Evolution of phenolics and glutathione in Verdicchio wine obtained with maceration under reductive conditions

Lecce, Giuseppe Di; Boselli, Emanuele; D'Ignazi, Giuliano; Frega, Natale G.

doi:10.1016/j.lwt.2013.03.006

Cited by 17 publications

(11 citation statements)

References 21 publications

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“…However, the specific effect on astilbin was yet unknown, to the best of our knowledge. Besides, an interesting relationship between trans-caftaric acid and GRP was observed, which was not expected given previous literature [23], and this indicates that further phenolic evolution occurs during the storage of Pinot blanc, as reported for other white wines [24].…”

Section: Discussioncontrasting

confidence: 48%

“…The concentration of GRP in the samples appeared gradually to increase up to W3 and then sharply decreased (see Figure S2), whereas its precursor (trans-caftaric acid, R.t. 28.0 min) displayed overall increasing trend with a temporary decrease between T3 and T5 for V2 (start of the fermentation). Since the relative amounts of these two compounds are related over winemaking and storage [23,24], the observed reciprocal trends as well as the sharp decrease for GRP after T14 (W3) were unexpected.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

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Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

Matos

Longo

Chiotti

et al. 2020

Foods

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The impact of two different winemaking practices on the chemical and sensory complexity of Pinot Blanc wines from South Tyrol (Italy), from grape pressing to the bottled wine stored for nine months, was studied. New chemical markers of Pinot blanc were identified: astilbin and trans-caftaric acid differentiated the wines according to the vinification; S-glutathionylcaftaric acid correlated with the temporal trends. Fluorescence analysis displayed strong time-evolution and differentiation of the two wines for gallocatechin and epigallocatechin, respectively. After nine months of storage in bottle, the control wine showed higher amounts of most ethyl esters, acetate esters and octanoic acid, whereas higher alcohols characterized instead the wine obtained with prefermentative cold maceration. The sensory panel found notes of apple and tropical fruit in the control wine and attributed a higher overall quality judgement to it, whereas the cold-macerated wine was described by olfactory intensity, spicy and pear attributes.

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Section: Discussioncontrasting

confidence: 48%

Section: Phenolic Compoundsmentioning

confidence: 99%

Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

Matos

Longo

Chiotti

et al. 2020

Foods

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“…Besides yeast species, the applied pre-fermentative maceration infl uenced higher concentrations of cis-caftaric, trans-caftaric, and cis-coutaric, as well as lower concentration of ferulic acid. Generally, maceration process infl uences increase in concentrations of these compounds due to their localization in the grape skin, and the previous investigations also demonstrated their higher concentrations after applied maceration [Di Lecce et al, 2013], but these differences were pronounced to a greater extent than in our research. Furthermore, slightly higher concentrations of these compounds were determined in the case of antioxidants additions but, as in the case of aroma compounds, no differences could be observed among variants of antioxidants additions.…”

Section: Hydroxycinnamic Acids and Their Tartrate Esterscontrasting

confidence: 67%

“…For example, in early stage of winemaking, the application of maceration could signifi cantly affect their extraction into grape juice and could lead to modifi cations in resulting wine. It is known that application of maceration technique could result in improved quality and stability of white wines, due to the increased extraction of aroma compounds and precursors, such as volatile thiols precursors [Olejar et al, 2015], as well as phenolic compounds [Di Lecce et al, 2013]. However, it is necessary to conduct this process under strictly controlled conditions, in order to reduce excessive phenolics extraction and consequently to reduce browning of white wines.…”

Section: Introductionmentioning

confidence: 99%

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

Tomašević¹,

Lisjak²,

Vanzo³

et al. 2019

Pol. J. Food Nutr. Sci.

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The aim of this research was to investigate the effects of pre-fermentative maceration, Saccharomyces and non-Saccharomyces yeasts during alcoholic fermentation, and antioxidant additions (sulfur dioxide and glutathione) at bottling on the compositions of aroma and phenolic compounds of white wine Pošip (Vitis vinifera L.). Additionally, for the fi rst time the insight in volatile thiol precursors in Pošip grape was given, wherein higher concentrations of glutathionylated thiol precursors in comparison to cysteinylated ones were determined. Regarding the applied practices, signifi cant differences among produced wines were established: pre-fermentative maceration resulted in a decrease of 3-sulfanylhexyl acetate (3SHA) and a slight increase of C6 compounds; indigenous yeasts produced higher concentrations of terpenes and esters, while sequential fermentation with Torulaspora delbrueckii also infl uenced higher concentrations of esters. Most abundant phenolic compound was caffeic acid, except for wine produced by indigenous yeasts where trans-caftaric acid was predominant. Finally, combination of higher SO 2 and glutathione resulted in higher concentrations of thiols.

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“…The eff ects of maceration known up to date, such as increased amounts of phenols and primary aromas, higher dry extract, and reduced acidity, were deter mined in experiments with short-term, usually prefermentative white grape mash maceration (1)(2)(3)(4)10). Published studies that have investigated prolonged maceration in white winemaking are only a few (7,11,12), and the chemical composition of such wines is almost completely unknown.…”

Section: Introductionmentioning

confidence: 99%

Phenol and Aroma Composition of White Wines Produced by Prolonged Fermentative Maceration and Maturation in Wooden Barrels

Lukić

Jedrejčić

Ganić

et al. 2015

Food Technol. Biotechnol.

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SummaryTo investigate the phenolic and aroma composition of Malvazĳ a istarska (Vitis vinifera L.) white wines produced by an unconventional technology comprising prolonged maceration followed by maturation in wooden barrels, representative samples were subjected to analysis by UV/Vis spectrometry, high-performance liquid chromatography, and gas chromatography-mass spectrometry. When compared to standard wines, the investigated samples contained higher levels of dry extract, volatile acidity, lactic acid, phenols, colour intensity, antioxidant activity, majority of monoterpenes, C 13 -norisoprenoids, methanol, higher alcohols, ethyl acetate, branched-chain esters and esters of hydroxy and dicarboxylic acids, ethylphenols, furans, and acetals, as well as lower levels of malic acid, β-da mascenone, straight-chain fatt y acids, ethyl and acetate esters. It was estimated that mace ration had a stronger infl uence on phenols, and maturation on volatile aromas. Despite diff erent vintages and technological details, the investigated wines showed a relative homogeneity in the composition, representing a clear and distinctive type.

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Evolution of phenolics and glutathione in Verdicchio wine obtained with maceration under reductive conditions

Cited by 17 publications

References 21 publications

Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

Pinot Blanc: Impact of the Winemaking Variables on the Evolution of the Phenolic, Volatile and Sensory Profiles

Changes in the Composition of Aroma and Phenolic Compounds Induced by Different Enological Practices of Croatian White Wine

Phenol and Aroma Composition of White Wines Produced by Prolonged Fermentative Maceration and Maturation in Wooden Barrels

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