Effect of postharvest grape dehydration on the phenolic composition of 'Marselan' rose wine during aging

This study aimed to determine the effect of grape dehydration on the phenolic composition of 'Marselan' rose wines during aging. 'Marselan' grapes dehydrated for various times (9, 18, 27 days) under controlled conditions were used to produce rose wines as well as the wines were aged in bottle for 24 months. The phenolic composition of wines was determined through high-performance liquid chromatography (HPLC). It has been observed that wines obtained from dehydrated grapes were rich in phenolic compounds, with an increase in peonidin-3-O-glucoside, malvidin-3-O-glucoside, malvidin-3-O-(6-O-acetyl)-glucoside, vanillic, syringic, (E)-ferulic acids and epicatechin. Besides, the dehydration process promoted the increase of hydroxycinnamic acids and slowed down the loss of flavanols compared to the control wine during bottle storage. Through the orthogonal partial least squares discriminant analysis (OPLS-DA), the evolution of phenolic compounds in wine samples during bottle storage was facilitated by the dehydration of grapes.