Young Red Wines Research Articles

Effect of Ultra-high Pressure Treatment on the Chemical Properties, Colour and Sensory Quality of Young Red Wine

The effects of ultra-high pressure (UHP) treatment on the chemical properties, colour and sensory quality of young red wine were studied. UHP did not significantly affect the alcohol content, and the methanol content was higher than that of the control, with the latter first increasing and then decreasing with the increase in the pressure or period of treatment. The glycerol content was also markedly changed by UHP, although without a regular pattern. The pH value was not markedly changed by the treatments, and the contents of total acids and volatile acids were scarcely affected. The fructose and glucose contents were clearly changed according to the different treatment conditions. The tartaric acid, citric acid and lactic acid levels showed evident changes, whereas the malic acid level was not changed by UHP treatment. The trend of these changes was similar to what occurs during natural ageing. As the pressure of the treatment was increased to 200 MPa, the chroma value increased, followed by a decline upon higher pressure treatments. The hue of the wine was significantly changed by treatment at different pressures, reaching the highest value after treatment at 400 MPa and then decreasing with increasing pressure. The chroma and hue values of the wine were changed significantly according to the duration of the UHP. After UHP, the appearance, aroma and taste of the wine was improved, with the score for appearance obviously increased. When the wine was treated at 500 MPa for 30 min, its sensory quality received the highest score.

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

Background and Aims The aim of this study was to evaluate the influence of the composition of the non-volatile wine matrix on the temporal aroma release profile using an artificial mouth device coupled online to a proton transfer reaction – time-of–flight – mass spectrometer (PTR-ToF-MS). Methods and Results Five wines, white, sparkling, young red, aged red and sweet wines, were lyophilised, de-aromatised and reconstituted to equal ethanol concentration and spiked with eight target aroma compounds and human saliva. Aroma release was monitored in real time by using an artificial mouth coupled to a PTR-ToF-MS. Matrix composition had a considerable influence on the temporal aroma release parameters [maximum intensity: Imax and area under the curve (AUC)] in the first 30 s of aroma monitoring. In general, red wines showed the highest aroma release, sweet wines the lowest. Conclusions The physicochemical characteristics of the aroma compounds and the wine matrix composition play a significant role on the temporal aroma release from wines. The formation of complexes between wine polyphenols and saliva glycoproteins appears to change wine polarity favoring the release of hydrophobic aroma compounds. Significance of the Study This study has highlighted the importance of considering the wine non-volatile composition as a necessary parameter to understand wine aroma perception during the dynamics of wine intake.

A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 and 650MPa for up to 45min and French oak chips (5g/L) were added. HHP enhanced the extraction of phenolics from oak chips. The phenolic contents and antioxidant activity of the wine increased after HHP processing in the presence of oak chips. Meanwhile, the anthocyanin content and wine color intensity decreased in the first 5min of pressure treatment and then increased gradually. The multivariate analysis revealed that “pressure holding time” was the key factor affecting wine physicochemical characteristics during HHP processing in the presence of oak chips. Furthermore, oak chip maceration with and without HHP processing weakened the intensities of several sensory attributes and provided the wine with an artificial taste.

Polyvinylalcohol Stabilizes Anthocyanins of Red Wine in the Solid Phase but Not in the Aqueous Phase

Monomeric anthocyanins exhibit color variations at different pH, but they are highly unstable at physiological pH. To improve the stability, the effects of polyvinylalcohol on the anthocyanins of young red wine prepared from Cambell Early grapes were examined in aqueous solution and in the solid phase on a cotton swab® and inert materials. Cyanidin-3-glucoside and mal-vidin-3-glucoside represented approximately 43.6% of total anthocyanins in the red wine. The anthocyanins decreased to 11.3% of the initial amount in aqueous solution at physiological pH after storage for 60 days at room temperature. On the other hand, from 66.9% to 87.2% remained in the solid phase on a cotton swab® and polypropylene membrane in the presence of polyvinylalcohol. The stability of the anthocyanins increased with the concentration of polyvinyl-alcohol in the solid phase but not in the aqueous solution. The anthocyanins were found to be condensed and immobilized in the complexes of anthocyanins and polyvinylalcohol on the poly-propylene membrane by phase-contrast microscopy analysis. The anthocyanins in the cotton swab® displayed color variations when dipped into different pH buffer solutions. These results suggest that anthocyanins from red wine stabilized in the solid phase by polyvinylalcohol can be used as a visual indicator of pH.

