Tags

Type your tag names separated by a space and hit enter

Influence of Grape Seeds and Stems on Wine Composition and Astringency.
J Agric Food Chem. 2016 Aug 31; 64(34):6555-66.JA

Abstract

The aim of this paper is to study the real influence of seeds and stems on wine composition, astringency, and bitterness. A decolored grape juice and a grape juice macerated for 4 days from the same Cabernet Sauvignon grapes were fermented with or without supplementation with 100% seeds, 300% seeds, or 100% stems. Once alcoholic fermentation had finished, the wines were analyzed and tasted. The presence of seeds and stems increased the concentration of flavan-3-ol monomers with respect to the controls. However, the seeds mainly released (+)-catechin and (-)-epicatechin, whereas the stems mainly released (+)-catechin and (+)-gallocatechin. The seeds and stems also released proanthocyanidins; those from seeds have a lower mDP and a high percentage of galloylation, whereas those from stems have a higher mDP and a relatively high percentage of prodelphinidins. The presence of seeds and stems brought about a slight but significant increase in pH and lowered titratable acidity and ethanol content. The presence of seeds boosted color intensity, whereas stems had the opposite effect. Finally, both seeds and stems increased wine astringency and bitterness.

Authors+Show Affiliations

Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha , Campus Universitario s/n, 13071 Ciudad Real, Spain. Fundación Parque Científico y Tecnológico de Albacete , Paseo de la Innovación 1, 02006 Albacete, Spain.Instituto de la Vid y el Vino de Castilla-La Mancha , Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain.Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha , Campus Universitario s/n, 13071 Ciudad Real, Spain.Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili , C/Marcel.li Domingo s/n, 43007 Tarragona, Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27523714

Citation

Pascual, Olga, et al. "Influence of Grape Seeds and Stems On Wine Composition and Astringency." Journal of Agricultural and Food Chemistry, vol. 64, no. 34, 2016, pp. 6555-66.
Pascual O, González-Royo E, Gil M, et al. Influence of Grape Seeds and Stems on Wine Composition and Astringency. J Agric Food Chem. 2016;64(34):6555-66.
Pascual, O., González-Royo, E., Gil, M., Gómez-Alonso, S., García-Romero, E., Canals, J. M., Hermosín-Gutíerrez, I., & Zamora, F. (2016). Influence of Grape Seeds and Stems on Wine Composition and Astringency. Journal of Agricultural and Food Chemistry, 64(34), 6555-66. https://doi.org/10.1021/acs.jafc.6b01806
Pascual O, et al. Influence of Grape Seeds and Stems On Wine Composition and Astringency. J Agric Food Chem. 2016 Aug 31;64(34):6555-66. PubMed PMID: 27523714.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of Grape Seeds and Stems on Wine Composition and Astringency. AU - Pascual,Olga, AU - González-Royo,Elena, AU - Gil,Mariona, AU - Gómez-Alonso,Sergio, AU - García-Romero,Esteban, AU - Canals,Joan Miquel, AU - Hermosín-Gutíerrez,Isidro, AU - Zamora,Fernando, Y1 - 2016/08/22/ PY - 2016/8/16/entrez PY - 2016/8/16/pubmed PY - 2017/4/14/medline KW - astringency KW - bitterness KW - seeds KW - stems KW - wine composition SP - 6555 EP - 66 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 64 IS - 34 N2 - The aim of this paper is to study the real influence of seeds and stems on wine composition, astringency, and bitterness. A decolored grape juice and a grape juice macerated for 4 days from the same Cabernet Sauvignon grapes were fermented with or without supplementation with 100% seeds, 300% seeds, or 100% stems. Once alcoholic fermentation had finished, the wines were analyzed and tasted. The presence of seeds and stems increased the concentration of flavan-3-ol monomers with respect to the controls. However, the seeds mainly released (+)-catechin and (-)-epicatechin, whereas the stems mainly released (+)-catechin and (+)-gallocatechin. The seeds and stems also released proanthocyanidins; those from seeds have a lower mDP and a high percentage of galloylation, whereas those from stems have a higher mDP and a relatively high percentage of prodelphinidins. The presence of seeds and stems brought about a slight but significant increase in pH and lowered titratable acidity and ethanol content. The presence of seeds boosted color intensity, whereas stems had the opposite effect. Finally, both seeds and stems increased wine astringency and bitterness. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/27523714/Influence_of_Grape_Seeds_and_Stems_on_Wine_Composition_and_Astringency_ L2 - https://dx.doi.org/10.1021/acs.jafc.6b01806 DB - PRIME DP - Unbound Medicine ER -