Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines. (1st March 2016)

• Record Type: Journal Article
• Authors: Torchio, Fabrizio; Urcan, Delia Elena; Lin, Lin; Gerbi, Vincenzo; Giacosa, Simone; Río Segade, Susana; Pop, Nastasia; Lambri, Milena; Rolle, Luca
• Is Part Of: Food chemistry. Volume 194(2016)
• Page Start: 247
• Page End: 256
• Publication Date: 2016-03-01
• Subjects: Phenolic composition -- Anthocyanins -- Flavanols -- Withering process -- Red winegrapes -- Reinforced wines; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2015.08.009
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Withering rate effect on phenol composition of reinforced wines was variety dependent. Three red winegrape varieties with different anthocyanin profiles were selected. Slow withered Chatus grapes produced the most colored reinforced wines. Fast withering process is recommended for longer maceration times of Nebbiolo grapes. Reinforced wines made from withered Avanà grapes did not meet good color traits. Abstract: The impact of postharvest withering rates on the phenolic composition of 'reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tri-substituted forms. Dehydration induced limited changes in the anthocyanin profile of berry skins. Nevertheless, the greatest abundance of total anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) corresponded to the wines made from slow withered Chatus grapes, which were in turn the darkest. In contrast, the wines made from withered Avanà grapes did not meet good chromatic characteristics due to low contents of total anthocyanins and high ratios between di- and tri-substituted forms. Nebbiolo wines showed intermediate values of this ratio, and therefore of clarity and color intensity. The fast process is recommended because higher percentages of galloylated flavanols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency.