2,490 research outputs found
Chemical evaluation of Carcavelos fortified wine aged in portuguese (Quercus pyrenaica) and french (Quercus robur) oak barrels at medium and high toast
Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos
fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de
Origem Protegida). This study examines the effects of barrels made from botanical species (Quercus pyrenaica, and
Quercus robur) and toasting method (medium and high) on a single vintage wine that has been aged for 8 years.
Twenty barrels were used, with five replicates for each factor. The barrels were fabricated and toasted using the
same cooperage, J.M. Gonçalves in Portugal. Significant differences were seen between the species Q. robur and
Q. pyrenaica, with an impact on total phenolic content, including both flavonoids and non-flavonoids. The total
phenols of the wine aged in Q. pyrenaica barrels was significantly higher than in the Q. robur barrels, and
Q. pyrenaica contained more flavonoids than Q. robur in medium and high toast barrels. Q. pyrenaica showed more
non-flavonoid compounds than Q. robur inhigh and medium toasted barrels, but this difference in non-flavonoids
was only statistically significant in the high toasted barrels. The degree of toasting had significant effects on the
flavonoid content of the wine, as well as the tanning power. Flavonoid content increased for both Q. pyrenaica and
Q. robur in the wines that were aged in high tasted barrels compared to those that were medium toasted. The tannin
power decreased for both Q. pyrenaica and Q. robur when the toasting increasedinfo:eu-repo/semantics/publishedVersio
Effect of Various Proteins on Different Molecular Weight Proanthocyanidin Fractions of Red Wine during Wine Fining
The effect of several proteins on three main wine proanthocyanidin containing fractions with the mean degree of polymerization (mDP) of 1.5 (FI), 3.4 (FII), and 4.9 (FIII) was studied. Although casein and potassium caseinate showed similar molecular weight (MW) distribution, casein decreased the FI fraction more than the twice as effectively as potassium caseinate. A gelatin with a medium MW polydispersion induced a similar decrease (~20%) in all tannin fractions. A gelatin with low MW primarily removed the tannin fractions of lower mDP (FI and FII), while a gelatin with a higher MW had a minor effect (5%) on the fraction of higher mDP (FIII). Neither of the two studied isinglasses reduced the FII fraction. The tannins of FI and FIII were removed by swim bladder isinglass twice as effectively as by fish skin isinglass. For the mDP of fined wines, egg albumin induced a decrease on mDP of 24% for the more polymerized tannin fraction (FIII); although within all assays there was a decrease ranging from 6 to 14%info:eu-repo/semantics/publishedVersio
Interactions between protein fining agents and proanthocyanidins
A comparative fining trial was conducted in a laboratory scale to study the influence of protein fining agents on proanthocyanidins,
colour and browning potential of white wine. The monomeric flavanols were significantly depleted by casein, and gelatine with low
molecular weight (MW) distribution, and isinglass obtained from fish swim bladder (MW > 94.0, containing some bands in the range
94.0–43.0 and at 20.1 kDa). However, the other gelatines and isinglass with a MW polydispersion below 20.1 kDa did not interact significantly
(P < 0.05) with these compounds. In contrast, the oligomeric compounds were not decreased by swim bladder isinglass. It was
also observed that neither of the isinglasses decreased the polymeric flavanols significantly (P < 0.05). Although casein and potassium
caseinate had similar MW distributions and isoelectric points, potassium caseinate decreased the polymeric flavanols, whereas casein
did decrease monomeric, oligomeric and polymeric flavanols significantly (P < 0.05). The degree of polymerisation of polymeric proanthocyanidins
that remained in the fined wine decreased significantly (P < 0.05) after addition of protein fining agents except when potassium
caseinate was used. Casein, potassium caseinate and swim bladder isinglass induced a significant (P < 0.05) decrease in wine colour
(A420nm), a decrease in browning potential and a decrease in turbidit
Antioxidant activity and phenolic composition of wine spirit resulting from an alternative ageing technology using micro-oxygenation: a preliminary study
Aim: Alternative technologies for the aging of wine spirit, as for other spirit beverages, have been developed over
the past decade in order to meet consumer and industry expectations of differentiation and sustainability.
Physicochemical characterisation of the resulting products has been carried out, but no previous research has
evaluated their antioxidant activity. This preliminary study examined the effect of an alternative ageing technology
(micro-oxygenation combined with wood staves from chestnut or Limousin oak in 1000 L stainless steel tanks) in
comparison with traditional technology (250 L new barrels) on the antioxidant activity and related phenolic
composition of the wine spirit.
Methods and results: The wine spirits resulting from both technologies were sampled after 8, 15, 30, 180 and
365 days of ageing. Samples taken were analysed using the DPPH method, HPLC and total phenolic index.
