Abstract
Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO2 (30 and 70 mg/L SO2), two yeasts for fermentation (Vinalco and Levuline), temperature of storage and time of aging (3, 6 and 16 months). In general, maceration time influenced the phenolics extraction from the grapes into the wine. Highest concentrations of phenolic components were observed in the wines produced with 6 days of maceration, except for the flavan-3-ols which were present in highest amounts in the wines macerated for 10 days. Higher doses of SO2 increased the extraction of polyphenols, preventing the wines from oxidation, while the effect of yeast on phenolics extraction was not significant. Wine aging affected the phenolic content of wines produced with 3 days of maceration and caused intensive decrease of anthocyanins during the storage period. Wines aged at higher temperature showed lower anthocyanin levels and less intense coloration. Principal component analysis revealed that separation of the wines was performed according to the hue value in correlation with the maceration time and time of wine aging.
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.References
Alcalde-Eon C, Escribano-Bailón MT, Santos-Buelga C, Rivas-Gonzalo JC (2006) Changes in the detailed pigment composition of red wine during maturity and ageing. A comprehensive study. Anal Chim Acta 563:238–254
Arnold RA, Noble AC, Singleton VL (1980) Bitterness and astringency of phenolic fractions in wine. J Agric Food Chem 28:675–678
Bakker J, Timberlake CF (1986) The mechanism of color changes in aging port wine. Am J Enol Vitic 37:288–292
Bakker J, Bridle P, Honda T, Kuwano H, Saito N, Terahara N, Timberlake CF (1997) Identification of an anthocyanin occurring in some red wines. Phytochemistry 44:1375–1382
Bautista-Ortín AB, Fernádez-Fernádez JI, López-Roca JM, Gómez-Plaza E (2004) Wine-making of high coloured wines: extended pomace contact and run-off of juice prior to fermentation. Food Sci Technol Int 10:287–295
Berg HW, Akiyoshi MA (1975) On the nature of reactions responsible for color behavior in red wine: a hypothesis. Am J Enol Vitic 26:134–143
Burns J, Gardner PT, O’Neil J, Crawford S, Morecroft I, Mc Phail DB, Lister C, Matthews D, MacLean MR, Lean MEJ, Crozier A (2000) Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines. J Agric Food Chem 48:220–230
Canals R, Llaudy MC, Valls J, Canals JM (2005) Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening. J Agric Food Chem 53:4019–4025
Cuinier C (1988) Influence des levures sur les composés phénoliques du vin. Bull OIV 689–690:596–601
Di Stefano R, Cravero MC, Gentilini N 1989. Metodi per lo studio dei polifenoli dei vini. L’Enotecnico I. Maggio, 83–89
Fulcrand H, Doco T, Es-Safi NE, Cheynier V, Moutounet M (1996) Study of the acetaldehyde induced polymerisation of flavan-3-ols by liquid chromatography-ion spray mass spectrometry. J Chromatogr A 752:85–91
Fulcrand H, Benabdeljalil C, Rigaud J, Cheynier V, Mountounet M (1998) A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins. Phytochemistry 47:1401–1407
Gil-Muñoz R, Gómez-Plaza E, Martínez A, López-Roca JM (1997) Evolution of the CIELAB and other spectrophotometric parametars during wine fermentation. Influence of some pre and postfermentative factors. Food Res Int 30:699–705
Gil-Muñoz R, Gómez-Plaza E, Martínez A, López-Roca JM (1999) Evolution of phenolic compounds during wine fermentation and post-fermentation: influence of grape temperature. J Food Compos Anal 12:259–272
Girard B, Yuksel D, Cliff MA, Delaquis P, Reynolds AG (2001) Vinification effects on the sensory, colour, and GC profiles of Pinot noir wines from British Colombia. Food Res Int 34:483–499
Glories Y (1984a) La couleur des vins rouges. Mesure, origine et interprétation. Partie I. Connaiss. Vigne Vin 18:195–217
Glories Y (1984b) La couleur des vins rouges II, Connaissance de la vigne et du vin. Vigne vin 18:253–271
Gómez-Plaza E, Gil-Nuñoz R, López-Roca JM, Martínez A (2000) Color and phenolic compounds of a young red wine. Influence of wine-making techniques, storage temperature, and length of storage time. J Agric Food Chem 48:736–741
Ho P, Da Conceição M, Silva M, Hogg TA (2003) Changes in the colour of the phenolic composition during the early stages of maturation of prot in wood, stainless steel and glass. J Sci Food Agric 81:1269–1280
Ivanova V, Stefova M, Vojnoski B (2009) Assay of the phenolic profile of Merlot wines from Macedonia: effect of maceration time, storage, SO2 and temperature of storage. Maced J Chem Chem Eng 28:141–149
Ivanova V, Stefova M, Chinnici F (2010) Determination of polyphenol contents in Macedonian grapes and wines assessed by standardized spectrophotometric methods. J Serb Chem Soc 75:45–59
Marinova D, Ribarova F, Atanassova M (2005) Total phenolics and total flavonoids in Bulgarian fruits and vegetables. J Univ Chem Tech Metall 40:255–260
Mayen M, Merida J, Medina M (1995) Flavonoid and non-flavonoid compounds during fermentation and post-fermentation standing of musts from cabernet sauvignon and Tempranillo grapes. Am J Enol Vitic 46:255–261
Mazauric JP, Salmon JM (2005) Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines. J Agric Food Chem 53:5647–5653
Mazza G, Fukumoto L, Delaquis P, Girard B, Ewert B (1999) Anthocyanins, phenolics, and color of Cabernet Franc, Merlot, and Pinot Noir wines from British Columbia. J Agric Food Chem 47:4009–4017
Morata A, Gómez-Corovés MC, Suberviola J, Bartolomé B (2003) Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines. J Agric Food Chem 51:4084–4088
Remy S, Fulcrand H, Labarbe B, Cheynier V, Moutounet M (2000) First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions. J Sci Food Agric 80:745–751
Ribereau-Gayon P (1965) La couleur des vins. Aliment Vie 53:232–248
Robichaud JL, Noble AC (1990) Astringency and bitterness of selected phenolics in wine. J Sci Food Agric 53:343–353
Sacchi KL, Bisson LF, Adams DO (2005) A review of the effect of winemaking techniques on phenolic extraction in red wines. Am J Enol Vitic 56:197–206
Slinkard K, Singleton VL (1977) Total phenol analysis: automation and comparison with manual methods. Am J Enol Vitic 28:49–55
Somers TC (1971) The polymeric nature of wine pigments. Phytochemistry 10:2175–2186
Thies M, Fischer R (1971) New reaction for microchemical detection and the quantitative determination of catechins. Mikrochim Acta 1:9–13
Zhishen J, Mengeheng T, Jianming W (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555–559
Acknowledgement
Authors gratefully acknowledge to Dr. Veronique Cheynier from INRA-Sciences Pour l’Oenologie, Montpellier, France, for the valuable discussions during the preparation of the manuscript.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ivanova, V., Vojnoski, B. & Stefova, M. Effect of winemaking treatment and wine aging on phenolic content in Vranec wines. J Food Sci Technol 49, 161–172 (2012). https://doi.org/10.1007/s13197-011-0279-2
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0279-2