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

被引：0

作者：

Bai, Yangyang ^{[1
]}

Zhao, Pei ^{[1
]}

Du, Yuting ^{[1
]}

Lin, Jiali ^{[1
]}

Han, Fuliang ^{[1
,2
,3
]}

机构：

[1] Northwest A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China

[2] Northwest A&F Univ, Shaanxi Engn Res Ctr Viti Viniculture, Yangling 712100, Shaanxi, Peoples R China

[3] Northwest A&F Univ, Heyang Expt Demonstrat Stn, Weinan 715300, Shaanxi, Peoples R China

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2023年 / 123卷

关键词：

'Marselan' grapes; Grape dehydration; Rose wine; Aging; Phenolic compounds; HPLC;

D O I：

暂无

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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.

引用

页数：8

共 50 条

[21] Screening of specific quantitative peptides of beef by LC-MS/MS coupled with OPLS-DA [J].

Kang, Chaodi ;

Zhang, Yingying ;

Zhang, Mingyue ;

Qi, Jing ;

Zhao, Wentao ;

Gu, Jin ;

Guo, Wenping ;

Li, Yingying .

FOOD CHEMISTRY, 2022, 387

[22] Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity [J].

Lago-Vanzela, Ellen Silva ;

Procopio, Dielle Pierotti ;

Filomeno Fontes, Edimar Aparecida ;

Ramos, Afonso Mota ;

Stringheta, Paulo Cesar ;

Da-Silva, Roberto ;

Castillo-Munoz, Noelia ;

Hermosin-Gutierrez, Isidro .

FOOD RESEARCH INTERNATIONAL, 2014, 56 :182-189

[23]

Li FX, 2019, J INTEGR AGR, V18, P1148, DOI [10.1016/S2095-3119(18)62138-0, 10.1016/s2095-3119(18)62138-0]

[24] Survival and implantation of indigenous psychrotrophic Oenococcus oeni strains during malolactic fermentation in a Patagonian Pinot noir wine [J].

Manera, Camila ;

Olguin, Nair T. ;

Bravo-Ferrada, Barbara M. ;

Elizabeth Tymczyszyn, E. ;

Delfederico, Lucrecia ;

Bibiloni, Horacio ;

Caballero, Adriana C. ;

Semorile, Liliana ;

Valdes La Hens, Danay .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2019, 108 :353-360

[25] Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions [J].

Marquez, Ana ;

Serratosa, Maria P. ;

Lopez-Toledano, Azahara ;

Merida, Julieta .

FOOD CHEMISTRY, 2012, 130 (01) :111-120

[26] Chemical and Biochemical Change of Healthy Phenolic Fractions in Winegrape by Means of Postharvest Dehydration [J].

Mencarelli, Fabio ;

Bellincontro, Andrea ;

Nicoletti, Isabella ;

Cirilli, Marco ;

Muleo, Rosario ;

Corradini, Danilo .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2010, 58 (13) :7557-7564

[27] Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rose Wines: Impact on Phenolic Composition and Sensory Profile [J].

Nunes, Ines ;

Correia, Ana C. ;

Jordao, Antonio M. ;

Ricardo-da-Silva, Jorge M. .

MOLECULES, 2020, 25 (05)

[28] Comparison of fortified, sfursat, and passito wines produced from fresh and dehydrated grapes of aromatic black cv. Moscato nero (Vitis vinifera L.) [J].

Ossola, Carolina ;

Giacosa, Simone ;

Torchio, Fabrizio ;

Segade, Susana Rio ;

Caudana, Alberto ;

Cagnasso, Enzo ;

Gerbi, Vincenzo ;

Rolle, Luca .

FOOD RESEARCH INTERNATIONAL, 2017, 98 :59-67

[29] Off-vine grape dehydration process under controlled conditions: effect on organic acid content of musts and wines [J].

Panceri, C. P. ;

Bordignon-Luiz, M. T. .

X INTERNATIONAL SYMPOSIUM ON GRAPEVINE PHYSIOLOGY AND BIOTECHNOLOGY, 2017, 1188 :391-398

[30] Impact of grape dehydration process on the phenolic composition of wines during bottle ageing [J].

Panceri, Carolina P. ;

Bordignon-Luiz, Marilde T. .

JOURNAL OF FOOD BIOCHEMISTRY, 2017, 41 (06)

← 1 2 3 4 5 →