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Journal articles on the topic "Vini macerati"
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ILIESCU, Maria, Anca BABEŞ, Anamaria CĂLUGĂR, and Elena Andreea POP. "Pruning Level and Maceration-Fermentation Length Influence on Phenolic Composition of Cabernet Sauvignon in Tarnave Vineyard." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Horticulture 77, no. 1 (June 3, 2020): 147. http://dx.doi.org/10.15835/buasvmcn-hort:2020.0001.
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Technological strategies on vines and winemaking conditions influenced the phenolic composition of wine. Cabernet Sauvignon vines were pruned at 20, 28 and 36 buds/vine. Grapes from each pruning variant were micro-vinified and macerated for 8 and 16 days. Gallic acid, trans-resveratrol, peonidin-3-monoglycoside and malvidin-3-acetyl glycoside were most significantly influenced by pruning level, maceration-fermentation period and interaction between these factors.
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Milanov, Goran, Klime Beleski, Duško Nedelkovksi, and G. Ristov. "Effects of Different Crop Load of Vine and Length of Maceration on Polyphenolic Content of Vranac Cultivar." АГРОЗНАЊЕ 15, no. 3 (June 15, 2015): 319. http://dx.doi.org/10.7251/agrsr1403319m.
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Polyphenols have a significant impact on the quality of the red wine grape varieties. Certain amphelotechnical measures and technological processes affect directly the content of polyphenols in grapes and wine. The aim of the study was to investigate the influence of different crop load of the vine and length of maceration of grape pomace on polyphenolic content and sensory properties of Vranac cultivar which represents the leading red variety in the Republic of Macedonia. Studied the different crop load of the vine (control, variant 1 with a 25% reduction of the yield, variant 2 - 35% reduction of the yield and a variant of 3- 50% reduction of the yield) as well as different times of maceration (7days and 14 days) on the phenolic composition of wine. Test results showed a positive correlation between the crop load and the content of total polyphenols, ie, reducing the number of bunches per vine comes to an increase in the content of total polyphenols in wine as well as length of maceration achieves the same correlation.
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Ignat, Gabriela, Cintia Colibaba, Carmen Luiza Costuleanu, Andreea Alexandra Timofte, Ion Sandu, Ioan Moraru, George Ungureanu, and Costica Bejinariu. "Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard." Revista de Chimie 68, no. 12 (January 15, 2018): 2922–24. http://dx.doi.org/10.37358/rc.17.12.6007.
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The vine contains, in addition to sugars and acids, important amounts of phenolic compounds that accumulate in the solid parts of grapes (clusters, seeds) and skin. The quantity and quality of phenol compounds depends on both the plant and the technology of grape processing. Their high chemical reactivity makes them participate in chemical processes, especially oxido-reduction and condensation. At the same time, these substances have antioxidant qualities that delay the oxidation of wine components. Phenolic compounds also have interesting biological properties. Recent medical research attributed to phenolic compounds from grapes, juice and wines, especially red ones, remarkable sanogenic qualities, due in particular to their antioxidant action when it comes to polyphenols, cardiovascular protection, antiviral, antihistaminic, anti-cancer, anti-inflammatory, etc.This study analyses the management of various maceration-fermentation processes and their influence on the antioxidant capacity of some wines from Iasi vineyard, but also their correlation with specific phenol compounds. The management of winemaking technologies can produce wines with high antioxidant potential, a plus for an increasingly demanding consumer.
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ARTEM, Victoria, Arina O. ANTOCE, Elisabeta I. GEANA, and Aurora RANCA. "Effect of grape yield and maceration time on phenolic composition of ‘Fetească neagră’ organic wine." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 49, no. 2 (June 18, 2021): 12345. http://dx.doi.org/10.15835/nbha49212345.
