Influence of thermal treatment on polyphenol extraction of wine cv. André
J. Ševcech, Ľ. Vicenová, K. Furdíková, F. Malíkhttps://doi.org/10.17221/286/2014-CJFSCitation:Ševcech J., Vicenová Ľ., Furdíková K., Malík F. (2015): Influence of thermal treatment on polyphenol extraction of wine cv. André. Czech J. Food Sci., 33: 91-96.
The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal maceration techniques were examited. Comparing four different thermal maceration processes we have found out that the cold soak combined with classical maceration had the most significant effect on the extraction of total polyphenols and anthocyanins. Concentration of total phenols was more than 27% higher than in a thermovinificated sample. These techniques have also offered wines with the highest colour intensity. There was no considerable influence of maceration on the main products of ethanol fermentation but an effect on the concentration of total acids in wine was observed. In all cases fermentation caused a decrease of total phenols in André wines.Keywords:temperature; wine; grape; colourReferences:
Auw J.M., Blanco V., O’Keefe F., Sims C.A. (1996): Effect of processing on the phenolics and color of Cabernet Sauvignon, Chambourcin, and Noble wines and juices. American Journal of Enology and Viticulture, 47: 279–286.Balík Josef, Kumšta Michal, Rop Otakar (2013): Comparison of anthocyanins present in grapes of Vitis vinifera L. varieties and interspecific hybrids grown in the Czech Republic. Chemical Papers, 67, - https://doi.org/10.2478/s11696-013-0378-9Baroň M. (2011): Yeast assimilable nitrogen in South Moravian grape musts and its effect on acetic acid production during fermentation. Czech Journal of Food Sciences, 29: 603–609.Borazan Alev Akpinar, Bozan Berrin (2013): The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine. Food Chemistry, 138, 389-395 https://doi.org/10.1016/j.foodchem.2012.10.099Budić-Leto I., Lovrić T., Pezo I., Gajdoš Kljusurić J. (2005): Study of dynamics of polyphenol extraction during traditional and advanced maceration processes of the Babić grape variety. Food Technology and Biotechnology, 43: 47–53.Gao L., Girard B., Mazza G., Reynolds A. G. (1997): Changes in Anthocyanins and Color Characteristics of Pinot Noir Wines during Different Vinification Processes. Journal of Agricultural and Food Chemistry, 45, 2003-2008 https://doi.org/10.1021/jf960836eGil-Muñoz Rocío, Moreno-Pérez Ana, Vila-López Rosario, Fernández-Fernández José Ignacio, Martínez-Cutillas Adrián, Gómez-Plaza Encarna (2009): Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines. European Food Research and Technology, 228, 777-788 https://doi.org/10.1007/s00217-008-0989-5Girard B., Kopp T.G., Reynolds A.G., Cliff M. (1997): Influence of vinification treatments on aroma constituents and sensory descriptors of Pinot noir wines. American Journal of Enology and Viticulture, 48: 198–206.Heredia F.J., Escudero-Gilete M.L., Hernanz D., Gordillo B., Meléndez-Martínez A.J., Vicario I.M., González-Miret M.L. (2010): Influence of the refrigeration technique on the colour and phenolic composition of syrah red wines obtained by pre-fermentative cold maceration. Food Chemistry, 118, 377-383 https://doi.org/10.1016/j.foodchem.2009.04.132Kovac Vladimir., Alonso Emilia., Bourzeix Michel., Revilla Eugenio. (1992): Effect of several enological practices on the content of catechins and proanthocyanidins of red wines. Journal of Agricultural and Food Chemistry, 40, 1953-1957 https://doi.org/10.1021/jf00022a045OIV-MA-AS-311-01A (2009): Compendium of international methods of analysis-OIV. Resolution Oeno377/2009.Ortega-Heras M., Pérez-Magariño S., González-Sanjosé M.L. (2012): Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine. LWT - Food Science and Technology, 48, 1-8 https://doi.org/10.1016/j.lwt.2012.03.012Peinado Rafael A., Moreno Juan, Bueno Juan E., Moreno Jose A., Mauricio Juan C. (2004): Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration. Food Chemistry, 84, 585-590 https://doi.org/10.1016/S0308-8146(03)00282-6Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonfaud A. (2006): Handbook of Enology. Chichester, John Wiley & Sons Ltd.Sacchi K.L., Bisson L.F., Adams D.O. (2005): A review of the effect of winemaking techniques on phenolic extraction in red wines. American Journal of Enology and Viticulture, 56: 197–206.Singleton V.L., Orthofer R., Lamuela-Raventos R.M. (1999): Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology, 299: 152–178.Chris Somers T., Evans Michael E. (1977): Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, “chemical age”. Journal of the Science of Food and Agriculture, 28, 279-287 https://doi.org/10.1002/jsfa.2740280311Steidl R. (2002): Sklepní hospodářství. Národní salon vín, Valtice.Watson B., Price S.F., Valladao M. (1995): Effect of fermentation practices on the anthocyanin and phenol composition of Pinot Noir. American Journal of Enology and Viticulture, 46: 404.