Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines

Álvarez, Inmaculada; Aleixandre, José Luis; García, Margarita Jiménez; Lizama, Victoria

doi:10.1016/j.aca.2005.10.068

Cited by 119 publications

(91 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Prefermentative maceration not only would extract a considerable amount of seed tannins but also, in some way, would prepare seeds for a linear extraction during fermentative maceration. These results confirm those obtained by Alvarez et al (2005) and Busse-Valverde et al (2010, 2011, who found increased seed PA content and galloylation in wines after applying low temperature prefermentative macerations.…”

Section: Discussionsupporting

confidence: 82%

Effect of Ethanol on Grape Seed Proanthocyanidin Extraction

Hernández-Jiménez¹,

Kennedy²,

Bautista‐Ortín³

et al. 2011

Am. J. Enol. Vitic.

View full text Add to dashboard Cite

Proanthocyanidins are found in the seeds and skins of winegrapes and are extracted into the must-wine during maceration. For seed proanthocyanidins, extraction is generally thought to be possible only in the presence of ethanol. This study examined the extraction of seed proanthocyanidins in model solutions with increasing concentrations of ethanol, from 0 to 15% v/v. Spectrophotometric and chromatographic results showed that ethanol was not required for proanthocyanidin extraction, although its presence increased the rate of extraction. Extraction dynamics indicated that alcohol increased the rate of proanthocyanidin extraction for the initial six days of maceration, after which, even in the absence of ethanol, the extraction rate was nearly identical for all treatments. These findings suggest that extraction time is an important consideration when managing techniques, such as cold soak, which are thought not to affect seed proanthocyanidin extraction.

show abstract

Section: Discussionsupporting

confidence: 82%

Effect of Ethanol on Grape Seed Proanthocyanidin Extraction

Hernández-Jiménez¹,

Kennedy²,

Bautista‐Ortín³

et al. 2011

Am. J. Enol. Vitic.

View full text Add to dashboard Cite

show abstract

“…The results of our work are in agreement with several authors Llaudy et al 2005;Álvarez et al 2006) which suggest that the effectiveness of CPM are strongly related to the ripeness of the grapes. These authors reported that the best results are related to grapes with low richness in anthocyanins.…”

Section: Color Of Winessupporting

confidence: 83%

“…Many works showed an increase in color and anthocyanin content of wines made by CPM Parenti et al 2004;De Beer et al 2006;Gómez-Míguez et al 2007;Busse-Valverde et al 2011;González-Neves et al 2013) although other papers showed little impact or negative effects of this technique Pérez-Lamela et al 2007;Gambacorta et al 2011). These results are related to the effects of many factors which conditioned the cold soak such as grape variety, ripeness of berries, temperature, skin contact time and refrigeration technique of must (Parenti et al 2004;Álvarez et al 2006;Gambacorta et al 2011;Ortega-Heras et al 2012).…”

Section: Introductionmentioning

confidence: 89%

“…The skin contact takes place in the absence of ethanol because these low maceration temperatures prevent yeasts from starting the fermentation process (Gómez-Míguez et al 2007). This situation determines preferential solubility of the water-soluble compounds, thus enhancing the extraction of anthocyanin and tannins of low molecular weight (Sacchi et al 2005;Álvarez et al 2006;Ortega-Heras et al 2012). In addition, the pigment release could be favored since as the cap has not been formed, the contact between the solid parts of grapes and the must is better (Ortega-Heras et al 2012).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

et al. 2014

View full text Add to dashboard Cite

Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Prefermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4 years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5 days to keep the must at 10ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in

show abstract

“…Several authors have demonstrated that many factors (e.g., grape amino acids composition, sugar content and pH of must, type of yeast, temperature and aeration during the alcoholic fermentation, and length of maceration) have remarkable effects on the concentration of aroma compounds in wines (Callejon et al, 2010;Perestrelo, Fernandes, Alburquerque, Marques, & Camara, 2006). Furthermore, cold prefermentative maceration yields young red wines with higher contents of acetates and other esters than conventional winemaking does (Alvarez, Aleixandre, Garcia, & Lizama, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Añón

López

Hernando³

et al. 2014

Food Chemistry

View full text Add to dashboard Cite

The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.

show abstract

Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines

Cited by 119 publications

References 26 publications

Effect of Ethanol on Grape Seed Proanthocyanidin Extraction

Effect of Ethanol on Grape Seed Proanthocyanidin Extraction

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

Contact Info

Product

Resources

About