Comparative study of the volatile composition in wines obtained from traditional vinification and from the Ganimede method

BACKGROUND: This study compares the volatile composition between wines obtained from vinification carried out by the traditional method or using a new method of vinification (so‐called Ganimede). For this, Shiraz, Merlot and Cabernet Sauvignon musts were fermented by both vinification methods. RESULTS: The volatile compounds that were above their threshold of perception in the wines were practically the same, irrespective of the vinification method used. Most of the compounds studied did not present significant differences in their concentrations between the wines obtained from the traditional and the new vinification methods. When there were significant differences, the concentration of alcohols and acids was higher in the wines vinificated by the traditional method rather than in the wines vinificated by the Ganimede method, whereas for esters, the concentration in the wines depended on the grape variety. CONCLUSION: The Ganimede method favoured polyphenol extraction without greatly affecting the studied volatile composition of the wines. Copyright © 2008 Society of Chemical Industry     

Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method

Content of amines in wine is very variable. Its concentration depends on numerous factors such as raw materials, winemaking conditions, amino acid concentration in must… all these factors are usually interrelated and consequently it is difficult to know the individual action of each one of them. The new vinification method called Ganimede uses a deposit, which utilizes carbonic gas to achieve a more effective maceration of the skins; the conditions inside of the Ganimede tanks are more reductive than inside the conventional tanks. In this study a comparison was made of the amine concentration of wines from Syrah, Merlot and Cabernet Sauvignon musts using the traditional winemaking method (control method) and the Ganimede vinification method. From the results obtained it may be concluded that the Ganimede method produced a greater total concentration of biogenic amines than the conventional method. In general, the concentration of biogenic amines, such as histamine and tyramine, in all three varieties was higher in the wine made by the Ganimede method than in the wine made by the traditional method. These same results were also observed for the volatile amines whose total concentration was also higher in the wine obtained by the Ganimede method than in the control wine.     

Evaluation of different Saccharomyces cerevisiae strains for red winemaking. Influence on the anthocyanin,pyranoanthocyanin and non-anthocyanin phenolic content and colour characteristics of wines

The possible industrial use of three previously-selected Saccharomyces cerevisiae strains (1EV, 2EV and 7EV) has been studied in musts derived from Tempranillo and Cabernet Sauvignon. The anthocyanin, pyranoanthocyanin and non-anthocyanin phenolic content, and colour characteristics of the resulting wines have been compared to those of a commercial strain. Anthocyanins were the compounds most influenced by the yeast strain. Independently of the grape variety, wines derived from 2EV presented significantly higher anthocyanin concentrations than those derived from 1EV and 7EV, which presented similar contents. With the exception of hydroxycinnamic acids and derivatives, no particular influence of the yeast strain was observed on the remaining non-anthocyanin phenolic compounds (i.e, hydroxybenzoic acids and flavanols). Pyranoanthocyanins and metabolites resulting from the alcoholic fermentation such as tyrosol and tryptophol, seemed to be more influenced by the must composition and pH, and thus, by the grape variety, than by the yeast strain.     

Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics

The effect of Graciano (GRA) (Spanish valuable variety of limited production) vs. Cabernet Sauvignon (CS) (world wide known French variety) wines on the anthocyanin, pyranoanthocyanin and non-anthocyanin phenolic composition of wines from Tempranillo (TEM-base wine) (largely cultivated Spanish variety) was studied in wine blends prepared with 25% and 10% (v/v) of each modifier after 4, 6, 9, 16.5 and 23 months of ageing in the bottle. Blending mainly resulted in a higher concentration of peonidin anthocyanins for the TEM-GRA blends, of acetyl-glucoside anthocyanins and anthocyanin-pyruvic acid adducts for the TEM-CS blends, and of flavanols for the blends with both GRA and CS varieties, giving rise to wines with a more balanced anthocyanin/flavanol ratio. Blending also enhanced the changes expected to occur in the phenolic compounds during ageing in the bottle. Particularly, anthocyanins and flavanols in the blends disappeared faster than in the base wine, and this was more pronounced for the 75:25 than for the 90:10 blends. These effects were similar for both modifier wines, independent of the specific changes produced in the anthocyanin profile of the base wine, but coincided with the similar optimization of the anthocyanin/flavanol ratio provided by both Graciano and Cabernet Sauvignon wines.     

Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes

The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Öküzgözü wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines.     

Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content,colour and general organoleptic quality of Vinhão wines

This paper reports the evolution, over two years, of the anthocyanin content, colour and organoleptic quality of red wines prepared from a single batch of Vinhão grapes by means of three different protocols (maceration/fermentation with conventional pumping-over or in rotary vats, and fermentation after initial carbonic maceration), with and without the use of four different fining agents (polyvinylpolypyrrolidine, gelatin, egg albumin, and casein). Carbonic maceration led to lower anthocyanin levels and less intense coloration than the other two methods immediately following vinification, but during storage the carbonic maceration wines underwent less colour degradation than the others, so that after two years the colour density differences among the three were negligible. Wines treated with fining agents tended to have somewhat lower anthocyanin levels and, especially in the case of PVPP, less intense colouration than untreated wines, and their colour was at best only marginally more stable during storage, but they nevertheless generally achieved higher panel ratings for organoleptic quality than untreated wines, especially as regards taste.     

Effects of Vinification Techniques Combined with UV‐C Irradiation on Phenolic Contents of Red Wines

Red wines are typically high in phenolic and antioxidant capacity and both of which can be increased by vinification techniques. This study employed 3 vinification techniques to assess the increase in phenolic compounds and antioxidant capacity. Wines were obtained from Bo?azkere grape cultivar by techniques of classical maceration, cold maceration combined with ultraviolet light (UV) irradiation, and thermovinification combined with UV irradiation and changes in phenolic contents were examined. Total phenolic and anthocyanin contents and trolox equivalent antioxidant capacity of wines were measured spectrophotometrically and phenolic contents (+)‐catechin, (–)‐epicatechin, rutin, quercetin, trans‐resveratrol, and cis‐resveratrol were measured by High Pressure Liquid Chromatography with Diode Array Detection (HPLC‐DAD). As a result of the study, the highest phenolic content except for quercetin was measured in the wines obtained by thermovinification combined with UV irradiation. We demonstrated that the highest phenolic compounds with health effect, total phenolic compounds, total anthocyanin, and antioxidant activity were obtained from thermovinification with UV‐C treatment than classical wine making.     

Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

The phenolic composition of red wines is complex and intimately involved in colour, taste, mouth‐feel and aroma. There have been significant advances in knowledge of compounds with relatively simple structures, but understanding of those with more complex and probably diverse structures is challenging. A number of phenolic compounds may form temporary complexes with anthocyanins and/or be involved in reactions that lead to relatively stable coloured compounds. A wide range of phenolic compounds is implicated in the oral sensory attributes of red wines. Of particular importance are flavan‐3‐ols, including proanthocyanidins (PAs). The generally observed decline in the extractability of PAs during berry ripening is due to binding with cell wall material, which may occur within the developing berry and also from tissues brought into contact during processing. Studies have shown that exposure/reduced vigour results in an increasing proportion of skin PAs being extractable during wine making. Temperature and light influence anthocyanin with temperature probably being more important and the most sensitive stage being 1–3 weeks after véraison. Skin PAs are extracted earlier than those from seeds during wine‐making. Recent results suggest some rearrangement of skin and/or seed PAs occurs during vinification which involves the cleavage of large polymers or the aggregation of small ones. The polymeric material is particularly influential in wine astringency and is transformed by incorporation of anthocyanins into tannin‐like compounds during wine‐making and storage. Although some grape‐derived phenolic compounds contribute to the aroma of red wines, likely of greater importance are the effects of nonvolatile phenolics on the volatility of a diverse range of aroma compounds. Advances in analytical techniques are likely to provide greater insights into the structures and conformations of phenolic polymers and the role of cell wall material in relation to phenolic extraction and reaction during vinification. In relation to aroma, much more research is required to reveal the details of the interactions involving phenolics with volatile compounds. It seems likely that the ability to influence the relative extraction and subsequent reaction of skin and seed phenolics is important in the production of full colour, aromatic and long‐lived wines.     

Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks

The anthocyanin fingerprint of Tempranillo wines made with grapes from two different vineyards of Rioja Alta has been studied by high-performance liquid chroatography during their ageing in oak barrels and their storage in stainless-steel tanks. The data were submitted to multifactorial analysis of variance, taking into account several factors: vineyard, age of wines, type of wine (free run wine and a coupage of free run wine and press wine), and type of container (oak barrels or stainless-steel tanks). The results indicate that both the length of ageing or storage and the vineyard where the grapes were grown affect the anthocyanin fingerprint of wines. The effect of the other two factors (type of wine and type of container) on the anthocyanin fingerprint of wines was quite low, despite the differences observed in several spectrophotometric parameters related to colour and phenolics.     

Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

The influence of the prefermentative addition of copigments and different winemaking technologies on the polyphenolic composition of Tempranillo red wines after malolactic fermentation was studied. Six experiments dealing with the prefermentative addition of caffeic acid, rutin, (+) catechin, white grape skin tannin, white grape seed tannin and control wines were realised. Three different winemaking technologies (traditional vinification, prefermentative cold maceration at 6–8 °C and cold soak at 0–2 °C with dry ice) were studied. Prefermentative addition of copigments increases anthocyanin copigmentation reactions and produces wines with a greater colour, a higher anthocyanin concentration, a superior contribution of anthocyanins to the colour of the wine, a superior percentage of tannins polymerised with polysaccharides and less astringency. Cold prefermentative maceration increases the extraction of polyphenols, the anthocyanin copigmentation reactions and the polymerisation reactions between tannins and polysaccharides. The effectiveness of the combination of copigments and prefermentative maceration treatments was demonstrated by the increase of the concentration of the polyphenolic compounds.     

中国东亚种红葡萄酒的颜色特征及酚类组成研究

为探究东亚种红葡萄酒的颜色特征以及酚类物质轮廓,采用分光光度法、酶标仪和高效液相色谱-串联质谱（HPLC-MS/MS）技术分别对3款东亚种、3款欧亚种及2款杂交种（山葡萄×欧亚种）红葡萄酒的颜色和酚类物质组成进行分析,并对其花色苷衍生物进行鉴定。结果表明,与欧亚种红葡萄酒相比,东亚种红葡萄酒的辅色花色苷含量较高（55.63%～55.66%）,而聚合花色苷含量较低（19.63%～27.01%）,并且花色苷含量较为丰富（399.30～829.95 mg/L）,以花色素-3,5-O-双葡萄糖苷为主（＞97.50%）,酰化花色苷较低（＜21.78%）。花色苷衍生物检测结果表明,东亚种红葡萄酒中的花色苷与（表）儿茶素聚合产物和吡喃花色苷的含量极低（痕量水平）。东亚种红葡萄酒在非花色苷酚组成上的突出特点为单体和二聚体黄烷醇的含量极低,因此其对酒体颜色的潜在影响可能较小。     

