Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition

The effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic composition and colour of red wines was studied by rapid resolution liquid chromatography (RRLC-MS) and Differential Colorimetry. Overripe seeds summited to postharvest dehydratio...

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Autores: Rivero, Francisco J., Gordillo Arrobas, Belén, Jara Palacios, Mª José, González-Miret Martín, María Lourdes, Heredia Mira, Francisco José
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/156274
Acceso en línea:https://hdl.handle.net/11441/156274
https://doi.org/10.1016/j.lwt.2017.06.019
Access Level:acceso abierto
Palabra clave:Copigmentation
Differential colorimetry
Phenolics
Postharvest overripeness
Warm climate
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spelling Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic CompositionRivero, Francisco J.Gordillo Arrobas, BelénJara Palacios, Mª JoséGonzález-Miret Martín, María LourdesHeredia Mira, Francisco JoséCopigmentationDifferential colorimetryPhenolicsPostharvest overripenessWarm climateThe effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic composition and colour of red wines was studied by rapid resolution liquid chromatography (RRLC-MS) and Differential Colorimetry. Overripe seeds summited to postharvest dehydration by sun drying directly demonstrated were rich in phenolics such as gallic acid, epicatechin, and procyanidin B2 3-O-gallate, and hence a source of copigments capable to stabilize wine anthocyanins. The fermentative addition of overripe seeds led to Syrah wines with significant higher content of anthocyanins and procyanidins than traditional macerated wines, which had a positive effect on colour quality and stability. With respect to the colour quality, visually perceptible colour differences were found respect to the traditional macerated wines (ΔE*ab > 3), getting overripe seeds macerated wines with bluish hues and higher chroma values. Moreover, Differential Colorimetry demonstrated that the addition of overripe seeds induces lower colour modification in wines during stabilization and, in consequence, higher colour stability.Ministerio de Economía y Competitividad AGL2014-58486-C2-2-RUniversidad de Sevilla Acción II.3ElsevierNutrición y Bromatología, Toxicología y Medicina LegalMinisterio de Economía y Competitividad (MINECO). EspañaUniversidad de Sevilla2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/156274https://doi.org/10.1016/j.lwt.2017.06.019reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésLWT-Food Science and Technology, 84, 544-550.AGL2014-58486-C2-2-RAcción II.3https://doi.org/10.1016/j.lwt.2017.06.019info:eu-repo/semantics/openAccessoai:idus.us.es:11441/1562742026-06-17T12:51:07Z
dc.title.none.fl_str_mv Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
title Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
spellingShingle Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
Rivero, Francisco J.
Copigmentation
Differential colorimetry
Phenolics
Postharvest overripeness
Warm climate
title_short Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
title_full Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
title_fullStr Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
title_full_unstemmed Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
title_sort Effect of Addition of Overripe Seeds from White Grape by-products During Red Wine Fermentation on Wine Colour and Phenolic Composition
dc.creator.none.fl_str_mv Rivero, Francisco J.
Gordillo Arrobas, Belén
Jara Palacios, Mª José
González-Miret Martín, María Lourdes
Heredia Mira, Francisco José
author Rivero, Francisco J.
author_facet Rivero, Francisco J.
Gordillo Arrobas, Belén
Jara Palacios, Mª José
González-Miret Martín, María Lourdes
Heredia Mira, Francisco José
author_role author
author2 Gordillo Arrobas, Belén
Jara Palacios, Mª José
González-Miret Martín, María Lourdes
Heredia Mira, Francisco José
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Nutrición y Bromatología, Toxicología y Medicina Legal
Ministerio de Economía y Competitividad (MINECO). España
Universidad de Sevilla
dc.subject.none.fl_str_mv Copigmentation
Differential colorimetry
Phenolics
Postharvest overripeness
Warm climate
topic Copigmentation
Differential colorimetry
Phenolics
Postharvest overripeness
Warm climate
description The effect of the fermentative addition of overripe seeds by-product (Pedro Ximénez white grapes, 3 g/L) on the phenolic composition and colour of red wines was studied by rapid resolution liquid chromatography (RRLC-MS) and Differential Colorimetry. Overripe seeds summited to postharvest dehydration by sun drying directly demonstrated were rich in phenolics such as gallic acid, epicatechin, and procyanidin B2 3-O-gallate, and hence a source of copigments capable to stabilize wine anthocyanins. The fermentative addition of overripe seeds led to Syrah wines with significant higher content of anthocyanins and procyanidins than traditional macerated wines, which had a positive effect on colour quality and stability. With respect to the colour quality, visually perceptible colour differences were found respect to the traditional macerated wines (ΔE*ab > 3), getting overripe seeds macerated wines with bluish hues and higher chroma values. Moreover, Differential Colorimetry demonstrated that the addition of overripe seeds induces lower colour modification in wines during stabilization and, in consequence, higher colour stability.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/156274
https://doi.org/10.1016/j.lwt.2017.06.019
url https://hdl.handle.net/11441/156274
https://doi.org/10.1016/j.lwt.2017.06.019
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv LWT-Food Science and Technology, 84, 544-550.
AGL2014-58486-C2-2-R
Acción II.3
https://doi.org/10.1016/j.lwt.2017.06.019
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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