Influence of winemaking technologies on phenolic composition of Italian red wines

European Food Research and Technology

Volumn 233, Issue 6, 2011, Pages 1057-1066

  Gambacorta, G ^a   Antonacci, D ^b   Pati, S ^c   la Gatta, M ^c   Faccia, M ^a   Coletta, A ^b   La Notte, E ^c  

^a UNIVERSITY OF BARI   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^c UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Anthocyanin composition; Italian wines; Phenolic compounds; Winemaking techniques

Indexed keywords

CHEMICAL CHARACTERISTIC; DRY ICE; GRAPE VARIETY; PHENOLIC COMPOSITION; PHENOLIC COMPOUNDS; PHENOLIC FRACTION; PHENOLS EXTRACTION; RED WINE; SOUTHERN ITALY; TOTAL PHENOLS; WINEMAKING TECHNIQUES;

ANTHOCYANINS; CARBON DIOXIDE; FRUITS; TECHNOLOGY;

PHENOLS;

VITACEAE;

EID: 81355160202     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1613-7     Document Type: Article

References (36)

1. Jackson RS (1994) Wine science: principles and applications. Academic Press, New York.
2. Ribéreau-Gayon P, Glories Y, Maujean A, Dubourdieu D (2006) Handbook of enology, vol 2. The chemistry of wine stabilization and treatments, 2nd edn. Wiley, Chichester.
3. Kosir IJ, Lapornik B, Andrensek S, Wondra AG, Vrhovsek U, Kidri J (2004) Identification of anthocyanins in wines by liquid chromatography, liquid chromatography-mass spectrometry and nuclear magnetic resonance. Anal Chim Acta 513: 277-282.
4. Fresco P, Borges F, Diniz C, Marques MP (2006) New insights on the anticancer properties of dietary polyphenols. Med Res Rev 26: 747-766.
5. Soleas GJ, Grass L, Josephy PD, Goldberg DM, Diamandis EP (2006) A comparison of the anticarcinogenic properties of four red wine polyphenols. Clin Biochem 39: 492-497.
6. Pérez-Lamela C, García-Falcón MS, Simal-Gándara J, Orriols-Fernández I (2007) Influence of grape variety, vine system and enological treatments on the colour stability of young red wines. Food Chem 101: 601-606.
7. González-Neves G, Gil G, Barreiro L (2008) Influence of grape variety on the extraction of anthocyanins during the fermentations on skins. Eur Food Res Technol 226: 1349-1355.
8. Gómez-Plaza E, Gil-Munõz R, López-Andreu FJ, Martínez A, Fernández-Fernández JI (2001) Phenolic compounds and color stability of red wines: Effect of skin maceration time. Am J Enol Vitic 52: 266-270.
9. Harbertson JF, Mireles MS, Harwood ED, Weller KM, Ross CF (2009) Chemical and sensory effects of saignée, water addition, and extended maceration on high brix must. Am J Enol Vitic 60: 450-460.
10. Koyama K, Goto-Yamamoto N, Hashizume K (2007) Extraction of phenolics from berry skins and seeds of grape (Vitis vinifera) during red wine maceration and influence of temperature profile. Biosci Biotechnol Biochem 71: 958-965.
11. Peinado RA, Moreno J, Bueno JE, Moreno JA, Mauricio JC (2004) Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chem 84: 585-590.
12. Esti M, Tamborra P (2006) Influence of winemaking techniques on aroma precursors. Anal Chim Acta 563: 173-179.
13. Parenti A, Spugnoli P, Calamai L, Ferrari S (2004) Effects of cold maceration on red wine quality from Tuscan Sangiovese grape. Eur Food Res Technol 218: 360-366.
14. Álvarez I, Aleixandre JL, García MJ, Lizama V (2006) Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines. Anal Chim Acta 563: 109-115.
15. Gil-Munõz R, Moreno-Pérez A, Vila-López R, Fernández-Fernández JI, Martínez-Cutillas A, Gómez-Plaza E (2009) Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines. Eur Food Res Technol 228: 777-788.
16. Heredia FJ, Escudero-Gilete ML, Hernanz D, Gordillo B, Meléndez-Martínez AJ, Vicario IM, González-Miret ML (2010) Influence of the refrigeration technique on the colour and phenolic composition of Syrah red wines obtained by pre-fermentative cold maceration. Food Chem 118: 377-383.