Colour features and pigment composition of Italian carbonic macerated red wines

Thirty commercially available Italian carbonic macerated young red wines, have been analysed by HPLC–DAD–MS with the aim to characterise their pigment composition and find possible correlations with the colour features evaluated by means of spectrophotometric measurements. The composition in anthocyanin monoglucosides, acetates, p-coumarates as well as that in pyranoanthocyanins and direct and ethyl-bridged adducts with flavanols, was studied. Because of the peculiar maceration process, carbonic macerated wines demonstrated to be qualitatively rich in pyranoanthocyanins and pigment adducts. A number of ethyl-bridged anthocyanin isomers was found, together with significant contents of vitisin A and vitisin B (up to 15.5 mg/L as a sum). Malvidin-3-glc-4-vinylphenol was the main pyranoanthocyanin-vinylphenol adduct (up to 1.10 mg/L). The colour features of the wines were broadly distributed as a consequence of the percentage of carbonic macerated wine present in the marketed product. The statistical treatment of the entire data set revealed that pyranoanthocyanins are positively correlated with colour density (while no correlation was found for monoglucosides) and that direct adducts and/or ethyl-bridged compounds can play a role for what concerns the hue of carbonic macerated wines.     

Polyphenols,anthocyanins, and trans-resveratrol in red wines from the Hungarian Villány region

Epidemiological data indicate that moderate red wine consumption leads to less coronary heart disease and shows anti-carcinogenic effects. Especially, red wine phenolics have been linked to these effects. Sixty-seven red wines from the Hungarian Villány region, of vintages from 1996 to 2003 were analysed for their polyphenolic and anthocyanin composition by means of RP-HPLC/UV–Vis. Varieties with generally high concentrations of polyphenols are Kékfrankos, Merlot and Zweigelt, while anthocyanin content was highest in Shiraz, Oportó, Kékfrankos and Zweigelt. In agreement with other authors, our results show that trans-resveratrol content is mainly dependent on variety and vintage year. Principal component analysis (PCA) revealed that flavan-3-ols and delphinidin- and petunidin-3-glucosides are mainly responsible for the separation of wines according to polyphenolic composition. We could not discriminate between varieties or wineries based on polyphenol content, but could for vintage years.     

Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines

The effect of six winemaking techniques (traditional, prefermentative maceration, delestage, Ganimede fermentation system, enzymes and tannins addition, or oak chip addition during alcoholic fermentation) on phenolic composition and chromatic characteristics of young red wines, elaborated from Mencía grapes grown in Galicia (northwestern Spain), was studied. The evolution of phenolic compounds from grapes to bottling and its influence on CIELab parameters were investigated. After bottling, 26 phenolic compounds were determined by high-performance liquid chromatography (HPLC), and their influence on colour stability for ageing was evaluated. Principal component analysis allowed the differentiation of the winemaking techniques studied on the base of phenolic composition, which is correlated with polymerization grade of anthocyanins. This paper can contribute to improve the knowledge about the importance of selecting the winemaking technique to elaborate high-quality young red wines and to evaluate their ability for ageing. So, the addition of enzymes and tannins seems to be the most adequate winemaking technique to elaborate red wines for ageing as it results in the formation of major number of pigmented polymers that are stable over time. Nevertheless, the prefermentative maceration, Ganimede autowinemaker and the addition of oak chips can be used for the elaboration of young red wines.     

野生黑枸杞果实中酚类物质的组成分析

以产自宁夏的野生黑枸杞鲜果为实验材料,采用高效液相色谱-三重四极杆串联质谱联用仪对黑枸杞果实中的酚类物质组成进行定性、定量分析。结果显示,黑枸杞果实富含酚类物质,共鉴定到花色苷类物质20 种,非花色苷酚类物质16 种。其中,最主要的花色苷为甲基花翠素-3,5-O-双葡萄糖苷和一些6-O-香豆酰化衍生的3-O-单糖苷花色苷,而最主要的非花色苷酚类物质为绿原酸等一系列羟基肉桂酸,与葡萄、蓝莓等富含酚类物质的深色水果有极大不同,具有典型的种属特异性。本研究将为黑枸杞的鲜果消费以及产品开发提供一定的理论基础。     

Influence of Fruit Composition, Maturity and Mold Contamination on the Color and Appearance of Strawberry Wine

Color composition of strawberry wines made from ripe, overripe, and mold-contaminated fruit (Benton and Totem varieties) was monitored over 6 wk storage. Overripe fruit with its higher anthocyanin and total phenolics gave wines with better color than fully ripe fruit. Totem fruit had higher anthocyanin, lower polyphenol oxidase activity and lower total phenolics than the Benton variety and produced wines with better color. Mold contamination increased juice viscosity, reduced fermentation rate, and accelerated color degradation. Anthocyanin content and Hunter L values of wines were highly correlated with panel color evaluations.     

