Processes and purposes of extraction of grape components during winemaking: current state and perspectives

Unterkofler, Judith; Muhlack, Richard; Jeffery, David W.

doi:10.1007/s00253-020-10558-3

Cited by 41 publications

(30 citation statements)

References 131 publications

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“…However, vinification protocols may affect the type of seed obtained in this marc or pomace. Thus, white winemaking generates pomace directly, whereas red wine production includes a maceration period in alcohol prior to obtaining marc; distillation of pomace may lead to grape seed production [ 36 , 37 ]. As already mentioned for berries, phenols and other components of grape seeds may be of interest from a nutraceutical or health-prevention perspective; pomace extraction has been studied to improve phenols yield, with several maceration protocols being developed [ 38 , 39 ].…”

Section: Grapes Seeds and Seed Extracts: Natural Sources Of Nutrmentioning

confidence: 99%

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Martín

Grao‐Cruces

Millán-Linares

et al. 2020

Foods

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Wine production is an ancient human activity that generates several by-products, which include some constituents known for their potential in health care and for their role in the food or cosmetic industries. Any variety of grape (Vitis vinifera L.) contains nutrients and bioactive compounds available from their juice or solid parts. Grape seed extract has demonstrated many activities in disease prevention, such as antioxidant effects, which make it a potential source of nutraceuticals. Grape seed is a remarkable winery industry by-product due to the bioactivity of its constituents. Methods for recovery of oil from grape seeds have evolved to improve both the quantity and quality of the yield. Both the lipophilic and hydrophilic chemicals present in the oil of V. vinifera L. make this wine by-product a source of natural nutraceuticals. Food and non-food industries are becoming novel targets of oil obtained from grape seeds given its various properties. This review focuses on the advantages of grape seed oil intake in our diet regarding its chemical composition in industries not related to wine production and the economic and environmental impact of oil production.

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Section: Grapes Seeds and Seed Extracts: Natural Sources Of Nutrmentioning

confidence: 99%

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Martín

Grao‐Cruces

Millán-Linares

et al. 2020

Foods

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“…The NOACE maceration with 3 and 6 days on skins had more intense “FL” (floral/perfume/musk) flavour, but the aroma of “FL” was more intense in the ACE_Short treatment wines. These observations are interesting and the profiles of volatile aromatic compounds from wines measured by head space gas chromatography (GC) with mass spectrometry would be useful to examine this further (e.g., Monoterpenoids and C13-Norisoprenoids) [ 43 ]. The intensity of sweetness in NOACE (Short and Long) wines were higher than ACE wines, but all the samples in the current study were technically dry wines (total residual sugar were all below 2 g/L).…”

Section: Resultsmentioning

confidence: 99%

“…In other words, the ACE technique may have accelerated the release of certain volatile substances or their precursors. However, the intensities of the flavour of herbaceous and red fruits were negatively impacted by the ACE technique, which would be worth analysing in the future by GC, such as detecting 3-sec-Butyl-2-methoxypyrazine and Nerol for the herbaceous character, as well as β-Ionone and Furaneol for the red fruits character [ 43 ]. Furthermore, the intensity improvement of dark fruits found in ACE-treated Pinot noir wines [ 2 ] was not detected in the current Shiraz wines, which might be caused by the difference in grape varieties.…”

Section: Resultsmentioning

confidence: 99%

Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Kang

Bindon

Wang

et al. 2020

Foods

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Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine’s basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components.

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“…Thus HHW had comparable SO 2 -resistant pigment to LHW and MHW, and the Control wine had significantly higher SO 2 -resistant pigment. The formation of derived pigments is required for long-term colour stability during wine ageing, and the concentration can be manipulated via many winemaking techniques (Unterkofler et al 2020). It appears that grape heterogeneity increased the stabilisation of pigments in HHW.…”

Section: Impact Of Heterogeneity On Wine Colour Phenolics and Tanninmentioning

confidence: 99%

“…Tannin (proanthocyanidin) elicits astringent mouthfeel sensations, stabilises colour and helps define wine style and quality (Garcia-Estevez et al 2018). These polymeric polyphenols, as they are also known, accumulate in both grape skin and seed tissues up until the onset of veraison (Downey et al 2006) and their concentration and composition in wine is an important winemaking consideration (Unterkofler et al 2020). There appeared to be no implications of grape heterogeneity level on wine MCP tannin concentration (Table 2).…”

Section: Impact Of Heterogeneity On Wine Colour Phenolics and Tanninmentioning

confidence: 99%

Effect of grape heterogeneity on wine chemical composition and sensory attributes forVitis viniferacv. Cabernet Sauvignon

Armstrong

Ristić

Boss

et al. 2020

Australian Journal of Grape and Wine Research

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Background and Aims: The wine industry widely acknowledges that grape heterogeneity exists throughout any given vineyard at the time of harvest. There is a lack of understanding, however, of the effects that heterogeneity has on wine composition and sensory qualities. This study compared the chemical composition and sensory attributes of wines produced using parcels of grapes with known heterogeneity. Methods and Results: Cabernet Sauvignon berries were sorted into maturity classes using five density baths. Winemaking was undertaken with a varying proportion of sorted berries to obtain wines arising from low, moderate and high grape heterogeneity musts, containing the same level of TSS for comparison to a Control wine that represented the inherent heterogeneity of the harvested vines. Wines were distinguished by the concentration of 3-isobutyl-2-methoxypyrazine, total anthocyanins and total phenolics, with the low heterogeneity wine having the highest values of each measurement. The high heterogeneity wine was characterised by a higher concentration of acetic acid. Principal component analysis of rate-allthat-apply sensory attribute scores revealed that low and moderate heterogeneity wines were characterised by floral and pepper aroma attributes, and the high heterogeneity wine by sour taste. Conclusions: The differing levels of grape heterogeneity had a subtle effect on Cabernet Sauvignon wine colour, aroma and taste attributes, but it was demonstrated that the level of grape heterogeneity could be of relevance if it translated into differences in wine quality and style. Significance of the Study: The potential impact of grape heterogeneity on the chemical composition and sensory profile of Cabernet Sauvignon wine was highlighted.

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Processes and purposes of extraction of grape components during winemaking: current state and perspectives

Cited by 41 publications

References 131 publications

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Grape (Vitis vinifera L.) Seed Oil: A Functional Food from the Winemaking Industry

Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines

Effect of grape heterogeneity on wine chemical composition and sensory attributes forVitis viniferacv. Cabernet Sauvignon

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