Evaluation of dihydroquercetin-3-O-glucoside from Malbec grapes as copigment of malvidin-3-O-glucoside

Malbec is a wine grape variety of great phenolic potential characterized for its high levels of anthocyanins and dihydroflavonols. To evaluate the possible implication of dihydroflavonols in the expression of red wine color through reactions of copigmentation or condensation, assays were carried out in wine model systems with different malvidin-3-O-glucoside:dihydroquercetin-3-O-glucoside molar ratios. The addition of increasing levels of dihydroquercetin-3-O-glucoside to a constant malvidin-3-O-glucoside concentration resulted in a hyperchromic effect associated with a darkening of the anthocyanin solutions, greater quantity of color and visual saturation, perceptible to the human eye. Copigmentation and thermodynamic measurements showed that dihydroquercetin-3-O-glucoside can act as an anthocyanin copigment, similar to other usual wine components like flavanols or phenolic acids, although apparently less efficient than flavonols. The high levels of dihydroflavonols existing in Malbec wines in relation to other non-anthocyanin phenolics should make this family of compounds particularly important to explain the color expression in Malbec young red wines.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Sensory characterization of young South American red wines classified by varietal and origin.

Typicality is the set of sensory characteristics that identify a distinctive type of wine. Thus, the aim of this research was to identify the sensory characteristics that contribute to define typicality of young South American red wines based on their varietal and origin, and to evaluate the effect of the vintage on this identification. To achieve this objective, visual appearance, odor, and taste of 138 wines from 2 vintages were submitted to a sensory evaluation using a descriptive analysis complemented with the frequency of citation method, performed by wine experts. The intensity of 17 odor and taste attributes was evaluated using a 5 points rating structured scale. The panel performance evaluation demonstrated its high level of expertise and reproducibility. The wines were separated into 3 clusters by multivariate analyses. Cluster 1 was primarily composed of Carménère, Malbec, and Syrah wines from Chile. Cluster 2 was predominantly composed of Tannat wines from Uruguay and Brazil, while Cluster 3 contained a higher proportion of Malbec and Merlot wines from Argentina and Brazil. Cabernet Sauvignon was equally distributed into all clusters. Wine experts were able to identify the wines according to their varietal and origin, suggesting that there is typicality in young South American red wines. The combination of descriptive analysis with the frequency of citation was useful in characterizing most of the wines, but the typicality perceived by the panelists was not achieved by multivariate analysis. Vintage did not alter the sensory characterization of the wines, and this result could be due the new viticulture or oenological practices used by the winemakers to compensate the environmental variation.

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat.

Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Pre-fermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5days to keep the must at 10 ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in 2007, 2009 and 2010 principally due to their catechins and proanthocyanidins contents. Anthocyanin profile was similar in the wines of each vintage, according to the varietal fingerprint. The highest contents of higher alcohols were verified in CPM wines. The Cold Pre-fermentative Maceration could have an important effect on the characteristics of Tannat red wines, although it depends strongly on the composition of the grapes of origin.

Effect of fining on the colour and pigment composition of young red wines

This work aimed to evaluate the effect of four fining agents on the colour and pigment composition of red wines of Tannat. The wines were analysed 15days after fining and immediately after separation of sediments and bottling. Colour was evaluated by spectrophotometry and polyphenols were analysed by spectrophotometry and HPLC–DAD. The colour intensity of wine was significantly decreased by bentonite and egg albumin. The most remarkable effects on wine phenolic composition were produced by bentonite and gelatin, which significantly decreased anthocyanin and tannin concentrations, respectively. Results show that each fining agent has very different impact on the wine attributes, and their effects depended as well on the composition of the clarified wine. The use of non-traditional agents of fining, as vegetable proteins, may have less impact on the colour and anthocyanin content of red wines.

Contribution of low molecular weight phenols to bitter taste and mouthfeel properties in red wines

The aim of this study was to explore the relationship between low molecular weight compounds present in wines and their sensory contribution. Six young red wines were fractionated by gel permeation chromatography and subsequently each fraction obtained was separated from sugars and acids by solid phase extraction. Wines and both fractions were in-mouth evaluated by a trained sensory panel and UPLC–MS analyses were performed. The lack of ethanol and proanthocyanidins greatly increased the acidity perceived. The elimination of organic acids enabled the description of the samples, which were evaluated as bitter, persistent and slightly astringent. Coutaric acid and quercetin-3-O-rutinoside appear to be relevant astringent compounds in the absence of proanthocyanidins. Bitter taste was highly correlated with the in-mouth persistence. A significant predictive model for bitter taste was built by means of PLSR. Further research must be carried out to validate the sensory contribution of the compounds involved in bitterness and astringency and to verify the sensory interactions observed.

