Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components
In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical compounds. Phenolic compounds are crucial to white wi...
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| Format: | Article |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/10/1963 |
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| author | Juan Vilar-Bustillo Ana Ruiz-Rodríguez Ceferino A. Carrera Zulema Piñeiro Miguel Palma |
| author_facet | Juan Vilar-Bustillo Ana Ruiz-Rodríguez Ceferino A. Carrera Zulema Piñeiro Miguel Palma |
| author_sort | Juan Vilar-Bustillo |
| collection | DOAJ |
| description | In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical compounds. Phenolic compounds are crucial to white wines because of their susceptibility to oxidation and their role with regard to color stability. In this study, white wines made from Muscat of Alexandria grapes were subjected to two different freezing techniques: whole-bunch freezing and crushed-grape freezing. In addition, a pre-fermentative maceration was applied to each experiment in order to determine if the effects of freezing were comparable to those of maceration. The phenolic compounds studied were gallic acid, protocatechuic acid, caffeic acid, <i>trans</i>-coutaric acid, and epicatechin, which are the key compounds from the point of view of wine stability. The freezing of crushed grapes enhanced the extraction of phenolic compounds in comparison to the freezing of whole bunches of grapes without pre-fermentative maceration. On the other hand, the effect of pre-fermentative maceration was comparable to that resulting from freezing crushed grapes. This step made the must from whole frozen grapes having even larger levels of phenolic compounds. Without pre-fermentative maceration, freezing whole bunches of grapes only allowed a moderate extraction of phenolic compounds and produced wines with lower individual phenolic contents than those obtained through traditional winemaking procedures. |
| first_indexed | 2024-03-11T03:44:51Z |
| format | Article |
| id | doaj.art-90a47e7270124aa080ce35b77d8f0958 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:44:51Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-90a47e7270124aa080ce35b77d8f09582023-11-18T01:21:01ZengMDPI AGFoods2304-81582023-05-011210196310.3390/foods12101963Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic ComponentsJuan Vilar-Bustillo0Ana Ruiz-Rodríguez1Ceferino A. Carrera2Zulema Piñeiro3Miguel Palma4Department of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, SpainDepartment of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, SpainIFAPA Rancho de la Merced, Carretera de Trebujena, Km. 2.2, Apdo. 589, 11471 Jerez de la Frontera, SpainDepartment of Analytical Chemistry, Center of Agri-Food and Wine Research (IVAGRO), Faculty of Science, University of Cadiz, 11510 Puerto Real, SpainIn white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical compounds. Phenolic compounds are crucial to white wines because of their susceptibility to oxidation and their role with regard to color stability. In this study, white wines made from Muscat of Alexandria grapes were subjected to two different freezing techniques: whole-bunch freezing and crushed-grape freezing. In addition, a pre-fermentative maceration was applied to each experiment in order to determine if the effects of freezing were comparable to those of maceration. The phenolic compounds studied were gallic acid, protocatechuic acid, caffeic acid, <i>trans</i>-coutaric acid, and epicatechin, which are the key compounds from the point of view of wine stability. The freezing of crushed grapes enhanced the extraction of phenolic compounds in comparison to the freezing of whole bunches of grapes without pre-fermentative maceration. On the other hand, the effect of pre-fermentative maceration was comparable to that resulting from freezing crushed grapes. This step made the must from whole frozen grapes having even larger levels of phenolic compounds. Without pre-fermentative maceration, freezing whole bunches of grapes only allowed a moderate extraction of phenolic compounds and produced wines with lower individual phenolic contents than those obtained through traditional winemaking procedures.https://www.mdpi.com/2304-8158/12/10/1963phenolic compoundscryoextractionpre-fermentative macerationmuscat grapes |
| spellingShingle | Juan Vilar-Bustillo Ana Ruiz-Rodríguez Ceferino A. Carrera Zulema Piñeiro Miguel Palma Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components Foods phenolic compounds cryoextraction pre-fermentative maceration muscat grapes |
| title | Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components |
| title_full | Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components |
| title_fullStr | Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components |
| title_full_unstemmed | Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components |
| title_short | Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components |
| title_sort | effects of different freezing treatments during the winemaking of a varietal white wine with regard to its phenolic components |
| topic | phenolic compounds cryoextraction pre-fermentative maceration muscat grapes |
| url | https://www.mdpi.com/2304-8158/12/10/1963 |
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