2024-03-28T13:38:49Zhttps://gredos.usal.es/oai/requestoai:gredos.usal.es:10366/1373862022-02-07T15:42:30Zcom_10366_137251com_10366_4512com_10366_3823col_10366_137252
Alcalde Eon, Cristina
García Estévez, Ignacio
Rivas Gonzalo, Julián C.
Escribano Bailón, María Teresa
Ferreras Charro, Rebeca
2018-05-17T07:50:53Z
2018-05-17T07:50:53Z
2014-05
Alcalde-Eon, C., García-Estévez, I., Ferreras-Charro, R., Rivas-Gonzalo, J.C., Escribano-Bailón, M.T.(2014). Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines. Food Composition and Analysis, 34,99-133
0889-1575
http://hdl.handle.net/10366/137386
[EN]The effects on the phenolic composition (flavanols, phenolic acids and anthocyanins) and on CIELAB
colour parameters of two different oenological practices (adding oenological tannin, using overripe
grapes), whose purpose is to compensate wine quality deficiencies, have been evaluated in red wines
made from Tempranillo grapes in two consecutive vintages. Both the addition of oenological tannin and
the use of overripe grapes generally increased hydroxycinnamic acids and pigment contents. However,
the effect of the former was noticeable above all in early stages of winemaking and ageing, whereas the
effect of the latter was observable in late stages of ageing. In general, flavanol content increased in wines
treated with oenological tannin, and decreased in wines made from overripe grapes in relation to control
wines. Colour differences (DE*
ab) between control and treated wines were in some stages higher than 3,
indicating that the colour modifications caused by both treatments can be detectable by the human eye.
Results showed that the addition of the oenological tannin to wine will be useful to address deficiencies
in flavanol and pigment contents, whereas the use of overripe grapes will be useful when colour
stabilization is required.
eng
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivs 4.0 International
Chemistry
Food analysis
Winemaking practices
Tempranillo red wine
HPLC-DAD-MSn
Anthocyanins
Phenolic acids
Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
info:eu-repo/semantics/article