Abstract
ABSTRACTThe objective of this work was to contribute to the knowledge of the relationship between phenolic composition and the temperature of maceration/fermentation on Petit Verdot red wines, which were made with three treatments (17°C, 21°C, and 25°C). The phenolic compounds of Vitis vinifera cv. Petit Verdot wines elaborated at different maceration/fermentation temperatures were determined and compared by high-performance liquid chromatography coupled with diode array detector and electrospray ionization mass spectrometry. A total of 45 phenolic compounds were detected in all wines. The phenolic composition was affected by the temperature of maceration. The increment of maceration/fermentation temperature had a positive effect on the total concentration of the phenolic compounds and chromatic characteristics of these wines. The colour of Petit Verdot young red wines showed more colour intensity and their luminosity descended due to the increase in temperature. The highest total content of anthocyanins was determined in wines macerated at 21°C. However, other groups of phenolic compounds (flavonols, proanthocyanidins, and stilbenes) increased their total content by raising the maceration/fermentation temperature, reaching maximum values at 25°C.
Highlights
The phenolic content of red wine is responsible for the colour, mouthfeel, and ageing potential of the wine.[1,2] The phenolic content of the grape is distributed throughout the various tissues of the berry, with the skin, seed, and pulp each possessing a distinct phenolic content
The results showed a lower concentration of total anthocyanins, acylated anthocyanins, and pyranoanthocyanis in wines produced at 17°C, which seems to indicate lower extraction of anthocyanins at lower temperatures
Phenolic characterization of Petit Verdot wines elaborated at different temperatures of maceration and fermentation (17°C, 21°C and 25°C) was carried out and discussed
Summary
The phenolic content of red wine is responsible for the colour, mouthfeel, and ageing potential of the wine.[1,2] The phenolic content of the grape is distributed throughout the various tissues of the berry, with the skin, seed, and pulp each possessing a distinct phenolic content. Most phenolic compounds found in red wines may be grouped into two classes based on fundamental chemical structures: the flavonoids and the nonflavonoids.[5] Flavonoids, located in grape skins, seeds, and stems, include anthocyanins, flavan-3-ol monomers, oligomeric and polymeric proanthocyanidins, flavonols, flavanonols, and flavones. The phenolic compound concentration and the distribution of the individual phenolic species in each class vary across different wines and are affected by the grape variety, growing conditions, and the winemaking practices employed.[7] many fermentation parameters and winemaking techniques affect phenolic extraction, it is generally agreed that one of the prime factor is fermentation temperature.[2] Fermentation temperature[8,9] and maceration duration[7] impact significantly in red wine style and quality. The effects of three maceration/fermentation temperatures (17°C, 21°C, and 25°C) in red wine phenolic composition have been studied
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