Artículo
Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles
Autor/es | Cejudo Bastante, María Jesús
Rodríguez Morgado, Bruno Jara Palacios, Mª José Rivas Gonzalo, Julián Carlos Parrado Rubio, Juan Heredia Mira, Francisco José |
Departamento | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal Universidad de Sevilla. Departamento de Química Analítica Universidad de Sevilla. Departamento de Bioquímica y Biología Molecular |
Fecha de publicación | 2016-10-15 |
Fecha de depósito | 2024-02-07 |
Publicado en |
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Resumen | The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has been evaluated. We focused on the polyphenolic composition as well as the application of differential ... The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has been evaluated. We focused on the polyphenolic composition as well as the application of differential and tristimulus colorimetry to colour data. This is the first attempt at using this oenological alternative to avoid common colour losses of red wines elaborated in a warm climate. The addition of 250 g (simple dose, SW) of EH-GS to 120 kg of fermentation material promoted a significant (p < 0.05) increase in the polyphenolic content of stored wines, especially in benzoic acid, hydroxycinnamic acid derivative, flavonol and anthocyanin levels. This increase could promote a higher copigmentation percentage and maximum colour stabilization (C∗ab) without significantly changing the wine tonality. Unexpectedly, the use of a double quantity (DW) of EH-GS resulted in significantly less chroma than for control wines (CW), demonstrating visually perceptible colour changes (ΔE∗ab > 3 CIELAB units). |
Agencias financiadoras | Junta de Andalucía Ministerio de Economía y Competitividad (MINECO). España |
Identificador del proyecto | P10-AGR06331
AGL2014-58486-C2 |
Cita | Cejudo Bastante, M.J., Rodríguez Morgado, B., Jara Palacios, M.J., Rivas Gonzalo, J.C., Parrado Rubio, J. y Heredia Mira, F.J. (2016). Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles. Food Chemistry, 209, 348-357. https://doi.org/10.1016/j.foodchem.2016.04.092. |
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Pre-fermentative addition_C.pdf | 2.041Mb | [PDF] | Ver/ | Versión aceptada |