Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds.
Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds.
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DOI：
10.3390/molecules27020542
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发表时间：
2022-01-15
期刊：
影响因子：
--
通讯作者：
Watrelot AA
中科院分区：
文献类型：
--
作者：
Cheng Y;Savits JR;Watrelot AA
抗寒葡萄种间杂种（葡萄属）与葡萄属葡萄品种相比，具有独特的化学成分，如高酸度、高花青素二葡萄糖苷含量和低缩合单宁含量。考虑到酚类化合物对红葡萄酒质量的重要性，一种机械浸渍技术，加重切边（ACE），已被评估时，直接应用于破碎的葡萄（ACE-C），24小时前压（ACE-P），以提高酚类化合物的提取。在压碎、装瓶和老化5个月后收集样品。采用高效液相色谱-二极管阵列-荧光检测器和紫外-可见分光光度法分析了葡萄酒中的酚类化合物和颜色特征。与老化后的对照（CTL）相比，施加ACE后的颜色强度、非花色素苷单体化合物和总铁反应性酚含量增加，并且与ACE-P相比，在ACE-C后显著更高（37%）。然而，在所有样品中缩合单宁的浓度低于检测限，表明ACE不能帮助它们的提取或与破裂的细胞壁物质发生进一步的相互作用。在马奎特红葡萄酒中，在破碎时施用ACE被认为是获得更高颜色稳定性的最佳时间。
Cold-hardy interspecific hybrid grape varieties (Vitis spp.) have distinctive chemical compositions such as high acidity, a high content of anthocyanin diglucoside and a low condensed tannins content, compared to Vitis vinifera varieties. Considering the importance of phenolic compounds on the quality of red wine, a mechanical maceration technique, accentuated cut edges (ACE), has been evaluated when applied directly to crushed grapes (ACE-C), and 24 h before pressing (ACE-P), to improve the extraction of phenolic compounds. Samples were collected at crushing, bottling, and after five months of aging. Phenolic compounds and color characteristics of the wines were analyzed by high-performance liquid chromatography (HPLC) with diode array and fluorescence detectors and UV-Visible spectrophotometry. The color intensity, non-anthocyanin monomeric compounds and total iron-reactive phenolics content increased after applying ACE, compared to the control (CTL) after aging, and was significantly higher (37%) after ACE-C, compared to ACE-P. However, the concentration of condensed tannins was below the limit of detection in all the samples, indicating that ACE did not help their extraction or further interactions occurred with disrupted cell wall material. Applying ACE at crushing was considered as the optimum time to achieve a higher color stability in Marquette red wines.
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影响因子：
3.9
作者：
Manns, David C.;Lenerz, Celine T. M. Coquard;Mansfield, Anna Katharine
通讯作者：
Mansfield, Anna Katharine
影响因子：
8.8
作者：
Moreno-Arribas, M. V.;Gomez-Cordoves, C.;Martin-Alvarez, P. J.
通讯作者：
Martin-Alvarez, P. J.
影响因子：
1.9
作者：
Sparrow, Angela M.;Holt, Helen E.;Close, Dugald C.
通讯作者：
Close, Dugald C.
花青素及其在红葡萄酒中的变化I.单体花色苷及其颜色表达。
DOI：
10.3390/molecules17021571
发表时间：
2012-02-07
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
He F;Liang NN;Mu L;Pan QH;Wang J;Reeves MJ;Duan CQ
通讯作者：
Duan CQ
影响因子：
6.1
作者：
RIVASGONZALO, JC;BRAVOHARO, S;SANTOSBUELGA, C
通讯作者：
SANTOSBUELGA, C