Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes
The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria; c) vinification with or without fermentative maceration, and d)...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123000813 |
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| author | Aakriti Darnal Simone Poggesi Adriana Teresa Ceci Tanja Mimmo Emanuele Boselli Edoardo Longo |
| author_facet | Aakriti Darnal Simone Poggesi Adriana Teresa Ceci Tanja Mimmo Emanuele Boselli Edoardo Longo |
| author_sort | Aakriti Darnal |
| collection | DOAJ |
| description | The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria; c) vinification with or without fermentative maceration, and d) cold stabilization with or without bentonite treatment, were studied on the profile of oligomeric condensed tannins (proanthocyanidins, PAC) with non-cyclic or macrocyclic structures in wines made from Schiava cv., a red grape variety. The samples were evaluated just before inoculation and at the bottling of the wine. Commercial Schiava wines from two different producers stored at six and eighteen months were also studied for the effect of artificially introduced dissolved oxygen, and half of these bottles were subjected to periodic mechanical stress for one year, to see the effects on the PAC profile. Freezing of the grapes increased the extraction of all non-cyclic PAC in the must, whereas tetrameric, pentameric, and hexameric cyclic procyanidins (m/z 1153, m/z 1441, m/z 1729, respectively) were not affected; only a tetrameric cyclic prodelphinidin ( m/z 1169) showed a more similar trend to the non-cyclic PAC. In wines at bottling, cyclic procyanidins were higher in wines obtained by fermentative maceration (as well as most non-cyclic congeners); however, the significance of these differences depended on specific interactions between the factors. In contrast, no effect was found on the cyclic tetrameric prodelphinidin (m/z 1169). Bentonite treatment showed no significant effect on either oligomeric non-cyclic or cyclic PAC profiles. The addition of dissolved oxygen led to a significant decrease in non-cyclic trimeric and tetrameric PAC in the samples with respect to the control ones; however, the addition of dissolved oxygen did not influence the profile of the cyclic PAC. This study sheds new light on the substantial differences in the behaviour of the cyclic and non-cyclic oligomeric PAC in red wine in relation to the vinification process and in the bottle. Cyclic oligomeric PAC were more stable and less influenced by applied factors than linear PAC, again proving to be potential markers for the grape variety of wine. |
| first_indexed | 2024-03-13T03:56:42Z |
| format | Article |
| id | doaj.art-2d35a3eb43ec49b59248d8c6dbc1a43d |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:56:42Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-2d35a3eb43ec49b59248d8c6dbc1a43d2023-06-22T05:05:10ZengElsevierCurrent Research in Food Science2665-92712023-01-016100513Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapesAakriti Darnal0Simone Poggesi1Adriana Teresa Ceci2Tanja Mimmo3Emanuele Boselli4Edoardo Longo5Oenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyOenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy; Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New ZealandOenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy; Corresponding author. Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy.Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyOenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, ItalyOenolab, NOI Techpark, Via Alessandro Volta 13, 39100, Bolzano, Italy; Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy; Corresponding author. Faculty of Agricultural, Environmental and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 5, 39100, Bolzano, Italy.The effects of a) pre-fermentative freezing of the grapes (- 20 °C for two weeks); b) inoculation of the grape must with Saccharomyces cerevisiae yeast, or co-inoculation with Saccharomyces cerevisiae yeast and Oenococcus oeni bacteria; c) vinification with or without fermentative maceration, and d) cold stabilization with or without bentonite treatment, were studied on the profile of oligomeric condensed tannins (proanthocyanidins, PAC) with non-cyclic or macrocyclic structures in wines made from Schiava cv., a red grape variety. The samples were evaluated just before inoculation and at the bottling of the wine. Commercial Schiava wines from two different producers stored at six and eighteen months were also studied for the effect of artificially introduced dissolved oxygen, and half of these bottles were subjected to periodic mechanical stress for one year, to see the effects on the PAC profile. Freezing of the grapes increased the extraction of all non-cyclic PAC in the must, whereas tetrameric, pentameric, and hexameric cyclic procyanidins (m/z 1153, m/z 1441, m/z 1729, respectively) were not affected; only a tetrameric cyclic prodelphinidin ( m/z 1169) showed a more similar trend to the non-cyclic PAC. In wines at bottling, cyclic procyanidins were higher in wines obtained by fermentative maceration (as well as most non-cyclic congeners); however, the significance of these differences depended on specific interactions between the factors. In contrast, no effect was found on the cyclic tetrameric prodelphinidin (m/z 1169). Bentonite treatment showed no significant effect on either oligomeric non-cyclic or cyclic PAC profiles. The addition of dissolved oxygen led to a significant decrease in non-cyclic trimeric and tetrameric PAC in the samples with respect to the control ones; however, the addition of dissolved oxygen did not influence the profile of the cyclic PAC. This study sheds new light on the substantial differences in the behaviour of the cyclic and non-cyclic oligomeric PAC in red wine in relation to the vinification process and in the bottle. Cyclic oligomeric PAC were more stable and less influenced by applied factors than linear PAC, again proving to be potential markers for the grape variety of wine.http://www.sciencedirect.com/science/article/pii/S2665927123000813Condensed tanninsPre-fermentative grape freezingFermentative macerationCo-inoculumBentonite treatmentDissolved oxygen |
| spellingShingle | Aakriti Darnal Simone Poggesi Adriana Teresa Ceci Tanja Mimmo Emanuele Boselli Edoardo Longo Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes Current Research in Food Science Condensed tannins Pre-fermentative grape freezing Fermentative maceration Co-inoculum Bentonite treatment Dissolved oxygen |
| title | Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes |
| title_full | Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes |
| title_fullStr | Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes |
| title_full_unstemmed | Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes |
| title_short | Effects of pre- and post-fermentative practices on oligomeric cyclic and non-cyclic condensed tannins in wine from Schiava grapes |
| title_sort | effects of pre and post fermentative practices on oligomeric cyclic and non cyclic condensed tannins in wine from schiava grapes |
| topic | Condensed tannins Pre-fermentative grape freezing Fermentative maceration Co-inoculum Bentonite treatment Dissolved oxygen |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123000813 |
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