The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile

Abstract

The phenolic composition and antioxidant activity of wine and fermented pomace (FP) from Cabernet Sauvignon grapes harvested at three ripening stages were evaluated using LC-MS/MS and spectrophotometric analyses. An investigation of grey mold’s (Botrytis cinerea) influence on wine phenolic content modulation was conducted as well. Finally, the influence of the plant’s ripening stage on the dynamics of the phenolic compounds extracted from wine and FP obtained from fully ripe grapes was evaluated. In this study, the content of catechin, epicatechin, quercetin, and p-coumaric, gallic, and syringic acids was analyzed. Wine and FP were obtained after extended maceration during the spontaneous and inoculated fermentation of fully ripe grapes. When comparing the wine and FP obtained from véraison, fully ripe, and overripe grapes, catechin was the most abundant in wine (40.13 ± 3.25 mg/L) and quercetin in FP (10.96 ± 0.14 mg/kg). A decrease in analyzed phenolic compounds was noticed in wine produced from grapes affected by Botrytis cinerea, and the highest depletion was found for quercetin. The use of a winemaking technique that involved differing maceration periods and inoculation using yeasts as well as spontaneous fermentation significantly modulated the phenolic content of derived wines and FP. The dynamics of the phenolic compounds extracted into wine, evaluated using a principal component analysis (PCA), highlighted contents of catechin and epicatechin. After a decrease in maceration, the PCA revealed a notable content of gallic and syringic acids, as well as quercetin, in samples of FP. This study offers a perspective for future research and the development of functional food with a high content of phenolic compounds originating from red grape products, such as wine and fermented pomace.

The Effects of Pigeage, Délestage, Remontage and Oxygenation Treatments Applied during Maceration on Phenolic Content, Aroma Composition and Sensory Properties of Red Teran (Vitis vinifera L.) Wine

“…The effects of different mechanical treatments (pigeage, délestage and remontage) and oxygenation during maceration on the total phenolics (TPs), total anthocyanins (TAs) and chroracteristics (L*, a*, b*, C* and H*) are shown in Table 1 and Figure 2. In agreement with previous observations [6,7,11,31], an increase in TP concentration was observed throughout the duration of the prolonged maceration until the 18th day. After 7 days of maceration, some initial trends disappeared, and there were no significant differences between treatments after 12 and 14 days (Table 1).…”

“…However, it is interesting to note that the TA loss was more pronounced in remontage than in pigeage or oxygenation, resulting in significantly lower concentrations in the former treatment than in the latter two (p < 0.05). The maceration technology strongly affects the wine's phenolic and sensory characteristics [3,[5][6][7]9,14,34,44,45,54]. However, the grape variety and the initial composition of the grapes are decisive for the final impact of the maceration technology on the phenolic composition of the finished wine [43,44].…”

“…However, the contact of skins and seeds can be extended from a few days to several weeks or months [3]. Several studies have shown that prolonged maceration can improve the extraction of phenolic compounds [4][5][6][7], stabilize the wine color [8,9] and Fermentation 2024, 10, 252 2 of 17 influence certain sensory characteristics of the wine [6,[10][11][12]. Moreover, the efficiency of extraction also depends on the mechanical treatments applied.…”

Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure

“…In the case of Cabernet Sauvignon, the behaviour in the pomace did not show a significant trend during the ripening; final values were similar to those of sample point 1. It is important to highlight that most of the grape polyphenols remained in the pomace after the juice process, showing a great opportunity for returning them, within a circular economy strategy, back into the food processing industry [ 51 , 52 , 53 ].…”

Winemaking Technologies for the Production of Cabernet Sauvignon and Feteasca Neagra Wines Enriched with Antioxidant Active Principles Due to the Addition of Melatonin

“…Some studies have been carried out to observe the effects of different winemaking techniques on the polyphenol content of CS. It was found that the vinification technique involving prolonged maceration (21 or 150 days) and implicitly the solid parts during the post-fermentative maceration phase significantly modulated the phenolic content and provided a higher content of polyphenolic compounds in steel tanks [ 13 , 14 ]. In wines with 16% saignée, a winemaking technique that involves the removal of a proportion of juice from a tank of crushed red grapes [ 15 ] increased the tannin content, and the results were long-lasting.…”