respectively, the evolution of colour and phenolic compounds in Garnacha Tintorera based-sweet wines during aging. In sweet wines, aging decreased a(∗) (red/green), colour saturation and lightness and increased b(∗) (yellow/blue), and hue angle. Most of the phenolic compounds determined, such as anthocyanins, esters of hydroxycinnamic acids, flavan-3-ols monomers, oligomers and polymers decreased in both sweet wines during aging. On the contrary, hydroxybenzoic and hydroxycinnamic acids and vitisins increased after one year of aging. Despite that both terminal and extension subunit compositions show very small changes, mean degree of polymerisation of proanthocyanidins decline slightly as aging progressed in both sweet wines. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24444970/The_phenolic_chemistry_and_spectrochemistry_of_red_sweet_wine_making_and_oak_aging_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(13)01873-6 DB - PRIME DP - Unbound Medicine ER -