Impact of adding white pomace to red grapes on the phenolic composition and color stability of syrah wines from a warm climate

The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on phenolic composition (HPLC), copigmentation/polymerization (spectrophotometry), and color (tristimulus c...

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Bibliographic Details
Authors: Gordillo Arrobas, Belén, Cejudo Bastante, María Jesús, Rodríguez Pulido, Francisco José, Jara Palacios, Mª José, Ramírez Pérez, Pilar, González-Miret Martín, María Lourdes, Heredia Mira, Francisco José
Format: article
Status:Versión aceptada para publicación
Publication Date:2014
Country:España
Institution:Universidad de Sevilla (US)
Repository:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/155849
Online Access:https://hdl.handle.net/11441/155849
https://doi.org/10.1021/jf405574x
Access Level:Open access
Keyword:Copigmentation
Phenolic composition
Red wine color
Warm climate
White grape pomace
Description
Summary:The influence of the fermentative addition of Pedro Ximenez grape pomace (PXGP, white variety) on the phenolic composition and color of Syrah red wines from a warm climate was studied. Changes on phenolic composition (HPLC), copigmentation/polymerization (spectrophotometry), and color (tristimulus colorimetry) allowed differences among the maceration treatments to be established. PXGP additions at the rates studied increased the extraction of total phenolics, phenolic acids, and monomeric flavanols. However, the effect on the anthocyanins, copigmentation, and polymerization depended on the doses applied, with important consequences on the color. PXGP addition at 10% led to wines with higher polymerization, more stable colors, and bluish hues. in contrast, perceptibly lighter and less intense wines were obtained with PXGP addition at 20%. Thus, the use of white grape byproducts as wine additives at appropriate levels (10% w/w) could improve the phenolic potential of red young wines from a warm climate, contributing to preserve their color characteristic.

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