Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage
The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial stor...
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| Veröffentlicht in: | Journal of food science 2018-11, Vol.83 (11), p.2790-2801 |
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| creator | Sartor, Saionara Burin, Vívian Maria Panceri, Carolina Pretto dos Passos, Robson Rodrigo Caliari, Vinícius Bordignon‐Luiz, Marilde T. |
| description | The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition of oenological agents to the base wine, which significantly increased the concentrations of trans‐resveratrol, gallic and ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less influence on the phenolics of the sparkling wines. Caffeic acid, trans‐caftaric acid, catechin, tyrosol, and gallic acid were the most abundant polyphenolics in rosé sparkling wines. The winemaking practices evaluated in this study comprise an interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices, besides providing new knowledge on the evolution of rosé sparkling wines.
Practical Applications
Tannins and gum arabic are been described as oenological agents, however, are poorly explored in rosé sparkling wines. Many chemical modifications that occur during the winemaking process, especially due to the second in‐bottle fermentation and the yeast contact in the case of sparkling wines, can be determinant of authenticity and quality of sparkling wines. The addition of oenological agents in different stages of the winemaking can provide new insights into the evolution of phytochemical constituents of rosé sparkling wines and draw perspectives for improving technological properties of these wines based on practical experience. |
| doi_str_mv | 10.1111/1750-3841.14379 |
| format | Article |
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Practical Applications
Tannins and gum arabic are been described as oenological agents, however, are poorly explored in rosé sparkling wines. Many chemical modifications that occur during the winemaking process, especially due to the second in‐bottle fermentation and the yeast contact in the case of sparkling wines, can be determinant of authenticity and quality of sparkling wines. The addition of oenological agents in different stages of the winemaking can provide new insights into the evolution of phytochemical constituents of rosé sparkling wines and draw perspectives for improving technological properties of these wines based on practical experience.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.14379</identifier><identifier>PMID: 30370927</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Aging ; aging sur lies ; Anthocyanins - analysis ; Antioxidants ; Antioxidants - analysis ; Caffeic acid ; Caffeic Acids - analysis ; Catechin ; Catechin - analysis ; Color ; commercial storage ; Evolution ; Fermentation ; Flavonoids - analysis ; Flavonols - analysis ; Food Handling ; Gallic acid ; Gallic Acid - analysis ; Hydroxybenzoates - analysis ; Organic chemistry ; Phenols - analysis ; Phenylethyl Alcohol - analogs & derivatives ; Phenylethyl Alcohol - analysis ; Phytochemicals ; Phytochemicals - analysis ; Polyphenols ; Polyphenols - analysis ; Quercetin ; Reagents ; Resveratrol ; Saccharomyces cerevisiae - metabolism ; Sparkling wine ; sparkling wines ; Storage ; Tannins ; Tyrosol ; Wine ; Wine - analysis ; winemaking technologies ; Wines ; Yeast</subject><ispartof>Journal of food science, 2018-11, Vol.83 (11), p.2790-2801</ispartof><rights>2018 Institute of Food Technologists</rights><rights>2018 Institute of Food Technologists®.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3729-ca7a76e96eea1663be208549d39b28c69308258b621cc4eed0559a90cf850dd3</citedby><cites>FETCH-LOGICAL-c3729-ca7a76e96eea1663be208549d39b28c69308258b621cc4eed0559a90cf850dd3</cites><orcidid>0000-0002-8281-9815</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.14379$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.14379$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30370927$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sartor, Saionara</creatorcontrib><creatorcontrib>Burin, Vívian Maria</creatorcontrib><creatorcontrib>Panceri, Carolina Pretto</creatorcontrib><creatorcontrib>dos Passos, Robson Rodrigo</creatorcontrib><creatorcontrib>Caliari, Vinícius</creatorcontrib><creatorcontrib>Bordignon‐Luiz, Marilde T.</creatorcontrib><title>Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition of oenological agents to the base wine, which significantly increased the concentrations of trans‐resveratrol, gallic and ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less influence on the phenolics of the sparkling wines. Caffeic acid, trans‐caftaric acid, catechin, tyrosol, and gallic acid were the most abundant polyphenolics in rosé sparkling wines. The winemaking practices evaluated in this study comprise an interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices, besides providing new knowledge on the evolution of rosé sparkling wines.