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The phenolic composition of wine is mostly determined by the accumulation of the phenolic compounds in the grapes, as well as their extraction into wine. To increase their concentration in grapes, yield reduction is usually performed by pruning, while to increase the extraction in wines, the maceration on skins is extended for longer periods of time. The present study focuses on the possibilities to apply both strategies to improve the polyphenol composition of organic red wines of Romanian variety ‘Fetească neagră’, which stands to benefit more from technological interventions than other varieties, which naturally accumulate higher phenol concentrations in the grapes. In the vineyard three experimental pruning variants were made, with 20, 28 and 36 buds/vine, while for wine, maceration was performed for either 8 or 16 days for each grape variant. The phenolic profiles of wines were determined by HPLC methods. The main anthocyanidins, such as malvidin, petunidin, delphinidin, peonidin and cyanidin, as well as the acylated and coumaroylated derivatives of malvidin and peonidin were quantitatively determined. Some other phenolic compounds, of various classes, such as gallic, p-benzoic, p-coumaric and ferulic acid, catechin, epicatechin, myricetin, quercetin and trans-resveratrol were also determined. The quality of the organic ‘Fetească neagră’ wines depended highly on the vintage, but yield reduction and the extension of skin maceration duration were especially beneficial in the less favourable year, when classical technologies lead to less accumulation of sugars, colour and other polyphenols. Concomitant application of both strategies led to the best results, irrespective of the year.
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Aguilar, Tabita, Cristina Loyola, Johannes de Bruijn, Luis Bustamante, Carola Vergara, Dietrich von Baer, Claudia Mardones, and Ignacio Serra. "Effect of thermomaceration and enzymatic maceration on phenolic compounds of grape must enriched by grape pomace, vine leaves and canes." European Food Research and Technology 242, no. 7 (December 29, 2015): 1149–58. http://dx.doi.org/10.1007/s00217-015-2619-3.
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Bruton, B. D., and M. E. Miller. "Occurrence of Vine Decline Diseases of Melons in Honduras." Plant Disease 81, no. 6 (June 1997): 696. http://dx.doi.org/10.1094/pdis.1997.81.6.696c.
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A survey of vine decline diseases of melons (Cucumis melo L.) was conducted on three geographically separate farms (12 fields) in the area of San Lorenzo, Honduras, during the spring of 1996. Symptoms were typical of the vine declines in that the leaves began yellowing and collapsing in the crown just prior to harvest and the decline radiated outward. Crown lesions, typical of many of the vine declines, were observed infrequently. Most plants exhibited no crown lesion. Roots exhibited brown lesions and root corking, and were generally lacking root hairs, although the roots were not macerated. Fruit were small sized, low in sugars, and sunburned. Isolations were made from the crown area, primary root, and secondary roots of affected plants by excising 3- to 5-mm pieces and surface sterilizing for 30 to 60 s with 0.5% sodium hypochlorite. Four tissue pieces from each plant part were placed on 2.0% water agar plus 0.1 g of streptomycin sulfate per liter and their identity maintained. Plates were examined for fungal growth daily for 5 days and hyphal tips from all colonies were transferred to potato dextrose agar and Synthetischer nährstoffärmer agar (2) to allow for sporulation. Rhizoctonia solani Kühn was the predominant fungus isolated from affected plants in several fields, with an incidence as high as 75%. A Pythium sp. was isolated from primary and secondary roots of 50% of the plants on the Santa Rosa farm. Vines exhibiting tan to light brown crown lesions either on one side of the vine or encompassing the crown, but without gumming, always produced colonies of Fusarium semitectum Berk. & Ravenel. Fusarium solani (Mart.) Appel & Wollenweb. emend. W. C. Snyder & H. N. Hans. was isolated from roots of more than 30% of the plants, although this is not unusually high. Crown lesions typical of charcoal rot were observed in some fields, with Macrophomina phaseolina (Tassi) Goidanich being isolated from 65% of the plants in one field. Charcoal rot was a minor problem in all fields but one. Didymella bryoniae (Auersw.) Rehm was not isolated from any of the plants. A Stagonospora-like fungus, which has been demonstrated recently as a potential contributor to vine decline (1), was isolated on 17% of the plants from five fields on the Embarcadero Farm. Monosporascus cannonballus Pollack & Uecker was isolated infrequently in one field on the Santa Rosa Farm. This is the first report of M. cannonballus and a Stagonospora-like fungus in Honduras. References: (1) M. E. Miller et al. Phytopathology 86:S3, 1996. (2) H. I. Nirenberg. Mitt. Biol. Bundesanst. Land Forstwirtsch. Berlin-Dahlem. 169:1, 1976.
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Piccolella, Crescente, Volpe, Paolucci, and Pacifico. "UHPLC-HR-MS/MS-Guided Recovery of Bioactive Flavonol Compounds from Greco di Tufo Vine Leaves." Molecules 24, no. 19 (October 8, 2019): 3630. http://dx.doi.org/10.3390/molecules24193630.
