Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines

Piccardo, Diego; Favre, Guzmán; Pascual, Olga; Canals, Joan Miquel; Zamora, Fernando; González-Neves, Gustavo

doi:10.1007/s00217-019-03258-4

Cited by 32 publications

(39 citation statements)

References 50 publications

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“…In this sense, it could be said that there was a modification in the proportion of the different anthocyanin forms that was more affected by the must replacement than by the hot pre-fermentative maceration. In a previous investigation where must replacement and hot pre-fermentative maceration were evaluated on the composition of Pinot Noir and Tannat wines produced from the 2016 vintage, a differential behavior was observed according to the cultivar [35]. The monoglucosylated anthocyanin concentration of Pinot Noir wines with must replacement was significantly lower in relation to that of the control wines, especially when they were subjected to hot pre-fermentation maceration.…”

Section: Wine Anthocyanin Compositionmentioning

confidence: 89%

“…More recently, some research groups have evaluated different winemaking techniques to regulate the ethanol content and pH of wines in response to the effect of global warming on the composition of grapes [32][33][34]. The results obtained with the application of these procedures have allowed the reduction of the ethanol content and pH of the wines, but the effects on the sensory characteristics, particularly on the color, have not been conclusive [32,33,35].…”

Section: Introductionmentioning

confidence: 99%

“…This research aims to study the impact of must replacement and hot pre-fermentative maceration in the color of Uruguayan Tannat red wines produced in three consecutive vintages. Both techniques have been proposed to obtain red wines with lower alcohol content and pH and higher phenolic compound concentration [35]. Hot pre-fermentative maceration consists of the degradation of cellular structures, mainly of the grape skins, through the heating of the must before alcoholic fermentation at a temperature and a period variable [39].…”

Section: Introductionmentioning

confidence: 99%

“…These techniques increase the extraction of phenolic compounds. Moreover, must replacement consists of the substitution of a percentage of grape juice of very ripe grapes with the grape juice of unripe grapes before alcoholic fermentation to reduce the alcohol content and the pH of the wines [35].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Piccardo¹,

González-Neves²,

Favre³

et al. 2019

Fermentation

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This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines.

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Section: Wine Anthocyanin Compositionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Piccardo¹,

González-Neves²,

Favre³

et al. 2019

Fermentation

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show abstract

“…The influence of the training system on pH was significant (p ≤ 0.05) only for samples from grapes grown under the IAC 766 rootstock from harvest II (lower pH value). Reduced pH in wines can be associated with higher color intensity and phenolic compounds concentration (Piccardo et al, 2019). Grape pulp usually ripens faster than skins, reducing pH and sugar content in the must and results in high pH and sugar concentrations in the must (Llaudy et al, 2008) and wine.…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Physicochemical characteristics, phenolic profile, and antioxidant capacity of Syrah tropical wines: effects of vineyard management practices

Carvalho¹,

Biasoto²,

Nassur³

et al. 2020

Journal of Food Bioactives

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The present study evaluated the influence of training systems and rootstocks on the quality of Syrah tropical wines, produced at São Francisco Valley, Brazil. For this purpose, physicochemical characteristics, phenolic composition, and antioxidant activity were assessed in wines produced with grapes grown under divided trellis system (lyre) and esparlier or vertical shoot position (VSP) training systems, grafted on IAC 572, IAC 766 and Paulsen 1103 rootsotcks and harvested at two different periods. Harvest season had the strongest influence on wine quality, followed by the rootstock. Regardless of the training system and climatic variability between the harvests, the use of the IAC 766 rootstock led to wines with higher alcohol, anthocyanins contents and color intensity. The interaction between the espalier training system and the rootstock IAC 766 resulted in higher flavonols contents, phenolic acids, and malvidin-3-O-glucoside, which was detected as the major phenolic as quantified by HPLC. This wine also presented significant levels of procyanidins A2 and B2, which showed a positive correlation with the antioxidant activity.

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Potential opportunities of thinned clusters in viticulture: a mini review

et al. 2021

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Crop thinning is a common practice performed in the vineyard consisting of whole clusters or individual fruits being removed after flowering is attained. Current studies have reported that unripe grape products as verjuice and sour grape sauce contain high content of bioactive compounds such as polyphenols, sugars, organic acids, nitrogenous compounds and sterols. This mini‐review overviewed the bioactive components obtained from thinned unripe grapes such as phenolic compounds, sugars, organic acids, minerals, nitrogen compounds and sterols, and their use as antibrowning and whitening agents, natural catalysts, food preservative and food additive. In addition, their beneficial effects for human health also were reviewed, as well as the practices to maximize the extraction of antioxidant compounds. Therefore, revalorizing the waste from this management practice in viticulture can increase the vineyard sustainability and farmers' economic profits. © 2021 Society of Chemical Industry

show abstract

Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines

Cited by 32 publications

References 50 publications

Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

Physicochemical characteristics, phenolic profile, and antioxidant capacity of Syrah tropical wines: effects of vineyard management practices

Potential opportunities of thinned clusters in viticulture: a mini review

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