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.     

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

The effects of pectolytic enzyme addition and mash heating prior to fermentation on the phenolic component of Okuzgozu red wine during the winemaking and ageing processes were investigated. In general, the highest concentration of total phenolics was found in the mash-heated wines, whereas the total flavan-3-ol and total anthocyanin contents in all of the wines, decreased notably during the winemaking and ageing processes. As determined by HPLC, hydroxycinnamic acids were the major phenolic acids in the red wines. After 6 months in the bottle, the enzyme-treated wines had lower phenolic acid concentrations than had the control and mash-heated wines, but no significant (p < 0.05) differences were found in the concentration of total phenolic acids between the control and mash-heated wines. All of the phenolic acid levels decreased with the winemaking and ageing processes whereas only gallic acid increased. The wines treated by the pectolytic enzyme addition had a lower monomeric flavan-3-ol content than had the other wines, and the amount of monomeric anthocyanins extracted did not increase with the addition of enzymes.     

Phenolic and Anthocyanin Profile of Valea Calugareasca Red Wines by HPLC-PDA-MS and MALDI-TOF Analysis

The quality of red wines is given by phenolic compounds and anthocyanins and is associated with colour, taste and therapeutic effects on human health. This work aims to provide a detailed profile of phenolic compounds and anthocyanins that are found in five red wine samples from Dealu Mare-Valea Calugareasca region. The phenolic and anthocyanin profiles of the red wine samples were determined by high-performance liquid chromatography-photodiode array-mass spectrometry and matrix-assisted laser desorption/ionisation–time of flight, respectively. The results obtained showed that Feteasca Neagra had the highest content of phenolic compounds followed by Pinot Noir while the preponderant compound was gallic acid. Amongst anthocyanins, malvidin was found to be the major compound and the highest anthocyanin content was found also for Feteasca Neagra wine. A simple high-performance liquid chromatography-photodiode array-mass spectrometry method was developed, optimised and applied for the quantification of phenolic compounds in red wine samples from Dealu Mare-Valea Calugareasca region. In the same time, a rapid matrix-assisted laser desorption/ionisation–time of flight method that does not need sample preparation was applied for the identification of anthocyanins. Moreover, the phenolic and anthocyanin composition of red wines from Dealu Mare-Valea Calugareasca region is reported for the first time. The phenolic and anthocyanin profile determination will be beneficial for the Romanian winemakers to produce high-quality red wines.     

Anthocyanin profile of young red wines of Tannat,Syrah and Merlot made using maceration enzymes and cold soak

Anthocyanins are the main pigments of young red wines. The aim of this work was to evaluate the anthocyanin composition of red wines produced by alternative procedures of winemaking and different grape varieties. For this purpose, wines of Tannat, Syrah and Merlot were made by traditional maceration (TM), addition of maceration enzymes (ENZ) and cold soak (CS). Syrah wines had the highest proportions of malvidin (86.0 ± 1.0) and peonidin (5.5 ± 0.4), while Tannat wines had the highest of delphinidin (6.9 ± 0.8), petunidin (13.2 ± 0.6) and nonacylated glucosides (73.6 ± 0.6). Cold soak increased the anthocyanins contents in Tannat and Merlot wines. In turn, maceration enzymes affect the anthocyanin profile and the stability of the colour of wines. Discriminant analysis of data showed significant separation of the wines of each variety as the anthocyanin profile showed the varietal fingerprint, despite the different winemaking procedures.     

Maintenance of Colour Composition of a Red Wine During Storage. Influence of Prefermentative Practices, Maceration Time and Storage

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.     

Effect of a pulsed electric field treatment on the anthocyanins composition and other quality parameters of Cabernet Sauvignon freshly fermented model wines obtained after different maceration times

The influence of the application of a pulsed electric field (PEF) treatment (5 kV/cm, 2.1 kJ/kg) to the grape pomace on different quality parameters and anthocyanins content of Cabernet Sauvignon wines obtained after different maceration times (48, 72, 96 and 248 h) has been investigated.Regardless of the maceration time, the application of a PEF treatment led to freshly fermented model wines that were richer in colour intensity, total polyphenols index (TPI), tannins and showed better visual characteristics. It was observed that the concentration of anthocyanins compounds in the freshly fermented model wines obtained from PEF-treated pomace was higher, as compared to the control wine. The HPLC anthocyanic profiles of freshly fermented model wines obtained from PEF-treated pomace were similar to those of control wine indicating that the permeabilization of the cell membranes of pomace did not produce a selective effect on any anthocyanin. Malvidin-3-glucoside and Malvidin-3-glucoside acetate were the predominant anthocyanins in both control and PEF wine.According to the results obtained in this investigation the application of a PEF treatment permitted to reduce the maceration time during vinification of Cabernet Sauvignon grapes from 268 to 72 h.     

Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boğazkere and Öküzgözü

The effect of three different maceration times (3, 6, and 10 days) on the anthocyanin composition of Boğazkere and Öküzgözü red wines produced in Turkey was studied. A high-performance liquid chromatographic method coupled with diode-array detection was used to identify and quantify anthocyanin compounds of the wines. Fourteen different anthocyanin compounds were detected in Boğazkere wines while the Öküzgözü wines had thirteen compounds. It was observed that the concentration of anthocyanin compounds of the Boğazkere wines was much higher compared to the Öküzgözü wines. Malvidin-3-glucoside and its acylated esters were the major anthocyanins in both wines. It was observed that the amount of the total anthocyanin compounds in both wines increased to the maximum value within 6 days of the skin maceration time.     

Influence of technological practices on biogenic amine contents in red wines

To investigate the enological factors associated with biogenic amine content in wines, 224 samples of red wine were industrially manufactured. Differences in the amines and corresponding precursor amino acids of these wines due to their producing cellar and vintage were examined. The main effects of some technological procedures in the biogenic amine content of these wines was also described using multifactor analysis of variance. The results of the study indicate that vintage can clearly influence the amine contents of wines. It was also noticed that some enological practices widely used to enhance wine quality, such as the ageing of wine on lees and, mainly, longer grape skin maceration, strongly increased biogenic amine concentration. However, the addition of pectolytic enzymes did not favour the accumulation of any biogenic amine. With this study, it was also possible to conclude that the inoculation of wine with commercial malolactic starters minimises the levels of biogenic amines.     

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.     

Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat

The anthocyanin composition of Tannat red wines obtained with four winemaking techniques was evaluated in different years. The wines were elaborated with traditional maceration (TM), cold pre‐fermentative maceration, delayed extraction of anthocyanins and extended maceration. Two vinifications were carried out for each technique, employing 70 kg of grapes in each one. The anthocyanin composition of wines was analysed by high‐performance liquid chromatography–diode array detection. The results confirm the fundamental role of the grape composition on the anthocyanin composition of the wines. The winemaking had an important effect on the total concentration of anthocyanins and also may modify the anthocyanic profile of wines. The wines obtained with TM had higher or similar content of anthocyanins than those elaborated with the other techniques. Canonical discriminant analysis of data showed that vintage has a greater effect on anthocyanin concentration than winemaking techniques.     

The maceration process during winemaking extraction of anthocyanins from grape skins into wine

The rate of anthocyanin extraction from skins of Monastrell grapes into wine during the maceration process has been studied by following anthocyanin accumulation in wine and its decrease in crushed skins. The most important changes occurred during the first 7 days of maceration; the following 7 days saw very little variation in the levels of the anthocyanins found in the wine or the crushed skins. The anthocyanin profile of the wines was quite different from that of the grape skins, whereas the crushed grape skins had a profile very similar to the profile of the grape skins at the time of harvest. Any differences in the proportions of the different anthocyanins found in Monastrell grapes and wines cannot therefore be attributed to different rates of extraction for each of the anthocyanins during winemaking. Other explanations, such as degradation or yeast cell wall adsorption, must be sought.     

Effect of Maceration Time on Free and Bound Volatiles of Red Wines from cv. Karaoğlan (Vitis vinifera L.) Grapes Grown in Arapgir,Turkey

Skin maceration is an essential winemaking technique that affects sensory properties and aroma of red wines. The aim of this study was to investigate aroma profiles of red wines made from cv. Karao?lan, a grape variety grown in Arapgir (Malatya, Turkey) and the effect of maceration time (5, 10, and 15 d) on free and bound aroma compounds and sensory properties. Three maceration times were applied in durations of 5, 10, and 15 d. Free and glycosidically bound aroma compounds were analyzed using gas chromatography‐mass spectrometry (GC‐MS) in Karao?lan wines, and the effect of different maceration times on aroma composition were evaluated. Results indicate that extended maceration time significantly influenced the aroma composition of wines both qualitatively and quantitatively. A total of 59 free and 22 bound aroma compounds were identified in the final wines. The maximum of free aroma content was achieved with 5 d of maceration, while 15 d of maceration gave the highest amount of glycosidically bound aroma compounds. From sensorial point of view, the wine produced with 10 d of maceration had the best panel score compared to wines with 5 and 15 d of maceration. This is the first study referring to the composition of aroma compounds of red wines made from cv. Karao?lan. It was concluded that this cultivar resulted in a good quality wine in terms of bound and free aroma compounds. This information of vinification practices that influence the chemical properties of wine is useful for grape growers and winemakers.     

Anthocyanin composition of the red wine Babić affected by maceration treatment

Identification of anthocyanins in the wine made of the Croatian autochthonous grape variety of Babić (Vitis vinifera L.) was carried out and their profile was determined by means of high-performance liquid chromatography with diode array and mass spectrometric detection. Dependence of anthocyanins content and profile on maceration treatment conditions was investigated. Statistically significant differences of anthocyanins concentration in wines Babić produced by various maceration treatments were confirmed by the use of multivariate analysis of variances. The investigation results indicated that the maceration temperature exerts higher influence on anthocyanins concentration than the duration of maceration. In addition, on the basis of anthocyanin composition and using different multivariate statistical analyses, differentiation of wines Babić according to maceration treatments was procured.     

