Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach

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dc.contributor.authorMachado de Castilhos, Mauricio Bonatto [UNESP]
dc.contributor.authorGomez-Alonso, Sergio
dc.contributor.authorGarcia-Romero, Esteban
dc.contributor.authorDel Bianchi, Vanildo Luiz [UNESP]
dc.contributor.authorHermosin-Gutierrez, Isidro
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniv Castilla La Mancha
dc.contributor.institutionParque Cient & Tecnol Albacete
dc.contributor.institutionInst Vid & El Vino Castilla La Mancha
dc.date.accessioned2018-11-26T15:44:13Z
dc.date.available2018-11-26T15:44:13Z
dc.date.issued2017-08-01
dc.description.abstractThe aim of this work was to determine the detailed phenolic composition and sensory profile of red wines produced from Isabel grape using two alternative winemaking: grape pre-drying (IPD) and submerged cap (ISC). IPD wines were produced by the grape drying using a tray dryer at 60 degrees C and 1.1 m/s of airflow and the ISC wines were produced using stainless steel screens inside the fermentation vessel aiming at avoiding the rise of the cap due to the carbon dioxide. As expected by the thermal degradation, IPD wines presented not quantifiable concentration of anthocyanins and were described as bitter, acid, herbaceous and astringent due to their higher content of galloylated (6.94 mg/L), monomeric flavan-3-ols (49.66 mg/L) and proanthocyanidins (6.28 mg/L), which were less affected by thermal degradation. Submerged cap wines were described as colorful, pungent and persistent in mouth probably due to the anthocyanin content (2.43 mg/L) and hydroxycinnamic acid derivatives (280.5 mg/L), respectively. Submerged cap is a promising procedure because these wines presented higher yield and anthocyanin content and color intensity similar to traditional wines; pre-drying winemaking can be considered less promising since it presented lower yield and sensory features that are not very appreciated by the consumers. (C) 2017 Elsevier Ltd. All rights reserved.en
dc.description.affiliationUniv Estadual Paulista, Cristovao Colombo St,2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUniv Castilla La Mancha, Inst Reg Invest Cient Aplicada, Camilo Jose Cela S-N, E-13071 Ciudad Real, Spain
dc.description.affiliationParque Cient & Tecnol Albacete, Passeo Innovac,1, Albacete 02006, Spain
dc.description.affiliationInst Vid & El Vino Castilla La Mancha, Carretera Albacete S-N, Tomelloso 13700, Spain
dc.description.affiliationUnespUniv Estadual Paulista, Cristovao Colombo St,2265, BR-15054000 Sao Jose Do Rio Preto, SP, Brazil
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipOverseas Doctoral Sandwich Program (PDSE)
dc.description.sponsorshipBrazilian Agro-farming Research Agency EMBRAPA Grape and Wine (Empresa Brasileira de Pesquisa Agropecuaria, EMBRAPA Uva e Vinho)
dc.description.sponsorshipFondo Social Europeo
dc.description.sponsorshipJunta de Comunidades de Castilla-La Mancha
dc.description.sponsorshipMinisterio de Economia y Competitividad Espafiol
dc.description.sponsorshipIdMinisterio de Economia y Competitividad Espafiol: AGL2011-29708-0O2-02
dc.format.extent58-66
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2017.03.033
dc.identifier.citationLwt-food Science And Technology. Amsterdam: Elsevier Science Bv, v. 81, p. 58-66, 2017.
dc.identifier.doi10.1016/j.lwt.2017.03.033
dc.identifier.fileWOS000401392100008.pdf
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/11449/159546
dc.identifier.wosWOS:000401392100008
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofLwt-food Science And Technology
dc.relation.ispartofsjr1,339
dc.rights.accessRightsAcesso aberto
dc.sourceWeb of Science
dc.subjectRed wine
dc.subjectVitis labrusca
dc.subjectPolyphenols
dc.subjectSensory profile
dc.subjectAntioxidant capacity
dc.titleIsabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approachen
dc.typeArtigo
dcterms.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dcterms.rightsHolderElsevier B.V.
unesp.author.orcid0000-0002-2358-6636[2]

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