Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

Torchio, Fabrizio; Urcan, Delia Elena; Lin, Lin; Gerbi, Vincenzo; Giacosa, Simone; Pop, Nastasia; Lambri, Milena

doi:10.1016/j.foodchem.2015.08.009

Cited by 30 publications

(20 citation statements)

References 35 publications

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“…This behavior in Syrah could be linked to the greatest richness in anthocyanins and to an anthocyanin profile prevalent in malvidin-3-glucoside with a high ratio of acylated derivatives, giving high anthocyanin stability [30]. In this aspect, Nebbiolo wines are particularly different because of their lower anthocyanin content and less abundance of acylated derivatives [31].…”

Section: Total Anthocyanins and Color Parametersmentioning

confidence: 99%

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

et al. 2019

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Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines with different phenolic composition. Two formulations for commercially available vegetal proteins (potato and pea origin) were assessed at two doses to modulate the fining treatment to the wine phenolic profile. The results evidenced that fining agents derived from plants have different levels of effectiveness on the removal of phenolic compounds depending on the origin, the formulation used, dose applied, and also wine characteristics. On Nebbiolo wine, the study was particularly significant due to its phenolic composition. One pea-based fining agent had an effect comparable to gelatin (animal origin) on the removal of polymeric flavanols with a minor loss of anthocyanins and therefore better preserving the wine color in terms of intensity and hue. For Primitivo, Montepulciano, and Syrah wines, even though there was a formulation-dependent effect, vegetal proteins gave more balanced reductions in terms of target phenolic compounds contributing to astringency and color perception.Molecules 2020, 25, 120 2 of 20 isolated from cereals, legumes, potatoes [6,7], seaweeds, grape seed extracts [8,9], and yeasts [10,11]. Other vegetal non-proteinaceous products, such as polysaccharide-based agents isolated from cell wall material of fresh apples and grapes or their respective pomaces, have shown great potential for wine fining purposes [12][13][14][15].Focusing on protein-based fining agents, they can have a different affinity to different types of phenolic compounds. Proteins interact with wine phenolic compounds initially through hydrogen bonding and hydrophobic interactions, forming soluble complexes. In fact, gelatin is a highly efficient fining agent because of its potential hydrogen binding sites [3]. Subsequently, phenolic compounds are removed by precipitation through self-association of the complexes formed [16] or formation of insoluble protein aggregates (cross-linkages between proteins) incorporating the target species [17]. This precipitation induces reduced astringency and depends on the protein to tannin ratio as well as on the amino acid composition, tertiary structure, hydrophobicity, and molecular mass of proteins [2,18]. It is well-known that proline-rich proteins have a strong affinity to phenolic compounds and therefore they are of great interest for wine fining [19]. Concretely, aromatic ring structures of phenolic compounds have hydrophobic properties and the presence of galloylated units enhances the hydrophobic interactions with proline-rich proteins [20].Among allergen-free vegetal proteins isolated from cereals, corn zeins are a heterogeneous protein mixture made of polypeptides differing in molecular mass, aggregation state, and isoelectric point. The effectiveness of zein as a fining agent could be due to their relative hydrophobicity, which ...

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Section: Total Anthocyanins and Color Parametersmentioning

confidence: 99%

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

et al. 2019

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“…Other studies have found gallic acid as the predominant hydroxybenzoic acid in red wines. [28,29] The stilbene trans-resveratrol was also quantified in samples, with the highest concentrations in Barbera wines. In wines from the vintage of 2011, higher levels of trans-resveratrol were verified for Barbera, Rebo and Ancellotta wines, while for the vintage of 2012, the highest levels were determined in Barbera, Ancellotta and Teroldego wines.…”

Section: Bioactive Compounds Of Red Wines and Association Between Polmentioning

confidence: 99%

“…These results are consistent with previous reports of differences in the phenolic composition of wines produced in different cultivation systems such as biodynamic and organic systems, [30] and of red wines made from varietal grapes or from grapes grown in different growing regions. [4,29] Table 3. Individual phenolic compounds (mg/L) in red wines produced from Italian grape varieties cultivated in a selected subtropical region, vintages 2011 and 2012.…”

Section: Bioactive Compounds Of Red Wines and Association Between Polmentioning

confidence: 99%

Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (Vitis viniferaL.) cultivated in a selected subtropical region

Sartor

Caliari

Malinovski

et al. 2017

International Journal of Food Properties

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The polyphenolic and oenological properties were evaluated in red wines from Italian varieties Ancellotta, Rebo, Nebbiolo, Barbera and Teroldego cultivated in a selected subtropical region. Ancellotta wines showed the highest concentrations of phenolics, particularly flavanols, flavonols and anthocyanins 3-O-glycosides. Grape variety rather than vintage had stronger influence on polyphenols. Wines from vintage 2012 showed the highest antioxidant activity and highest concentrations of polyphenols, mainly Ancellotta and Teroldego wines. The wines showed similar phenolic profile regarding the presence of phenolics, whereas their concentrations varied greatly among varieties and vintages. The results demonstrated good adaptability of these varieties and their potential to produce quality wines.

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“…Afterwards, the bunches were divided in small clusters (3-5 berries), which were randomly distributed in several batches of about 2 kg of grape berries and placed in perforated boxes in a single layer. All batches were dehydrated at 20 ± 2°C and 41 ± 5% relative humidity (RH) in a thermohygrometrically controlled chamber during 49 days (Torchio et al, 2016). The grapes were sampled at 15%, 30%, 45% and 60% weight loss (WL).…”

Section: Grape Samples and Dehydration Processmentioning

confidence: 99%

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

et al. 2016

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This study represents the first time that the extraction of phenolic compounds from the seeds is assessed from instrumental texture properties for dehydrated grapes. Nebbiolo winegrapes were postharvest dehydrated at 20°C and 41% relative humidity. During the dehydration process, sampling was performed at 15%, 30%, 45% and 60% weight loss. The extractable fraction and extractability of phenolic compounds from the seeds were determined after simulated maceration. The evolution of mechanical and acoustic attributes of intact seeds was also determined during grape dehydration to evaluate how these changes affected the extraction of phenolic compounds. The extractable content and extractability of monomeric flavanols and proanthocyanidins, as well as the galloylation percentage of flavanols, might be predicted easily and quickly from the mechanical and acoustic properties of intact seeds. This would help in decision-making on the optimal dehydration level of winegrapes and the best management of winemaking of dehydrated grapes.

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Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of ‘Reinforced’ wines

Cited by 30 publications

References 35 publications

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Phenolic Composition Influences the Effectiveness of Fining Agents in Vegan-Friendly Red Wine Production

Bioactive profiling of polyphenolics and oenological properties of red wines from Italian grapes (Vitis viniferaL.) cultivated in a selected subtropical region

Impact of postharvest dehydration process of winegrapes on mechanical and acoustic properties of the seeds and their relationship with flavanol extraction during simulated maceration

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