Study of colour and phenolic compounds in two models of oxidative ageing for sherry type white wines

Phenol and Aroma Composition of White Wines Produced by Prolonged Fermentative Maceration and Maturation in Wooden Barrels

“…This was most likely the result of enzymatic as well as oxygen-assisted chemical browning reactions during fermentation, maceration and maturation, as well as the extraction of diff erent compounds from the wood material into the wine, as noted by others (7,22,23).…”

“…Ranges of standard physicochemical parameters and the concentration of major organic acids in Malvazij a istarska wines produced by prolonged maceration during and aft er fermentation followed by maturation in wooden barrels (NMI), standard white wine production technology followed by maturation in bott le for one year (SMI-1), and standard white wine production technology without maturation (SMI) Table 3. Concentration and ranges of phenols, colour parameters and antioxidant activity of Malvazij a istarska wines produced by prolonged maceration during and aft er fermentation followed by maturation in wooden barrels (NMI), standard white wine production technology followed by maturation in bott le for one year (SMI-1), and standard white wine production technology without maturation (SMI) Concentration of phenolic acids and fl avan-3-ols in wine samples Except maceration, other possible causes of the increase of the concentration of phenolic acids in the wines produced by prolonged maceration and maturation in relation to standard wines produced with or without maturation (Table 3) comprise hydrolysis of corresponding esters and release of their free forms (18,21), as well as their extraction from wood (22,23). Competitive reactions that could have reduced the concentration of phenolic acids include their esterifi cation with tartaric acid to form quinones, hydrolysis, oxidation, and complexation (7,23).…”

“…Apart from that, (+)-catechin content was found to be inversely proportional to total maturation duration (R 2 = -0.54). On the basis of the results of Ortega et al (23), it was presumed that the decrease in fl avan-3-ol concentration during prolonged maceration and maturation was partially caused by its condensation with acetaldehyde as well as oxidation and condensation with glyoxylic acid.…”

HPLC-DAD-MS and Antioxidant Profile of Fractions from Amontillado Sherry Wine Obtained Using High-Speed Counter-Current Chromatography

“…As it has already been indicated in our introduction, previous studies [ 3 , 4 , 5 ] demonstrated the presence of gallic, caffeic, p -coumaric ( cis and trans ), p -hydroxybenzoic, protocatechuic, syringic, vanillic, and ferulic acids; the aldehydes p -hydroxybenzaldehyde, syringaldehyde, protocatechualdehyde and vanillin; the phenolic acid esters caftaric acid, chlorogenic acid and p -coutaric acid ( cis and trans ); and flavan-3-ol (+)-catechin [ 4 ], tyrosol and HMF in Sherry wines. Other publications on the phenolic compounds content in Sherry wines, which are not necessarily Amontillado wines, indicate the presence of other compounds such as ethyl caffeate (N.42), fertaric acid (N.27), cis -ferulic acid (N.24), trans -ferulic acid (N.19) and furoic acid (N.29) [ 6 , 28 , 29 , 30 , 31 , 32 ], all of which have also been identified in our wine ( Table 2 ).…”

Effect of the Microwave Irradiated Treatment on the Wine Sensory Properties

“…In order to accelerate aging process, researchers focus on the artificial aging technology, which can improve the wine quality in shorter aging time. At present, the artificial aging technologies mainly include oxidative ageing (Ortega et al, 2008), ultrasonic wave aging (Chang and Chen, 2002), oak chips aging (Arapitsas et al, 2004), electric field (Zeng et al, 2008), micro-oxygenation technology (Kang, 2006), and microwave aging (Chen, 2002). These methods may effectively promote taste quality of the fresh wine.…”