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Leaves of Vitis vinifera cv. Greco di Tufo, a precious waste made in the Campania Region (Italy), after vintage harvest, underwent reduction, lyophilization, and ultrasound-assisted maceration in ethanol. The alcoholic extract, as evidenced by a preliminary UHPLC-HR-MS analysis, showed a high metabolic complexity. Thus, the extract was fractionated, obtaining, among others, a fraction enriched in flavonol glycosides and glycuronides. Myricetin, quercetin, kaempferol, and isorhamnetin derivatives were tentatively identified based on their relative retention time and TOF-MS2 data. As the localization of saccharidic moiety in glycuronide compounds proved to be difficult due to the lack of well-established fragmentation pattern and/or the absence of characteristic key fragments, to obtain useful MS information and to eliminate matrix effect redundancies, the isolation of the most abundant extract’s compound was achieved. HR-MS/MS spectra of the compound, quercetin-3-O-glucuronide, allowed us to thoroughly rationalize its fragmentation pattern, and to unravel the main differences between MS/MS behavior of flavonol glycosides and glycuronides. Furthermore, cytotoxicity assessment on the (poly)phenol rich fraction and the pure isolated compound was carried out using central nervous system cell lines. The chemoprotective effect of both the (poly)phenol fraction and quercetin-3-O-glucuronide was evaluated.
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Bruton, B. D., and M. E. Miller. "Occurrence of Vine Decline Diseases of Muskmelon in Guatemala." Plant Disease 81, no. 6 (June 1997): 694. http://dx.doi.org/10.1094/pdis.1997.81.6.694a.
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Central American countries have become major production areas of melons (Cucumis melo L.) destined for export to Europe and the United States during the winter months. Double cropping in the same fields year after year has created serious vine decline diseases in melons grown in the Capco area of Guatemala. Vines typically appear healthy until the fruit are approaching maturity, when the crown leaves begin to turn yellow and collapse and the decline gradually radiates outward. There was evidence of slightly water-soaked lesions in the crown of some plants; however, the symptoms were not similar to charcoal rot or gummy stem blight. The roots exhibited some decay, lesions, and discoloration, but were not macerated and rotten. A minimum of 10 affected plants were collected from each of nine fields in the Capco area of Guatemala. Isolations were made from the crown area, primary root, and secondary roots of selected plants by excising 3- to 5-mm pieces and surface sterilizing them for 30 to 60 s with 0.5% sodium hypochlorite. The isolations were made on 2% water agar plus 0.1 g of streptomycin sulfate per liter. Plates were examined for fungal growth daily for 5 days with hyphal tips from all colonies transferred to potato dextrose agar and Synthetischer nährstoffärmer agar (2) and allowed to sporulate. Isolations revealed the presence of several fungi capable of causing vine decline or suspected of being involved in the vine decline complex. Rhizoctonia solani Kühn and Fusarium semitectum Berk. & Ravenel were isolated from more than 50% of plants in some fields. F. semitectum, R. solani, and a Stagonospora-like fungus were isolated from 38, 18, and 17% of the total plants, respectively. R. solani was isolated from the crown more often than from the roots, but its role is not understood. With one exception, F. semitectum was always isolated from the crown area, which may suggest a more significant role in the vine decline complex than suspected previously. The Stagonospora-like fungus, isolated from 30% of the plants from one field, has been reported as a pathogen of cantaloupe that may contribute to the vine decline complex (1). Monosporascus cannonballus Pollack & Uecker and Fusarium oxysporum Schlechtend.:Fr. emend. W. C. Snyder & H. N. Hans. were isolated from 60% of the plants from one field. It was the only field in which M. cannonballus was isolated. Plectosporium tabacinum (van Beyma) M. E. Palm, W. Gams et Nirenberg, a cucurbit pathogen, was isolated infrequently. This is the first report of M. cannonballus, P. tabacinum, and the Stagonospora-like fungus in Guatemala. References: (1) M. E. Miller et al. Phytopathology 86:S3, 1996. (2) H. I. Nirenberg. Mitt. Biol. Bundesanst. Land Forstwirtsch. Berlin-Dahlem. 169:1, 1976.
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Jagatić Korenika, Ana-Marija, Ivana Tomaz, Darko Preiner, Vedran Plichta, and Ana Jeromel. "Impact of Commercial Yeasts on Phenolic Profile of Plavac Mali Wines from Croatia." Fermentation 7, no. 2 (June 5, 2021): 92. http://dx.doi.org/10.3390/fermentation7020092.