17. Baiano A, Terracone C, Gambacorta G, La Notte E (2009) Phenolic content and antioxidant activity of Primitivo wine: comparison among winemaking technologies. J Food Sci 74: C258-C267.
18. Neves AC, Spranger MI, Zhao Y, Leandro MC, Sun B (2010) Effect of addition of commercial seed tannins on phenolic composition, chromatic characteristics, and antioxidant activity of red wine. J Agric Chem 58: 11775-11782.
19. Di Stefano R, Cravero MC (2001) Methods for grape phenolic compound study. Riv Vitic Enol 2: 37-45.
20. EEC (1990) European communities. Commission regulation No 2676/90 on Community analysis methods to use in wine sector. Off J Eur Commun No. L272/3. 10. 90.
21. Revilla E, Ryan LM (2000) Analysis of several phenolic compounds with potential antioxidant properties in grape extracts and wines by high-performance liquid chromatography-photodiode array detection without sample preparation. J Chromatogr A 881: 461-469.
22. Revilla E, Garcia-beneytez E, Cabello F, Martin-Ortega G, Ryan JM (2001) Value of high performance liquid chromatographic analysis of anthocyanins in the differentiation of red grape cultivars and red wines made from them. J Chromatogr A 915: 53-60.
23. González-Neves G, Charamelo D, Balado J, Barreiro L, Bochicchio R, Gatto G, Gil G, Tessore A, Carbonneau A, Moutounet M (2004) Phenolic potential of Tannat, Cabernet-Sauvignon and Merlot grapes and their correspondence with wine composition. Anal Chim Acta 513: 191-196.
24. Lovino R, Baiano A, Pati S, Faccia M, Gambacorta G (2006) Phenolic composition of red grapes grown in Southern Italy. Ital J Food Sci 18: 177-186.
25. Tamborra P, Esti M (2010) Authenticity markers in Aglianico, Uva di Troia, Negramaro and Primitivo grapes. Anal Chim Acta 660: 221-226.
26. Mattivi F, Guzzon R, Vrhovsek U, Stefanini M, Velasco R (2006) Metabolite profiling of grape: flavonols and anthocyanins. J Agric Food Chem 54: 7692-7702.
27. La Notte E, Antonacci D, la Gatta M, Pati S, Coletta A, Gambacorta G (2008) Influence of irrigation and grape production on the phenolic and volatile fraction of black wine grape Sangiovese. Proceeding XXXIth OIV World Congress, Verona.
28. Lovino R (1987) Survey on the chemical composition of the V. Q. P. R. D. wines mostly produced with "Uva di Troia". Riv Vitic Enol 40: 3-23.
29. Moio L, Romano S, Cirella A, Fuschino G (1999) Influenza di alcuni fattori viticoli ed enologici sulla qualità del vino rosso prodotto dall'uva "Aglianico" di Taurasi. Vignevini 1-2: 79-92.
30. Sims C, Bates R (1994) Effects of skin fermentation time on the phenols, anthocyanins, ellagic acid sediment, and sensory characteristics of a red Vitis rotundifolia wine. Am J Enol Vitic 45: 56-62.
31. Gao L, Girard B, Mazza G, Reynolds AG (1997) Changes in anthocyanins and color characteristics of Pinot noir wines during different vinification processes. J Agric Food Chem 45: 2003-2008.
32. Gómez-Míguel M, Heredia F (2004) Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines. J Agric Food Chem 52: 5117-5123.
33. Morata A, Gómez-Cordovés MC, Suberviola J, Bartolomé B, Colombo B, Suárez J (2003) Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines. J Agric Food Chem 51: 4084-4088.
34. García-Beneytez E, Revilla E, Cabello F (2002) Anthocyanin pattern of several red grape cultivars and wines made from them. Eur Food Res Technol 215: 32-37.
35. Kelebek H, Canbas A, Selli S, Saucier C, Jourdes M, Glories Y (2006) Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Öküzgözü. J Food Eng 77: 1012-1017.
36. Reynolds A, Cliff M, Girard B, Kopp TG (2001) Influence of fermentation temperature on composition and sensory properties of Semillon and Shiraz wines. Am J Enol Vitic 52: 235-240.