Evolution of phenolic compounds and sensory in bottled red wines and their co-development

Yuan, Guoqing; Tian, Yuan; Liu, Di; Li, Zheng; Zhang, Xiaoxu; Li, Jingming; Huang, Jian; Wang, Jun; Pan, Qiu-Hong

doi:10.1016/j.foodchem.2014.09.115

Cited by 40 publications

(40 citation statements)

References 36 publications

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“…This resulted in an obvious segregation from the other wine samples. This suggested that the 9th month bottle aging might be a significant turning point for the evolution of phenolic compounds, which was also observed in bottle-aged red wine in our previous study (Gao et al 2015). The loading plot (Fig.…”

Section: Differentiation Of Wines Regarding Phenolic Compoundssupporting

confidence: 81%

“…Most of phenolic compounds showed a downward trend in the white wine during the later storage period (Recamales et al 2006;Kallithraka et al 2009), which was consistent with our investigation. Our previous study also reported that the low levels of phenolic compounds were observed in the red wines after 15-18 months bottle aging, except for some polymeric pigments (Gao et al 2015). Particularly, phenolic compounds with low molecular weight, such as gallic, caffeic and ferulic acid, (?…”

Section: Evolution Of Phenolic Compounds During Bottle Agingmentioning

confidence: 89%

“…All the stoppers were purchased from Yantai Yubao Cork Stopper Company (Yantai, Shandong, China). The physical characteristics of these stoppers were shown in Appendix Table 1 (Gao et al 2015).…”

Section: Stoppersmentioning

confidence: 99%

“…For further recovery, a 10-min break was taken between samples, during which still water and unsalted crackers were available for gustatory neutralization. To more objectively reflect the differences amongst the wine samples, the data were standardized as we previously reported (Gao et al 2015). Wine sample, the average of the sensory evaluation scores, and standard derivation were named as wine-j, Mj, and rj, respectively.…”

Section: Sensory Evaluationmentioning

confidence: 99%

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Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety

Xing

Liu

et al. 2016

J Food Sci Technol

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The objective of this work was to study the correlation between the variation of phenolic compounds and sensory characteristics in white wine during bottle storage and to explore the compounds that affected sensory evolution. Chardonnay ( L. cv.) dry white wines were bottled under six types of stoppers and stored for 18 months. The composition of phenolic compounds was analyzed, and the sensory attributes of these wines were evaluated by professional panel. Multivariate statistical analysis demonstrated that bottle aging period exhibited a more important effect on phenolic compound evolution than stopper type. Most of the phenolic compounds disappeared after 18 months of bottle storage, whereas the wine sensory attributes were significantly improved after 15-month of bottle aging. No strong correlation existed between the phenolic variation and the dissolved oxygen content. Wine color characteristics developed towards better quality accompanying with the reduction of detectable hydroxycinnamic acid derivatives and flavan-3-ols, while the wine mouth-feel was related mainly to gallic acid and ferulic acid ester. This work provided some references for wine producers to select appropriate storage duration for bottled white wine.

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Section: Differentiation Of Wines Regarding Phenolic Compoundssupporting

confidence: 81%

Section: Evolution Of Phenolic Compounds During Bottle Agingmentioning

confidence: 89%

Section: Stoppersmentioning

confidence: 99%

Section: Sensory Evaluationmentioning

confidence: 99%

See 2 more Smart Citations

Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety

Xing

Liu

et al. 2016

J Food Sci Technol

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“…The mobile phase was comprised of (A) water: formic acid: Positive electrospray ionization was used and a full mass scan from m/z 100 to 1,000 was recorded. Anthocyanins were identified by their retention time and by comparing their UV-visible absorption spectra and mass spectrum with the available references (Colak et al, 2016;Gao et al, 2015;Li, Liu, Pan, Shi, & Duan, 2015). Anthocyanins detected by DAD were quantified using a calibration curve constructed by analysis of external standard of malvidin-3-O-glucoside (R 2 = 0.997).…”

Section: Analysis Of Anthocyanins Flavonols Flavan-3ols and Phenmentioning

confidence: 99%

Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

Liu

Guo

et al. 2019

J Food Process Preserv

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Tannic and gallic acids, extracted from Chinese gallnut, were applied as copigments to bog bilberry syrup wine with two different mass ratios of 1:2.5 and 1:6 of anthocyanin to copigment. The effect of copigmentation on anthocyanins and the changes in non‐anthocyanin compounds and color characters during 6 months of aging were studied. Addition of copigment significantly helped to retain redness while reduced increase in the yellow shade and lightness. After 6 months of aging, the syrup wines with added copigments had 1.4–1.8 times higher total anthocyanin content compared to the control. The percentage of polymeric anthocyanins in copigment treated wines was lower than in control wine. Oppositely, the copigment treated wines possessed a higher percentage of copigmented anthocyanins than the control. The highest value of redness, the lowest percentage of polymeric anthocyanins and the highest percent of copigmented anthocyanins were presented in the wines treated with a high dosage of gallic acid. Practical applications Bottle aging shows a negative effect on the appearance of bog bilberry syrup wine. Copigmentation between anthocyanins and copigments is an alternative approach to prevent the loss of color during aging. However, the high expense of pure copigments limits the application of this protocol in wine industry. The cheaper copigments of tannic acid and gallic acid, extracted from Chinese gallnut, were used in the present study and presented positive effects on remaining red hub of bog bilberry fermented products through the enhancement of anthocyanin copigmentation. The current study provides new insights on exploiting somewhat poorly utilized bog bilberry byproduct in wine industry. The findings also verify the practicable of the economical copigments of Chinese gallnut extracted tannic and gallic acids in bog bilberry fermented products. On the other hand, observations made with bog bilberry in this study may be exploited with other berry materials, as well.

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Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation

Liu

Xing

et al. 2016

Eur Food Res Technol

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Evolution of phenolic compounds and sensory in bottled red wines and their co-development

Cited by 40 publications

References 36 publications

Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety

Impact of different types of stoppers on sensorial and phenolic characteristics evolution during a bottle storage time of a white wine from Chardonnay grape variety

Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

Evolution of volatile compounds, aroma attributes, and sensory perception in bottle-aged red wines and their correlation

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