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Assessment by the tasting panel. Bars accompanied by an asterisk (*) indicate a relevant sensory difference with respect to Ma20F20 wine (p-value < 0.05).
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This study presents the effects of different working temperatures on the transfer of compounds during the pre-fermentative and fermentative stages of the wine making process with ‘Cabernet Sauvignon’ grapes. Two different procedures have been evaluated. Firstly, the pre-fermentative maceration of the crushed grapes at two different temperatures (20...
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The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wi...
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... Another survey by Chu et al. [10] with 3421 participants, concluded temperature proved to be more aromatic, although with a lower color intensity, while those that had been fermented at room temperature showed a greater color intensity and less aroma. However, different maceration times did not show any effects [23]. It could, therefore, be concluded that prefermentative maceration, in most cases, resulted in a significant increment in the extraction of compounds from the skins. ...
... The wines with 25 g/L, 50 g/L, and 75 g/L of sugar were labeled SL25, SL50, and SL75, respectively. All the assays included a 24 h prefermentative maceration stage to extract more phenolic and aromatic compounds, following previous research [23]. ...
... The wines with 25 g/L, 50 g/L, and 75 g/L of sugar were labeled SL25, SL50, and SL75, respectively. All the assays included a 24 h prefermentative maceration stage to extract more phenolic and aromatic compounds, following previous research [23]. Sulfur dioxide (40 mg/L) was added to the musts in the form of pure potassium metabisulfite (Agrovin, Alcazar de San Juan, Spain) and pure tartaric acid (Agrovin) was used to adjust their pH to 3.7. ...
Three different sweet red wines were produced using Tempranillo grapes with three different sugar concentrations: 25, 50 and 75 g/L, using sulfur dioxide and low temperature to stop the alcoholic fermentation. They were compared to the wine produced without stopping the alcoholic fermentation. Cold pre-fermentation macerations and ultrasound during the post-fermentation stage were applied to try to improve the organoleptic properties specifically for sweet wines. The treatment with ultrasound after stopping the fermentation enhanced the extraction of anthocyanins compared to the wines produced without ultrasound, increasing the red color of the final wines, resulting in increments in the range of 16–30%. In any case, significant differences were found between the regular dry red wine and the sweet wines in terms of polyphenolic content, anthocyanin, tannin concentration and absorbance at 520 nm, with lower contents for the sweet wines. The wines were evaluated by different tasting panels showing different results depending on the tasting panel composition. First, an inverse relationship was observed between the sweetness of the wines and their acidity, bitterness, and astringency descriptors. Additionally, wines with higher sugar levels were described as having the most fruity aromas. Finally, no differences in vegetal aromas were found in the different wines.
... It has been reported that the higher the temperature the lower the ethanol production from the same initial level of sugars [34]. However, the poor impact of the fermentation temperature on the final alcoholic strength has also been described by several studies [35,36]. According to this, even low fermentation temperatures have no effect on the final alcohol content as long as the temperature is high enough to allow yeast development [36]. ...
... However, the poor impact of the fermentation temperature on the final alcoholic strength has also been described by several studies [35,36]. According to this, even low fermentation temperatures have no effect on the final alcohol content as long as the temperature is high enough to allow yeast development [36]. ...
Residual sugars (RS) in wine are the sugars that remain in a wine after fermentation is complete. In some wine styles, such as semi-dry wines, the accurate measurement of the RS concentration is critical for both qualitative and legislative reasons. Brix, measured by a simple refractometer, can give a good estimation of the RS concentration in the must, but during fermentation, the presence of alcohol leads to inaccurate sugar measurements. In order to measure the RS accurately, other more precise techniques are used, most of which are expensive or require professional skills. Therefore, novel approaches for rapid, easy, and practical measurements for estimating the sugar content have been suggested over the years. However, most of these methods do not supply an actual measurement of RS but rather give brix values, and those that measure RS involve special equipment, which is less relevant for small wineries. This study suggests a novel model for predicting and controlling the wine’s residual sugar. The data the model uses is the initial brix of the must before fermentation and its density during fermentation. The model was created by measuring actual residual sugars during the fermentation of natural and synthetic musts, with various degrees of initial brix levels, while simultaneously measuring their densities and correlating the two measurements. Linear regression between the residual sugar of the wine and its density was obtained for all treatments and repetitions (i.e., different values of must initial brix) with R2 values above 0.97. Using the model, one can calculate (before commencing the fermentation) the density values at which the fermentation will reach a particular desired residual sugar value for a specific initial brix level; the model is applicable for the fermentation conditions used in this work, i.e., brix levels of 18–27 °Bx, Saccharomyces cerevisiae strains (fx-33 and fx-10) in common conditions of fermentation regarding temperature and aeration.
