| Title: | "Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics" |
| Author(s): | Cejudo-Bastante MJ; Hermosin-Gutierrez I; Perez-Coello MS; |
| Address: | "Area de Tecnologia de los Alimentos , Facultad de Ciencias Quimicas, Avda. Camilo Jose Cela 10, 13071 Ciudad Real, Spain" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The objective of this paper was to check whether a micro-oxygenation technique applied after malolactic fermentation could improve the quality of Cencibel red wines. For that purpose, the color-related phenolics, volatile composition, and sensory characteristics during the micro-oxygenation treatment have been considered. The phenolic compounds more affected by the oxygen addition were hydroxycinnamic acids and their derivatives [(+)-catechin and (-)-epicatechin], flavonols (glycosilated forms), and anthocyanins-related pigments. The fact that the concentration of pyranoanthocyanins and hydroxyphenyl-pyranoanthocyanins was higher in treated red wines is closely related to their color stabilization. As a consequence, higher values of the yellow and red component of the color (b* and a*, respectively) were also observed in micro-oxygenated red wines. Red wine aroma quality was also improved in treated wines. A significant decrease in herbaceous notes, bitterness, acidity, and astringency was found, as well as higher scores of red fruits, plum, liquorice, and spicy attributes in oxygen-added red wines" |
| Keywords: | Anthocyanins/analysis Catechin/analysis Color Coumaric Acids/chemistry *Fermentation Flavonols/analysis Fruit/chemistry Humans Malate Dehydrogenase/*chemistry Oxygen/*chemistry Phenols/analysis Polyphenols/analysis Taste Volatile Organic Compounds/analysi; |
| Notes: | "MedlineCejudo-Bastante, Maria Jesus Hermosin-Gutierrez, Isidro Perez-Coello, Maria Soledad eng Research Support, Non-U.S. Gov't 2012/05/31 J Agric Food Chem. 2012 Jun 13; 60(23):5962-73. doi: 10.1021/jf300662z. Epub 2012 May 30" |
