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Encarna Gomezplaza - One of the best experts on this subject based on the ideXlab platform.
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influence of skin Maceration time on the proanthocyanidin content of red wines
European Food Research and Technology, 2012Co-Authors: Naiara Bussevalverde, Encarna Gomezplaza, Jose Ignacio Fernandezfernandez, Ana Belen Bautistaortin, Rocio GilmunozAbstract:This paper studies the influence of different Maceration times (5, 10 and 20 days) during the elaboration of Monastrell, Syrah and Cabernet Sauvignon wines on the proanthocyanidin composition and sensory characteristics of the resulting wines. Significant differences were found between wines elaborated with different Maceration times. The different Maceration times affected the qualitative and quantitative proanthocyanidin composition of the resulting wines, the total proanthocyanidin content increasing with the Maceration time. The percentage of skin-derived proanthocyanidins was always higher than that of seed-derived proanthocyanidins for all the Maceration time assayed, although the contribution of seed proanthocyanidins to wine composition increased for the longest Maceration time. However, the study also shows that differences exist between wines elaborated with the same Maceration time but with different varieties, indicating the importance of two factors, the initial concentration of grape phenolic compounds and their extractability, on the final concentration of wine proanthocyanidins. In this way, the wines obtained from Syrah had the highest proanthocyanidin content compared with the corresponding wines from Cabernet Sauvignon or Monastrell, even though Syrah grapes presented the lowest proanthocyanidin content in skins and similar seed proanthocyanidin content to Cabernet and Monastrell grapes.
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the extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative Maceration is affected by the enological technique
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Naiara Bussevalverde, Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Ana Belen BautistaortinAbstract:The effect of three enological techniques (low temperature prefermentative Maceration, must freezing with dry ice, and the use of a Maceration enzyme) on the extraction of anthocyanins and proanthocyanidins from must to wine during fermentative Maceration was studied to determine the extent to which these compounds are extracted and to assess the changes on their qualitative composition due to enological technique applied. The results showed that the dry ice treatment led to wines with high color intensity and high anthocyanin content, the maximum rate of extraction being observed the first 6 days of fermentative Maceration. Regarding the effect of the different techniques on the quantitative and qualitative composition of proanthocyanidins, only the dry ice treatment seemed to favor the extraction of high molecular weight skin proanthocyanidins. The low temperature prefermentative Maceration treatment led to the highest concentration of proanthocyanidins at the moment of pressing; however, this treatment...
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maintenance of colour composition of a red wine during storage influence of prefermentative practices Maceration time and storage
Lwt - Food Science and Technology, 2002Co-Authors: Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Adrian Martinezcutillas, Jose Ignacio FernandezfernandezAbstract:The effect of two different prefermentative treatments (the moment of SO2addition and the use of fining agents), three different Maceration times (4, 5 and 10 d), two different storage conditions and the length of storage on wine colour composition has been studied. The results show that the addition of SO2at the moment of crushing, the use of the fining agent polyvinylpolypyrrolidone and long Maceration times produced wines with a higher anthocyanin, ionised anthocyanins and polymeric compounds content, greater colour density, and an overall colour quality. Principal components analysis showed that the wines were mainly grouped according to their length of Maceration and storage condition. After 12 mo of storage, wines elaborated with 10-d skin Maceration were those with greatest colour quality.
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phenolic compounds and color stability of red wines effect of skin Maceration time
American Journal of Enology and Viticulture, 2001Co-Authors: Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Adrian Martinezcutillas, Jose Ignacio FernandezfernandezAbstract:The effect of three different skin Maceration times (4, 5, and 10 days) on phenolic compounds and color characteristics of Monastrell red wines was studied. Wines with longer skin Maceration times promoted a greater extraction of phenolic compounds from the skins and had, at the moment of bottling, higher color density. After one year of storage, the wines elaborated with 10 days of skin Maceration had higher color density, anthocyanin content, and polymeric compound content, whereas wines elaborated with 4 days of Maceration had higher tint and lower content of phenolic compounds. The data were evaluated using principal component analysis. The effects of the Maceration length and storage time were clearly reflected in this analysis.
Jose Ignacio Fernandezfernandez - One of the best experts on this subject based on the ideXlab platform.
