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The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines

In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showe... Full description

Journal Title: Journal of Food Science July 2016, Vol.81(7), pp.C1669-C1678
Main Author: Liu, Yue
Other Authors: Zhang, Bo , He, Fei , Duan, Chang‐Qing , Shi, Ying
Format: Electronic Article Electronic Article
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ID: ISSN: 0022-1147 ; E-ISSN: 1750-3841 ; DOI: 10.1111/1750-3841.13340
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recordid: wj10.1111/1750-3841.13340
title: The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines
format: Article
creator:
  • Liu, Yue
  • Zhang, Bo
  • He, Fei
  • Duan, Chang‐Qing
  • Shi, Ying
subjects:
  • Cabernet Sauvignon
  • Chromatic Characteristics
  • Copigmentation
  • Gallic Acid
  • Phenolic Composition
ispartof: Journal of Food Science, July 2016, Vol.81(7), pp.C1669-C1678
description: In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan‐3‐ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential. The prefermentative addition of gallic acid could increase the concentration of anthocyanins, producing wines with more darkness, redness, yellowness, and saturation. However, this addition had a negative effect on the concentrations of flavonols and flavan‐3‐ols. Thus, the application of adding adequate amounts of gallic acid before the fermentation might be acceptable for some enologists.
language:
source:
identifier: ISSN: 0022-1147 ; E-ISSN: 1750-3841 ; DOI: 10.1111/1750-3841.13340
fulltext: fulltext
issn:
  • 0022-1147
  • 00221147
  • 1750-3841
  • 17503841
url: Link


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titleThe Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines
creatorLiu, Yue ; Zhang, Bo ; He, Fei ; Duan, Chang‐Qing ; Shi, Ying
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subjectCabernet Sauvignon ; Chromatic Characteristics ; Copigmentation ; Gallic Acid ; Phenolic Composition
descriptionIn this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan‐3‐ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential. The prefermentative addition of gallic acid could increase the concentration of anthocyanins, producing wines with more darkness, redness, yellowness, and saturation. However, this addition had a negative effect on the concentrations of flavonols and flavan‐3‐ols. Thus, the application of adding adequate amounts of gallic acid before the fermentation might be acceptable for some enologists.
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descriptionIn this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan‐3‐ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential. The prefermentative addition of gallic acid could increase the concentration of anthocyanins, producing wines with more darkness, redness, yellowness, and saturation. However, this addition had a negative effect on the concentrations of flavonols and flavan‐3‐ols. Thus, the application of adding adequate amounts of gallic acid before the fermentation might be acceptable for some enologists.
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abstractIn this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan‐3‐ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential. The prefermentative addition of gallic acid could increase the concentration of anthocyanins, producing wines with more darkness, redness, yellowness, and saturation. However, this addition had a negative effect on the concentrations of flavonols and flavan‐3‐ols. Thus, the application of adding adequate amounts of gallic acid before the fermentation might be acceptable for some enologists.
doi10.1111/1750-3841.13340
pagesC1669-C1678
date2016-07