Abstract
The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After that, wines were elaborated under different maceration conditions by applying only one proportion of wood (12 g L−1) and two different maceration procedures (simple and double addition) and were compared with a traditionally macerated Syrah red wine (CW, no wood addition). Results proved the effectiveness of the moderate postfermentative addition of oak wood byproducts to stabilize the color of wines and to provoke lower color modification along the time, producing color wines chromatically more stable for a better aging. In the case of double addition, the adsorption of the pigments during the maceration presents a stronger effect on the color than copigmentation and polymerization by cause of the copigments extracted from the wood.
Highlights
Color is one of the main characteristic defining the quality of wines and usually the first attribute perceived by the consumer, who want to get high quality wines
Regarding the content of anthocyanins, SW and DW experienced a fall in the level of pigments, very slight in the case of the simple and significant addition (p < 0.05) in the double addition treatment
This effect may be related to polymeric anthocyanins which were created during the early steps of winemaking by condensation reactions between the anthocyanins themselves and other compounds given up by the wood or initially present in the wine as flavan-3-ols
Summary
Color is one of the main characteristic defining the quality of wines and usually the first attribute perceived by the consumer, who want to get high quality wines. It is a usual pattern the lack of copigmentation phenomena, which contribute to color stabilization, and it is hampered by the shortfall of pigments and copigments [1] In this scenario, it is desirable to improve the extraction of phenolic compounds or to obtain additional polyphenols from other sources that contribute to assist in the copigmentation phenomena and in color stabilization. It is desirable to improve the extraction of phenolic compounds or to obtain additional polyphenols from other sources that contribute to assist in the copigmentation phenomena and in color stabilization In these regards, different techniques such as alternative maceration procedures [8,9,10], electron beam irradiation [11] or grape processing by high hydrostatic
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