Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance - Principal Component Analysis

Abstract

Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated for the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 °Brix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration.

1H NMR and UPLC-HRMS-based metabolomic approach for evaluation of the grape maturity and maceration time of Touriga Nacional wines and their correlation with the chemical stability

“…Our findings are in agreement with the previous work reported by Cadot et al (2012), who found that Cabernet franc wines made from riper grapes contained higher tannin levels (Cadot et al, 2012). In addition, Barbará et al (2019) reported higher levels of some anthocyanins, flavonols and procyanidin A2 in Syrah wine from SFRV produced with grapes harvested with higher degree of maturation (21-23 • Brix) (Barbará et al, 2019). On the other hand, Ali et al (2011) and Jordão & Correia (2012) studied the changes occurred in Touriga Nacional berries grown in Portugal, and observed a decrease of the levels of proanthocyanidins and hydroxycinnamates, respectively, in Touriga Nacional berries during the last weeks of ripening (Ali et al, 2011;Jordao & Correia, 2012).…”

“…On the other hand, the wines macerated for 14 and 21 days contained more galacturonic acid (1), procyanidin B dimer (9), procyanidin B tetramer (12), procyanidin B dimer (13), isoflavone hexose isomer ( 23) and isorhamnetin-O-hexoside (24). Barbará et al (2019) and Alencar et al (2018) found higher levels of flavan-3-ols, gallic acid, anthocyanins in Syrah wines from SFRV macerated for longer time (more than 20 days) (Alencar et al, 2018;Barbará et al, 2019). Also, Busse-Valverde et al ( 2012) reported higher astringency The statistical significance of the metabolites variability was certified by ANOVA (Fig.…”

The Effect of Pre-Harvest Application of Pectic Oligosaccharides and Abscisic Acid on Technological Ripening and Anthocyanin Profile of ‘Syrah’ Must and Grapes Grown in a Warm Climate

“…Particularly, for the cv. Syrah it has been suggested that an ideal grape technological maturity as related to higher content of pleasant aroma volatiles, phenolics and color of wines is reached at 21 °Brix in tropical regions (Barbará et al, 2019). Interestingly, when Syrah grape harvest occurs at 19 °Brix, an increased number of volatiles related to pleasant aromas such as some esters, alcohols, and terpenes are detected in the resulting young wines; however, high maceration time may lead to excessive astringency and bitterness, which are related to the high levels of tannin monomers characteristic of berries with lower ripeness degree (Aith Barbará et al, 2020) and to an increased extraction of seed proanthocyanidins (or polymeric tannins) (Smith et al, 2015).…”

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

“…Maceration usually takes less than eight days (Kocabey et al, 2016;Jordã o et al, 2001). Therefore, this is one of the crucial steps in winemaking, once phenolic acids and flavonoids found in red wine are generally located in the grape's skins and seeds (Barbará et al, 2019;Rivero et al 2019;Kelebek et al, 2006). High contents of phenolic compounds positively affect the flavor, structure, color, and stability of wine (Granato et al, 2016).…”