发酵容器对赤霞珠干红葡萄酒中花色苷的影响

利用高效液相色谱-质谱(HPLC-MS)联用检测技术分析了法国旋转橡木桶和不锈钢发酵罐酿造的赤霞珠干红葡萄酒陈酿180d和360d后花色苷的种类、数量,并与CIELAB法测定的葡萄酒色泽比较,结果发现二甲花翠素类花色苷是赤霞珠干红葡萄酒的主体花色苷类型,其中二甲花翠素单葡萄糖苷和二甲花翠素乙酰化单葡萄糖苷作为特征峰,分别占其花色苷总量的50%和20%以上;发酵容器影响葡萄酒中花色苷的种类和含量;陈酿过程中酰化的花色苷均较其相应的糖苷下降幅度大;陈酿180d的葡萄酒红色色调的深浅主要由花色苷的含量高低决定,陈酿360d的葡萄酒红色色调深浅和花色苷的含量高低无关;橡木桶用于赤霞珠干红葡萄酒发酵能获得较不锈钢罐更浓的红色和黄色色调以及更深的总色度。为葡萄酒酿造工艺优化和产品质量监控提供了理论依据与快速准确的化学鉴定手段。     

A moderate consumption of Côtes du Rhône red wines affects the progression of aortic lesions,and reduces oxidative stress and p22<Superscript>phox</Superscript>NADPH oxidase activation in an experimental model of diet-induced atherosclerosis,according to the vinification process

Côtes du Rhône red wines prepared from both different types of grape and processing were tested in hamsters receiving an atherogenic diet for 12 weeks and a daily gavage with 12% ethanol, red wines from vinification by flash release (GRE FD, SYR FD and BLEND FD), by tanisage (BLEND TAN), by traditional vinification (BLEND), or water as control. Except BLEND TAN, consumption of wines lowered plasma total and LDL-cholesterol. Aortic lipid deposits were reduced by ethanol (30%), wines (54% on average) or BLEND TAN (65%). Cardiac production of superoxide anion decreased from 20% (BLEND and BLEND TAN) to 33% (SYR FD and BLEND FD). The expression of NAD(P)H oxidase decreased by 44% (SYR FD), 26% (BLEND), 47% (BLEND FD) and 44% (BLEND TAN). Except ethanol and GRE FD, wines increased uricemia by 15% on average. These findings indicate that chronic consumption of red wine has potential beneficial effects to prevent the development of atherosclerosis. Prevention of NAD(P)H oxidase induction and preservation of aortic lipids oxidation likely contribute to this effect.     

宁夏甘城子小产区梅鹿辄葡萄酒品质提升的研究

为提升甘城子小产区梅鹿辄葡萄酒的品质,针对影响其质量的四个关键点（分选方式、发酵容器、冷浸渍、循环方式）进行研究。以宁夏甘城子小产区梅鹿辄葡萄为原料,分别进行粒选及穗选,随后对原料进行96 h冷浸渍处理,分别在5 m3小型发酵罐、50 m3直式发酵罐和65 m3嘉尼米德发酵罐中进行酒精发酵,并分别辅助人工压帽、酒泵循环、气体压帽3种循环方式。结果表明,粒选可使原料糖酸比提高至53.8;冷浸渍可提升葡萄酒的色度和单宁含量;5 m3发酵罐配合人工压帽可增加葡萄酒单宁的细腻感。原料经粒选、96 h的冷浸渍后,在5 m3发酵罐中进行发酵,并辅助人工压帽,按照上述工艺生产出的梅鹿辄葡萄酒果香浓郁,单宁口感细腻,感官评分为（90.3±5.2）分。