Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

Pérez‐Magariño, Silvia; José, María Luisa González San

doi:10.1016/j.foodchem.2005.02.021

Cited by 170 publications

(117 citation statements)

References 28 publications

Supporting

Mentioning

100

Contrasting

Unclassified

Order By: Relevance

“…Using the same wines, a similar trend was observed by Fourie (2005) for the modified colour density (OD 520 + OD 420 in the presence of acetaldehyde at pH 3.5) of the wine, while the modified degree of red pigment (OD 520 in the presence of acetaldehyde at pH 3.5 x 100/OD 520 at low pH) showed an increase over the whole maturation period. Pomar and Gonzalez-Mendoza (2001) also observed an initial increase in colour density up to three months, followed by a decrease during oak maturation, while only decreases in colour intensity have been reported by others after eight and 12 months of oak maturation (Gómez-Cordovés & González-SanJosé, 1995;Pérez-Magariño & González-San José, 2006.). It is important to note that the evolution of wine colour will depend on the initial composition of the wine, especially the anthocyanin content.…”

Section: Figurementioning

confidence: 70%

Characterisation of Pinotage Wine During Maturation on Different Oak Products

Beer

Joubert

Marais

et al. 2016

SAJEV

View full text Add to dashboard Cite

The effect of oak contact on the phenolic composition, total antioxidant capacity (TAC) and colour of Pinotage wines was investigated during maturation. Oak maturation included traditional treatments, such as new, second-fill and third-fill barrels, as well as alternative treatments (oak chips, staves, extract and dust) applied in old barrels over a period of 28 weeks. Oak maturation using traditional and alternative treatments improved the objective colour of Pinotage wine by decreasing the L* value. Losses in TAC caused by decreased concentrations of monomeric phenolic compounds (most anthocyanins, flavan-3-ols, flavonols and hydroxycinnamic acids) during oak maturation were negated by increased concentrations of gallic acid and the formation of new oligomeric and polymeric pigments. Wine maturation in stainless steel containers also resulted in a decrease in anthocyanin content. The decrease in phenolic acid content for wines matured in stainless steel was less pronounced, while their flavan-3-ol content remained stable. The new-barrel treatment had the most pronounced effect on all parameters. Oak maturation can be used for the production of Pinotage wine when the retention of TAC is a high priority.

show abstract

Section: Figurementioning

confidence: 70%

Characterisation of Pinotage Wine During Maturation on Different Oak Products

Beer

Joubert

Marais

et al. 2016

SAJEV

View full text Add to dashboard Cite

show abstract

“…9,14 However, the phenolic content comparison among the red wine samples can be difficult to interpret since the polyphenol content is affected by several factors, such as grape varieties, vinification techniques, aging, weather conditions, soil characteristics, and solar UV radiation, thereby affecting their analytical determinability and, thus, their general profile. 34,35 This study provides new data about the chemical composition of wines from South America. It gives way to future research on the importance of the phenolic content in red wines from grapes growing at high altitude above the sea level, and the relationship it may have with the aggregation of polyphenols due to its influence on the organoleptic attributes.…”

Section: Resultsmentioning

confidence: 91%

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Osorio-Macías¹,

Vásquez²,

Carrasco³

et al. 2018

IJWR

View full text Add to dashboard Cite

“…Their presence and structures are affected by several factors including grape variety, sun exposure, vinification techniques and ageing. The wine ageing also changes the phenolic composition, as these compounds can suffer diverse transformations, like oxidation processes, condensation and polymerization reactions and extraction from wood, usually associated to the changes in color and colloidal stability [18], flavor, bitterness and astringency [19]. The polyphenolic fingerprint can be useful for the classification of wines, since it can give us information about the variety, the geographic and winery origin and even the applied winemaking technology [2, 20 -24].…”

Section: Introductionmentioning

confidence: 99%

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

Paixão

Pereira

Marques

et al. 2008

J of Separation Science

View full text Add to dashboard Cite

A RP-HPLC method with photodiode array detection (DAD) was developed to separate, identify and quantify simultaneously the most representative phenolic compounds present in Madeira and Canary Islands wines. The optimized chromatographic method was carefully validated in terms of linearity, precision, accuracy and sensitivity. A high repeatability and a good stability of phenolics retention times (a 3%) were obtained, as well as relative peak area. Also high recoveries were achieved, over 80.3%. Polyphenols calibration curves showed a good linearity (r 2 A0.994) within test ranges. Detection limits ranged between 0.03 and 11.5 lg/mL for the different polyphenols. A good repeatability was obtained, with intra-day variations less than 7.9%. The described method was successfully applied to quantify several polyphenols in 26 samples of different kinds of wine (red, rosØ and white wines) from Madeira and Canary Islands. Gallic acid was by far the most predominant acid. It represents more than 65% of all phenolics, followed by p-coumaric and caffeic acids. The major flavonoid found in Madeira wines was trans-resveratrol. In some wines, ( -)-epicatechin was also found in highest amount. Canary wines were shown to be rich in gallic, caffeic and p-coumaric acids and quercetin.

show abstract

Polyphenols and colour variability of red wines made from grapes harvested at different ripeness grade

Cited by 170 publications

References 28 publications

Characterisation of Pinotage Wine During Maturation on Different Oak Products

Characterisation of Pinotage Wine During Maturation on Different Oak Products

Resveratrol, phenolic antioxidants, and saccharides in South American red wines

Quantification of polyphenols with potential antioxidant properties in wines using reverse phase HPLC

Contact Info

Product

Resources

About