... It has been reported that the higher the temperature-the lower the ethanol production from the same initial level of sugars [34]. However, the poor impact of the fermentation temperature on the final alcoholic strength has also been described by several studies [35,36]. According to this, even low fermentation temperatures have no effect on the final alcohol content as long as the temperature is high enough to allow yeast development [36]. ...
... However, the poor impact of the fermentation temperature on the final alcoholic strength has also been described by several studies [35,36]. According to this, even low fermentation temperatures have no effect on the final alcohol content as long as the temperature is high enough to allow yeast development [36]. ...
Residual sugars (RS) in wine are the sugars that remain in a wine after fermentation is complete. In some wine styles, such as semi-dry wines, the accurate measurement of the RS concentration is critical for both qualitative and legislative reasons. Brix, measured by a simple refractometer, can give a good estimation of the RS concentration in the must, but during fermentation, the presence of alcohol leads to inaccurate sugar measurements. In order to measure the RS accurately, other more precise techniques are used, most of which are expensive or require professional skills. Therefore, novel approaches for rapid, easy, and practical measurements for estimating the sugar content were suggested over the years. However, most of these methods do not supply an actual measurement of RS but rather give brix values, and those that measure RS involve special equipment, which is less relevant for small wineries. This study suggests a novel model for predicting and controlling the wine's residual sugar. The data the model uses is the initial brix of the must before fermentation and its density during fermentation. The model was created by measuring actual residual sugars during the fermentation of natural and synthetic musts, with various degrees of initial brix levels, while simultaneously measuring their densities and correlating the two measurements. Linear regression between the residual sugar of the wine and its density was obtained for all treatments and repetitions (i.e., different values of must initial brix) with R2 values above 0.97. Using the model, one can calculate (before commencing the fermentation) the density values at which the fermentation will reach a particular desired residual sugar value for a specific initial brix level; the model is applicable for the fermentation conditions used in this work, i.e., brix levels of 18-27˚Bx, Saccharomyces cerevisiae strains (fx-33 and fx-10) in common conditions of fermentation regarding temperature and aeration.
... It has been reported that the higher the temperature-the lower the production of ethanol from the same initial level of sugars [34]. However, the poor impact of the fermentation temperature on the final alcoholic strength has also been described by several studies [35,36]. According to this, even low fermentation temperatures have no effect on the final alcohol content as long as the temperature is high enough to allow the development of the yeast [36]. ...
... However, the poor impact of the fermentation temperature on the final alcoholic strength has also been described by several studies [35,36]. According to this, even low fermentation temperatures have no effect on the final alcohol content as long as the temperature is high enough to allow the development of the yeast [36]. ...
Residual sugars (RS) in wine are the sugars that remain in a wine after fermentation is complete. In some wine styles, such as semi-dry wines, the accurate measurement of the RS concentration is critical for both qualitative and legislative reasons. Brix, measured by a simple refractometer, can give a good estimation of the RS concentration in the must, but during fermentation, the presence of alcohol leads to inaccurate sugar measurements. In order to measure the RS accurately, other more precise techniques are used, most of which are expensive or require professional skills. Therefore, novel approaches for rapid, easy, and practical measurements for estimating the sugar content were suggested over the years. However, the majority of these methods do not supply an actual measurement of RS but rather gives brix values, and those that measure RS involve special equipment, which is less relevant for small wineries. The RS values are critical for legislation purposes for deter-mining the wine style. In our study, we suggest a novel model for predicting and controlling the wine's residual sugar, by measuring the initial brix of the must before fermentation, and its density during fermentation. The model was created by measurements of actual residual sugars in natural and synthetic musts and showed high correlations. We used musts with brix values in the common range of fermented wines for our experiments. Thus, the re-gressions we present are practically all a winemaker needs in order to secure an accurate residual sugar in his final wine. By using the model, one can calculate the density values at which the fermentation will reach any desired residual sugar value, for any given initial brix level. This novel approach is a rapid and practical tool that could be very useful for the winemaker for estimating the density at which one should stop the fermentation to achieve specific levels of residual sugars in the wine before fermentation, saving time and reducing costs.
