Phenolic Compounds Content in Merlot Wines Obtained through Different Thermomaceration Techniques

Niculaua, Marius; Tudose-Sandu-Ville, Ştefan; Cotea, Valeriu V.; Luchian, Camelia Elena; Tudose-Sandu-Ville, Ovidiu-Florin

doi:10.15835/nbha45210883

Cited by 2 publications

(2 citation statements)

References 8 publications

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“…32 The amount of caffeic acid in the analyzed Merlot samples is close to wines from Montenegro, 38 Turkey, 21 and Hungary. 28 Merlot wines from Romania 37 and Bulgaria have close fructose content, likely due to similar temperature amplitudes.…”

Section: Differentiation Of Wines By Grape Varietymentioning

confidence: 95%

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties

Gerginova

2023

ACS Omega

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Distinguishing the botanical and geographical origin of wine is important to prevent wine adulteration and to determine its quality. The combined use of 1 H NMR profiling and chemometrics allows the quantification of 31 common organic components in the NMR spectra of 70 wines from different sources. Using the NMR metabolomics approach, a successful differentiation of wines produced from Bulgarian and international grape varieties is achieved using linear discriminant analysis. Wines produced from typical local grape varieties contain higher average amounts of galacturonic, malic, tartaric, and succinic acid, alanine, choline, several alcohols, and saccharides arabinose, galactose, and sucrose than imported wine assortments. A practical decision tree is proposed for distinguishing 15 different grape varieties based on the amounts of the common wine components. An example of distinction of real from diluted wine via creation of a PLS-DA model is presented. Wines from the two subregions officially recognized by the EU at the Protected Geographical Indication (PGI) level are unequivocally recognized.

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Section: Differentiation Of Wines By Grape Varietymentioning

confidence: 95%

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties

Gerginova

2023

ACS Omega

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“…Total acidity of wine is not usually affected by pre-fermentation heating. Although a more elevated extraction of cations and anions as a consequence of grape heating has been described, they precipitate as salts of tartaric acid, thus ultimately leaving wines thus obtained in the same condition as untreated wines [28].…”

Section: Impact Of the Treatment In The Composition Of Winementioning

confidence: 99%

Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking

2019

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Maceration-fermentation is a critical stage in the elaboration of high-quality red wine. During this stage, the solid parts of the grape berries remain in contact with the fermenting must in order to extract polyphenols mainly located in the grape skin cells. Extracted polyphenols have a considerable impact on sensory properties (color, flavor, astringency, and bitterness) and on the aging behavior of red wine. In order to obtain wines with a sufficient proportion of those compounds, long maceration times are required. The presence of the solid parts of the grapes during red wine fermentation involves several problems for the wineries such as production capacity reduction, higher energy consumption for controlling the fermentation temperature and labor and energy consumption for periodically pump the grape must over the skin mass. Physical techniques based on heating such as thermovinification and flash expansion are currently being applied in wineries to improve the extraction of polyphenols and to reduce maceration time. However, these techniques present a series of problems derived from the heating of the grapes that affect wine quality. A series of recent studies have demonstrated that non-thermal innovative technologies such as pulsed electric fields (PEF) and ultrasound may represent effective alternatives to heating for assisting polyphenol extraction. In terms of general product quality and energetic requirements, this review compares these thermal and non-thermal physical technologies that aim to reduce maceration time.

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Phenolic Compounds Content in Merlot Wines Obtained through Different Thermomaceration Techniques

Cited by 2 publications

References 8 publications

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties

Chemical Profiling of Wines Produced in Bulgaria and Distinction from International Grape Varieties

Thermal and Non-Thermal Physical Methods for Improving Polyphenol Extraction in Red Winemaking

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