Abstract
The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. Results have shown increase in total phenols and flavan-3-ols content after grape solid phase addition. On the other hand, decrease in anthocyanins content has generally been recorded in all wine samples except in wines obtained with addition of 40 g/l of seeds during maceration. Stems addition caused decrease in colour intensity while addition of seeds has increased this colour parameter. The use of four fining agents (albumin, gelatine, bentonite and PVPP) has been investigated and compared, especially in terms of their influence on potential stabilization effect of grape solid phase on wine colour. Fined wines tended to have considerably lower anthocyanin and flavan-3-ol levels, especially in the case of gelatine and PVPP treatment (decrease up to 60 and 70%, respectively). In the case of chromatic parameters, used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, are still as high as expected from red wine. This can be explained by the stabilization effect of increased flavan-3-ols content.
Highlights
The purpose of this work is to study the effect of grape pomace enrichment in solid phase on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents
Grapes contain a great amount of different phenolic compounds, which are located in different parts of grape cluster, and their types and amount are affected by several factors [1,2,3,4,5,6]
This study has shown stabilization effect of flavan-3-ols extracted from grape seeds on chromatic characteristics whose values after fining are still as high as expected from red wine
Summary
The purpose of this work is to study the effect of grape pomace enrichment in solid phase (stems and seeds) on phenolic compounds and colour stability of obtained red wines, before and after use of different fining agents. In the case of chromatic parameters, the used fining agents caused colour intensity decrease but it is important to emphasize that their values, after fining, were still as high as expected from red wine This can be explained by the stabilization effect of increased flavan-3-ols content. Grapes contain a great amount of different phenolic compounds, which are located in different parts of grape cluster (seeds, pulp, skin and cluster stems), and their types and amount are affected by several factors [1,2,3,4,5,6] These compounds, especially anthocyanins and proanthocyanidols, are extracted in the maceration process and they are responsible for the characteristic colour, flavour and astringency of red wine. The purpose of this research was to investigate the effects of different fining agents on phenolic compounds and colour of red wines obtained after applying different ratios of seeds and stems during the maceration process
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