Prediction of the functionality of youngSouthAmerican red wines based on chemical parameters

Background and Aims Wine functionality is an emerging parameter that may affect consumers' decision to purchase a wine. Thus, our objective was to classify young South American red wines according to their functionality. Methods and Results Four factors were considered for sample selection: vintage (2009/10), cultivar (Cabernet Sauvignon, Malbec, Carménère, Merlot, Syrah and Tannat), country (Argentina, Brazil, Chile and Uruguay) and price ($US1.0–50.0/bottle). Functionality of the wines was defined by their antioxidant activity, phenolic substances (TP), anthocyanins (TA) and colour. After applying multivariate analysis, wines were separated into three clusters. Wines grouped into the highest functionality cluster presented values of TP, TA, antioxidant activity, darker and purple colour higher than those of wines classified as intermediate or of low functionality. More than 96% of the wines were correctly classified by discriminant analysis according to their functionality using only seven markers. Conclusions Applying multivariate analysis, 666 South American wines were classified according to their functionality based on chemical markers, colour and price. Malbec and Tannat wines produced in Argentina, priced above $US15.00/bottle, showed the highest functionality. Significance of the Study The present study provides relevant information that may help wine consumers on their choices regarding functionality based on cultivar, origin and price of young South American red wines.

Impact of the Nonvolatile Wine Matrix Composition on the In Vivo Aroma Release from Wines

The impact of the nonvolatile wine matrix composition on the retronasal aroma release of four volatile compounds added to different types of wines has been evaluated. For this purpose, a tailor-made retronasal aroma trapping device (RATD) was used to entrap the exhaled breath of six panelists previously trained in a specific consumption procedure. Five wines of different composition (white wine, sparkling white wine, young red wine, aged red wine, and a sweet wine) were evaluated. Prior to the evaluation, with the exception of the sweet wine, the wines were adjusted to the same ethanol content and aromatized with a mixture of four target volatile compounds. Aroma release data were submitted to multivariate statistical analysis in order to relate wine chemical composition and aroma release during wine drinking. Results showed interindividual differences and a clustering of panelists among lower and higher aroma releasers, which was in agreement to the differences in their breathing capacity. A significant influence of the matrix composition in the low aroma releasers group during wine consumption was observed. The consumption of red wines provoked a significantly higher aroma release than the consumption of white and sweet wines. From the chemical composition determined in the wine samples (pH, total acidity, total polyphenols, neutral polysaccharides, residual sugar, and nitrogenous compounds), the amount of total polyphenols was better correlated with the observed effect.

Effect of five enological practices and of the general phenolic composition on fermentation-related aroma compounds in Mencia young red wines

The effects of five technological procedures and of the contents of total anthocyanins and condensed tannins on 19 fermentation-related aroma compounds of young red Mencia wines were studied. Multifactor ANOVA revealed that levels of those volatiles changed significantly over the length of storage in bottles and, to a lesser extent, due to other technological factors considered; total anthocyanins and condensed tannins also changed significantly as a result of the five practices assayed. Five aroma compounds possessed an odour activity value >1 in all wines, and another four in some wines. Linear correlation among volatile compounds and general phenolic composition revealed that total anthocyanins were highly related to 14 different aroma compounds. Multifactor ANOVA, considering the content of total anthocyanins as a sixth random factor, revealed that this parameter affected significantly the contents of ethyl lactate, ethyl isovalerate, 1-pentanol and ethyl octanoate. Thus, the aroma of young red Mencia wines may be affected by levels of total anthocyanins.

