Gordillo Arrobas, BelénCejudo Bastante, María JesúsRodríguez Pulido, Francisco JoséJara Palacios, Mª JoséRamírez Pérez, PilarGonzález-Miret Martín, María LourdesHeredia Mira, Francisco José2024-03-052024-03-052014-03-26Gordillo Arrobas, B., Cejudo Bastante, M.J., Rodríguez Pulido, F.J., Jara Palacios, M.J., Ramírez Pérez, P., González-Miret Martín, M.L. y Heredia Mira, F.J. (2014). Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate. Journal of Agricultural and Food Chemistry, 62 (12), 2663-2671. https://doi.org/10.1021/jf405574x.0021-85611520-5118https://hdl.handle.net/11441/155849The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on phenolic composition (HPLC), copigmentation/polymerization (spectrophotometry), and color (tristimulus colorimetry) allowed differences among the maceration treatments to be established. PXGP additions at the rates studied increased the extraction of total phenolics, phenolic acids, and monomeric flavanols. However, the effect on the anthocyanins, copigmentation, and polymerization depended on the doses applied, with important consequences on the color. PXGP addition at 10% led to wines with higher polymerization, more stable colors, and bluish hues. in contrast, perceptibly lighter and less intense wines were obtained with PXGP addition at 20%. Thus, the use of white grape byproducts as wine additives at appropriate levels (10% w/w) could improve the phenolic potential of red young wines from a warm climate, contributing to preserve their color characteristic.application/pdf20 p.engAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/CopigmentationPhenolic compositionRed wine colorWarm climateWhite grape pomaceinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1021/jf405574x