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Wine quality is influenced by the presence of over 500 different chemical compounds, with polyphenols having a crucial role in color intensity and tonality, astringency, mouthfeel, and overall impression formation, especially in red wine production. Their concentrations in wine can vary notably depending on the grape variety, the temperature and the length of maceration process, aging duration, and yeast selection. Therefore, in this work, the main goal was to determine the influence of five commercially available Saccharomyces yeasts provided from Lallemand, France and AEB, Italy, on the phenolic compound composition and chromatic parameters of Plavac mali wines produced from the grapes from coastal Dalmatia, grown at two different micro-locations. The achieved results pointed out the marked difference in individual polyphenol compound adsorption between tested yeasts. Fermol Super 16 was the one with the lowest and Lalvin D21 the strongest adsorption ability, regardless of vine growing location. These differences can be explained by the content of some anthocyanins (delphinidin and petunidin-3-O-glucoside) and gallic acid, and some flavan-3-ols. Tested strains also influenced wine color intensity, pointing out the possibility of modulating the style of a Plavac mali by the use of commercial yeasts.
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Fia, Giovanna, Ginevra Bucalossi, and Bruno Zanoni. "Characterisation of Extracts Obtained from Unripe Grapes and Evaluation of Their Potential Protective Effects against Oxidation of Wine Colour in Comparison with Different Oenological Products." Foods 10, no. 7 (June 28, 2021): 1499. http://dx.doi.org/10.3390/foods10071499.
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Unripe grapes (UGs) are a waste product of vine cultivation rich in natural antioxidants. These antioxidants could be used in winemaking as alternatives to SO2. Three extracts were obtained by maceration from Viognier, Merlot and Sangiovese UGs. The composition and antioxidant activity of the UG extracts were studied in model solutions at different pH levels. The capacity of the UG extracts to protect wine colour was evaluated in accelerated oxidation tests and small-scale trials on both red and white wines during ageing in comparison with sulphur dioxide, ascorbic acid and commercial tannins. The Viognier and Merlot extracts were rich in phenolic acids while the Sangiovese extract was rich in flavonoids. The antioxidant activity of the extracts and commercial tannins was influenced by the pH. In the oxidation tests, the extracts and commercial products showed different wine colour protection capacities in function of the type of wine. During ageing, the white wine with the added Viognier UG extract showed the lowest level of colour oxidation. The colour of the red wine with the UG extract evolved similarly to wine with SO2 and commercial tannins. The obtained results indicated that natural and healthy UG extracts could be an interesting substitute for SO2 during wine ageing.
Dissertations / Theses on the topic "Vini macerati"
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Becchetti, Arianna. "Confronto tra la vinificazione tradizionale e in anfora su cultivar: Ansonica, Carmenere e Cabernet franc." Bachelor's thesis, Alma Mater Studiorum - Università di Bologna, 2018.
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Questo progetto di tesi ha l’obiettivo di confrontare la vinificazione tradizionale con la vinificazione in anfora.Le vinificazioni sono state condotte nel 2016 per cv. Carmenère e Cabernet franc e nel 2017 per la cv. Ansonica.Il confronto fra le due vinificazione è stato condotto nell’anno 2017 su vigneti di Vitis Vinifera impiantati nella regione viticola Toscana (Italia).Ogni varietà è stata vinificata sia in vasche di acciaio con successiva fermentazione malo-lattica e affinamento in barrique,sia in anfore di terracotta TAVA.Per valutare le principali differenze e similitudini,sono state svolte analisi chimiche e sensoriali su ogni campione.I parametri chimico-fisici hanno determinato i metodi d'analisi comunitari da utilizzare nel settore del vino.Differenze sono state riscontrate nei valori di SO2,maggiori nel vino ottenuto con vinificazione tradizione,nei casi di Cabernet franc e Carmenère;per Ansonica,il valore più elevato è stato registrato nel vino ottenuto in anfora.Il TAV è risultato sempre maggiore nei vini ottenuti con vinificazione tradizionale,invece l’acidità volatile è maggiore nei vini Carmenère e Ansonica vinificati in anfora.Sono emersi valori simili di estratto secco,pH,acidità totale e sostanze riducenti.Le analisi sensoriali sono state svolte mediante valutazione dei 6 campioni di vino,con l’impiego dell’analisi descrittiva(Lawless and Heymann,1998)da parte di 33 assaggiatori non esperti.I descrittori utilizzati erano suddivisi per categorie in base ai 5sensi.Dai risultati sono emerse differenze nella tonalità e nell’odore fruttato, più percepiti nei vini ottenuti con metodo tradizionale;la nota alcolica, più elevata nel campione Ansonica vinificato in anfora,rispetto quello vinificato in vasche di acciaio inox,lo stesso per l’astringenza,percepita maggiormente nel vino Carmenère vinificato in anfora.Infine,la piacevolezza complessiva è sempre risultata maggiore nei vini ottenuti con vinificazione tradizionale.