Practical Applications
Tannins and gum arabic are been described as oenological agents, however, are poorly explored in rosé sparkling wines. Many chemical modifications that occur during the winemaking process, especially due to the second in‐bottle fermentation and the yeast contact in the case of sparkling wines, can be determinant of authenticity and quality of sparkling wines. The addition of oenological agents in different stages of the winemaking can provide new insights into the evolution of phytochemical constituents of rosé sparkling wines and draw perspectives for improving technological properties of these wines based on practical experience.</description><subject>Aging</subject><subject>aging sur lies</subject><subject>Anthocyanins - analysis</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Caffeic acid</subject><subject>Caffeic Acids - analysis</subject><subject>Catechin</subject><subject>Catechin - analysis</subject><subject>Color</subject><subject>commercial storage</subject><subject>Evolution</subject><subject>Fermentation</subject><subject>Flavonoids - analysis</subject><subject>Flavonols - analysis</subject><subject>Food Handling</subject><subject>Gallic acid</subject><subject>Gallic Acid - analysis</subject><subject>Hydroxybenzoates - analysis</subject><subject>Organic chemistry</subject><subject>Phenols - analysis</subject><subject>Phenylethyl Alcohol - analogs & derivatives</subject><subject>Phenylethyl Alcohol - analysis</subject><subject>Phytochemicals</subject><subject>Phytochemicals - analysis</subject><subject>Polyphenols</subject><subject>Polyphenols - analysis</subject><subject>Quercetin</subject><subject>Reagents</subject><subject>Resveratrol</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Sparkling wine</subject><subject>sparkling wines</subject><subject>Storage</subject><subject>Tannins</subject><subject>Tyrosol</subject><subject>Wine</subject><subject>Wine - analysis</subject><subject>winemaking technologies</subject><subject>Wines</subject><subject>Yeast</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAUhS0EokNhzQ5ZYsMmrX8SO2ZXTVvaaiRGTCWWlse5mUnr2IOdqJo9L8Nz8GI4ndIFG7y41r33O8eWDkLvKTmh-ZxSWZGC1yU9oSWX6gWaPU9eohkhjBWUlvIIvUnpjkw9F6_RESdcEsXkDP38FtLvX3i1M_HedX6Dv3ce0md87Vs3greAQ_s46839tF5GY4fOQsLB42ELeLndD8Fuoe-scXgZ3H63BR8cPh_jJDjbTDXDC8gi4xs8D30P0XYZXw0hmg28Ra9a4xK8e7qP0e3lxe38qlh8_XI9P1sUlkumCmukkQKUADBUCL4GRuqqVA1Xa1ZboTipWVWvBaPWlgANqSplFLFtXZGm4cfo08F2F8OPEdKg-y5ZcM54CGPSjDKhCJWKZvTjP-hdGKPPn8sUp2x6mGXq9EDZGFKK0Opd7HoT95oSPeWjpzT0lIZ-zCcrPjz5jusemmf-byAZEAfgoXOw_5-fvrk8Xx2c_wCZA5rI</recordid><startdate>201811</startdate><enddate>201811</enddate><creator>Sartor, Saionara</creator><creator>Burin, Vívian Maria</creator><creator>Panceri, Carolina Pretto</creator><creator>dos Passos, Robson Rodrigo</creator><creator>Caliari, Vinícius</creator><creator>Bordignon‐Luiz, Marilde T.</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-8281-9815</orcidid></search><sort><creationdate>201811</creationdate><title>Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage</title><author>Sartor, Saionara ; Burin, Vívian Maria ; Panceri, Carolina Pretto ; dos Passos, Robson Rodrigo ; Caliari, Vinícius ; Bordignon‐Luiz, Marilde T.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3729-ca7a76e96eea1663be208549d39b28c69308258b621cc4eed0559a90cf850dd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Aging</topic><topic>aging sur lies</topic><topic>Anthocyanins - analysis</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Caffeic acid</topic><topic>Caffeic Acids - analysis</topic><topic>Catechin</topic><topic>Catechin - analysis</topic><topic>Color</topic><topic>commercial storage</topic><topic>Evolution</topic><topic>Fermentation</topic><topic>Flavonoids - analysis</topic><topic>Flavonols - analysis</topic><topic>Food Handling</topic><topic>Gallic acid</topic><topic>Gallic Acid - analysis</topic><topic>Hydroxybenzoates - analysis</topic><topic>Organic chemistry</topic><topic>Phenols - analysis</topic><topic>Phenylethyl Alcohol - analogs & derivatives</topic><topic>Phenylethyl Alcohol - analysis</topic><topic>Phytochemicals</topic><topic>Phytochemicals - analysis</topic><topic>Polyphenols</topic><topic>Polyphenols - analysis</topic><topic>Quercetin</topic><topic>Reagents</topic><topic>Resveratrol</topic><topic>Saccharomyces cerevisiae - metabolism</topic><topic>Sparkling wine</topic><topic>sparkling wines</topic><topic>Storage</topic><topic>Tannins</topic><topic>Tyrosol</topic><topic>Wine</topic><topic>Wine - analysis</topic><topic>winemaking technologies</topic><topic>Wines</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sartor, Saionara</creatorcontrib><creatorcontrib>Burin, Vívian Maria</creatorcontrib><creatorcontrib>Panceri, Carolina Pretto</creatorcontrib><creatorcontrib>dos Passos, Robson Rodrigo</creatorcontrib><creatorcontrib>Caliari, Vinícius</creatorcontrib><creatorcontrib>Bordignon‐Luiz, Marilde T.