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influence of skin Maceration time on the proanthocyanidin content of red wines
European Food Research and Technology, 2012Co-Authors: Naiara Bussevalverde, Encarna Gomezplaza, Jose Ignacio Fernandezfernandez, Ana Belen Bautistaortin, Rocio GilmunozAbstract:This paper studies the influence of different Maceration times (5, 10 and 20 days) during the elaboration of Monastrell, Syrah and Cabernet Sauvignon wines on the proanthocyanidin composition and sensory characteristics of the resulting wines. Significant differences were found between wines elaborated with different Maceration times. The different Maceration times affected the qualitative and quantitative proanthocyanidin composition of the resulting wines, the total proanthocyanidin content increasing with the Maceration time. The percentage of skin-derived proanthocyanidins was always higher than that of seed-derived proanthocyanidins for all the Maceration time assayed, although the contribution of seed proanthocyanidins to wine composition increased for the longest Maceration time. However, the study also shows that differences exist between wines elaborated with the same Maceration time but with different varieties, indicating the importance of two factors, the initial concentration of grape phenolic compounds and their extractability, on the final concentration of wine proanthocyanidins. In this way, the wines obtained from Syrah had the highest proanthocyanidin content compared with the corresponding wines from Cabernet Sauvignon or Monastrell, even though Syrah grapes presented the lowest proanthocyanidin content in skins and similar seed proanthocyanidin content to Cabernet and Monastrell grapes.
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maintenance of colour composition of a red wine during storage influence of prefermentative practices Maceration time and storage
Lwt - Food Science and Technology, 2002Co-Authors: Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Adrian Martinezcutillas, Jose Ignacio FernandezfernandezAbstract:The effect of two different prefermentative treatments (the moment of SO2addition and the use of fining agents), three different Maceration times (4, 5 and 10 d), two different storage conditions and the length of storage on wine colour composition has been studied. The results show that the addition of SO2at the moment of crushing, the use of the fining agent polyvinylpolypyrrolidone and long Maceration times produced wines with a higher anthocyanin, ionised anthocyanins and polymeric compounds content, greater colour density, and an overall colour quality. Principal components analysis showed that the wines were mainly grouped according to their length of Maceration and storage condition. After 12 mo of storage, wines elaborated with 10-d skin Maceration were those with greatest colour quality.
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phenolic compounds and color stability of red wines effect of skin Maceration time
American Journal of Enology and Viticulture, 2001Co-Authors: Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Adrian Martinezcutillas, Jose Ignacio FernandezfernandezAbstract:The effect of three different skin Maceration times (4, 5, and 10 days) on phenolic compounds and color characteristics of Monastrell red wines was studied. Wines with longer skin Maceration times promoted a greater extraction of phenolic compounds from the skins and had, at the moment of bottling, higher color density. After one year of storage, the wines elaborated with 10 days of skin Maceration had higher color density, anthocyanin content, and polymeric compound content, whereas wines elaborated with 4 days of Maceration had higher tint and lower content of phenolic compounds. The data were evaluated using principal component analysis. The effects of the Maceration length and storage time were clearly reflected in this analysis.
Jose Maria Lopezroca - One of the best experts on this subject based on the ideXlab platform.
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the effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the Maceration process
Food Chemistry, 2012Co-Authors: Inmaculada Romerocascales, Jose Maria Lopezroca, Jose Maria Rosgarcia, E GomezplazaAbstract:The effect of a macerating enzyme and Maceration time on the structure of grape skin cell walls and on wine quality was studied by making wines with different Maceration times with and without the addition of enzyme. The results show that the addition of a macerating enzyme accelerates the extraction of phenolic compounds, reducing the Maceration time needed for high quality winemaking. The degradation of grape skin cell walls was influenced by the enzyme, which mainly affected the pectin fraction of the cell wall.
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the extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative Maceration is affected by the enological technique
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Naiara Bussevalverde, Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Ana Belen BautistaortinAbstract:The effect of three enological techniques (low temperature prefermentative Maceration, must freezing with dry ice, and the use of a Maceration enzyme) on the extraction of anthocyanins and proanthocyanidins from must to wine during fermentative Maceration was studied to determine the extent to which these compounds are extracted and to assess the changes on their qualitative composition due to enological technique applied. The results showed that the dry ice treatment led to wines with high color intensity and high anthocyanin content, the maximum rate of extraction being observed the first 6 days of fermentative Maceration. Regarding the effect of the different techniques on the quantitative and qualitative composition of proanthocyanidins, only the dry ice treatment seemed to favor the extraction of high molecular weight skin proanthocyanidins. The low temperature prefermentative Maceration treatment led to the highest concentration of proanthocyanidins at the moment of pressing; however, this treatment...
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maintenance of colour composition of a red wine during storage influence of prefermentative practices Maceration time and storage
Lwt - Food Science and Technology, 2002Co-Authors: Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Adrian Martinezcutillas, Jose Ignacio FernandezfernandezAbstract:The effect of two different prefermentative treatments (the moment of SO2addition and the use of fining agents), three different Maceration times (4, 5 and 10 d), two different storage conditions and the length of storage on wine colour composition has been studied. The results show that the addition of SO2at the moment of crushing, the use of the fining agent polyvinylpolypyrrolidone and long Maceration times produced wines with a higher anthocyanin, ionised anthocyanins and polymeric compounds content, greater colour density, and an overall colour quality. Principal components analysis showed that the wines were mainly grouped according to their length of Maceration and storage condition. After 12 mo of storage, wines elaborated with 10-d skin Maceration were those with greatest colour quality.