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Silva, Moreno Enrique Esteban. "Efecto del macerado y prensado sobre el contenido de proteínas patogénicas e inestabilidad protéica de jugo de uva y vino cv. sauvignon blanc : impacto sobre la dosis de bentonita usada en el vino." Tesis, Universidad de Chile, 2011. http://www.repositorio.uchile.cl/handle/2250/111135.
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Memoria para optar al Título Profesional
de Ingeniero Agrónomo
Mención: Enología y VitiviniculturaLa formación de turbidez y/o depósitos en vinos blancos embotellados, es uno de los principales problemas que aqueja la industria del vino. Se cree que el principal factor responsable de esto, sería la presencia de proteínas térmicamente inestables, llamadas también proteínas patogénicas. Para estudiar este problema, se evaluó el efecto que tienen sobre la abundancia de proteínas patogénicas del mosto de uva, distintos tratamientos de maceración y prensado a distintos tiempos y etapas respectivamente. Adicionalmente se evaluó la cantidad de bentonita necesaria para estabilizar un vino procedente de uva macerada y prensada, y uva solo prensada. La cantidad de proteínas patogénicas obtenidas después de los tratamientos de maceración fueron mayores a las encontradas en las muestras testigos, donde se observó que a mayor tiempo de maceración hubo una mayor cantidad de proteínas patogénicas. Esta tendencia se correlaciona con un aumento en la inestabilidad proteica de los mostos. El caso de los tratamientos de prensados (tres y seis etapas), no se observó una correlación entre la abundancia de proteínas patogénicas e inestabilidad proteica de los mostos. Finalmente, la cantidad de proteínas patogénicas encontradas en un vino elaborado a partir de uva macerada y prensada, fue mayor que las encontradas en un vino elaborado con uvas solo prensadas. De esta manera fue necesaria una adición de bentonita mayor en el vino con ambos tratamientos (20% mayor al vino con uva solo prensada).
The formation of turbidity and/or deposits in bottled white wines is one of the main problems facing the wine industry. It is believed that the main factor responsible for this, is the presence of thermally unstable proteins, also called pathogenic proteins. To study this problem, were evaluated the effects on protein abundance of grape-pathogenic, different maceration and pressing treatments at different times and stages respectively. Additionally, were evaluated the amount of bentonite required to stabilize a wine from macerated and pressed grape and grape just pressed. The number of pathogenic proteins obtained after maceration treatments were higher than those found in standard samples, where it was observed that the longer the maceration was a higher number of pathogenic proteins. This trend correlates with increased protein instability musts. The case of pressed treatments (three and six stages), there was a correlation between protein abundance and protein instability pathogenic musts. Finally, the number of pathogenic proteins found in a wine made from grapes macerated and pressed, was higher than those found in wine grapes pressed only. Thus it took a further addition of bentonite in wine with both treatments (20% higher than the wine pressed from grapes only).
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Ducruet, Julien. "Etude des protéines du vin rouge : Mécanismes d'action d'enzymes de macération sur le raisin rouge." Bordeaux 2, 2000. http://www.theses.fr/2000BOR20742.
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L’étude des interactions physico-chimiques entre tanins et protéines a permis de mettre au point une technique novatrice d’isolement, de purification et d’analyse des protéines du vin rouge. Nous avons démontré que des vins riches en tanins contenaient des protéines et que certaines d’entre elles étaient N-glycosylées. Nous proposons également une méthode d’identification de ces protéines par " digestion tryptique dans le gel " et analyse des peptides d’hydrolyse par spectrométrie de masse. Quantitativement, cette méthode et l’utilisation d'un étalon interne (BSA) permettent d’estimer, avec une bonne précision (4 à 10%), la concentration individuelle et globale (20 mg/L) des protéines présentes dans le vin. Ces travaux constituent une étape capitale dans la compréhension des interactions colloïdales impliquées entre les différents constituants du vin rouge. Indépendamment, les mécanismes d’action et le rôle des enzymes de macération sur le raisin et le vin rouge sont étudiés. Des observations en microscopie optique et électronique montrent que les enzymes agissent de l’intérieur vers l’extérieur de la baie et que cette action dépend de la dose ajoutée. Les enzymes ne détruisent pas complètement les parois des cellules de la pellicule. Elles génèrent une diminution de densité au niveau de la lamelle moyenne et forment de multiples perforations dans la paroi qui sont autant de passages permettant la diffusion sélective des tanins de la pellicule dans le vin. Les enzymes de macération permettent d’obtenir des vins plus concentrés en composés pelliculaires, avec des tanins peu réactifs, très polymérisés et fortement combinés aux anthocyanes. Les enzymes de macération n’agissent que sur la pellicule et ne facilitent pas l’extraction des tanins de pépins. Ces différents résultats conduisent à une meilleure maîtrise et une utilisation raisonnée des enzymes de macération.
