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Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
Food Chem. 2017 Jun 01; 224:251-261.FC

Abstract

The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C. CPM treatment lowered the extraction of seed tannins, exhibited the highest acetaldehyde, ethyl acetate and C6-compounds levels, and had increased ester levels in relation to control C. POH wine contained the highest concentration of total phenols, flavonoids, monomeric, oligomeric and polymeric flavanols, and color intensity and hue. S and PHT wines contained lower amount of total phenols, but higher than in C and CPM wines. The calculated Odor Activity Values were used to establish significant differences between the treatments.

Authors+Show Affiliations

Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia. Electronic address: igor@iptpo.hr.Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia.Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia.Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, 52440 Poreč, Croatia.Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, 52440 Poreč, Croatia.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28159263

Citation

Lukić, Igor, et al. "Pre-fermentative Cold Maceration, Saignée, and Various Thermal Treatments as Options for Modulating Volatile Aroma and Phenol Profiles of Red Wine." Food Chemistry, vol. 224, 2017, pp. 251-261.
Lukić I, Budić-Leto I, Bubola M, et al. Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine. Food Chem. 2017;224:251-261.
Lukić, I., Budić-Leto, I., Bubola, M., Damijanić, K., & Staver, M. (2017). Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine. Food Chemistry, 224, 251-261. https://doi.org/10.1016/j.foodchem.2016.12.077
Lukić I, et al. Pre-fermentative Cold Maceration, Saignée, and Various Thermal Treatments as Options for Modulating Volatile Aroma and Phenol Profiles of Red Wine. Food Chem. 2017 Jun 1;224:251-261. PubMed PMID: 28159263.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine. AU - Lukić,Igor, AU - Budić-Leto,Irena, AU - Bubola,Marijan, AU - Damijanić,Kristijan, AU - Staver,Mario, Y1 - 2016/12/22/ PY - 2016/08/18/received PY - 2016/12/16/revised PY - 2016/12/20/accepted PY - 2017/2/5/entrez PY - 2017/2/6/pubmed PY - 2017/3/3/medline KW - Aroma KW - Cold pre-fermentation KW - Heating KW - Maceration KW - Phenols KW - Red wine SP - 251 EP - 261 JF - Food chemistry JO - Food Chem VL - 224 N2 - The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C. CPM treatment lowered the extraction of seed tannins, exhibited the highest acetaldehyde, ethyl acetate and C6-compounds levels, and had increased ester levels in relation to control C. POH wine contained the highest concentration of total phenols, flavonoids, monomeric, oligomeric and polymeric flavanols, and color intensity and hue. S and PHT wines contained lower amount of total phenols, but higher than in C and CPM wines. The calculated Odor Activity Values were used to establish significant differences between the treatments. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28159263/Pre_fermentative_cold_maceration_saignée_and_various_thermal_treatments_as_options_for_modulating_volatile_aroma_and_phenol_profiles_of_red_wine_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)32098-2 DB - PRIME DP - Unbound Medicine ER -