Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and noble wines and juices

American Journal of Enology and Viticulture

Volumn 47, Issue 3, 1996, Pages 279-286

  Auw, J M ^a   Blanco, V ^a   O'Keefe, S F ^a   Sims, C A ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

color; phenolics

Indexed keywords

EID: 0030006110     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

1. Amerine, M. A., H. W. Berg, R. E. Kunkee, C. S. Ough, V. L. Singleton, and A. Webb. Technology of Winemaking. AVI Publishing Company, Inc., Westport, CT (1980).
2. Baxevanis, J. J. The Wine Regions of America. Vinifera Wine Growers Journal. Stroudsburg, PA (1992).
3. Berg, H. W., and M. Akiyoshi. Color behavior during fermentation and aging of wine. Am. J. Enol. Vitic. 13:126-132 (1962).
4. Berg, H. W., and M. Akiyoshi. The effect of contact time of juice with pomace on the color and tannin content of red wines. Am. J. Enol. Vitic. 7:84-90 (1956).
5. Boyle, J. A., and L. M. Hsu. Identification and quantification of ellagic acid in muscadine grape juice. Am. J. Enol. Vitic. 41:43-47 (1990).
6. Flora, L. F. Time-temperature influence on muscadine grape juice quality. J. Food Sci. 41:1312-1315 (1976).
7. Garrido, V. M., C. A. Sims, M. R. Marshall, and R. P. Bates. Factors influencing ellagic acid precipitation in muscadine grape juice during storage. J. Food Sci. 58:193-196 (1993).
8. Kanner, J., E. Frankel, R. Granit, B. German, and J. E. Kinsella. Natural antioxidants in grapes and wines. J. Agric. Food Chem. 42:64-69 (1994).
9. Kantz, K., and V. L. Singleton. Isolation and determination of polymeric polyphenols in wines using sephadex LH-20. Am. J. Enol. Vitic. 42:309-316 (1991).
10. Kovac, V., E. Alonso, M. Bourzeix, and E. Revilla. Effect of several enological practices on the content of catechins and proanthocyanidins of red wines. J. Agric. Food Chem. 40:1953-1957 (1992).
11. Kuhnau, J. The flavonoids. A class of semi-essential food components: Their role in human nutrition. Wld. Rev. Nutr. Diet. 24:117-191 (1976).
12. Lamuela-Raventos, R., and A. Waterhouse. A direct HPLC separation of wine phenolics. Am. J. Enol. Vitic. 45:1-5 (1994).
13. Lee, C. Y., and A. Jaworski. Phenolic compounds in white grapes grown in New York. Am. J. Enol. Vitic. 38:277-281 (1987).
14. Liao, H., Y. Cai, and E. Haslam. Polyphenol interactions. Anthocyanins: Co-pigmentation and color changes in red wines. J. Sci. Food Agric. 59:299-305 (1992).
15. Macheix, J. J., J. C. Sapis, and A. Fleuriet. Phenolic compounds and polyphenoloxidase in relation to browning in grapes and wines. CRC Food Sci. Nutr. 30:441-486 (1991).
16. Mayen, M., J. Merida, and M. Medina. Flavonoid and non-flavonoid compounds during fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes. Am. J. Enol. Vitic. 46:255-261 (1995).
17. Moulton, J. Cooking for and with Chambourcin. Am. Wine Soc. J. Spring issue:18-19 (1993).
18. Nagel, C. W., I. W. Herrick, and W. R. Graber. Is chlorogenic acid bitter? Am. J. Enol. Vitic. 52:213 (1987).
19. Nagel, C. W., and L. Wulf. Changes in the anthocyanins, flavonoids and hydroxycinnamic acid esters during fermentation and aging of Merlot and Cabernet Sauvignon. Am. J. Enol. Vitic. 30:111-116 (1979).
20. Naylor, D. Chambourcin. Am. Wine Soc. J. Spring issue:16-17 (1993).
