Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can a...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
|
| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/27/9/3018 |
| _version_ | 1827671909515395072 |
|---|---|
| author | Raquel Muñoz García Rodrigo Oliver-Simancas María Arévalo Villena Leticia Martínez-Lapuente Belén Ayestarán Lourdes Marchante-Cuevas María Consuelo Díaz-Maroto María Soledad Pérez-Coello |
| author_facet | Raquel Muñoz García Rodrigo Oliver-Simancas María Arévalo Villena Leticia Martínez-Lapuente Belén Ayestarán Lourdes Marchante-Cuevas María Consuelo Díaz-Maroto María Soledad Pérez-Coello |
| author_sort | Raquel Muñoz García |
| collection | DOAJ |
| description | The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can affect the organoleptic quality and stability of the wine. This study demonstrated for the first time the effect of the microwave treatment of grapes on native yeast species and their diversity, producing an increase in fermentation kinetics and a decrease in the lag phase. The microwave treatment produced a positive effect on the extraction of amino acids and polysaccharides from the grapes, resulting in significantly higher amounts of the main amino acids of the must and some major volatile compounds in the treated samples. The polysaccharides most affected by the microwave treatment were the PRAGs, the main polysaccharides liberated from grapes during the maceration. |
| first_indexed | 2024-03-10T03:52:20Z |
| format | Article |
| id | doaj.art-0b03e113e6604b108eadbcdf9222b3d6 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T03:52:20Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-0b03e113e6604b108eadbcdf9222b3d62023-11-23T08:52:58ZengMDPI AGMolecules1420-30492022-05-01279301810.3390/molecules27093018Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red WinesRaquel Muñoz García0Rodrigo Oliver-Simancas1María Arévalo Villena2Leticia Martínez-Lapuente3Belén Ayestarán4Lourdes Marchante-Cuevas5María Consuelo Díaz-Maroto6María Soledad Pérez-Coello7Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, SpainArea of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, SpainArea of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, SpainInstitute of Vine and Wine Sciences, University of La Rioja, La Rioja Government and CSIC, Finca La Grajera, Ctra, De Burgos Km 6, 26007 Logroño, SpainInstitute of Vine and Wine Sciences, University of La Rioja, La Rioja Government and CSIC, Finca La Grajera, Ctra, De Burgos Km 6, 26007 Logroño, SpainRegional Institute for Research and Agrifood and Forestry Development of Castilla La Mancha (IRIAF), IVICAM, 13700 Tomelloso, SpainArea of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, SpainArea of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, SpainThe objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can affect the organoleptic quality and stability of the wine. This study demonstrated for the first time the effect of the microwave treatment of grapes on native yeast species and their diversity, producing an increase in fermentation kinetics and a decrease in the lag phase. The microwave treatment produced a positive effect on the extraction of amino acids and polysaccharides from the grapes, resulting in significantly higher amounts of the main amino acids of the must and some major volatile compounds in the treated samples. The polysaccharides most affected by the microwave treatment were the PRAGs, the main polysaccharides liberated from grapes during the maceration.https://www.mdpi.com/1420-3049/27/9/3018red winemicrowave macerationgrape yeastsamino acidspolysaccharides |
| spellingShingle | Raquel Muñoz García Rodrigo Oliver-Simancas María Arévalo Villena Leticia Martínez-Lapuente Belén Ayestarán Lourdes Marchante-Cuevas María Consuelo Díaz-Maroto María Soledad Pérez-Coello Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines Molecules red wine microwave maceration grape yeasts amino acids polysaccharides |
| title | Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines |
| title_full | Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines |
| title_fullStr | Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines |
| title_full_unstemmed | Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines |
| title_short | Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines |
| title_sort | use of microwave maceration in red winemaking effect on fermentation and chemical composition of red wines |
| topic | red wine microwave maceration grape yeasts amino acids polysaccharides |
| url | https://www.mdpi.com/1420-3049/27/9/3018 |
| work_keys_str_mv | AT raquelmunozgarcia useofmicrowavemacerationinredwinemakingeffectonfermentationandchemicalcompositionofredwines AT rodrigooliversimancas useofmicrowavemacerationinredwinemakingeffectonfermentationandchemicalcompositionofredwines AT mariaarevalovillena useofmicrowavemacerationinredwinemakingeffectonfermentationandchemicalcompositionofredwines AT leticiamartinezlapuente useofmicrowavemacerationinredwinemakingeffectonfermentationandchemicalcompositionofredwines AT belenayestaran useofmicrowavemacerationinredwinemakingeffectonfermentationandchemicalcompositionofredwines AT lourdesmarchantecuevas useofmicrowavemacerationinredwinemakingeffectonfermentationandchemicalcompositionofredwines AT mariaconsuelodiazmaroto useofmicrowavemacerationinredwinemakingeffectonfermentationandchemicalcompositionofredwines AT mariasoledadperezcoello useofmicrowavemacerationinredwinemakingeffectonfermentationandchemicalcompositionofredwines |