Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures

•Maceration enzymes labelled as pigment extractors, mainly increased tannins contents.•Cold maceration increased mainly hydrosoluble and yeast derived wine phenols.•Enological tannins may increase wine phenolic contents not expected to be increased.•Rich flavanols wines had very low contents of them...

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Bibliographic Details
Published in:	Food chemistry Vol. 158; pp. 504 - 512
Main Authors:	Favre, Guzmán, Peña-Neira, Álvaro, Baldi, Cecilia, Hernández, Natalia, Traverso, Sofía, Gil, Graciela, González-Neves, Gustavo
Format:	Journal Article
Language:	English
Published:	Kidlington Elsevier Ltd 01-09-2014 Elsevier
Subjects:	Alcoholism and acute alcohol poisoning Anthocyanins - analysis Anthocyanins - chemistry Antioxidants - analysis Bioactive compounds Biological and medical sciences Chromatography, High Pressure Liquid Enological tannins Enzymes - chemistry Flavones - chemistry Flavonoids - analysis Food Handling - methods Food toxicology Maceration enzymes Medical sciences Molecular Weight Phenols Phenols - chemistry Polyphenols - analysis Prefermentative Cold Maceration Proanthocyanidins - analysis Saccharomyces cerevisiae - metabolism Seeds - chemistry Spectrophotometry Tannins - analysis Toxicology Vitaceae Vitis - chemistry Wine Wine - analysis Wine Phenols Maceration enzymes Bioactive compounds Enological tannins Prefermentative Cold Maceration Cold Enzyme Micronutrient Alcoholic beverage Phenol Polyphenol Tannin Proanthocyanidin Molecular mass
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Summary:	•Maceration enzymes labelled as pigment extractors, mainly increased tannins contents.•Cold maceration increased mainly hydrosoluble and yeast derived wine phenols.•Enological tannins may increase wine phenolic contents not expected to be increased.•Rich flavanols wines had very low contents of them at low molecular weight level.•Tannat wines had much higher caftaric acid than reported for other grape varieties. Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250mg/L). However low molecular weight flavan-3-ols remained below 9mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested.
Bibliography:	ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2014.02.173