Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate

Samoticha, Justyna; Chmielewska, Joanna

doi:10.1016/j.foodchem.2020.127888

Cited by 49 publications

(49 citation statements)

References 50 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…As previously mentioned, grape skins, especially in red varieties, are rich in phenolic compounds such as anthocyanins and tannins. However, some authors have shown that less than 50% of these compounds are transferred to wine during winemaking [ 126 ]. This phenomenon is closely related to the limited permeability of cell walls and cytoplasmatic membranes [ 127 , 128 ].…”

Section: External Factors and Polyphenol Contentmentioning

confidence: 99%

“…Wojdyło et al [ 126 ] performed a comparative research study of different pre-fermentative maceration processes. The authors selected the Vitis vinifera Dornfelder variety cultivated in Poland.…”

Section: External Factors and Polyphenol Contentmentioning

confidence: 99%

“…Wojdyło et al [ 126 ] (Method 7, Table 6 ) studied the influence of three pretreatment maceration techniques (microwave, thermo-maceration, and enzymatic treatment) on the phenolic composition of Dornfelder cv. must/wine.…”

Section: Analytical Techniquesmentioning

confidence: 99%

“… Enzymatic : anthocyanins (0.08), flavonols (0.02), phenolic acids (0.39), flavan-3-ols (19.48), and total phenolic (19.97). [ 126 ] Etongue Method 8: 26 potentiometric chemical sensors: plasticized PVC sensors displaying sensitivity to organic anions and phenols and to organic cations; chalcogenide glass sensors displaying redox response and a conventional glass pH electrode. Responses of the sensor array were measured vs. conventional Ag/AgCl reference electrode.…”

Section: Analytical Techniquesmentioning

confidence: 99%

See 3 more Smart Citations

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

View full text Add to dashboard Cite

Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.

show abstract

Section: External Factors and Polyphenol Contentmentioning

confidence: 99%

Section: External Factors and Polyphenol Contentmentioning

confidence: 99%

Section: Analytical Techniquesmentioning

confidence: 99%

Section: Analytical Techniquesmentioning

confidence: 99%

See 2 more Smart Citations

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

2021

View full text Add to dashboard Cite

show abstract

“…As for the alcoholic fermentation, a continuous solid liquid extraction from the grapes’ skin and seeds takes place. Therefore, the fermentation temperature significantly affects the final composition of the resulting wine [ 12 , 13 ]. Such effect is associated to the compounds extracted from the solid parts of the grapes.…”

Section: Introductionmentioning

confidence: 99%

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Ruiz-Rodríguez

Palma

Barroso

2021

Foods

View full text Add to dashboard Cite

This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20 °C and 10 °C). Then, the alcoholic fermentation under two different sets of conditions, the fermentation at a constant temperature of 20 °C and the fermentation under a positive temperature gradient from 10 to 20 °C. According to the experimental results, the phenolic contents (total phenolics, total anthocyanins, and total tannins) were mainly conditioned by the fermentation temperature, however the pre-fermentative conditions also affected the content levels of these compounds. Furthermore, the use of a fermentation temperature gradient improved the organoleptic characteristics of the wines. However, the color was not as stable as that of wines produced through fermentation at a higher constant temperature. Consequently, the implementation of a temperature gradient during the alcoholic fermentation process is recommended and a longer period at high temperature over the last phase of the process would be desirable to obtain aromatic wines with the desirable color stability.

show abstract

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Rasool,

Irfan

2024

ChemBioEng Reviews

View full text Add to dashboard Cite

Lignocellulosic biomass, such as plant residues and agricultural waste, holds immense potential as a renewable resource for the production of biofuels, chemicals, and animal feed. However, the efficient degradation of lignocellulose into fermentable sugars remains a significant challenge. Recent research has highlighted the critical role of microbial diversity in lignocellulosic biomass degradation, offering new insights from a biotechnological perspective. The comprehension and utilization of microbial diversity are crucial for developing efficient biotechnological strategies for lignocellulosic biomass degradation. By uncovering the intricate relationships between microbial communities and their enzymatic machinery, researchers can optimize degradation processes, enhance biofuel production, and contribute to a more sustainable bio‐based economy. Microorganisms, including bacteria, fungi, and archaea, possess diverse enzymatic capabilities, allowing them to secrete a plethora of lignocellulolytic enzymes. Microbial organisms inhabiting extreme environments, such as the rumen, hot and cold springs, deep sea trenches, and acidic and alkaline pH environments, exhibit significant potential in generating enzymes, including hemicellulolytic and lignocellulolytic enzymes, which possess superior biochemical properties essential for industrial bioconversion applications. This review explores the ability of lignocellulosic enzymes from microbial sources to efficiently break down the lignocellulosic biomass and their potential applications in industrial biotechnology.

show abstract

Effect of different pre-treatment maceration techniques on the content of phenolic compounds and color of Dornfelder wines elaborated in cold climate

Cited by 49 publications

References 50 publications

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

The Role of Microbial Diversity in Lignocellulosic Biomass Degradation: A Biotechnological Perspective

Contact Info

Product

Resources

About