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Cretin, Blandine. "Recherches sur les déterminants moléculaires contribuant à l’équilibre gustatif des vins secs." Thesis, Bordeaux, 2016. http://www.theses.fr/2016BORD0289/document.
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L’équilibre gustatif des vins secs repose notamment sur les saveurs amère et sucrée, dont les déterminants moléculaires n’ont été que partiellement élucidés. Un premier axe a consisté en l’étude de la contribution gustative des lignanes du chêne et neuf composés ont été observés pour la première fois dans le vin. Le (±)-lyonirésinol a été établi comme le plus amer et le plus abondant des lignanes isolés. Ses deux énantiomères ont été séparés, caractérisés par VCD et leur dégustation a révélé que seul le (+)-lyonirésinol possède une amertume modifiant le goût du vin. Dans un second axe, la saveur sucrée conférée par les raisins aux vins secs a été étudiée. Des expérimentations de vinification combinées à des outils sensoriels ont montré un gain de saveur sucrée au cours de la macération post-fermentaire à chaud et un effet des pépins de raisin sur le moelleux des vins secs. La mise en place d’un protocole de fractionnement d’extrait de pépins et de vin, par des techniques séparatives couplées à la gustatométrie, a permis la purification de six composés sapides. Plusieurs marqueurs de la sucrosité des vins secs ont ainsi été identifiés par FTMS et RMN : le mélange de deux nouvelles molécules, les acides 2-hydroxy-3-méthylpentanoïque-2-O-β-glucopyranoside et 2-hydroxy-4-méthylpentanoïque-2-O-β-glucopyranoside ; l’acide gallique-4-O-β-glucopyranoside et l’acide epi-DPA-3′-O-β-glucopyranoside, identifiés pour la première fois dans les vins, ainsi que l’ILA-Glc et l’astilbine. Ces nouveaux marqueurs ont été quantifiés dans les vins ainsi que dans les différentes parties de la baie pour préciser leur localisation et établir leur contribution gustativeDry wines taste balance is mainly based on bitter and sweet tastes, whose molecular determinants have been only partially explained. The first key objective was the study of the gustatory contribution of oak lignans. Nine compounds were identified in wines for the first time. (±)-lyoniresinol has been established as the bitterest and the most abundant of the isolated lignans. Its two enantiomers have been resolved, characterized by VCD and their tasting revealed that only (+)-lyoniresinol is bitter and modifies wine taste. In the second part of this work, the contribution of grapes to wine sweet taste has been studied. The combination between vinification experimentations and sensorial tools showed a gain of sweetness during a warm post-fermentative maceration as well as an influence of grape seeds on dry wine sweetness. A fractionation protocol of grape seeds macerates and wines has been established. Separation techniques coupled with gustatometry allowed the isolation of six taste active compounds. Several markers of dry wines sweetness have been identified by FTMS and NMR: the mix of two new compounds, 2-hydroxy-3-methylpentanoic-2-O-β-glucopyranoside and 2-hydroxy-4-methylpentanoic-2-O-β-glucopyranoside acids; gallic-4-O-β-glucopyranoside acid and epi-DPA-3′-O-β-glucopyranoside acid, identified for the first time in wines, ILA-Glc and astilbin. These new markers have been quantified in wines and in different parts of grape berry in order to refine their localization and to establish their gustatory contribution
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Vladimir, Puškaš. "Uticaj tehnoloških faktora u proizvodnji crvenih vina na sadržaj i stabilnost katehina i njihovih oligomera." Phd thesis, Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, 2010. https://www.cris.uns.ac.rs/record.jsf?recordId=82613&source=NDLTD&language=en.
