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Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico Wine
Author(s) -
Gambuti A.,
Strollo D.,
Erbaggio A.,
Lecce L.,
Moio L.
Publication year - 2007
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00536.x
Subject(s) - maceration (sewage) , chemistry , wine , food science , catechin , rutin , quercetin , wine color , winemaking , proanthocyanidin , polyphenol , resveratrol , biochemistry , antioxidant , materials science , composite material
Phenolic compounds are responsible for the sensory properties of wine as well as the properties beneficial to human health. The objective of this study was to establish the effect of the use of SO 2 and pectolitic enzymes in the prefermentative phase, maceration time, and oak aging on color, anthocyanins, tannins, (+)‐catechin, (–)‐epicatechin, rutin, trans ‐resveratrol, and quercetin content of Aglianico wine. Color indexes and phenolics were analyzed by HPLC and spectrophotometric methods. The addition of SO 2 and pectolitic enzymes before fermentation caused an increase in color intensity, color stability, total phenolics, anthocyanins, (+)‐catechin, (–)‐epicatechin rutin, trans ‐resveratrol, and quercetin content in Aglianico wine. Longer maceration times gave wines richer in total phenolics and with better chromatic characteristics. Storage in oak caused a decrease in anthocyanins, (+)‐catechin, (–)‐epicatechin, trans ‐resveratrol, and quercetin content but an increase in total phenolic content, and a stabilizing effect on color also occurred.