Significantly higher antioxidant activity (50.43 % vs 36.42 % DPPH inhibition), together with greater enrichment in
wood-derived compounds (51.79 vs 27.72 total phenolic index), was achieved in wine spirits aged using the alternative
technology than in new barrels. Moreover, chestnut wood stood out from Limousin oak wood with higher promoted
antioxidant activity (62.69 % vs 21.35 % DPPH inhibition), and higher phenolic index (49.03 vs 25.67). Significant
correlations between the wine spirits’ antioxidant activity, total phenolic index, ellagic acid, gallic acid, vanillin and
syringaldehyde concentrations were observed, particularly in those aged using the alternative technology.
Conclusion: Micro-oxygenation combined with staves resulted in higher accumulation of bioactive compounds and
antioxidant activity, thus increasing wine spirit quality and adding value to the product.
Significance of the study: These preliminary results show that the characteristics acquired by the wine spirit, coupled
with those revealed by previous research and the promotion of faster and cheaper ageing, make the alternative technology
a promising option for the industryinfo:eu-repo/semantics/publishedVersio
Espectroscopia de infravermelho com transformada de Fourier na monitorização da produção de vinho
ReviewThe complexity of the wine matrix makes monitoring of the winemaking process from the grapes to the final product crucial for the wine industry. In this context, analytical methodologies that can combine good accuracy, robustness, high sample throughput, “green character”, and by preference real-time analysis, are on-demand to create high-quality vitivinicultural products. In the last years, Fourier-transform Infrared Spectroscopy (FTIR) combined with chemometric analysis has been evaluated in several studies as an effective analytical tool for the wine sector. Some applications of FTIR spectroscopy have been already accepted by the wine industry, mainly for the prediction of basic oenological parameters, using portable and non-portable instruments, but still many others are waiting to be thoroughly developed. This literature review aims to provide a critical synopsis of the most important studies assessing grape and wine quality and authenticity, and to identify possible gaps for further research, meeting the needs of the modern wine industry and the expectations of most demanding consumers. The FTIR studies were grouped according to the main sampling material used - 1) leaves, stems, and berries; 2) grape must and wine applications - along with a summary of the basic limitations and future perspectives of this analytical techniqueA complexidade da matriz do vinho torna a monitorização da sua produção, desde a maturação da uva até o produto final, fundamental para a indústria do vinho. Neste contexto, metodologias analíticas com boa exactidão, robustez, elevado rendimento de amostras, menos penalizadoras para o meio ambiente, e se possível capazes de fornecer resultados em tempo real, são muito importantes para a obtenção de produtos vitivinícolas de alta qualidade. Nos últimos anos, a Espectroscopia de Infravermelho com Transformada de Fourier (FTIR) combinada com a análise quimiométrica tem sido avaliada em diversos estudos por ser uma ferramenta analítica apropriada para o setor vitivinícola. Algumas aplicações de FTIR já foram adoptadas pela indústria do vinho, principalmente para a predição de parâmetros enológicos básicos, através de instrumentos portáteis e não portáteis, mas há ainda um enorme potencial de desenvolvimento a explorar. A presente revisão da literatura tem como objetivo fornecer uma sinopse crítica dos estudos mais importantes realizados para avaliação da qualidade e autenticidade do vinho e identificar possíveis lacunas para investigação futura, indo ao encontro das necessidades da indústria vinícola moderna e das expectativas dos consumidores mais exigentes. Os estudos sobre FTIR foram agrupados de acordo com o principal material de amostragem - 1) folhas, engaços e bagos; 2) mostos e vinhos - juntamente com informação sobre as limitações básicas e perspectivas futuras desta técnica analíticainfo:eu-repo/semantics/publishedVersio
Impact of cherry, acacia and oak chips on red wine phenolic parameters and sensory profile
Aim: The evolution of global phenolic parameters and the sensory profile of a Portuguese red wine aged for 90 days in contact
with wood chips from different species were evaluated.
Methods and results: For this purpose, wood chips from cherry (Prunus avium), acacia (Robinia pseudoacacia) and two oak
species (Quercus petraea and Quercus pyrenaica) were added to a Portuguese red wine. Various global phenolic parameters of
red wines were studied during the aging process (90 storage days). In addition, a sensory analysis was made after the 90-day
aging period to determine the impact of the use of different wood chip species on red wine sensory profile. The results showed
that during the aging period, only a few differences were detected between the wines. However, after 90 aging days, in general
the wines aged in contact with cherry wood tended to have the lowest values for several phenolic parameters. For sensory
parameters, the wine aged in contact with French oak chips showed significantly higher scores for several aroma descriptors,
while for visual and taste descriptors no statistical significant differences were found between the wines.
Conclusion: At the concentration used (3 g wood chips/L wine), the different wood chip species studied had no clear influence
on the evolution of the majority of the red wine phenolic parameters. However, from a sensory point of view, the use of
different wood species induced greater differentiation, especially for aroma descriptors.
