Evolution of phenolic compounds in red winemaking as affected by must oxygenation

American Journal of Enology and Viticulture

Volumn 49, Issue 1, 1998, Pages 91-94

  Castellari, M ^a   Arfelli, G ^a   Riponi, C ^a   Amati, A ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Must; Oxidation; Phenolics; Red wine

Indexed keywords

ANTHOCYANIN; FERMENTATION; HYDROXYCINNAMYL TARTARIC ACID; SECONDARY METABOLITE; WINE PRODUCTION;

EID: 0031944418     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (33)

1. Amati, A., C. Riponi, M. Castellari, M. Simoni, and G. Arfelli. A comparison of small volume red winemaking using traditional techniques and an experimental microfermenter. Riv. Vitic. Enol. 50:43-53 (1997).
2. Arfelli, G., G. Chiavari, M. Castellari, and A. Amati. The influence of wine making on polyphenolic compounds content in wines obtained from grapes of different cultivars - HPLC analysis of phenolic compounds in musts and wines. Vignevini 19:53-58 (1992).
3. Arfelli, G., G. Chiavari, M. Castellari, and A. Amati. The influence of wine making on polyphenolic compounds content in wines obtained from grapes of different cultivars - Anthocyanidins. Vignevini 19:49-55 (1992).
4. Bakker, J. HPLC of anthocyanins in port wines: determination of aging rates. Vitis 25:203-214 (1986).
5. Bakker, J., A. Picinelli, and P. Bridle. Model wine solutions: Color and composition changes during aging. Vitis 32:111-118 (1993).
6. Bourzeix, M., N. Heredia, M.I. Estrella, J.-L. Puech, and K. Farstsov. Estimation quantitative de la matière colorante rouge des moûts, des moûts concentrés et des vins. Bull. Liaison Groupe Polyphenols 9:131-142 (1980).
7. Cheynier, V., N. Basire, and J. Rigaud. Mechanism of trans-Caffeoyltartaric acid and Catechin oxidation in model solutions containing grape polyphenoloxidase. J. Agric. Food Chem. 37:1069-1071 (1989).
8. Cheynier, V., J. M. Souquet, A. Samson, and M. Moutounet. Hyperoxidation: influence of various oxygen supply levels on oxidation kinetics of phenolic compounds and wine quality. Vitis 30:107-115 (1991).
9. Cheynier, V., J. M. Souquet, A. Kontek, and M. Moutounet. Anthocyanin degradation in oxidising grape musts. J. Sci. Food Agric. 66:283-288 (1994).
10. 2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties during winemaking. Vitis 33:41-47 (1994).
11. Di Stefano, R., and M. L. Gonzales San José. Evoluzione dei flavani e degli antociani in soluzione modello e in mosto. Riv. Vitic. Enol. 44:53-69 (1991).
12. Francis, F. J. Food colorants: anthocyanins. CRC Critical Reviews in Food Science and Nutrition. 28:273-314 (1989).
13. Glories, Y. Oxygène et élevage en barriques. Rev. Fr. Œnol. 124:91-96 (1990).
14. Jackman, R. L., R.Y. Yada, M. A. Tung, and R. A. Speers. Anthocyanins as food colorants - A review. J. Food Biochem. 11:201-247 (1987).
15. Liao, H., Y. Cai, and E. Haslam. Polyphenol interactions. Anthocyanins: Co-pigmentation and colour changes in red wines. J. Sci. Food Agric. 59:299-305 (1992).
16. Mayen, M., J. Merida, and M. Medina. Free anthocyanins and polymeric pigments during the fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes. Am. J. Enol. Vitic. 45:161-166 (1994).
17. Meilgaard, M., G. V. Civille, and B. T. Carr. Sensory Evaluation Techniques (Vol I & II). CRC Press Inc., Boca Raton (1987).
18. Nagel, C. W., and L. W. 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).
19. Nicolini, G., F. Mattivi, and A. Dalla Serra. Iperossigenazione dei mosti: conseguenze analitiche e sensoriali su vini della vendemmia 1989. Riv. Viti. Enol. 44:45-56 (1991).
20. Office International de la Vigne et du Vin. Recueil des Méthodes Internationales d'Analyse des Vins et des Moûts. Paris (1990).
21. Oszmianski, J., J. C. Sapis, and J. J. Macheix. Changes in grape seed phenols as affected by enzymic and chemical oxidation in vitro. J. Food Sci. 50:1505-1506 (1985).
22. Pompei, C., and C. Peri. Determination of catechins in wines. Vitis 9:312-316 (1971).
23. Pontallier, P., and P. Ribéreau-Gayon. Influence de l'aération et du sulfitage sur l'évolution de la matière colorante des vins rouges au cours de la phase d'élevage. Connaiss. Vigne Vin 17:105-120 (1983).
24. Ribéreau-Gayon, P., and E. Stonestreet. Dosage des tanins du vin rouge et détermination de leur structure. Chim. Anal. 48:188-196 (1966).
25. Rigaud, J., V. Cheynier, J. M. Souquet, and M. Moutounet. Influence of must composition on phenolic oxidation kinetics. J. Sci. Food Agric. 57:55-63 (1991).
26. Robichaud, J. L., and A. C. Noble. Astringency and bitterness of selected phenolics in wine. J. Sci. Food Agric. 53:343-353 (1990).
27. Roggero, J. P., S. Coen, P. Archier, and C. Rocheville-Divorne. Etude par C.L.H.P. de la reaction glucoside de malvidine-acetaldehyde-composé phènolique. Connaiss. Vigne Vin 21:163-168 (1987).
28. Singleton, V. L., and J. A. Rossi. Colorimetry of total phenols with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144-158 (1965).
29. Singleton, V. L., J. Zaya, E. Trousdale, and M. Salgues. Caftaric acid in grapes and conversion to a reaction product during processing. Vitis. 3:113-120 (1984).
30. Singleton, V. L., and E. K. Trousdale. Anthocyanins-tannin interactions explaining differences in polymeric phenols between white and red wines. Am. J. Enol. Vitic. 43:63-70 (1992).
31. 2, "Chemical age". J. Sci. Food Agric. 28:279-287 (1977).
32. Somers, T. C., and L. G. Wescombe. Evolution of red wines. II. An assessment of the role of acetaldehyde. Vitis 26:27-36 (1987).
33. Thorngate, J. ssH., and V. L. Singleton. Reactions of monomeric and polymeric flavan-3-ols with monomeric pigment in model wine solutions. Am. J. Enol. Vitic. 45:349-352 (1994).