Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation |
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Authors: | Inmaculada Álvarez José Luis Aleixandre María José García Victoria Lizama José Luis Aleixandre-Tudó |
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Affiliation: | (1) Departamento de Tecnología de Alimentos, Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n, 46071 Valencia, Spain |
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Abstract: | 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. |
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Keywords: | Copigmentation Prefermentative maceration Red wine Polyphenolic compounds |
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