Preparation of Musts and Juice

Boulton, Roger B.; Singleton, Vernon L.; Bisson, Linda F.; Kunkee, Ralph E.

doi:10.1007/978-1-4757-6255-6_3

Cited by 10 publications

(7 citation statements)

References 39 publications

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“…W1: crushing followed by pressing in a horizontal press. W2: crushing, destemming, skin contact (Boulton et al, 1995) Vitamin E Determination. Vitamin E was measured with the method described by Tsen (1961).…”

Section: Methodsmentioning

confidence: 99%

Antioxidative Capacity of Wine on Human LDL Oxidation in Vitro: Effect of Skin Contact in Winemaking of White Wine

Hurtado

Caldú

Gonzalo

et al. 1997

J. Agric. Food Chem.

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To assess the antioxidative effect of the non-alcoholic components of wine, human low-density lipoprotein (LDL) was oxidized in vitro by copper ions in the presence of polyphenolic extracts from three wines: standard red wine (R), standard white wine (W1), and white wine the must of which had been in contact with grape solids during 8 h before fermentation (W2). Lipoprotein peroxidation was monitored as the formation of conjugated dienes, of thiobarbituric acid reactive substances (TBARS), and fluorescent substances. At equal volume-of-extract additions to LDL, the lag phase of diene production increased proportionally with the polyphenol concentration of each extract. By the addition of equal phenolic substance concentration (8 μmol of gallic acid equiv/L) the timing of lag phase was 410 ± 8, 442 ± 11, and 516 ± 37 min for W1, R, and W2 respectively compared to 78 ± 6 min for control LDL without added extract. At 9 h of incubation, TBARS and fluorescence production were drastically inhibited by W1 but completely inhibited by R and W2. At 24 h of oxidation only fluorescence was still inhibited. The results indicate that the polyphenols contained in wines could inhibit protein derivatization but only delay lipid peroxidation and that the type, as well as the concentrations, of polyphenols of the different wines have varying protective effects. The wine-making process that includes the pre-incubation of the must with the grape skin prior to and during fermentation (red and certain white wines) was the most effective in preventing LDL oxidation in vitro. Keywords: Wine extracts; polyphenols; lipoprotein peroxidation; atherosclerosis

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Section: Methodsmentioning

confidence: 99%

Antioxidative Capacity of Wine on Human LDL Oxidation in Vitro: Effect of Skin Contact in Winemaking of White Wine

Hurtado

Caldú

Gonzalo

et al. 1997

J. Agric. Food Chem.

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“…Skin contact, with or without addition of SO 2 , has become a common practice in many wineries (Arnold and Noble, 1979;Test et al, 1986;Cheynier et al, 1989a) with the aim to improve the extraction of aroma components located in the skins and to increase the varietal character of the wines. Whole cluster pressing, as is the usual practice in the production of sparkling wine (Boulton et al, 1996), is a technology that is gaining increasing importance in making still white wines, especially in Germany and Austria (Schneider, 1992). It minimizes the time between berry breakage and juice separation and may thus provide juices with a much lower amount of phenols and lower levels of suspended solids (Seckler, 1996).…”

Section: Introductionmentioning

confidence: 99%

Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties

Vrhovšek

1998

J. Agric. Food Chem.

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The concentrations of the hydroxycinnamoyltartaric acids (caftaric, cis- and trans-coutaric, and fertaric acid) were determined in berries of six white grapevine cultivars and compared with their concentrations in oxidation-protected juices. The analyses were performed by direct injection in a reverse phase HPLC-DAD system. Differences among the cultivars in extraction yield appear to be independent of absolute amount. The extraction of fertaric acid was steadily the highest (average = 70.9%), followed by caftaric acid (average = 59.0%) and both p-coutaric isomers (average = 36.2% for cis- and 33.6% for trans-). Four different technologies of juice preparation were performed (in pilot-scale press) to verify the influence of technology on the extraction yield of hydroxycinnamoyltartaric acids and their enzymatic oxidation during the pressing. Losses during juice preparation depended strongly on pressing management. The lowest recovery of all examined compounds occurred in must obtained by whole cluster pressing. Overnight settling of the juice caused further oxidative losses only in the treatments in which the juice had been left on skins before pressing, irrespective of SO2 addition. Keywords: White grape; hydroxycinnamoyltartaric acids; extraction yield; enzymatic oxidation

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“…Given the impact of solids both on the fermentation itself and on the characteristics of the wine produced, the degree of grape juice clarification required depends on the objectives of the winemaker. There are several reasons for clarifying white grape juices before fermentation: (1) a large proportion of oxidative enzyme activities (plant cell-derived polyphenol oxidases or mold laccases), which could deplete the must of oxygen, and of elemental sulfur and other vineyard residues (sources of the H 2 S produced by yeasts during fermentation) are associated with pulp and skin fragments, and (2) some evidence suggests that grape tissues contain an esterase that limits the accumulation of esters produced by the yeast during fermentation (Boulton et al 1996).…”

Section: Effects Of Solids On Fermentationmentioning

confidence: 99%

Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions

et al. 2015

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During wine production, grape solids have a large impact on the fermentation characteristics and organoleptic qualities of the resulting wine. Here we review the research on grape solids. We begin by focusing on the origin, physical characteristics, and composition of these solids and on the changes in these factors that occur during fermentation. We then consider the impact of solids on fermentation, the role of sterols, the control of solids, and interactions between solids and other nutrients. Solids exert their effects on alcoholic fermentation mainly by modulating lipid supply. The balance between solids content and nitrogen is a key factor in fermentation control. The study of grape solids is in its infancy and requires further development. Knowledge of the composition of these solids and of sterol uptake mechanisms by yeast should facilitate improvements in fermentation control.

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Preparation of Musts and Juice

Cited by 10 publications

References 39 publications

Antioxidative Capacity of Wine on Human LDL Oxidation in Vitro: Effect of Skin Contact in Winemaking of White Wine

Antioxidative Capacity of Wine on Human LDL Oxidation in Vitro: Effect of Skin Contact in Winemaking of White Wine

Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties

Review: Characterization and Role of Grape Solids during Alcoholic Fermentation under Enological Conditions

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