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sartor, Saionara</au><au>Burin, Vívian Maria</au><au>Panceri, Carolina Pretto</au><au>dos Passos, Robson Rodrigo</au><au>Caliari, Vinícius</au><au>Bordignon‐Luiz, Marilde T.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2018-11</date><risdate>2018</risdate><volume>83</volume><issue>11</issue><spage>2790</spage><epage>2801</epage><pages>2790-2801</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>The effects of oenological agents, gum arabic, and oenological tannin, added at two different stages in the winemaking of rosé sparkling wines (addition to the base wine and to the sparkling wine after disgorging) on evolution of the phytochemical composition during aging on lees and commercial storage were studied for the first time. The sparkling wines were monitored during 12 months of aging on lees (sur lie, with lees) and commercial storage (bottle storage, without lees), in terms of the polyphenolics, color intensity and antioxidant capacity. It was observed that the stage of the addition of oenological agents influenced the changes in phytochemical polyphenols and antioxidant capacity of sparkling wines. The most notable effects on the polyphenolics were observed in the experiment with the addition of oenological agents to the base wine, which significantly increased the concentrations of trans‐resveratrol, gallic and ellagic acids, catechin, quercetin, and myricetin. The addition of oenological agents after the disgorging stage had less influence on the phenolics of the sparkling wines. Caffeic acid, trans‐caftaric acid, catechin, tyrosol, and gallic acid were the most abundant polyphenolics in rosé sparkling wines. The winemaking practices evaluated in this study comprise an interesting approach to the improvement and/or maintenance of the polyphenolics, according to winemaking practices, besides providing new knowledge on the evolution of rosé sparkling wines.
Practical Applications
Tannins and gum arabic are been described as oenological agents, however, are poorly explored in rosé sparkling wines. Many chemical modifications that occur during the winemaking process, especially due to the second in‐bottle fermentation and the yeast contact in the case of sparkling wines, can be determinant of authenticity and quality of sparkling wines. The addition of oenological agents in different stages of the winemaking can provide new insights into the evolution of phytochemical constituents of rosé sparkling wines and draw perspectives for improving technological properties of these wines based on practical experience.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>30370927</pmid><doi>10.1111/1750-3841.14379</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0002-8281-9815</orcidid></addata></record> |
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| subjects | Aging aging sur lies Anthocyanins - analysis Antioxidants Antioxidants - analysis Caffeic acid Caffeic Acids - analysis Catechin Catechin - analysis Color commercial storage Evolution Fermentation Flavonoids - analysis Flavonols - analysis Food Handling Gallic acid Gallic Acid - analysis Hydroxybenzoates - analysis Organic chemistry Phenols - analysis Phenylethyl Alcohol - analogs & derivatives Phenylethyl Alcohol - analysis Phytochemicals Phytochemicals - analysis Polyphenols Polyphenols - analysis Quercetin Reagents Resveratrol Saccharomyces cerevisiae - metabolism Sparkling wine sparkling wines Storage Tannins Tyrosol Wine Wine - analysis winemaking technologies Wines Yeast |
| title | Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage |
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