Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Ruiz-Rodríguez, Ana; Palma, Miguel; Barroso, Carmelo Garcı́a

doi:10.3390/foods10051053

Cited by 6 publications

(5 citation statements)

References 34 publications

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“…TFC in wine increased during the winemaking process. The same result was found in other research [ 30 , 31 ]. The increase may be due to the fact that flavonol compounds have simpler structures; polyphenols were broken down and converted into flavonoids by enzymes during the winemaking process of C. paliurus –kiwi wine [ 32 ].…”

Section: Resultssupporting

confidence: 92%

Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

Liu,

Guan,

Sun

et al. 2023

Molecules

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A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus–kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus–kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH− radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus–kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus–kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus–kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus–kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus–kiwifruit extract, low-cost processing, and great market potential.

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Section: Resultssupporting

confidence: 92%

Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

Liu,

Guan,

Sun

et al. 2023

Molecules

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“…It has been reported that the higher the temperature the lower the ethanol production from the same initial level of sugars [34]. However, the poor impact of the fermentation temperature on the final alcoholic strength has also been described by several studies [35,36]. According to this, even low fermentation temperatures have no effect on the final alcohol content as long as the temperature is high enough to allow yeast development [36].…”

Section: Discussionmentioning

confidence: 99%

Development of a Novel Approach for Controlling and Predicting Residual Sugars in Wines

Yaa’ri,

Schneiderman,

Ben Aharon

et al. 2024

Fermentation

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Residual sugars (RS) in wine are the sugars that remain in a wine after fermentation is complete. In some wine styles, such as semi-dry wines, the accurate measurement of the RS concentration is critical for both qualitative and legislative reasons. Brix, measured by a simple refractometer, can give a good estimation of the RS concentration in the must, but during fermentation, the presence of alcohol leads to inaccurate sugar measurements. In order to measure the RS accurately, other more precise techniques are used, most of which are expensive or require professional skills. Therefore, novel approaches for rapid, easy, and practical measurements for estimating the sugar content have been suggested over the years. However, most of these methods do not supply an actual measurement of RS but rather give brix values, and those that measure RS involve special equipment, which is less relevant for small wineries. This study suggests a novel model for predicting and controlling the wine’s residual sugar. The data the model uses is the initial brix of the must before fermentation and its density during fermentation. The model was created by measuring actual residual sugars during the fermentation of natural and synthetic musts, with various degrees of initial brix levels, while simultaneously measuring their densities and correlating the two measurements. Linear regression between the residual sugar of the wine and its density was obtained for all treatments and repetitions (i.e., different values of must initial brix) with R2 values above 0.97. Using the model, one can calculate (before commencing the fermentation) the density values at which the fermentation will reach a particular desired residual sugar value for a specific initial brix level; the model is applicable for the fermentation conditions used in this work, i.e., brix levels of 18–27 °Bx, Saccharomyces cerevisiae strains (fx-33 and fx-10) in common conditions of fermentation regarding temperature and aeration.

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“…Extraction without using high temperature helps in extracting thermolabile compounds. Generally, a maceration time of 2–3 days at a temperature of 20–25 °C is best preferred [ 140 ].…”

Section: Phytochemical Extraction Methodsmentioning

confidence: 99%

Major Phytochemicals: Recent Advances in Health Benefits and Extraction Method

et al. 2023

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Recent scientific studies have established a relationship between the consumption of phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., with health benefits such as prevention of diabetes, obesity, cancer, cardiovascular diseases, etc. This has led to the popularization of phytochemicals. Nowadays, foods containing phytochemicals as a constituent (functional foods) and the concentrated form of phytochemicals (nutraceuticals) are used as a preventive measure or cure for many diseases. The health benefits of these phytochemicals depend on their purity and structural stability. The yield, purity, and structural stability of extracted phytochemicals depend on the matrix in which the phytochemical is present, the method of extraction, the solvent used, the temperature, and the time of extraction.

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Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Cited by 6 publications

References 34 publications

Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

Application of Cyclocarya paliurus–Kiwifruit Composite Fermented to Enhance Antioxidant Capacity, Flavor, and Sensory Characteristics of Kiwi Wine

Development of a Novel Approach for Controlling and Predicting Residual Sugars in Wines

Major Phytochemicals: Recent Advances in Health Benefits and Extraction Method

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