Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines

Effects of different vinification procedures and aging containers on phenolic and volatile... Two wines, obtained respectively from Greco grapes submitted to (a) a traditional vinification in white and (b) a vinification including cryomaceration under reductive conditions, were aged for 12 months in glass container and in 3 types of amphorae (raw, glazed, and engobe). The wines obtained by cryomaceration under reductive conditions showed the highest phenolic contents both at racking and after aging. The phenolic contents decreased with aging and proanthocyanidins exhibited the greatest decrease. Antiradical/antioxidant activity at racking and after aging was higher in cryomacerated than in traditional wines. Antioxidant activity was not affected by the type of container. Volatile acids and esters decreased with aging, while alcohols, hydrocarbons, and aromatics increased. According to the principal component analysis (PCA) of results from conventional analyses and antioxidants, the wines were homogeneously grouped as a function of the vinification method applied. The PCA of volatile compounds allows to better emphasize the differences, grouping the data into three clusters according to the type of containers. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png European Food Research and Technology Springer Journals

Effects of different vinification procedures and aging containers on phenolic and volatile composition of Greco white wines

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Publisher
Springer Berlin Heidelberg
Copyright
Copyright © 2017 by Springer-Verlag Berlin Heidelberg
Subject
Chemistry; Food Science; Analytical Chemistry; Biotechnology; Agriculture; Forestry
ISSN
1438-2377
eISSN
1438-2385
D.O.I.
10.1007/s00217-017-2874-6
Publisher site
See Article on Publisher Site

Abstract

Two wines, obtained respectively from Greco grapes submitted to (a) a traditional vinification in white and (b) a vinification including cryomaceration under reductive conditions, were aged for 12 months in glass container and in 3 types of amphorae (raw, glazed, and engobe). The wines obtained by cryomaceration under reductive conditions showed the highest phenolic contents both at racking and after aging. The phenolic contents decreased with aging and proanthocyanidins exhibited the greatest decrease. Antiradical/antioxidant activity at racking and after aging was higher in cryomacerated than in traditional wines. Antioxidant activity was not affected by the type of container. Volatile acids and esters decreased with aging, while alcohols, hydrocarbons, and aromatics increased. According to the principal component analysis (PCA) of results from conventional analyses and antioxidants, the wines were homogeneously grouped as a function of the vinification method applied. The PCA of volatile compounds allows to better emphasize the differences, grouping the data into three clusters according to the type of containers.

Journal

European Food Research and TechnologySpringer Journals

Published: Mar 24, 2017

References

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