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Fenolna jedinjenja su zaslužna zaosnovna senzorna svojstva srvenih vina,pre svega boju i trpkost. Superoksid (O2•-) i hidroksil radikali (•OH) izazivajuozbiljna oštećenja tkiva degradacijuproteina, nerastvornih lipida, ugljenihhidrata i nukleinskih kiselina. U ovomradu ispitan je uticaj tehničkotehnološkihuslova proizvodnje i odnosačvrste i tečne faze u kljuku, na boju vina,sadržaj fenolnih jedinjenja iantioksidativni potencijal. Izmena odnosačvrste i tečne faze u kljuku vršena jevraćanjem jednog dela ili celokupnekoličine šepurine i povećavanjemsadržaja semenki dodavanjem 100, 200 i300 % semenki u odnosu na prirodnisadržaj. Stabilnost boje, sadržaja fenolnihjedinjenja i antioksidativnog potencijalaispitivana je pre i nakon tretmana vina sadva organska i dva neorganska sredstvaza bistrenje i stabilizaciju. Utvrđeno je dapovećanje sadržaja semenki u kljukupojačava antioksidatovno delovanje vina.U vinu Cabernet sauvignon utvrđena jeviša vrednost antiradikalske aktivnostiprema DPPH radikalima (AA(DPPH•)),koja se nije promenila pod delovanjemsredstava za bistrenje i stabilizaciju vina.Vino Merlot ispoljilo je većuantiradikalsku aktivnost na hidroksilradikale (AA(•OH)).Phenolic compounds are responsible forbasic sensory properties of red wines,primarily color and astrigency.Superoxide (O2•-) and hydroxyl radicals(•OH) causes serious damage to the tissuedegradation of proteins, ansolubilitylipids, carbohydrates and nucleic acids.The paper examined the impact oftechnical and technological conditions ofproduction and relations of liquid andsolid phases in pomase on the color ofwine, phenolic compounds content andantioxidant potential. Changing relationsbetween solid and liquid phases inpomase carried out the return of a part, orthe whole amount of stem and increasingseeds content adding +100, +200 and+300 % of seeds. Color stability,phenolic compounds content andantioxidative potential was examinedbefore and after treatment of wine withtwo organic and two inorganic agens forfining and stabilization. It was found thatincreasing the seeds content in pomaseincreases antioxidative action of wines.In the wine Cabernet Sauvignon wasfound higher value antiradical activity toDPPH radicals (AA(DPPH•)), which are notchanged under the fining action andstabilization of wine. Merlot wineexhibited a higher antioxidant potentialof the hydroxyl radicals (AA(•OH)).
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Ghanem, Chantal. "Study of the impact of oenological processes on the phenolic composition and biological activities of Lebanese wines." Phd thesis, Toulouse, INPT, 2017. http://oatao.univ-toulouse.fr/17853/1/GHANEM_C.pdf.
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The aim of this study was to determine the influence of different winemaking techniques on phenolic composition and biological activities of musts and wines from grapes of Syrah and Cabernet sauvignon from two distinct Lebanese regions (Bekaa valley and Chouf district) and two consecutive vintages (2014 and 2015). Among these processes the impacts of pre-fermentative cold and heating maceration, enzymatic treatment, two different commercial yeast strains and fining agents were discussed in our study. Spectrophotometric and HPLC analysis of phenolic compounds showed that the pre-fermentative heating maceration leads to a better extraction of phenolic compounds than the pre-fermentative cold maceration. Tannins and total polyphenols extraction are favored by the temperature and the prolongation of maceration. Extraction of anthocyanins is also favored by the temperature with short duration since the extension of the maceration leads to a degradation of these compounds. Maceration enzymes addition at early stage of maceration, promoted higher concentration of total polyphenol and antioxidant activity compared to those macerated without added enzymes. Alcoholic fermentation results in a decrease of total polyphenols content which revealed differences between wines derived from X and Y strains. After alcoholic fermentation, almost all of the wine samples presented an increase of their percentage of inhibition with the occurrence of new types of biological activities which doesn‟t existed at must level. At the end, the results showed the importance of selecting a fining agent according to the type of wine and to minimize the dose of fining applied in order to conserve the content of phenolic compounds in wine.
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Ducasse, Marie-Agnès. "IMPACT DES ENZYMES DE MACERATION SUR LA COMPOSITION EN POLYSACCHARIDES ET EN POLYPHENOLS DES VINS ROUGES – ETUDE DE L'EVOLUTION DE CES COMPOSES EN SOLUTION MODELE VIN." Phd thesis, 2009. http://tel.archives-ouvertes.fr/tel-00425504.