... TFC in wine increased during the winemaking process. The same result was found in other research [30,31]. The increase may be due to the fact that flavonol compounds have simpler structures; polyphenols were broken down and converted into flavonoids by enzymes during the winemaking process of C. paliurus-kiwi wine [32]. ...
A new fermentation method for kiwi wine was explored by developing the well-known medicinal and edible plant Cyclocarya paliurus (C. paliurus) to create more value with undersized kiwifruits. In this study, the changes in bioactive substances during the C. paliurus–kiwi winemaking process were analyzed on the basis of response surface optimization results, and the antioxidant capacity, aromatic compounds, and sensory quality of the C. paliurus–kiwi composite wine with kiwi wine and two commercial kiwi wines were compared. The results showed that DPPH radical, OH− radical, and ABTS+ scavenging rates remained at over 60.0%, 90.0%, and 70.0% in C. paliurus–kiwi wine, respectively. The total flavonoid content (TFC) and total polyphenol content (TPC) of C. paliurus–kiwi wine were significantly higher than those of the other three kiwi wines. C. paliurus–kiwi wine received the highest score and detected 43 volatile compounds. Ethyl hexanoate, which showed stronger fruity and sweet aromas, was one of the main aroma components of C. paliurus–kiwi wine and different from commercial wines. This wine has a good flavor with a natural and quality feeling of C. paliurus–kiwifruit extract, low-cost processing, and great market potential.
... Polyphenol stability and retention in wine are influenced by various factors, especially during enrichment with an unusual element like Se (Miljić et al., 2017;Ruiz-Rodríguez et al., 2021). To evaluate the effect of the selected fermentation parameters on TPC in a Se-enriched wine, the quadratic model [Equation (8a); (Loncaric et al., 2014;Wen et al., 2019). ...
... UV-Vis spectrophotometry was used to determine the different levels of total phenolic compounds using a Cary 60 UV-Vis (Agilent, Santa Clara, CA, USA) according to a method previously used [7]. Each determination was carried out in triplicate on each wine sample at 280 nm, after diluting it to a ratio of 1:10 with distilled water and using 10 mm light path quartz cuvettes. ...
In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical compounds. Phenolic compounds are crucial to white wines because of their susceptibility to oxidation and their role with regard to color stability. In this study, white wines made from Muscat of Alexandria grapes were subjected to two different freezing techniques: whole-bunch freezing and crushed-grape freezing. In addition, a pre-fermentative maceration was applied to each experiment in order to determine if the effects of freezing were comparable to those of maceration. The phenolic compounds studied were gallic acid, protocatechuic acid, caffeic acid, trans-coutaric acid, and epicatechin, which are the key compounds from the point of view of wine stability. The freezing of crushed grapes enhanced the extraction of phenolic compounds in comparison to the freezing of whole bunches of grapes without pre-fermentative maceration. On the other hand, the effect of pre-fermentative maceration was comparable to that resulting from freezing crushed grapes. This step made the must from whole frozen grapes having even larger levels of phenolic compounds. Without pre-fermentative maceration, freezing whole bunches of grapes only allowed a moderate extraction of phenolic compounds and produced wines with lower individual phenolic contents than those obtained through traditional winemaking procedures.
... Polyphenol stability and retention in wine are influenced by various factors, especially during enrichment with an unusual element like Se (Miljić et al., 2017;Ruiz-Rodríguez et al., 2021). To evaluate the effect of the selected fermentation parameters on TPC in a Se-enriched wine, the quadratic model [Equation (8a); (Loncaric et al., 2014;Wen et al., 2019). ...
