The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines
The study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygenation and fining agents polyvinyl polypyrrolidone (PVPP), pea...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/12/737 |
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| author | Zdenek Rihak Bozena Prusova Kamil Prokes Mojmir Baron |
| author_facet | Zdenek Rihak Bozena Prusova Kamil Prokes Mojmir Baron |
| author_sort | Zdenek Rihak |
| collection | DOAJ |
| description | The study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygenation and fining agents polyvinyl polypyrrolidone (PVPP), pea protein and chitosan were used for the removal of phenolic compounds compared to the control experiment. The content of phenolic substances was determined by high performance liquid chromatography. A total of 24 volatiles—higher alcohols, ethyl esters and acetate esters were determined using gas chromatography-mass spectrometry. A lower concentration of caftaric acid was observed in hyperoxygenated (0.21 mg·L<sup>−1</sup>), oxidated (0.37 mg·L<sup>−1</sup>), PVPP-treated (35.50 mg·L<sup>−1</sup>), pea protein-treated (42.56 mg·L<sup>−1</sup>) and chitosan-treated variants (44.40 mg·L<sup>−1</sup>), in contrast to the control must (caftaric acid 50.38 mg·L<sup>−1</sup>). In the final wine, the results were similar with a lower concentration of caftaric acid in hyperoxygenated (7.10 mg·L<sup>−1</sup>), oxidated (14.88 mg·L<sup>−1</sup>), PVPP-treated (23.49 mg·L<sup>−1</sup>), pea protein-treated (29.49 mg·L<sup>−1</sup>) and chitosan-treated variant (30.02 mg·L<sup>−1</sup>), in contrast to the control wine (caftaric acid 32.19 mg·L<sup>−1</sup>). |
| first_indexed | 2024-03-09T16:45:52Z |
| format | Article |
| id | doaj.art-5a2375de0f844736845900bf59be31fb |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-09T16:45:52Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-5a2375de0f844736845900bf59be31fb2023-11-24T14:45:57ZengMDPI AGFermentation2311-56372022-12-0181273710.3390/fermentation8120737The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and WinesZdenek Rihak0Bozena Prusova1Kamil Prokes2Mojmir Baron3Department of Viticulture and Enology, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech RepublicDepartment of Viticulture and Enology, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech RepublicDepartment of Viticulture and Enology, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech RepublicDepartment of Viticulture and Enology, Mendel University in Brno, Valticka 337, 691 44 Lednice, Czech RepublicThe study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygenation and fining agents polyvinyl polypyrrolidone (PVPP), pea protein and chitosan were used for the removal of phenolic compounds compared to the control experiment. The content of phenolic substances was determined by high performance liquid chromatography. A total of 24 volatiles—higher alcohols, ethyl esters and acetate esters were determined using gas chromatography-mass spectrometry. A lower concentration of caftaric acid was observed in hyperoxygenated (0.21 mg·L<sup>−1</sup>), oxidated (0.37 mg·L<sup>−1</sup>), PVPP-treated (35.50 mg·L<sup>−1</sup>), pea protein-treated (42.56 mg·L<sup>−1</sup>) and chitosan-treated variants (44.40 mg·L<sup>−1</sup>), in contrast to the control must (caftaric acid 50.38 mg·L<sup>−1</sup>). In the final wine, the results were similar with a lower concentration of caftaric acid in hyperoxygenated (7.10 mg·L<sup>−1</sup>), oxidated (14.88 mg·L<sup>−1</sup>), PVPP-treated (23.49 mg·L<sup>−1</sup>), pea protein-treated (29.49 mg·L<sup>−1</sup>) and chitosan-treated variant (30.02 mg·L<sup>−1</sup>), in contrast to the control wine (caftaric acid 32.19 mg·L<sup>−1</sup>).https://www.mdpi.com/2311-5637/8/12/737finingpolyphenolic compoundsvolatile compoundswhite wine |
| spellingShingle | Zdenek Rihak Bozena Prusova Kamil Prokes Mojmir Baron The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines Fermentation fining polyphenolic compounds volatile compounds white wine |
| title | The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines |
| title_full | The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines |
| title_fullStr | The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines |
| title_full_unstemmed | The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines |
| title_short | The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines |
| title_sort | effect of different fining treatments on phenolic and aroma composition of grape musts and wines |
| topic | fining polyphenolic compounds volatile compounds white wine |
| url | https://www.mdpi.com/2311-5637/8/12/737 |
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