Taste and Mouthfeel Properties of Red Wines Proanthocyanidins and Their Relation to the Chemical Composition

The aim of this work is to assess the relationship between the in-mouth sensory properties of proanthocyanidins (PAs) and its chemical composition. To achieve such a goal, the proanthocyanidin fraction from six different young commercial red wines was obtained by gel permeation chromatography. A sensory panel, selected on the basis of their PROP status and trained in taste and mouthfeel sensations, described both the wines and fractions. MALDI-TOF-MS and UPLC-MS were used to identify thoroughly the polyphenolic composition of each proanthocyanidin fraction. The results showed that the PAs fractions were exclusively described as astringent and persistent. The astringent subqualities studied (velvety and puckering/drying) were mainly related to the quantity of proanthocyanidins and the proportion of the extension flavanol units linked to proanthocyanidins. A significant negative correlation was found between both of the astringencies (velvety and puckering/drying). Furthermore, both subqualities appeared to contribute to the persistence. A significant correlation was observed between the astringency and the persistence data of the wines and fractions. Significant multiple linear regressions were found between the sensory astringency data and the chemical compounds analyzed. The concentration of proanthocyanidins present in young red wines is the major determinant of the differences perceived in the astringency. Additionally, the extension flavanol units linked to the proanthocyanidins seem to have a different impact on the astringent subqualities.

Chromatic characteristics and color-related phenolic composition of Brazilian young red wines made from the hybrid grape cultivar BRS Violeta (“BRS Rúbea” × “IAC 1398-21”)

The color characteristics and the phenolic composition related to color of young red wines elaborated with the hybrid grape cultivar BRS Violeta, developed for its adaptation to sub-tropical climates in Brazil, have been studied. These wines are characterized with a deep red-purplish color, reaching color intensity averaging 24 units. In spite of being young red wines elaborated with short maceration time, their content in total polyphenols was very high (around 3692mg/L, as gallic acid equivalents), especially when compared to similar Vitis vinifera young red wines. Within polyphenols, anthocyanins predominated (around 2037mg/L, as malvidin 3,5-diglucoside equivalents) and they were almost exclusively anthocyanidin 3,5-glucosides (ca. 97%), mainly built from B-ring tri-substituted anthocyanidins (delphinidin>petunidin≈malvidin) and having high proportion of p-coumaroylated derivatives (ca. 28%) that confer higher stability. The content of hydroxycinnamic acid derivatives was also remarkable (ca. 95mg/L, as caffeic acid equivalents) and unknown glucose derivatives of p-coumaric acid accounted for ca. 42% of total HCAD. Finally, these found flavonols were mainly based on myricetin whereas kaempferol derivatives were missing, their total content being within the ranges usually found for V. vinifera wines, but reaching their top values (ca. 91mg/L, as quercetin 3-glucoside equivalents). All the aforementioned data suggest that Violeta wine could be considered an important dietary source of healthy polyphenols with a moderate alcoholic content (ca. 11.6%).

Polyphenolic composition of Spanish red wines made from Spanish Vitis vinifera L. red grape varieties in danger of extinction

Phenolic composition, chromatic characteristics, and antioxidant activity of young wines made from three minority red grape varieties (Moravia Dulce, Rojal and Tortosi) cultivated in the Spanish region of Castilla-La Mancha were studied over two vintages. Phenolic contents were affected by both grape variety and vintage, whereas phenolic profiles were mainly affected by grape cultivar, thus allowing their differentiation The anthocyanin profiles of Moravia Dulce and Tortosi wines were dominated by malvidin 3-glucoside, whereas peonidin 3-glucoside was in Rojal wines. The flavonol profile of Rojal and, in a lesser extent, Tortosi wines were dominated by B-ring di-substituted flavonols (mainly quercetin-type flavonols). In contrast, B-ring tri-substituted flavonols (mainly myricetin-type) predominated in Moravia Dulce wines. All studied wines had high quantities of total resveratrol, especially Rojal and Moravia Dulce wines, although they mainly occurred as cis-isomers. Rojal wines always appeared as the most different single-cultivar wines in all parameters in this study, being characterized by the lowest content of almost all families of phenolic compounds. With regard to the colour characteristics, all the studied wines had normal values to be considered young red wines except for Rojal wines, which should be considered as rose wines. Finally, all wines showed remarkable antioxidant activity, closely connected with their phenolic content. The results suggest that Moravia Dulce and Tortosi grape cultivars could be appropriate raw materials for the elaboration of quality young red wines, whereas Rojal grapes could be for rose wines.