Significance and impact of the study: The outcomes of this study would be of practical interest to winemakers and regulatory
institutions since they could improve the knowledge of the impact of alternative wood chip species, namely acacia and cherry,
on red wine qualityinfo:eu-repo/semantics/publishedVersio
Novel Memory-Based Sensory Approach to Assess Large-Scale Typicality: The Case of Mainland Portugal Red Wines
Twenty professional wine experts were asked to describe their prototypical construct of a representative young red wine from each of the 12 Protected Geographical Indications (PGI) of mainland Portugal. No samples were assessed; the experiment was based on memory alone by completion of 12 extended self-reported sensory questionnaires. Four large-scale areas were differentiated, the typicality being statistically validated and described from a sensory standpoint. Alcohol, acidity, bitterness, and astringency were cross-linked; the respective variations were correlated with published literature and expressed as key factors for the regional macroscale area differentiation. Bitterness and astringency were found to be sensory different and related on a geographical scale, as bitterness was primarily affected by inland/coastal influence; while astringency confirmed its customary north/south dependence that finding is to be considered a new understanding. Moreover, with the proposed methodology, it was possible to achieve a novel nationwide sensory characterization of PGIs, overcoming present day limitations on macroscale sensory research and sample representativeness. Results by uncalibrated prototypical memory assessment of single PGI Beira Atlântico were compared with the outcome of calibrated wine sampling assessment by local experts, using the same sensory questionnaire, and were found significantly correlated. The need for a calibration stage was found uneven regarding the overall group of scrutinized wine descriptors
Effect of wood aging on wine mineral composition and 87Sr/86Sr isotopic ratio
The evolution of mineral composition and wine strontium isotopic ratio 87Sr/86Sr (Sr IR) during wood aging were
investigated. A red wine was aged in stainless steel tanks with French oak staves (Quercus sessiliflora Salisb.), with three industrial
scale replicates. Sampling was carried out after 30, 60, and 90 days of aging, and the wines were evaluated in terms of general
analysis, phenolic composition, total polysaccharides, multielement composition, and Sr IR. Li, Be, Mg, Al, Sc, Ti, V, Mn, Co, Ni,
Cu, Zn, Ga, Ge, As, Rb, Sr, Y, Zr, Mo, Sb, Cs, Ba, Pr, Nd, Sm, Eu, Dy, Ho, Er, Yb, Lu, Tl, and Pb elements and 87Sr/86Sr were
determined by quadrupole inductively coupled plasma mass spectrometry (Q-ICP-MS) and Na, K, Ca, and Fe by flame atomic
absorption spectrometry (FAAS). Two-way ANOVA was applied to assess wood aging and time effect on Sr IR and mineral
composition. Wood aging resulted in significantly higher concentrations of Mg, V, Co, Ni, and Sr. At the end of the aging period,
wine exhibited statistically identical Sr IR compared to control. Study suggests that wood aging does not affect 87Sr/86Sr, not
precluding the use of this parameter for wine traceability purposesinfo:eu-repo/semantics/publishedVersio
Effect of commercial mannoproteins on wine colour and tannins stability
Available at ScienceDirectCommercial oenological products containing mannoproteins have the purpose of preventing tartrate salts
precipitation or achieving wines with a better mouth-feeling. The evaluation of the influence of three
commercial mannoproteins on colour and tannin stability of three different red wines (two from Touriga
Nacional and one from Alfrocheiro and Aragonês varieties) was studied. The evolution of colour through
time was similar for all modalities, resulting in an increase of polymeric pigments and colour hue and a
decrease of other parameters, suggesting that there was no influence of commercial mannoproteins on
colour stability. The tannin profile evolution showed a possible stabilizing effect of one of the commercial
products for tannins with an mDP between 8 and 14. It is possible that the commercial mannoproteins
used in this work have some influence on the tannin aggregation evolution, contributing to the delay
of tannin polymerisation in red wines
Effect of Winery Yeast Lees on Touriga Nacional Red Wine Color and Tannin Evolution
Red wine aging on lees is a w inemaking practice u sed to achieve more rounded and less astringent
wines. In two different trials, external yeast lees were added to a red wine and their effects on wine color and
tannin evolution during aging were studied. Results indicated that the addition of yeast lees did not affect color
stabilization during the studied period. Color compounds a nd condensed tannins were rapidly adsorbed to t he
yeast lees at the beginning of the experiment. There was a retarding effect on proanthocyanidin polymerization
reaction by the addition of yeast lees, leading to the maintenance of low and medium molecular weight tannins in
solution. Two different interactions were observed: first, proanthocyanidin adsorption by the yeast lees, primarily
ones with the highest polymerization degree, and second, the retarding of proanthocyanidin polymerization,
likely by the mannoproteins released by yeast lees. The age of the yeast lees was a factor in mannoprotein release
and its effect in wineinfo:eu-repo/semantics/publishedVersio
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