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phenolic compounds and color stability of red wines effect of skin Maceration time
American Journal of Enology and Viticulture, 2001Co-Authors: Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Adrian Martinezcutillas, Jose Ignacio FernandezfernandezAbstract:The effect of three different skin Maceration times (4, 5, and 10 days) on phenolic compounds and color characteristics of Monastrell red wines was studied. Wines with longer skin Maceration times promoted a greater extraction of phenolic compounds from the skins and had, at the moment of bottling, higher color density. After one year of storage, the wines elaborated with 10 days of skin Maceration had higher color density, anthocyanin content, and polymeric compound content, whereas wines elaborated with 4 days of Maceration had higher tint and lower content of phenolic compounds. The data were evaluated using principal component analysis. The effects of the Maceration length and storage time were clearly reflected in this analysis.
Rocio Gilmunoz - One of the best experts on this subject based on the ideXlab platform.
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influence of skin Maceration time on the proanthocyanidin content of red wines
European Food Research and Technology, 2012Co-Authors: Naiara Bussevalverde, Encarna Gomezplaza, Jose Ignacio Fernandezfernandez, Ana Belen Bautistaortin, Rocio GilmunozAbstract:This paper studies the influence of different Maceration times (5, 10 and 20 days) during the elaboration of Monastrell, Syrah and Cabernet Sauvignon wines on the proanthocyanidin composition and sensory characteristics of the resulting wines. Significant differences were found between wines elaborated with different Maceration times. The different Maceration times affected the qualitative and quantitative proanthocyanidin composition of the resulting wines, the total proanthocyanidin content increasing with the Maceration time. The percentage of skin-derived proanthocyanidins was always higher than that of seed-derived proanthocyanidins for all the Maceration time assayed, although the contribution of seed proanthocyanidins to wine composition increased for the longest Maceration time. However, the study also shows that differences exist between wines elaborated with the same Maceration time but with different varieties, indicating the importance of two factors, the initial concentration of grape phenolic compounds and their extractability, on the final concentration of wine proanthocyanidins. In this way, the wines obtained from Syrah had the highest proanthocyanidin content compared with the corresponding wines from Cabernet Sauvignon or Monastrell, even though Syrah grapes presented the lowest proanthocyanidin content in skins and similar seed proanthocyanidin content to Cabernet and Monastrell grapes.
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the extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative Maceration is affected by the enological technique
Journal of Agricultural and Food Chemistry, 2011Co-Authors: Naiara Bussevalverde, Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Ana Belen BautistaortinAbstract:The effect of three enological techniques (low temperature prefermentative Maceration, must freezing with dry ice, and the use of a Maceration enzyme) on the extraction of anthocyanins and proanthocyanidins from must to wine during fermentative Maceration was studied to determine the extent to which these compounds are extracted and to assess the changes on their qualitative composition due to enological technique applied. The results showed that the dry ice treatment led to wines with high color intensity and high anthocyanin content, the maximum rate of extraction being observed the first 6 days of fermentative Maceration. Regarding the effect of the different techniques on the quantitative and qualitative composition of proanthocyanidins, only the dry ice treatment seemed to favor the extraction of high molecular weight skin proanthocyanidins. The low temperature prefermentative Maceration treatment led to the highest concentration of proanthocyanidins at the moment of pressing; however, this treatment...
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maintenance of colour composition of a red wine during storage influence of prefermentative practices Maceration time and storage
Lwt - Food Science and Technology, 2002Co-Authors: Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Adrian Martinezcutillas, Jose Ignacio FernandezfernandezAbstract:The effect of two different prefermentative treatments (the moment of SO2addition and the use of fining agents), three different Maceration times (4, 5 and 10 d), two different storage conditions and the length of storage on wine colour composition has been studied. The results show that the addition of SO2at the moment of crushing, the use of the fining agent polyvinylpolypyrrolidone and long Maceration times produced wines with a higher anthocyanin, ionised anthocyanins and polymeric compounds content, greater colour density, and an overall colour quality. Principal components analysis showed that the wines were mainly grouped according to their length of Maceration and storage condition. After 12 mo of storage, wines elaborated with 10-d skin Maceration were those with greatest colour quality.
