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Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine
Author(s) -
BautistaOrtín Ana B.,
BusseValverde Naiara,
LópezRoca Jose M.,
GilMuñoz Rocío,
GómezPlaza Encarna
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12270
Subject(s) - proanthocyanidin , wine , astringent , chemistry , organoleptic , food science , anthocyanin , wine color , tannin , berry , polyphenol , taste , botany , antioxidant , biochemistry , biology
Summary Winemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine ( CW ) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW . The copigmentation ( CA ) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality.