Effect of Steam Treatment of Grape Cluster Stems on the Methoxypyrazine, Phenolic, Acid, and Mineral Content of Red Wines Fermented with Stems

Hashizume, Katsumi; Kida, Shigeki; Samuta, Takashi

doi:10.1021/jf9801771

Cited by 28 publications

(34 citation statements)

References 18 publications

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“…However, the ethanol content of Whole Cluster wines was slightly lower than in the other treatments, and these differences were significant in some cases. This somewhat lower ethanol content may be related to the presence of stems which can absorb ethanol and release water (Hashizume et al, 1998). It has been reported that the moisture content of stems is around 65 % (González-Centeno et al, 2010).…”

Section: Resultsmentioning

confidence: 96%

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Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

et al. 2016

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This work studied how different grape maturity levels and cluster treatments affect the color and phenolic composition of Grenache wines. Specifically, five treatments were undertaken at a microvinification scale for three maturity levels: Control (destemmed and crushed grapes), Whole Berry, Whole Cluster, Crushed Cluster and Submerged Cap. The first three treatments were also reproduced with large-scale wine fermentation in oak barrels but only with well-ripened grapes. The results indicated that the total polyphenol index (TPI), anthocyanin and proanthocyanidin concentrations, as well as the mean degree of polymerization were higher in all the treatments when the grapes were riper. Submerged Cap generated maximum color and polyphenolic extraction at the three maturity levels. Whole Berry wines were the most similar to the controls. The presence of stems (Crushed Cluster and Whole Cluster treatments) produced wines with a significantly higher pH at all maturity levels and with lower color intensity when the grapes were less ripe. The presence of stems also significantly increased the TPI in almost all cases.Keywords: grape maturity, cluster treatment, stems, color, phenolic compounds Abstract manuscript

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Section: Resultsmentioning

confidence: 96%

“…The influence of the presence of stems was clearer on the pH since both treatments containing stems, Crushed Cluster and Whole Cluster, had significantly higher values in this parameter. This is probably because stems can release potassium which neutralizes the acids (Hashizume et al, 1998).…”

Section: Resultsmentioning

confidence: 99%

Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

et al. 2016

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“…However, its usefulness as a crossing parent also depends on the phenotype of the dwarf and whether it will provide genetic variation that can be utilized in subsequent populations. In Cabernet Sauvignon berries maximum IBMP concentrations of 100–160 ng kg −1 occur at 7 weeks post‐flowering (wpf; Dunlevy et al ., ; Hashizume et al ., ). Berries from 12 Pinot Meunier dwarf plants grown under the same conditions as the Cabernet Sauvignon plants did not contain detectable levels of IBMP at 7 wpf and so the dwarf grape variety was regarded as an IBMP synthesis mutant.…”

Section: Resultsmentioning

confidence: 97%

A methyltransferase essential for the methoxypyrazine‐derived flavour of wine

et al. 2013

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SUMMARYMethoxypyrazines are a family of potent volatile compounds of diverse biological significance. They are used by insects and plants in chemical defence, are present in many vegetables and fruit and, in particular, impart herbaceous/green/vegetal sensory attributes to wines of certain varieties, including Cabernet Sauvignon. While pathways for methoxypyrazine biosynthesis have been postulated, none of the steps have been confirmed genetically. We have used the F 2 progeny of a cross between a rapid flowering grapevine dwarf mutant, which does not produce 3-isobutyl-2-methoxypyrazine (IBMP), and Cabernet Sauvignon to identify the major locus responsible for accumulation of IBMP in unripe grape berries. Two candidate methyltransferase genes within the locus were identified and one was significantly associated with berry IBMP levels using association mapping. The enzyme encoded by this gene (VvOMT3) has high affinity for hydroxypyrazine precursors of methoxypyrazines. The gene is not expressed in the fruit of Pinot varieties, which lack IBMP, but is expressed in Cabernet Sauvignon at the time of accumulation of IBMP in the fruit. The results suggest that VvOMT3 is responsible for the final step in methoxypyrazine synthesis in grape berries and is the major determinant of IBMP production.

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“…The magnitude of the variation seems to be correlated both to varietal differences and maceration duration. Merlot [3] no stem addition 7 1483a stem addition 1923b…”

Section: Impact On Polyphenolic Composition 331 Total Phenolic Commentioning

confidence: 99%

A Review on Stems Composition and Their Impact on Wine Quality

et al. 2021

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Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.

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Effect of Steam Treatment of Grape Cluster Stems on the Methoxypyrazine, Phenolic, Acid, and Mineral Content of Red Wines Fermented with Stems

Cited by 28 publications

References 18 publications

Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

Influence of grape maturity and prefermentative cluster treatment of the Grenache cultivar on wine composition and quality

A methyltransferase essential for the methoxypyrazine‐derived flavour of wine

A Review on Stems Composition and Their Impact on Wine Quality

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