Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation
The removal of stems prior to maceration during red winemaking is generally associated with an improvement in wine quality. However, in recent years, increased interest in the use of stems in winemaking has been observed among winegrowers. Different advantages of this practice have been listed in th...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2022-09-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/5385 |
| _version_ | 1811261698446721024 |
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| author | Marie Blackford Montaine Comby Ágnes Dienes-Nagy Liming Zeng Marilyn Cléroux Fabrice Lorenzini Gilles Bourdin Benoit Bach |
| author_facet | Marie Blackford Montaine Comby Ágnes Dienes-Nagy Liming Zeng Marilyn Cléroux Fabrice Lorenzini Gilles Bourdin Benoit Bach |
| author_sort | Marie Blackford |
| collection | DOAJ |
| description | The removal of stems prior to maceration during red winemaking is generally associated with an improvement in wine quality. However, in recent years, increased interest in the use of stems in winemaking has been observed among winegrowers. Different advantages of this practice have been listed in the literature. In order to better understand their role during winemaking, stems of ten red grape varieties from different winegrowing regions of Switzerland were studied to determine which minerals, acids and polyphenols are extracted under simulated alcoholic fermentation. The composition of the extracts revealed differences between the grape varieties. In addition, the growing conditions and the terroir seem to have an influence on the compounds extracted from the stems, especially the mineral composition such as potassium and copper. Among the extracted polyphenols, phenolic acids and proanthocyanidins were mostly found in the stem extracts, especially caftaric acid, catechin and procyanidin B1. Their concentrations were significant compared to the average values found in wines.
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| first_indexed | 2024-04-12T19:09:04Z |
| format | Article |
| id | doaj.art-845fbb4ccd5142828c5bc04b7fe3c61d |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-04-12T19:09:04Z |
| publishDate | 2022-09-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-845fbb4ccd5142828c5bc04b7fe3c61d2022-12-22T03:19:55ZengInternational Viticulture and Enology SocietyOENO One2494-12712022-09-0156310.20870/oeno-one.2022.56.3.5385Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentationMarie Blackford0Montaine Comby1Ágnes Dienes-Nagy2Liming Zeng3Marilyn Cléroux4Fabrice Lorenzini5Gilles Bourdin6Benoit Bach7Agroscope, Route de Duillier 50, 1260 Nyon - Changins, HES-SO University of Applied Sciences and Arts Western Switzerland, College for Viticulture and Enology, NyonAgroscope, Route de Duillier 50, 1260 Nyon - Changins, HES-SO University of Applied Sciences and Arts Western Switzerland, College for Viticulture and Enology, NyonAgroscope, Route de Duillier 50, 1260 NyonChangins, HES-SO University of Applied Sciences and Arts Western Switzerland, College for Viticulture and Enology, NyonChangins, HES-SO University of Applied Sciences and Arts Western Switzerland, College for Viticulture and Enology, Nyon, SwitzerlandAgroscope, Route de Duillier 50, 1260 NyonAgroscope, Route de Duillier 50, 1260 NyonChangins, HES-SO University of Applied Sciences and Arts Western Switzerland, College for Viticulture and Enology, NyonThe removal of stems prior to maceration during red winemaking is generally associated with an improvement in wine quality. However, in recent years, increased interest in the use of stems in winemaking has been observed among winegrowers. Different advantages of this practice have been listed in the literature. In order to better understand their role during winemaking, stems of ten red grape varieties from different winegrowing regions of Switzerland were studied to determine which minerals, acids and polyphenols are extracted under simulated alcoholic fermentation. The composition of the extracts revealed differences between the grape varieties. In addition, the growing conditions and the terroir seem to have an influence on the compounds extracted from the stems, especially the mineral composition such as potassium and copper. Among the extracted polyphenols, phenolic acids and proanthocyanidins were mostly found in the stem extracts, especially caftaric acid, catechin and procyanidin B1. Their concentrations were significant compared to the average values found in wines. https://oeno-one.eu/article/view/5385grape stem extractpolyphenolic compoundanthocyaninflavan-3-olwhole bunch fermentation |
| spellingShingle | Marie Blackford Montaine Comby Ágnes Dienes-Nagy Liming Zeng Marilyn Cléroux Fabrice Lorenzini Gilles Bourdin Benoit Bach Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation OENO One grape stem extract polyphenolic compound anthocyanin flavan-3-ol whole bunch fermentation |
| title | Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation |
| title_full | Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation |
| title_fullStr | Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation |
| title_full_unstemmed | Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation |
| title_short | Characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation |
| title_sort | characterisation of stem extracts of various grape varieties obtained after maceration under simulated alcoholic fermentation |
| topic | grape stem extract polyphenolic compound anthocyanin flavan-3-ol whole bunch fermentation |
| url | https://oeno-one.eu/article/view/5385 |
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