21. Oszmianski, J., and C. Y. Lee. Isolation and HPLC determination of phenolic compounds in red grapes. Am. J. Enol. Vitic. 41:204-206 (1990).
22. Ramey, D., A. Bertrand, C. S. Ough, V. L. Singleton, and E. Sanders. Effects of skin contact temperature on Chardonnay must and wine composition. Am. J. Enol. Vitic. 37:99-106 (1986).
23. Ribéreau-Gayon, P. The chemistry of red wine color. In: Chemistry of Winemaking. Series 137. A. D. Webb (Ed.). American Chemical Society. Washington, DC (1974).
24. Ricardo da Silva, J. M., V. Cheynier, A. Samson, and M. Bourzeix. Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of Grenache blanc wines. Am. J. Enol. Vitic. 44:168-172 (1993).
25. Robichaud, J. L., and A. C. Noble. Astringency and bitterness of selected phenolics in wine. J. Sci. Food Agric. 53:343-353 (1990).
26. Roggero, J. P., P. Archier, and S. Coen. Wine phenolics analysis via direct injection: Enhancement of the method. J. Liq. Chromatogr. 14:533-538 (1991).
27. Schmidt, J. O., and A C. Noble. Investigation of the effects of skin contact time on wine flavor. Am. J. Enol. Vitic. 34:135-138 (1983).
28. Scudamore-Smith, P. D., R. L. Hooper, and E. D. McLaran. Color and phenolic changes of Cabernet Sauvignon wine made by simultaneous yeast/bacterial fermentation and extended pomace contact. Am. J. Enol. Vitic. 41:57-67 (1990).
29. Shahidi, F., and M. Naczk. Food Phenolics. Sources, Chemistry Effects, and Applications. Technomic Publishing Company, Inc. Lancaster, PA (1995).
30. Sims, C. A., and R. P. Bates. Effect of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment, and sensory characteristics of red Vilis rotundifolia wine. Am. J. Enol. Vitic. 45:56-62 (1994).
31. Sims, C. A., and J. R. Morris. A comparison of the color components and color stability of red wine from Noble and Cabernet Sauvignon at various pH levels. Am. J. Enol. Vitic. 36:181-184 (1985).
32. Singleton, V. L., and A. C. Noble. Wine flavor and phenolic substances. In: Phenolic, Sulfur, and Nitrogen Compounds in Food Flavors. G. Charalambous and I. Katz (Eds.). ACS Symposium Series; ACS: Washington, DC, Vol. 26:47-70 (1976).
33. Singleton, V. L., M. Salques, J. Zaya, and E. Trousdale. Caftaric acid disappearance and conversion to products of enzymic oxidation in grape must and wine. Am. J. Enol. Vitic. 36:50-56 (1985).
34. Singleton, V. L., C. F. Timberlake, and A. G. H. Lea. The phenolic cinnamates of white grapes and wine. J. Sci. Food Agric. 29:403-410 (1978).
35. Singleton, V. L., and E. Trousdale. White wine phenolics: varietal and processing differences as shown by HPLC. Am. J. Enol. Vitic. 34:27-34 (1983).
36. 2, "chemical age." J. Sci. Food Agric. 28:279-287 (1977).
37. Spanos, G. A., and R. E. Wrolstad. Influence of processing and storage on the phenolic composition of Thompson seedless grape juice. J. Agric. Food Chem. 38:1565-1571 (1990).
38. Thorngate, J. H. Flavan-3-ols and their polymers: Analytical techniques and sensory considerations. In: Beer and Wine Production. B. H. Gump (Ed.). American Chemical Society, Washington, DC (1993).
39. Verette, E., A. C. Noble, and T. C. Somers. Hydroxycinnamates of Vitis vinifera: Sensory assessment in relation to bitterness in white wines. J. Sci. Food Agric. 45:267-272 (1988).
40. Zoecklin, B. W., K. C. Fugelsang, B. H. Gump, and F. S. Nury. Production Wine Analysis. Van Nostrand Reinhold, New York (1990).