Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200001 |
Resumo: | The technique called pre-fermentative cold maceration is used to enhance the anthocyanins diffusion from the skins to the must, increasing the pigments extraction. In this study, the influence of the pre-fermentative cold maceration treatments (3 and 5 days) and the time of maceration (7 or 14 days) on color characteristics and phenolic composition of Bobal red wines made from grapes harvested at different phenolic maturity was studied. The results showed the higher the phenolic maturity the higher polymerized tannins, ethanol index and the lower astringency. The prefermentative cold maceration enhanced berry compounds extractability, but led to wines with less polymerized anthocyanins and tannins. Moreover wines with higher tannin concentration, total polyphenols and polymerization degrees were produced with longer maceration times. On the contrary a decrease in colour and anthocyanin concentration was observed. Regarding sensory analysis, it has been highlighted the importance of grape maturity and pre-fermentative cold maceration length on the wine quality. |
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Phenolic composition of Bobal red wines elaborated with prefermentative cold macerationgrape maturitycold macerationphenolic compositionBobal red winesThe technique called pre-fermentative cold maceration is used to enhance the anthocyanins diffusion from the skins to the must, increasing the pigments extraction. In this study, the influence of the pre-fermentative cold maceration treatments (3 and 5 days) and the time of maceration (7 or 14 days) on color characteristics and phenolic composition of Bobal red wines made from grapes harvested at different phenolic maturity was studied. The results showed the higher the phenolic maturity the higher polymerized tannins, ethanol index and the lower astringency. The prefermentative cold maceration enhanced berry compounds extractability, but led to wines with less polymerized anthocyanins and tannins. Moreover wines with higher tannin concentration, total polyphenols and polymerization degrees were produced with longer maceration times. On the contrary a decrease in colour and anthocyanin concentration was observed. Regarding sensory analysis, it has been highlighted the importance of grape maturity and pre-fermentative cold maceration length on the wine quality.INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional)2012-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articletext/htmlhttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200001Ciência e Técnica Vitivinícola v.27 n.2 2012reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAPenghttp://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200001Aleixandre,J.L.Sánchez,N.Aleixandre-Tudó,J.L.Lizama,V.García,M.J.Alvarez,I.info:eu-repo/semantics/openAccess2024-02-06T16:57:48Zoai:scielo:S0254-02232012000200001Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T02:14:50.111985Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration |
title |
Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration |
spellingShingle |
Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration Aleixandre,J.L. grape maturity cold maceration phenolic composition Bobal red wines |
title_short |
Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration |
title_full |
Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration |
title_fullStr |
Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration |
title_full_unstemmed |
Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration |
title_sort |
Phenolic composition of Bobal red wines elaborated with prefermentative cold maceration |
author |
Aleixandre,J.L. |
author_facet |
Aleixandre,J.L. Sánchez,N. Aleixandre-Tudó,J.L. Lizama,V. García,M.J. Alvarez,I. |
author_role |
author |
author2 |
Sánchez,N. Aleixandre-Tudó,J.L. Lizama,V. García,M.J. Alvarez,I. |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Aleixandre,J.L. Sánchez,N. Aleixandre-Tudó,J.L. Lizama,V. García,M.J. Alvarez,I. |
dc.subject.por.fl_str_mv |
grape maturity cold maceration phenolic composition Bobal red wines |
topic |
grape maturity cold maceration phenolic composition Bobal red wines |
description |
The technique called pre-fermentative cold maceration is used to enhance the anthocyanins diffusion from the skins to the must, increasing the pigments extraction. In this study, the influence of the pre-fermentative cold maceration treatments (3 and 5 days) and the time of maceration (7 or 14 days) on color characteristics and phenolic composition of Bobal red wines made from grapes harvested at different phenolic maturity was studied. The results showed the higher the phenolic maturity the higher polymerized tannins, ethanol index and the lower astringency. The prefermentative cold maceration enhanced berry compounds extractability, but led to wines with less polymerized anthocyanins and tannins. Moreover wines with higher tannin concentration, total polyphenols and polymerization degrees were produced with longer maceration times. On the contrary a decrease in colour and anthocyanin concentration was observed. Regarding sensory analysis, it has been highlighted the importance of grape maturity and pre-fermentative cold maceration length on the wine quality. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-12-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200001 |
url |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200001 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://scielo.pt/scielo.php?script=sci_arttext&pid=S0254-02232012000200001 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) |
publisher.none.fl_str_mv |
INIAV - DOIS PORTOS (Ex-Estação Vitivinícola Nacional) |
dc.source.none.fl_str_mv |
Ciência e Técnica Vitivinícola v.27 n.2 2012 reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799137249572421632 |