... Extraction solvents and their polarity are discussed in Table 3. Extraction without using high temperature helps in extracting thermolabile compounds. Generally, a maceration time of 2-3 days at a temperature of 20-25 • C is best preferred [140]. ...
... Extraction solvents and their polarity are discussed in Table 3. Extraction without using high temperature helps in extracting thermolabile compounds. Generally, a maceration time of 2-3 days at a temperature of 20-25 °C is best preferred [140]. ...
... Krast powder. Extraction was carried out in a 3 L ultrasonic cleaning bath using 1 g sample and 40 mL 95% ethanol with different ultrasonic powers (140,175, and 210 W), extraction temperatures (70, 80, and 90 • C), solvent to sample ratios (30,40, and 50 mL/g) and time intervals (60, 90, and 120 min). The extracted sample was centrifuged at 8000× g for 10 min. ...
Recent scientific studies have established a relationship between the consumption of phytochemicals such as carotenoids, polyphenols, isoprenoids, phytosterols, saponins, dietary fibers, polysaccharides, etc., with health benefits such as prevention of diabetes, obesity, cancer, cardiovascular diseases, etc. This has led to the popularization of phytochemicals. Nowadays, foods containing phytochemicals as a constituent (functional foods) and the concentrated form of phytochemicals (nutraceuticals) are used as a preventive measure or cure for many diseases. The health benefits of these phytochemicals depend on their purity and structural stability. The yield, purity, and structural stability of extracted phytochemicals depend on the matrix in which the phytochemical is present, the method of extraction, the solvent used, the temperature, and the time of extraction.
... Inoculation with S. pastorianus at 13 o C induced the specific aromas of wine stronger than sample inoculated at 18 °C (17). An extended maceration time at high temperature over the last phase of the process would be desirable to achieve aromatic wine with the expected color durability (30). ...
Pond apple (Annona glabra L.) trees were widely distributed in swamp regions of Mekong Delta, Vietnam. Pond apple fruits turned from green to yellow when ripening. Ripen pond apple fruits contained numerous phenolic constituents with valuable phytochemical benefits. However, ripen pond apple fruits were not successfully utilized as other commercial fruits. This research examined the possibility of wine production utilized from ripen pond apple fruits. Different various technical variables of fermentation affecting to the quality of pond apple wine were thoroughly examined. Ripen pond apple fruits were naturally collected from Soc Trang province, Vietnam. Ripen pond apple fruits were peeled, blended, deseeded, crushed, enzyme-treated (pectinase 25 mg/L), added with sugar (5-13% w/w), pasteurized (sulphite 30 mg/L), inoculated with yeast Saccharomyces pastorianus ratio (0.1-0.5%), macerated temperature (14-22oC) in different time (6-14 days). Malolactic fermentation was performed in anaerobic condition at 12oC in different durations (4-20 weeks). At the end of malolactic fermentation, wine was racked and clarified with different fining agents (bentonite, polyvinylpyrrolidone, wheat gluten, gelatin, kaolin) at 0.03% (v/v). Results showed that must should be added with 9% sugar and 0.4% yeast inoculation, fermentation temperature of 16oC in 10 days. Malolactic fermentation could be terminated at 12 weeks. Gelatin revealed the best candidate among different clarifying agents to remove turbidity in pond apple wine while retaining the most total phenolic content and antioxidant capacity. Under above technical variable conditions, fermentation gave the high ethanol content (4.26±0.02 % v/v); the total phenolic content (32.79±0.00 mg GAE/100 ml), 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging (11.84±0.01 %), overall acceptance (8.34±0.01 score) meanwhile low turbidity (24.41±0.00 NTU) was also noticed. High ethanol content and phytochemical retention contributed to the high sensory score of pond apple wine. These quality parameters were acceptable for an alcoholic drink. Ripen pond apple fruit would be a promising carbohydrate source to convert into a new fruit wine with a pleasant alcoholic flavor and attractive appearance.