CO2浸渍毛葡萄酒香气成分的GC/MS分析

为研究CO2浸渍工艺对干红毛葡萄酒香气成分的影响,采用仪器辅助液液萃取方式提取传统工艺和CO2浸渍工艺酿造的干红毛葡萄酒中的香气成分,并进行气相色谱/质谱(GC/MS)联机分析.结果表明:2种葡萄酒中共鉴定出48种香气化合物,主要为醇类、酯类、酸类和酚类物质等,其中传统葡萄酒中鉴定出32种,而CO2浸渍葡萄酒中鉴定出41种.和传统葡萄酒相比,CO2浸渍酒中仅有酸类物质的含量发生轻微下降,其他物质(如醇类、酯类和酚类等)的含量以及香气物质的总含量都表现出不同程度的上升.综合来看,CO2浸渍工艺酿造的干红毛葡萄酒的香气质量比传统工艺酿造的葡萄酒要好.     

‘桂葡6号’葡萄酒花色苷组分HPLC-MS分析

利用高效液相色谱-质谱联用技术测定野生资源‘桂葡6号’乙醇发酵结束和瓶储3?个月的葡萄酒中花色苷类物质的组成及含量,并与欧亚种‘赤霞珠’进行对比。结果发现,‘桂葡6号’乙醇发酵结束和瓶储3?个月酒样中花色苷总量为548.94?g/L和427.89?g/L,分别是同期‘赤霞珠’的1.2?倍和2.7?倍左右。‘桂葡6号’乙醇发酵结束和瓶储3?个月酒样中分别检测到25?种和19?种花色苷,双糖苷是其中最主要的花色苷类型,含量最高的是甲基花青素-3,5-O-双葡萄糖苷。与欧亚种‘赤霞珠’相比,瓶储3?个月‘桂葡6号’酒样中3’,5’-羟基取代花色苷比例较高,而酰基化、甲基化和吡喃型花色苷比例较低。‘桂葡6号’花色苷组成及含量与欧亚种‘赤霞珠’差异明显,这由其品种特性决定。?     

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。     

Effect of winemaking practices on color indexes and selected bioactive phenolics of Aglianico wine

ABSTRACT:  Phenolic compounds are responsible for the sensory properties of wine as well as the properties beneficial to human health. The objective of this study was to establish the effect of the use of SO₂ and pectolitic enzymes in the prefermentative phase, maceration time, and oak aging on color, anthocyanins, tannins, (+)-catechin, (–)-epicatechin, rutin, trans -resveratrol, and quercetin content of Aglianico wine. Color indexes and phenolics were analyzed by HPLC and spectrophotometric methods. The addition of SO₂ and pectolitic enzymes before fermentation caused an increase in color intensity, color stability, total phenolics, anthocyanins, (+)-catechin, (–)-epicatechin rutin, trans -resveratrol, and quercetin content in Aglianico wine. Longer maceration times gave wines richer in total phenolics and with better chromatic characteristics. Storage in oak caused a decrease in anthocyanins, (+)-catechin, (–)-epicatechin, trans -resveratrol, and quercetin content but an increase in total phenolic content, and a stabilizing effect on color also occurred.     

红葡萄酒中花色苷衍生物结构研究进展

颜色是影响红葡萄酒感官质量的重要指标之一,红葡萄酒颜色的深浅不仅决定着葡萄酒的感官品质,而且 对葡萄酒内在品质也有较大影响。花色苷是红葡萄酒中一种重要的水溶性天然色素,具有多种重要的生理功能和生 物活性。近年来发现的一些花色苷衍生物作为花色苷家族重要的补充,其种类、状态和含量对红葡萄酒的色泽特征 和陈酿潜能起到重要的作用。本文系统介绍了在红葡萄酒中发现的主要花色苷以及不同类型花色苷衍生物的结构特 征、形成途径和理化性质,以期为葡萄酒中花色苷衍生物的结构研究提供有益参考。     

不同酿酒酵母发酵对红葡萄酒中花色苷组成的影响

比较了不同酿酒酵母菌株发酵对红葡萄酒中花色苷组分的影响,为本土酵母的开发应用提供依据。采用本土自筛酿酒酵母菌株Y17和进口商业酵母菌株F15分别酿造干红葡萄酒,并利用高效液相色谱-质谱联用技术(HPLC-MS)对葡萄酒中的花色苷成分进行检测。结果表明,不同酵母发酵葡萄酒中的花色苷成分种类大体相同,但各种花色苷的含量具有较大差别,本土酵母菌株Y17在发酵生产高花色苷含量葡萄酒方面具有优势。