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La transformation du raisin en vin est un procédé complexe. Des auxiliaires technologiques comme les enzymes ont été développés pour faciliter ce procédé et améliorer la qualité des vins. Cette qualité est influencée par les composés phénoliques : les anthocyanes sont responsables de la couleur rouge et les tanins de la sensation d'astringence. Les enzymes de macération qui dégradent les parois cellulaires du raisin sont utilisées pour améliorer les rendements en jus et l'extraction des pigments et des tanins. Cependant, ces traitements sont utilisés de manière empirique et leur impact sur la libération des polysaccharides pectiques constitutifs des parois et la composition en composés phénoliques des vins reste controversée. Dans cette étude, un enrichissement des vins enzymés en tanins et en RG-II et une diminution des polysaccharides riches en arabinose et en galactose libérés par la dégradation des parois ont été démontrés. Les vins enzymés présentent une intensité colorante plus élevée que les vins témoins expliquée par une augmentation des pigments issus des réactions entre anthocyanes et tanins. Les effets sont plus ou moins marqués suivant le millésime. Pour la première fois, les oligosaccharides des vins ont été isolés et caractérisés. Les structures des oligosaccharides présentes dans les vins témoins résultent de la dégradation des zones lisses des pectines, les vins enzymés renferment des composés provenant des zones hérissées des pectines. Pour comprendre l'impact des modifications induites par les enzymes sur la qualité et plus particulièrement la couleur et la stabilité des vins, l'évolution des polysaccharides et des polyphénols a été suivie en milieu modèle.
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Lin, Kun Long, and 林昆龍. "Studies on cyclodextrin glucanotransferase(VII) characterization of wild-type and E344 mutated CGTases of bacillus macerans from E. coli." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/58206092925595154389.
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Côrte-Real, Duarte Carvalho de Castro. "Efeitos da maceração pré-fermentativa a frio e da aplicação de taninos enológicos na vinificação de tintos." Master's thesis, 2009. http://hdl.handle.net/10400.5/1909.
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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências da Universidade do PortoIn vineyards it’s usual to find some younger vines that are the result of the replacement of dead vines. The quality of the grapes of those replacements and its influence on the quality of wines is an issue that can be used by wine producers in order to improve the quality of their products. Cold maceration and the use of oenological tannins (wood and grape tannins) are other tools at the winemakers disposal that can be used to help in the challenge of improving the quality of their products. In this essay, we´ve produced eight wines, four from two year old vines, and the other four from three year old vines. We’ve also experimented the use of oenological tannins and cold maceration. We’ve verified that the two year old vines produced more tasteful wines, with more tannins and better ageing capacity. We’ve also verified in this essay that cold maceration doesn’t seem to improve the wines on an aromatic level, but did increase the wine structure. We’ve also concluded that though oenological tannins don’t demonstrate improvements on a tasting level, they contribute positively, wood tannins particularly, towards the increasing on total pigments, total phenols, total anthocyanins, tannins and tannin capacity.------------------------------------- Na vinha é usual a existência de videiras mais jovens que resultam de retanchas para substituir cepas que entretanto pereceram. A qualidade dessas retanchas e a sua influência nos vinhos é uma questão que pode servir de arma aos produtores de vinho no sentido de melhorarem a qualidade dos seus produtos. A maceração a pré-fermentativa a frio e a adição de taninos enológicos (elágicos e condensados) são outras ferramentas à disposição do enólogo e que podem servir de ajuda ao desafio de aumentar a qualidade dos vinhos. Assim neste ensaio vinificaram-se oito vinhos, quatro de videiras com dois anos e quatro de videiras com três anos. Ensaiou-se paralelamente o uso de taninos enológicos e o recurso à maceração pré-fermentativa a frio. Verificou-se que as videiras de dois anos produziam vinhos organolépticamente mais apetecíveis e com maior capacidade tânica e de evolução com o tempo. Também se verificou neste ensaio que a maceração a frio pareceu não induzir melhorias a nível aromático, mas acima de tudo contribui para o aumento de corpo e estrutura dos vinhos. Concluiu-se ainda que embora não demonstrem muitas melhorias organolépticas os taninos enológicos, especialmente os elágicos, contribuíam positivamente para o aumento de pigmentos totais, fenóis totais, antocianas totais, taninos e poder tanante.