Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the...
| Autores principales: | , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://www.annualreviews.org/doi/full/10.1146/annurev-food-030713-092438?url_ver=Z39.88-2003&rfr_id=ori%3Arid%3Acrossref.org&rfr_dat=cr_pub%3Dpubmed http://hdl.handle.net/20.500.12123/2052 https://doi.org/10.1146/annurev-food-030713-092438 |
| _version_ | 1855034895906111488 |
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| author | Casassa, Luis Federico Harbertson, James F. |
| author_browse | Casassa, Luis Federico Harbertson, James F. |
| author_facet | Casassa, Luis Federico Harbertson, James F. |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| description | We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the
proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications
of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2052 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA20522018-07-04T15:07:29Z Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration Casassa, Luis Federico Harbertson, James F. Vinos Vino Tinto Compuestos Fenólicos Maceración Wines Red Wines Phenolic Compounds Macerating We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging. EEA Mendoza Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos Fil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos 2018-03-16T14:12:08Z 2018-03-16T14:12:08Z 2014 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion https://www.annualreviews.org/doi/full/10.1146/annurev-food-030713-092438?url_ver=Z39.88-2003&rfr_id=ori%3Arid%3Acrossref.org&rfr_dat=cr_pub%3Dpubmed http://hdl.handle.net/20.500.12123/2052 1941-1413 1941-1421 https://doi.org/10.1146/annurev-food-030713-092438 eng info:eu-repo/semantics/restrictedAccess application/pdf Annual review of food science and technology 5 : 83-109. (February 2014) |
| spellingShingle | Vinos Vino Tinto Compuestos Fenólicos Maceración Wines Red Wines Phenolic Compounds Macerating Casassa, Luis Federico Harbertson, James F. Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration |
| title | Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration |
| title_full | Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration |
| title_fullStr | Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration |
| title_full_unstemmed | Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration |
| title_short | Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration |
| title_sort | extraction evolution and sensory impact of phenolic compounds during red wine maceration |
| topic | Vinos Vino Tinto Compuestos Fenólicos Maceración Wines Red Wines Phenolic Compounds Macerating |
| url | https://www.annualreviews.org/doi/full/10.1146/annurev-food-030713-092438?url_ver=Z39.88-2003&rfr_id=ori%3Arid%3Acrossref.org&rfr_dat=cr_pub%3Dpubmed http://hdl.handle.net/20.500.12123/2052 https://doi.org/10.1146/annurev-food-030713-092438 |
| work_keys_str_mv | AT casassaluisfederico extractionevolutionandsensoryimpactofphenoliccompoundsduringredwinemaceration AT harbertsonjamesf extractionevolutionandsensoryimpactofphenoliccompoundsduringredwinemaceration |