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Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.
Food Chem. 2014 Sep 01; 158:504-12.FC

Abstract

Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). However low molecular weight flavan-3-ols remained below 9 mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested.

Authors+Show Affiliations

Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay. Electronic address: gfavre@fagro.edu.uy.Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago, Chile.Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay.Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay.Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay.Instituto Nacional de Vitivinicultura, Dr. Pouey 463, C.P. 90200, Las Piedras, Uruguay.Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay.

Pub Type(s)

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

Language

eng

PubMed ID

24731376

Citation

Favre, Guzmán, et al. "Low Molecular-weight Phenols in Tannat Wines Made By Alternative Winemaking Procedures." Food Chemistry, vol. 158, 2014, pp. 504-12.
Favre G, Peña-Neira Á, Baldi C, et al. Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures. Food Chem. 2014;158:504-12.
Favre, G., Peña-Neira, Á., Baldi, C., Hernández, N., Traverso, S., Gil, G., & González-Neves, G. (2014). Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures. Food Chemistry, 158, 504-12. https://doi.org/10.1016/j.foodchem.2014.02.173
Favre G, et al. Low Molecular-weight Phenols in Tannat Wines Made By Alternative Winemaking Procedures. Food Chem. 2014 Sep 1;158:504-12. PubMed PMID: 24731376.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures. AU - Favre,Guzmán, AU - Peña-Neira,Álvaro, AU - Baldi,Cecilia, AU - Hernández,Natalia, AU - Traverso,Sofía, AU - Gil,Graciela, AU - González-Neves,Gustavo, Y1 - 2014/03/12/ PY - 2013/11/01/received PY - 2014/02/25/revised PY - 2014/02/28/accepted PY - 2014/4/16/entrez PY - 2014/4/16/pubmed PY - 2015/5/29/medline KW - Bioactive compounds KW - Enological tannins KW - Maceration enzymes KW - Phenols KW - Prefermentative Cold Maceration KW - Wine SP - 504 EP - 12 JF - Food chemistry JO - Food Chem VL - 158 N2 - Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). However low molecular weight flavan-3-ols remained below 9 mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24731376/Low_molecular_weight_phenols_in_Tannat_wines_made_by_alternative_winemaking_procedures_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)00376-8 DB - PRIME DP - Unbound Medicine ER -