Changes in phenolic composition of Tinta Miuda red wines after 2 years of ageing in bottle: effect of winemaking technologies
The major phenolic compounds (catechins, oligomeric and polymeric proanthocyanidins, and anthocyanins) in Tinta Miúda red wines made by various winemaking technologies (i.e., fermentation with carbonic maceration, fermentation with stem contact and fermentation without stem contact) were analyzed af...
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| Veröffentlicht in: | European food research & technology 2005-08, Vol.221 (3-4), p.305-312 |
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| container_title | European food research & technology |
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| creator | Sun, B Spranger, M.I |
| description | The major phenolic compounds (catechins, oligomeric and polymeric proanthocyanidins, and anthocyanins) in Tinta Miúda red wines made by various winemaking technologies (i.e., fermentation with carbonic maceration, fermentation with stem contact and fermentation without stem contact) were analyzed after 2 years of ageing in bottle, and compared with the data on their younger state (i.e., at the time of bottling). The concentrations of all individual phenolic compounds analyzed were significantly changed and their degradation rates (percent of decrease) were highly dependent on the winemaking technology used. The degradation of anthocyanins was, in general, more remarkable than that of catechins and proanthocyanidins. Catechins and proanthocyanidins in carbonic maceration wine appeared more stable than in skin fermentation wines, during ageing in bottle. |
| doi_str_mv | 10.1007/s00217-005-1165-9 |
| format | Article |
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The concentrations of all individual phenolic compounds analyzed were significantly changed and their degradation rates (percent of decrease) were highly dependent on the winemaking technology used. The degradation of anthocyanins was, in general, more remarkable than that of catechins and proanthocyanidins. Catechins and proanthocyanidins in carbonic maceration wine appeared more stable than in skin fermentation wines, during ageing in bottle.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-005-1165-9</identifier><language>eng</language><publisher>Heidelberg: Springer-Verlag</publisher><subject>Aging ; alcoholic fermentation ; Anthocyanins ; Biological and medical sciences ; Bottling ; Catechin ; Degradation ; Fermentation ; Fermented food industries ; flavanols ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; Maceration ; Phenolic compounds ; Phenols ; Proanthocyanidins ; reaction kinetics ; red wines ; Tinta Miuda wines ; Vitaceae ; wine aging ; wine quality ; winemaking ; Wines ; Wines and vinegars</subject><ispartof>European food research & technology, 2005-08, Vol.221 (3-4), p.305-312</ispartof><rights>2005 INIST-CNRS</rights><rights>Springer-Verlag 2005.</rights><rights>Springer-Verlag 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c410t-598eaf9600e54fb935898e0ebe95c853084ecf462e66cb035abb34a4ea28efa63</citedby><cites>FETCH-LOGICAL-c410t-598eaf9600e54fb935898e0ebe95c853084ecf462e66cb035abb34a4ea28efa63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27922,27923</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17050688$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Sun, B</creatorcontrib><creatorcontrib>Spranger, M.I</creatorcontrib><title>Changes in phenolic composition of Tinta Miuda red wines after 2 years of ageing in bottle: effect of winemaking technologies</title><title>European food research & technology</title><description>The major phenolic compounds (catechins, oligomeric and polymeric proanthocyanidins, and anthocyanins) in Tinta Miúda red wines made by various winemaking technologies (i.e., fermentation with carbonic maceration, fermentation with stem contact and fermentation without stem contact) were analyzed after 2 years of ageing in bottle, and compared with the data on their younger state (i.e., at the time of bottling). The concentrations of all individual phenolic compounds analyzed were significantly changed and their degradation rates (percent of decrease) were highly dependent on the winemaking technology used. The degradation of anthocyanins was, in general, more remarkable than that of catechins and proanthocyanidins. Catechins and proanthocyanidins in carbonic maceration wine appeared more stable than in skin fermentation wines, during ageing in bottle.</description><subject>Aging</subject><subject>alcoholic fermentation</subject><subject>Anthocyanins</subject><subject>Biological and medical sciences</subject><subject>Bottling</subject><subject>Catechin</subject><subject>Degradation</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>flavanols</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Maceration</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Proanthocyanidins</subject><subject>reaction kinetics</subject><subject>red wines</subject><subject>Tinta Miuda wines</subject><subject>Vitaceae</subject><subject>wine aging</subject><subject>wine quality</subject><subject>winemaking</subject><subject>Wines</subject><subject>Wines and vinegars</subject><issn>1438-2377</issn><issn>1438-2385</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp1kU9rFEEQxQdRMEY_gCcbRXIarZ7-M93ewmJUiHgwOTc1nerZjrPTa_cskoPf3R42KAg5VVH1e68KXtO85PCOA_TvC0DH-xZAtZxr1dpHzQmXwrSdMOrx377vnzbPSrmtnNVcnjS_N1ucRyoszmy_pTlN0TOfdvtU4hLTzFJgV3FekH2NhxtkmW7YrzhXAYaFMuvYHWEuK4YjxXlcjYa0LBN9YBQC-WXdrZId_lj3C_ltPZPGSOV58yTgVOjFfT1tri8-Xm0-t5ffPn3ZnF-2XnJYWmUNYbAagJQMgxXK1AnQQFZ5owQYST5I3ZHWfgChcBiEREnYGQqoxWlzdvTd5_TzQGVxu1g8TRPOlA7F9UoqbUQnKvn6P_I2HfJcn3NadCClUqvdm4egzihrrQDeV4ofKZ9TKZmC2-e4w3znOLg1NHcMzdUw3Bqas1Xz9t4Zi8cpZJx9LP-EPSjQxlTu1ZELmByOuTLX3zvgEgCMtr19kKivgRYgevEHlxeo7Q</recordid><startdate>20050801</startdate><enddate>20050801</enddate><creator>Sun, B</creator><creator>Spranger, M.I</creator><general>Springer-Verlag</general><general>Springer</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QO</scope><scope>7QR</scope><scope>7RQ</scope><scope>7T7</scope><scope>7WY</scope><scope>7WZ</scope><scope>7X2</scope><scope>7XB</scope><scope>87Z</scope><scope>88I</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>8FL</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BEZIV</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FRNLG</scope><scope>F~G</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K60</scope><scope>K6~</scope><scope>L.