Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine

Abstract

The main objective of this study was to evaluate the effect of the maceration time up to 30 days on the phenolic compounds, monomeric anthocyanins, color intensity, and antioxidant activity (FRAP, DPPH, and ORAC) of both must and Syrah wine produced in the São Francisco Valley, Brazil. Up to the 15th day, the maceration process promoted an increase in phenolic compounds, while the major extraction of anthocyanins occurred up to the 20th days. The results showed the concentration of total phenolic compounds stabilized in 20th days until the end of maceration and it was higher in comparison with the concentration found at the beginning. Consequently, prolonging the maceration time to 20 days not only improved the phenolic compounds profile but also the antioxidant activity of the tropical Syrah wine. Practical applicationsThe maceration process in winemaking is an important step aimed at extracting and increasing the concentration of phenolic compounds and, as a consequence, the antioxidant activity of the wine improves as well. In practical terms, this process takes about 5 days to complete in wineries, although this paper demonstrates that higher maceration times, up to 20 days, have improve the concentration of phenolic compounds in tropical wines produced with Syrah vines and such improvement has a great impact not only in the sensory properties but in antioxidant properties of the beverage, which may be positively seen by the consumer. K E Y W O R D S bioactive compounds, color stability, malvidin-3-O-glycoside, prolonged maceration, trans-resveratrol, tropical red wine

Extended maceration of must improves phenolic composition and antioxidant potential of Touriga Nacional tropical wine

“…The behavior of caffeic and chlorogenic acids during maceration in the 2016 harvest can be due to the reaction between caffeic, quinic, shikimic, and tartaric acids to form phenolic acid esters, such as chlorogenic acid (Kosseva et al, 2017). The concentrations of gallic, ferulic, and p-coumaric acids found in the present study were similar to those reported by Alencar et al (2018).…”

“…In the present study, both compounds reached their concentration peaks around 16-20 days of maceration. Alencar et al (2018) reported that after 20 days of maceration, cv. Syrah must contained 14.5 mg/L of (-)-epicatechin and 5.6 mg/L of (+)-catechin.…”

“…Nevertheless, Yilmaztekin et al (2015) used extended conventional maceration during fermentation (up to 15 days) to produce wine with grape cultivar Karaoglan from Arapgir (Malatya, Turkey) and obtained a high content of volatile compounds. Alencar et al (2018) also used extended maceration (up to 30 days) to produce tropical red wine from Syrah grape from the S.S.F.V. region, and the product showed a high concentration of phenolic compounds as well as increased antioxidant capacity.…”

Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypes

“…Process of grapes such as dehydration, maceration, and pre‐fermentation could significantly affect the phenolic compound profiles of wines (Alencar et al., ; Panceri & Bordignon‐Luiz, ; Wu et al., ). However, some grape varieties, and therefore the wines, may be genetically richer in polyphenols than the others (Padilha, Camarão Telles Biasoto, Corrêa, dos Santos Lima, & Pereira, ; Poudel, Tamura, Kataoka, & Mochioka, ).…”

The effects of Prokupac variety clones and vinification method on the quantity of resveratrol in wine

“…During the maceration of Syrah grape variety, transresveratrol ranged from 0.4 to 2.2 mg/L (must to must after 10 days of maceration) reaching up to 0.6 mg/L in the wine. The maximum level observed for trans-resveratrol was reached with 10 days of maceration (2.2 mg/L)(Alencar et al, 2018). The investigation conducted on grape varieties Pinot noir and Chardonnay from the province of Bourgogne consisted of maceration in fermentation during 7 days at 25 C, and fermentation of must.…”