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phenolic compounds and color stability of red wines effect of skin Maceration time
American Journal of Enology and Viticulture, 2001Co-Authors: Encarna Gomezplaza, Rocio Gilmunoz, Jose Maria Lopezroca, Adrian Martinezcutillas, Jose Ignacio FernandezfernandezAbstract:The effect of three different skin Maceration times (4, 5, and 10 days) on phenolic compounds and color characteristics of Monastrell red wines was studied. Wines with longer skin Maceration times promoted a greater extraction of phenolic compounds from the skins and had, at the moment of bottling, higher color density. After one year of storage, the wines elaborated with 10 days of skin Maceration had higher color density, anthocyanin content, and polymeric compound content, whereas wines elaborated with 4 days of Maceration had higher tint and lower content of phenolic compounds. The data were evaluated using principal component analysis. The effects of the Maceration length and storage time were clearly reflected in this analysis.
Paul A Kilmartin - One of the best experts on this subject based on the ideXlab platform.
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enhancement of chardonnay antioxidant activity and sensory perception through Maceration technique
Lwt - Food Science and Technology, 2016Co-Authors: Kenneth J Olejar, Bruno Fedrizzi, Paul A KilmartinAbstract:Abstract Chardonnay is a versatile white grape variety, lending itself to wines of fuller body, or to light and fruity styles. Phenolic compounds influence the perceived body and flavor of the wines. Chardonnay was chosen to evaluate three Maceration techniques on phenolic profiles and sensory attributes; namely carbonic, cryogenic and extended skin contact. Cryogenic Maceration and on-skin fermentation resulted in significantly increased phenolic compounds and corresponding increases in Folin-Ciocalteu total phenolic content and DPPH radical scavenging over control wines, while the carbonic Maceration changed these values very little. At the same time, the cryogenically treated wines resulted in sensory attributes closely related to the controls. The ability of the cryogenic Maceration to increase phenolics, antioxidant activity and maintain sensory characteristics indicates the viability of the technique to produce an antioxidant-enhanced Chardonnay wine.
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influence of harvesting technique and Maceration process on aroma and phenolic attributes of sauvignon blanc wine
Food Chemistry, 2015Co-Authors: Kenneth J Olejar, Bruno Fedrizzi, Paul A KilmartinAbstract:Abstract Sauvignon blanc wines are characterised by their varietal aromas and low phenolic content. Mechanical harvesting has been shown to increase several varietal aromas. Likewise, Maceration techniques have produced increases in phenolic content and antioxidant activity, but these can also alter tactile attributes and sensory profiles. Mechanical harvesting and cryogenic Maceration were used in combination to produce a Sauvignon blanc wine with increased phenolic content and antioxidant activity, while showing a similar sensory profile to control wines. Phenolic profiles of the wines showed differences between the harvesting and Maceration techniques. Mechanical harvesting contributed to decreases in phenolics through reaction with oxidative radicals. Cryogenic Maceration increased phenolics and antioxidant activity. Cryogenic Maceration also increased the levels of several varietal aromas, for Sauvignon blanc wines made from both hand-picked and from machine-harvested fruit. Furthermore, cryogenic treatment of hand-picked fruit increased varietal thiols to levels similar to machine-harvested control wines.
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antioxidant activity and phenolic profiles of sauvignon blanc wines made by various Maceration techniques
Australian Journal of Grape and Wine Research, 2015Co-Authors: Kenneth J Olejar, Bruno Fedrizzi, Paul A KilmartinAbstract:Background and Aims White wines are typically low in phenolic substances and antioxidant activity, both of which can be increased by Maceration with extended skin contact. This study employed five Maceration techniques to assess the increase in phenolic substances and in antioxidant activity in Sauvignon Blanc wine. Methods and Results Wines were assessed for the concentration of phenolic substances by a newly developed HPLC method utilising ultraviolet-visible and electrochemical detectors. A significant increase in phenolic substances was observed with some treatments, particularly semi-carbonic Maceration (CM) and cryogenic/semi-carbonic Maceration (CRCM). The antioxidant activity of the wines was assessed with the oxygen radical absorbance capacity and 2,2′-diphenyl-1-picryhydrazyl assays, and both revealed a six- to sevenfold increase for CM and CRCM over that of the control. Cryogenic Maceration alone resulted in wines with a moderate increase in phenolic substances and antioxidant activity, and generally maintained the sensory profile of the control Sauvignon Blanc wines. Conclusions We demonstrated that altering the Maceration technique can significantly increase the phenolic profiles of wines and their antioxidant activity. This increase can potentially lead to protection of wine aroma compounds from oxidation and aid in the stability of the wines. Significance of the Study This study demonstrates the ability to produce wines maintaining the quality characteristics of Sauvignon Blanc, while having an increased concentration of phenolic substances. Phenolic substances are associated with wine stability and high antioxidant activity. These techniques provide additional options for oenologists to produce distinctive wines.