-</scope><scope>L6V</scope><scope>M0C</scope><scope>M0K</scope><scope>M2P</scope><scope>M7S</scope><scope>P64</scope><scope>PQBIZ</scope><scope>PQBZA</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>Q9U</scope></search><sort><creationdate>20050801</creationdate><title>Changes in phenolic composition of Tinta Miuda red wines after 2 years of ageing in bottle: effect of winemaking technologies</title><author>Sun, B ; Spranger, M.I</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c410t-598eaf9600e54fb935898e0ebe95c853084ecf462e66cb035abb34a4ea28efa63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Aging</topic><topic>alcoholic fermentation</topic><topic>Anthocyanins</topic><topic>Biological and medical sciences</topic><topic>Bottling</topic><topic>Catechin</topic><topic>Degradation</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>flavanols</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Maceration</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Proanthocyanidins</topic><topic>reaction kinetics</topic><topic>red wines</topic><topic>Tinta Miuda wines</topic><topic>Vitaceae</topic><topic>wine aging</topic><topic>wine quality</topic><topic>winemaking</topic><topic>Wines</topic><topic>Wines and vinegars</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sun, B</creatorcontrib><creatorcontrib>Spranger, M.I</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Career & Technical Education Database</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>ABI/INFORM Collection</collection><collection>ABI/INFORM Global (PDF only)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ABI/INFORM Global (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ABI/INFORM Collection (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Business Premium Collection</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Business Premium Collection (Alumni)</collection><collection>ABI/INFORM Global (Corporate)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Business Collection (Alumni Edition)</collection><collection>ProQuest Business Collection</collection><collection>ABI/INFORM Professional Advanced</collection><collection>ProQuest Engineering Collection</collection><collection>ABI/INFORM Global</collection><collection>Agricultural Science Database</collection><collection>Science Database</collection><collection>Engineering Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Business</collection><collection>ProQuest One Business (Alumni)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>ProQuest Central Basic</collection><jtitle>European food research & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sun, B</au><au>Spranger, M.I</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes in phenolic composition of Tinta Miuda red wines after 2 years of ageing in bottle: effect of winemaking technologies</atitle><jtitle>European food research & technology</jtitle><date>2005-08-01</date><risdate>2005</risdate><volume>221</volume><issue>3-4</issue><spage>305</spage><epage>312</epage><pages>305-312</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>The major phenolic compounds (catechins, oligomeric and polymeric proanthocyanidins, and anthocyanins) in Tinta Miúda red wines made by various winemaking technologies (i.e., fermentation with carbonic maceration, fermentation with stem contact and fermentation without stem contact) were analyzed after 2 years of ageing in bottle, and compared with the data on their younger state (i.e., at the time of bottling). The concentrations of all individual phenolic compounds analyzed were significantly changed and their degradation rates (percent of decrease) were highly dependent on the winemaking technology used. The degradation of anthocyanins was, in general, more remarkable than that of catechins and proanthocyanidins. Catechins and proanthocyanidins in carbonic maceration wine appeared more stable than in skin fermentation wines, during ageing in bottle.</abstract><cop>Heidelberg</cop><cop>Berlin</cop><pub>Springer-Verlag</pub><doi>10.1007/s00217-005-1165-9</doi><tpages>8</tpages></addata></record> |
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| ispartof | European food research & technology, 2005-08, Vol.221 (3-4), p.305-312 |
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| subjects | Aging alcoholic fermentation Anthocyanins Biological and medical sciences Bottling Catechin Degradation Fermentation Fermented food industries flavanols food composition Food industries Fundamental and applied biological sciences. Psychology Maceration Phenolic compounds Phenols Proanthocyanidins reaction kinetics red wines Tinta Miuda wines Vitaceae wine aging wine quality winemaking Wines Wines and vinegars |
| title | Changes in phenolic composition of Tinta Miuda red wines after 2 years of ageing in bottle: effect of winemaking technologies |
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