Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h)...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/20/3838 |
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| author | Fumica Orbanić Sara Rossi Ena Bestulić Irena Budić-Leto Karin Kovačević Ganić Ivana Horvat Tomislav Plavša Marijan Bubola Igor Lukić Ana Jeromel Sanja Radeka |
| author_facet | Fumica Orbanić Sara Rossi Ena Bestulić Irena Budić-Leto Karin Kovačević Ganić Ivana Horvat Tomislav Plavša Marijan Bubola Igor Lukić Ana Jeromel Sanja Radeka |
| author_sort | Fumica Orbanić |
| collection | DOAJ |
| description | Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production. |
| first_indexed | 2024-03-10T21:14:26Z |
| format | Article |
| id | doaj.art-25f5fa923e7e479a930bed790bf1fb14 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:14:26Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-25f5fa923e7e479a930bed790bf1fb142023-11-19T16:30:32ZengMDPI AGFoods2304-81582023-10-011220383810.3390/foods12203838Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory AttributesFumica Orbanić0Sara Rossi1Ena Bestulić2Irena Budić-Leto3Karin Kovačević Ganić4Ivana Horvat5Tomislav Plavša6Marijan Bubola7Igor Lukić8Ana Jeromel9Sanja Radeka10Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute for Adriatic Crops and Karst Reclamation, Put Duilova 11, 21000 Split, CroatiaFaculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaDepartment of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, CroatiaInstitute of Agriculture and Tourism, Karla Huguesa 8, 52440 Poreč, CroatiaSix different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production.https://www.mdpi.com/2304-8158/12/20/3838pre-fermentative mash coolingpre-fermentative mash heatingsaignéeprolonged post-fermentative macerationbioactive compoundsTeran red wine |
| spellingShingle | Fumica Orbanić Sara Rossi Ena Bestulić Irena Budić-Leto Karin Kovačević Ganić Ivana Horvat Tomislav Plavša Marijan Bubola Igor Lukić Ana Jeromel Sanja Radeka Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes Foods pre-fermentative mash cooling pre-fermentative mash heating saignée prolonged post-fermentative maceration bioactive compounds Teran red wine |
| title | Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes |
| title_full | Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes |
| title_fullStr | Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes |
| title_full_unstemmed | Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes |
| title_short | Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes |
| title_sort | applying different vinification techniques in teran red wine production impact on bioactive compounds and sensory attributes |
| topic | pre-fermentative mash cooling pre-fermentative mash heating saignée prolonged post-fermentative maceration bioactive compounds Teran red wine |
| url | https://www.mdpi.com/2304-8158/12/20/3838 |
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