Artículo
Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines
Autor/es | Rivero, Francisco J.
Jara Palacios, María José Gordillo Arrobas, Belén ![]() ![]() ![]() ![]() ![]() ![]() Heredia Mira, Francisco José ![]() ![]() ![]() ![]() ![]() ![]() ![]() González-Miret Martín, María Lourdes ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal |
Fecha de publicación | 2019-01-30 |
Fecha de depósito | 2024-01-15 |
Publicado en |
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Resumen | With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was performed based on post-fermentative addition of overripe seeds (OS). Simple (SW) and double (DW) addition ... With the purpose of modulating the copigmentation equilibria of red wines, an environmentally sustainable process was performed based on post-fermentative addition of overripe seeds (OS). Simple (SW) and double (DW) addition were performed to produce different enrichment of phenolics from seeds, hence different copigmentation/polymerization ratios. The determination of the phenolic composition showed different global increases in OS-macerates wines (catechin, epicatechin, gallic acid and procyanidins B1 and B2). The double post-maceration (DW) was more effective than the simple post-maceration addition to improve the phenolic structure of wines. The application of Differential Tristimulus Colorimetry could assess the effects of this practice on the color characteristics and stability of wines. Results highlighted that both simple and double assays underwent colorimetric improvements against the control wines (CW, no seeds addition). DW led to the highest chromatic stability, showing lower lightness, higher chroma values and bluish hues than CW. This color difference was visually detectable. © 2018 Elsevier Ltd |
Agencias financiadoras | Ministerio de Economía y Competitividad (MINECO). España |
Identificador del proyecto | AGL2014-58486-C2-2-R
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Cita | Rivero, F.J., Jara Palacios, M.J., Gordillo Arrobas, B., Heredia Mira, F.J. y González-Miret Martín, M.L. (2019). Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines. Food Chemistry, 272, 329-336. https://doi.org/10.1016/j.foodchem.2018.08.008. |
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RED WINES.pdf | 1.919Mb | ![]() | Ver/ | Postprint |