A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods

Two young red wines from D.O. Navarra (Spain) were separately subjected to accelerated aging in tanks with oak chips added and micro-oxygenation. Wine samples were collected during each process and were analyzed by a sensory panel according to 17 descriptors. A two-fold monitoring approach, aimed at both checking panel performance and tracking the impact of chips/micro-oxygenation treatments on sensory properties, was proposed for process control and optimisation. In a first stage this approach focused on investigating panel performance by suitably combining uni- and multivariate methods. Significant product effects were found for 7 and 6 attributes in the first and second aging series, respectively. Although panel performance was acceptable in both cases, moderate differences between assessors were detected, stressing the need for adopting a consensus approach to properly handle them. Thus, the STATIS method was subsequently applied to find an optimal compromise solution for the significant attributes describing each process. The resulting compromise matrix provided the consensus sensory profiles of samples at different aging stages. The assignment of individual weights was consistent with previous findings on assessors’ agreement. The first principal component of the compromise matrix, which accounted for 86.5% and 90.9% of the variance in each trial data, revealed a sample trend directly related to the time-course evolution of each process, and contrasted the attributes fruit and herbaceous with the other significant descriptors (related to the wood–wine interaction). This is the first time that a multi-block methodology has been used for monitoring sensory changes during accelerated aging processes.

Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency

Recent studies have indicated the presence of significant amount of highly polymerized and soluble proanthocyanidins in red wine and such compounds interacted readily with proteins, suggesting that they might be particularly astringent. Thus, the objective of this work was to verify the astringency of polymeric proanthocyanidins and their contribution to red wine astringency. The precipitation reactions of the purified oligomeric procyanidins (degree of polymerization ranging from 2 to 12-15) and polymeric procyanidins (degree of polymerization ranging from 12-15 to 32-34) with human salivary proteins were studied; salivary proteins composition changes before and after the reaction was verified by SDS-PAGE and procyanidins composition changes by spectrometric, direct HPLC and thiolysis-HPLC methods. The astringency intensity of these two procyanidin fractions was evaluated by a sensory analysis panel. For verifying the correlation between polymeric proanthocyanidins and young red wine astringency, the levels of total oligomeric and total polymeric proanthocyanidins and other phenolic composition in various young red wines were quantified and the astringency intensities of these wines were evaluated by a sensory panel. The results showed that polymeric proanthocyanidins had much higher reactivity toward human salivary proteins and higher astringency intensity than the oligomeric ones. Furthermore, young red wine astringency intensities were highly correlated to levels of polymeric proanthocyanidins, particularly at low concentration range (correlation coefficient r = 0.9840) but not significant correlated to total polyphenols (r = 0.2343) or other individual phenolic compounds (generally r < 0.3). These results indicate the important contribution of polymeric proanthocyanidins to red wine astringency and the levels of polymeric polyphenols in red wines may be used as an indicator for its astringency.

Evolution of the phenolic content, chromatic characteristics and sensory properties during bottle storage of red single-cultivar wines from Castilla La Mancha region

The evolution of the principal families of polyphenols, color intensity, chromatic and organoleptic characteristics was studied throughout the 24months of aging in bottle under controlled temperature of young red wines elaborated from red grape varieties in danger of extinction in Castilla-La Mancha (Bobal, Moravia Agria and Tortosí) together with the reference red grape cultivar from this Spanish region (Cencibel). With respect to chemical composition, a decrease in the concentration of anthocyanins, flavonols, vitisin-type pyranoanthocyanins, coutaric and caftaric acids and flavan-3-ols was observed. On the other hand, there was an increase in hydroxyphenyl-type pyranoanthocyanins and caffeic and p-coumaric acids. Aging affected to the color intensity following a similar pattern in all wines: a slight decrease during the first 12months followed by a greater decrease in color intensity to month 24. Sensory descriptive analysis showed that all the wines maintained their initial characteristics until the year of storage. Significant differences regarding the initial organoleptic characteristics of the wines were found after 24months of storage.

Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines

SummaryThe impact of dry ice maceration (DIM) and oak cask fermentation (OCF) on characteristics of Tempranillo wines elaborated in a warm climate has been studied as an alternative procedure to traditional red winemaking (CT) to obtain highly coloured wines. Oenological and colour parameters were measured to determine the influence of these techniques on wines along the winemaking process. DIM and OCF techniques were found significantly different to CT for colour intensity and percentage of blue. Moreover, both induced easily perceptible changes in CIELAB coordinates (lower L*, higher a* and values) than CT and also affect main wine's sensory attributes (e.g. increased polyphenols extraction in DIM and to a lesser extent OCF, and therefore produced wines with higher colour than CT). Although differences tend to decrease with ageing, these practices seem feasible alternatives to improve quality characteristics of young red wines from grapes grown in warm climates.