Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions

Márquez, Ana; Serratosa, María P.; Lopez-Toledano, Azahara; Mérida, J.

doi:10.1016/j.foodchem.2011.07.010

Cited by 55 publications

(54 citation statements)

References 38 publications

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“…A volume of 50 L of the sample was injected into an HPLC-DAD instrument (Beckman Coulter System Gold, 168 Detector) and the analyses were carried out on a LiChrospher 100 RP-18 column (250 mm × 4.6 mm, 5 m), according to the method proposed by Marquez et al [23]. The identification was carried out by comparing their retention times with those for standards, recording UV-Vis spectra, and calculating the UV absorbance ratios for samples and standards simultaneously coinjected one at a time.…”

Section: Identification and Quantification Of Flavonols By Hplc-dadmentioning

confidence: 99%

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

Martín-Gómez

Varo

Mérida

et al. 2017

Journal of Chemistry

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The effects of chamber drying under controlled temperature and moisture conditions and fermentation process on blueberry juices to obtain three wines were studied in this work. Drying was carried out with a view to increase the sugar content and obtain wines with an ethanol content similar to a commercial grape wine or to obtain sweet wines. Analyses included color parameters; browning index; and anthocyanin, flavonols, flavan-3-ol derivatives, and tannin concentrations, as well as vitamin C concentration and antioxidant activity. Based on the results, drying increases color and the concentration of anthocyanins and tannins most probably by the effect of dehydration of the berries and diffusion of the colored compounds from the skin to the pulp due to the structural alterations in their skin. In addition, drying decreases flavonols, flavan-3-ol derivatives, and vitamin C concentrations. The browning index, anthocyanins, and tannins decreased with the fermentation time, and vitamin C was constant with the fermentation time. The sensory analysis showed that the wines with the best sensory characteristics were those with residual sugar, partial fermented wines 1 and 2.

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Section: Identification and Quantification Of Flavonols By Hplc-dadmentioning

confidence: 99%

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

Martín-Gómez

Varo

Mérida

et al. 2017

Journal of Chemistry

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“…For the extraction and fractionation of anthocyanins, the method proposed by Marquez et al (2012b) was used. A volume of 2 mL of wine was passed through a Sep-Pak C18 cartridge packed with 900 mg of material (Long Body Sep-Pak Plus, Water Associates, Milford, MA) that was previously activated with 5 mL of methanol and washed with aqueous 0.01% (v/v) HCl.…”

Section: Analysis Of Phenolic Compoundsmentioning

confidence: 99%

“…Other phenolic compounds were extracted with a combination of two cartridges to ensure effective separation (Marquez et al, 2012b). Thus, a volume of 15 mL of wine was adjusted to pH 7 with 0.1 M NaOH and passed through Sep-Pak C18 cartridges previously activated with 5 mL of methanol and washed with distilled water, which was adjusted to pH 7 with NaOH.…”

Section: Analysis Of Phenolic Compoundsmentioning

confidence: 99%

“…All the phenolic compounds were identified by comparing their retention times with those for standards, recording UV spectra on a Spectra-Physics UV6000LP diode array spectrophotometer and calculating the UV absorbance ratios for samples and standards simultaneously co-injected one at a time (Marquez et al, 2012b). Identification was confirmed by HPLC-ESI-MS on an AQA quadrupole mass spectrometer from ThermoQuest Finningan.…”

Section: Analysis Of Phenolic Compoundsmentioning

confidence: 99%

“…In particular, the phenolic compounds present in the skins are diffused to the pulp due to their structural alterations (Marquez et al, 2012b). These compounds participate in several types of reactions, resulting in the disappearance of some of them and the formation of others.…”

Section: Introductionmentioning

confidence: 99%

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Quality Improvement in Sweet Red Wines Through an Alternative Grape-Drying System

Márquez

Serratosa

Mérida

2016

SAJEV

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A sensorial analysis was undertaken and the colour parameters and phenolic profile were measured for two types of Andalusian sweet red wines. Two wines types were studied, i.e. commercial and alternative wines elaborated with musts from grapes obtained by traditional sun drying and by chamber drying under controlled temperatures respectively. Results show that the alternative wines obtained in this study were analytically closer to typical red wines in their lower concentration of browning compounds, a high contribution of red and blue colour, and hence having a more suitable hue than the traditional sweet wines. Furthermore, the alternative wines were the richest in monomeric anthocyanins, flavan-3-ols and flavonols, which give these wines their antioxidant properties. Their sensorial characteristics were accepted by consumers, which means that the alternative grape-drying system improves the quality of sweet red wines relative to those obtained by the traditional method.

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Changes in Phenolic Compounds

Corradini

Nicoletti

2013

Sweet, Reinforced and Fortified Wines

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Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions

Cited by 55 publications

References 38 publications

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

Bioactive Compounds of Chamber-Dried Blueberries at Controlled Temperature and Wines Obtained from Them

Quality Improvement in Sweet Red Wines Through an Alternative Grape-Drying System

Changes in Phenolic Compounds

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