Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate
| Autor: | Francisco J. Rivero, Francisco J. Heredia, M. José Jara-Palacios, M. Lourdes González-Miret, Belén Gordillo |
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| Rok vydání: | 2020 |
| Předmět: |
Climate
Color Wine 01 natural sciences Analytical Chemistry chemistry.chemical_compound Pigment 0404 agricultural biotechnology Phenols Maceration (wine) Copigmentation Vitis Gallic acid Food science Colorimetry 010401 analytical chemistry 04 agricultural and veterinary sciences General Medicine 040401 food science 0104 chemical sciences chemistry Proanthocyanidin visual_art Fermentation Seeds visual_art.visual_art_medium Postharvest Composition (visual arts) Food Science |
| Zdroj: | Food chemistry. 346 |
| ISSN: | 1873-7072 |
| Popis: | The post-fermentative double addition of Pedro Ximenez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm climate. The phenolic composition was assessed by rapid resolution liquid chromatography, copigmentation/polymerization processes by spectrophotometry, and color quality and stability by Differential Colorimetry. OSW and RSW wines enriched their total phenolic content, being the effect more pronounced with overripe seeds (by 23% versus 10%). OSW differences were found for gallic acid, monomeric flavan-3-ols, and procyanidins compared to CW, and for (+)-catechin, procyanidin B2-3-O-gallate and the tetramer to RSW. Phenolic changes were related to higher color intensity in seed-added wines. OSW having higher percentage of polymeric pigments maintained for longer time the chromatic improvement, being visually darker and more intense than final CW and RSW. |
| Databáze: | OpenAIRE |
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