Winemaking variables and techniques are known to affect the phenolic composition of red wines. This review surveys the current literature on the impact of processing and fermentation parameters on the phenolic profile of the finished wines. Six winemaking variables and techniques have been reported to increase phenolic concentration: fermentation temperature, thermovinification, must freezing, saignee, pectolytic enzyme treatments, and extended maceration. In contrast, sulfur dioxide levels and cold-soak treatments have frequently been shown to have no or little lasting effect or to lead to a decrease in phenolic levels. Finally, carbonic maceration, yeast selection, and skin and juice mixing practices have produced variable results depending on the grape varieties studied.

A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines

Phenolic compounds are partly responsible for the color, astringency, and bitterness of wine, as well as for numerous physiological properties associated with wine consumption. Mass spectrometry has allowed for great progress in the identification and characterization of wine polyphenols. The aim of the present article is to summarize the numerous advances recently achieved in this field. The main type of phenolic compounds found in wine, including hydroxybenzoic and hydroxycinnamic acids, stilbenes, flavones, flavonols, flavanonols, flavanols, and anthocyanins, are firstly described. Chemical reactions and mechanisms involving phenolic compounds during winemaking are also extensively discussed, including enzymatic and chemical oxidation reactions, direct and acetaldehyde-mediated anthocyanin-tannin condensation reactions, acetaldehydemediated and glyoxylic acid-mediated tannin-tannin condensation reactions and, C-4/C-5 anthocyanin cycloaddition reactions with 4-vinylphenols, vinylflavanols and pyruvic acid, among others, leading to the formation of pyranoanthocyanins. Useful mass spectral data of well-known and novel phenolic compounds recently identified in wine, and details related to their fragmentation pathway according to different ionization techniques, are given.

Updated Knowledge About the Presence of Phenolic Compounds in Wine

Anthocyanin colors and factors which stabilize and enhance these labile pigments were studied in this thesis. Berry anthocyanin colors were successfully improved by phenolic acid and natural plant extract addition. The results obtained contribute to the understanding of the chemical behavior of anthocyanins. The color quality of black currant wine was improved by the addition of crowberry juice and grape skin extract. Crowberry juice enhanced the color of black currant wine and grape skin extract stabilized it. The total anthocyanin content decreased in all of the berry wines during storage. However, the decline of color intensity was not as severe as the decline in anthocyanin content, which is an indication of copigmentation reactions taking place during fermentation and storage of the black currant wines. Strawberry and raspberry juices were enhanced by the addition of plant extracts (black carrot extract, grape skin extract, and rosemary extract). The commercial color enhancers immediately increased the color intensity of these juices. During storage the improved colors were not very stable. The changes in color intensity and λmax of the pure solutions and berry juices and wine were monitored by spectrophotometer. The effect of phenolic acids on strawberry, raspberry, lingonberry, and cranberry juices was investigated. The phenolic acid enrichment improved and stabilized the juice colors during storage, which was manifested through changes in CIElab parameters and by hyperchromic effect and bathochromic shift detected by spectrophotometer. The simple cinnamic acids, sinapic and ferulic acids enhanced the color of strawberry and raspberry juices the most. The conjugated cinnamic acid, rosmarinic acid, improved and stabilized the color of lingonberry and cranberry juices the most. Novel anthocyanin derivatives formed between the simple cinnamic acids and juice anthocyanins during storage, which was detected first as new peaks in high-performance liquid chromatography (HPLC) chromatogram, and later identified as pyranoanthocyanins by liquid chromatography mass-spectrometry (LC-MS). The new anthocyanin derivatives were 4-vinylguaiacol and 4-vinylsyringol adducts of pelargonidin and cyanidin. This was the first time pelargonidin 3-glucoside based vinylphenol pyranoanthocyanins and pyranoanthocyanin with more complex glycosyl residues were found. For the first time, pyranoanthocyanins were detected in strawberry and raspberry juices. Reactions of pure anthocyanins with phenolic acids were studied for 6 months. Immediate intermolecular copigmentation was observed with the monoglucosidic anthocyanins, expressed as hyperchromic effect and bathochromic shift. The strongest color enhancement on the day of preparation was observed with rosmarinic acid and ferulic acid. During storage, ferulic and caffeic acids improved the monoglucosidic anthocyanin colors the most. The color enhanced by rosmarinic acid was not very stabile in the course of time. The trisaccharidic and acylated trisaccharidic cyanidin did not exhibit color enhancement, although they had the best color stability as such during storage.

/pdf/copigmentation-reactions-and-color-stability-of-berry-1o2ozvursm.pdf

Copigmentation reactions and color stability of berry anthocyanins

Extraction of flavan-3-ols from grape seed and skin into wine using simulated maceration

Grapes are rich sources of potentially bioactive polyphenols. However, the phenolic content is variable depending on grape variety, and may be modified during vinification. In this study, we examined the chemical composition and biological activity of phenolic extracts prepared from several red wine grape varieties and their fermented byproduct of winemaking (pomace) on some of the virulence properties of Streptococcus mutans a well-known dental pathogen. Grape phenolic extracts were obtained from Vitis vinifera varieties Cabernet Franc and Pinot Noir and Vitis interspecific hybrid varieties Baco Noir and Noiret. The anthocyanins and flavan-3-ols content were highly variable depending on grape variety and type of extract (whole fruit vs fermented pomace). Nevertheless, all grape phenolic extracts remarkably inhibited glucosyltransferases B and C (70–85% inhibition) at concentrations as low as 62.5 µg/mL (P < 0.01). Furthermore, the glycolytic pH-drop by S. mutans cells was inhibited by the grape extracts ...

Chemical characterization of red wine grape (Vitis vinifera and Vitis interspecific hybrids) and pomace phenolic extracts and their biological activity against Streptococcus mutans.

The influence of different types of winemaking technology on the contents of catechins, proanthocyanidins, and anthocyanins in Tinta Miuda red wines was studied The Tinta Miuda red wines were made by fermentation with carbonic maceration, fermentation with stem contact, and fermentation without stem contact, respectively The analysis of individual catechins, procyanidins, and anthocyanins in these wines was performed by HPLC, and quantification of total catechins, total oligomeric proanthocyanidins, total polymeric proanthocyanidins, and total anthocyanins was carried out by spectrophotometric methods The wine made by carbonic maceration contained the highest amounts of both catechins and oligomeric and polymeric proanthocyanidins, followed by the wine made by fermentation with stem contact, whereas the wine made by fermentation without stem contact contained the lowest of these compounds On the other hand, the concentrations of total anthocyanins and nearly all individual anthocyanins in the carbonic maceration wine were lower than those in the wines made by fermentation with stem contact and fermentation without stem contact These results indicated that, although the carbonic maceration technique could retain higher amounts of catechins and proanthocyanidins in wine, it did not favor retaining or stabilizing anthocyanins in wine

Effect of Different Winemaking Technologies on Phenolic Composition in Tinta Miúda Red Wines

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Effect of Different Winemaking Technologies on Phenolic Composition in Tinta Miúda Red Wines