The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties
Aims: To study the influence of the grape variety (Syrah, Monastrell and Cabernet Sauvignon) on the extraction kinetics of phenolic compounds (proanthocyanidins (PAs) and anthocyanins) during a skin maceration period of 20 days. Methods and results: Anthocyanins and PAs were analyzed by HPLC in thre...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2016-07-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/781 |
| _version_ | 1818615122729369600 |
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| author | Ana Belén Bautista-Ortín Naiara Busse-Valverde José Ignacio Fernández-Fernández Encarnación Gómez-Plaza Rocío Gil-Muñoz |
| author_facet | Ana Belén Bautista-Ortín Naiara Busse-Valverde José Ignacio Fernández-Fernández Encarnación Gómez-Plaza Rocío Gil-Muñoz |
| author_sort | Ana Belén Bautista-Ortín |
| collection | DOAJ |
| description | Aims: To study the influence of the grape variety (Syrah, Monastrell and Cabernet Sauvignon) on the extraction kinetics of phenolic compounds (proanthocyanidins (PAs) and anthocyanins) during a skin maceration period of 20 days.
Methods and results: Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest concentration of total PAs and the lowest percentage of skin-derived PAs. Cabernet Sauvignon must-wine obtained intermediate values for total PAs, although these compounds were more polymerized.
Conclusion: Grape variety and extractability play a very important role in the wine PA profile. Thus, the highest values of total PAs were observed in the wines of Cabernet Sauvignon and especially Syrah.
Significant and impact of the study: Knowledge of the kinetics of each variety during the maceration step may help manage the composition of wines in light of consumer preference. |
| first_indexed | 2024-12-16T16:28:53Z |
| format | Article |
| id | doaj.art-abb21d1a728c4ce790226ab7bf79cb54 |
| institution | Directory Open Access Journal |
| issn | 2494-1271 |
| language | English |
| last_indexed | 2024-12-16T16:28:53Z |
| publishDate | 2016-07-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj.art-abb21d1a728c4ce790226ab7bf79cb542022-12-21T22:24:40ZengInternational Viticulture and Enology SocietyOENO One2494-12712016-07-0150210.20870/oeno-one.2016.50.2.781781The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varietiesAna Belén Bautista-Ortín0Naiara Busse-Valverde1José Ignacio Fernández-Fernández2Encarnación Gómez-Plaza3Rocío Gil-Muñoz4Food Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071, Murcia, SpainFood Science and Technology Department, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071, Murcia, SpainInstituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Ctra. La Alberca s/n, 30150, Murcia, SpainDepartamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia. Campus de Espinardo, 30071 Murcia, SpainInstituto Murciano de Investigación y Desarrollo Agrario y Alimentario, Ctra. La Alberca s/n, 30150, Murcia, SpainAims: To study the influence of the grape variety (Syrah, Monastrell and Cabernet Sauvignon) on the extraction kinetics of phenolic compounds (proanthocyanidins (PAs) and anthocyanins) during a skin maceration period of 20 days. Methods and results: Anthocyanins and PAs were analyzed by HPLC in three wine varieties during maceration time (20 days). The results showed that anthocyanin extraction followed the same kinetics for the three varieties. In the case of PAs, Syrah must-wine showed the highest concentration of these compounds, which were seen to be mainly skin-derived. Monastrell must-wine presented the lowest concentration of total PAs and the lowest percentage of skin-derived PAs. Cabernet Sauvignon must-wine obtained intermediate values for total PAs, although these compounds were more polymerized. Conclusion: Grape variety and extractability play a very important role in the wine PA profile. Thus, the highest values of total PAs were observed in the wines of Cabernet Sauvignon and especially Syrah. Significant and impact of the study: Knowledge of the kinetics of each variety during the maceration step may help manage the composition of wines in light of consumer preference.https://oeno-one.eu/article/view/781anthocyaninproanthocyanidingrapewinekinetic |
| spellingShingle | Ana Belén Bautista-Ortín Naiara Busse-Valverde José Ignacio Fernández-Fernández Encarnación Gómez-Plaza Rocío Gil-Muñoz The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties OENO One anthocyanin proanthocyanidin grape wine kinetic |
| title | The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties |
| title_full | The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties |
| title_fullStr | The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties |
| title_full_unstemmed | The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties |
| title_short | The extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties |
| title_sort | extraction kinetics of anthocyanins and proanthocyanidins from grape to wine in three different varieties |
| topic | anthocyanin proanthocyanidin grape wine kinetic |
| url | https://oeno-one.eu/article/view/781 |
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