Effect of winemaking treatment and wine aging on phenolic content in Vranec wines

Institute of Chemistry, Faculty of Natural Sciences and Mathematics, Sts Cyril and Methodius University, Arhimedova 5, 1000 Skopje, Republic of Macedonia
Journal of Food Science and Technology -Mysore- (Impact Factor: 2.2). 04/2012; 49(2):161-72. DOI: 10.1007/s13197-011-0279-2
Source: PubMed


Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16 months). In general, maceration time influenced the phenolics extraction from the grapes into the wine. Highest concentrations of phenolic components were observed in the wines produced with 6 days of maceration, except for the flavan-3-ols which were present in highest amounts in the wines macerated for 10 days. Higher doses of SO2 increased the extraction of polyphenols, preventing the wines from oxidation, while the effect of yeast on phenolics extraction was not significant. Wine aging affected the phenolic content of wines produced with 3 days of maceration and caused intensive decrease of anthocyanins during the storage period. Wines aged at higher temperature showed lower anthocyanin levels and less intense coloration. Principal component analysis revealed that separation of the wines was performed according to the hue value in correlation with the maceration time and time of wine aging.

Download full-text


Available from: Violeta Ivanova-Petropulos
  • Source
    • "In this respect, the Fourier Transform mid-infrared (FT- MIR) spectroscopy was applied to characterize 15 different Romanian wines (white, rosé and red wines), obtained from different authentic, origin-denominated cultivars, found in different Romanian regions. The wines were investigated by fingerprint providing detailed information regarding individual phenolics and their quantity, enabling high resolution and accurate measurement of monomeric anthocyanins and catechins (Ginjom et al., 2011), but also the discrimination of cultivars (Muccillo et al., 2014), the influence of fermentation, vinification, maturation during storage, formation of oligomeric and polymeric pigments (García-Falcón et al., 2007; Ivanova et al., 2012). In spite of so many factors of influence, the differences in the overall quality of wines, their phenolic fingerprint still remains characteristic for each cultivar (Avar, 2007; Da Costa et al., 2000; Gruz et al., 2008). "
    [Show abstract] [Hide abstract]
    ABSTRACT: Fourier Transform Mid-Infrared Spectroscopy (FT-MIR) combined with multivariate data analysis have been applied for the discrimination of 15 different Romanian wines (white, rose and red wines), obtained from different origin-denominated cultivars. Principal component analysis and hierarchical cluster analysis was performed using different regions of FT-MIR spectra for all wines. The general fingerprint of wines was splitted in four characteristic regions, corresponding to phenolic derivatives, carbohydrates, amino acids and organic acids, which confer the wines quality and authenticity. By qualitative and quantitative evaluation of each component category, it was possible to discriminate each wine category, from red, to rose and white colours, to dry, half-dry and half-sweet flavours. The multivariate data analysis based on absorption peaks from FT-MIR spectra demonstrated a very good, significant clustering of samples, based on the four main components: phenolics, carbohydrates, amino acids and organic acids. Therefore, the ATR-FT-MIR analysis proved to be a very fast, cheap and efficient tool to evaluate the quality and authenticity of wines, and to discriminate each wine category, based on their colour and sweetness, as consequence of their biological (cultivar) specificity.
    Full-text · Article · Dec 2014 · Notulae Botanicae Horti Agrobotanici Cluj-Napoca
  • Source
    • "In this study, a total of 63 individual aroma compounds have been identified in the Vranec samples. Some of them were previously identified in Vranec wine (Ivanova et al., 2012 "
    [Show abstract] [Hide abstract]
    ABSTRACT: Vranec is one of the most important red grape varieties in Republic of Macedonia, grown in all vineyards, mostly in the Tikveš wine region. In this study, Vranec wines produced with different maceration times (4, 7, 14 and 30 days) in presence of enzyme and oak chips during fermentation were studied in order to determine the influence of vinification conditions on the aroma profile. The volatile compounds were determined using headspace solid phase microextraction (HS-SPME) with a PDMS/Carboxen/DVB fibre, coupled with gas chromatography-mass spectrometry (GC-MS). In total 63 aroma compounds were detected revealing a complex aroma profile of Vranec wines composed of esters, alcohols, fatty acids, aldehydes, ketones and sulfur compounds. The content of aroma compounds was related mostly to maceration time, observing increased relative amount of alcohols, esters and fatty acids from the fourth to seventh day of maceration and the presence of oak chips during the fermentation enhanced their formation. The Student-Newman-Keuls test has been applied to ascertain possible significant differences between the studied wines, and principal component analysis has been employed, showing separation and grouping of the wines according to maceration time and oak chips treatment.
    Full-text · Article · Jun 2014 · Food Chemistry
  • Source
    • "Because of the complexity of the various compounds identified in wine, most studies have investigated isolated molecular groups in an aqueous or alcoholic solution [8] [10]. Most studies investigating wine have characterised the processes of winemaking and its chemical composition [13] [14] [15] [16] [17]. More recent work has investigated the interaction of wine with various ligands [3] [18] [19]; however, the mechanisms responsible for these interactions are not further explained. "
    [Show abstract] [Hide abstract]
    ABSTRACT: We report on the preparation and study of layer-by-layer films of wine alternated with bovine serum albumin (BSA). We found that the exponential and/or linear growth of the films is dependent on the deposition time. Atomic force microscopy images were analysed using scale laws and the fractal dimension, and the results suggested that the BSA/wine film growth regime is determined by sub-bilayer or bilayer growth. Exponential growth was associated with a sub-bilayer deposition regime, whereas linear growth was associated with a bilayer deposition in which a constant amount of material is deposited.
    Full-text · Article · Mar 2013 · Journal of Nanomaterials
Show more