Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines

Georgiana-Diana Dumitriu (Gabur),Iulian Gabur,Nieves López De Lerma,Valeriu V Cotea,Rafael A Peinado,Carmen Teodosiu

doi:10.3390/agriculture11030233

Abstract

In this study, a complete physical–chemical analysis was performed for Fetească neagră wine, aged with oak staves. Red wine samples were taken from grape varieties grown in Northeast Romania and produced during 2013 vintage. At the end of the fermentation process, four oak mini staves (1 cm width × 10 cm length × 1 cm thickness) from heavy toasted French oak were added to 5 L of red wine. Samples were aged using two time periods, respectively at 1.5 and 3 months, in a room at 14–16 °C. Results showed that the initial content of total phenolic decreased during ageing, from 931.1 mg catechin/L at 1.5 months to 775.4 mg catechin/L at 3 months. In contrast, the initial content of total antioxidant activity increased after the same period of ageing to 13.3 mM Trolox as compared to the aged wines for 1.5 months, at 12.8 mM Trolox. The corregram representing the relationship between the total phenols, total antioxidant activity (TAA) and their fractions and CieLab parameters was performed. Thirty-seven minor volatile compounds were quantified by stir bars sorptive extraction and gas chromatography coupled with mass spectrometry (SBSE-GC-MS). An increase in odor activity value (OAV) with ageing time was observed, especially for fruity, fatty and woody series. The oak staves used in ageing processes can contribute positively to the aromatic profile of wines and could be considered a good choice for producing short-aged wines.

Highlights

Wines are appreciated by consumers due to their characteristics, aroma and health benefits, and some studies have already been undertaken to identify the wine volatiles and phenolic compounds and to address changes during the ageing time [1].Phenolic compounds have been widely studied because they have antibacterial [2] and antioxidant [3] properties, healthy effects on the cardiovascular [4] and nervous systems [5], and they promote benefits to consumer health associated with regular, moderate red wine consumption
With the exception of flavanols (F2) of total phenols and initial, phenolic acid (F1), flavanols (F2) and anthocyanins (F4) of total antioxidant activity, all the compounds exhibited significant differences when 1.5 months and 3 months were compared by analysis of variance
Oak staves used in the Fetească neagră wine ageing processes led to an increase in volatile compounds amounts with time

Summary

Introduction

Wines are appreciated by consumers due to their characteristics, aroma and health benefits, and some studies have already been undertaken to identify the wine volatiles and phenolic compounds and to address changes during the ageing time [1]. Phenolic compounds have been widely studied because they have antibacterial [2] and antioxidant [3] properties, healthy effects on the cardiovascular [4] and nervous systems [5], and they promote benefits to consumer health associated with regular, moderate red wine consumption. Red wine antioxidant properties influenced by phenol classes are of great interest for the winemaking industry [6]. The ageing of red wines is performed in oak wood barrels during periods of time, dependent on the beverage to be aged and the intended final product [7]. Due to some disadvantages, such as limited lifecycle, and the expensive cost for the storage, handling, cleaning and sanitation, oenologists are looking for alternative new products

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