Journal article published in Food Chemistry, volume 194, pp. 247–256.

Authors: Fabrizio Torchio, Delia Elena Urcan, Lin Lin, Vincenzo Gerbi, Simone Giacosa, Susana Río Segade, Nastasia Pop, Milena Lambri and Luca Rolle.

Abstract

The impact of postharvest withering rates on the phenolic composition of `reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tri-substituted forms. Dehydration induced limited changes in the anthocyanin profile of berry skins. Nevertheless, the greatest abundance of total anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) corresponded to the wines made from slow withered Chatus grapes, which were in turn the darkest. In contrast, the wines made from withered Avanà grapes did not meet good chromatic characteristics due to low contents of total anthocyanins and high ratios between di- and tri-substituted forms. Nebbiolo wines showed intermediate values of this ratio, and therefore of clarity and color intensity. The fast process is recommended because higher percentages of galloylated flavanols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency.

Key words anthocyanins; flavanols; phenolic composition; red winegrapes; reinforced wines; withering process

BibTeX entry: click to show

@article{
	2318_1552601,
	url = {https://hdl.handle.net/2318/1552601},
	author = {Torchio, Fabrizio and Urcan, Delia Elena and Lin, Lin and Gerbi, Vincenzo and Giacosa, Simone and Río Segade, Susana and Pop, Nastasia and Lambri, Milena and Rolle, Luca},
	title = {Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of `Reinforced' wines},
	year = {2016},
	journal = {Food Chemistry},
	volume = {194},
	abstract = {The impact of postharvest withering rates on the phenolic composition of `reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tri-substituted forms. Dehydration induced limited changes in the anthocyanin profile of berry skins. Nevertheless, the greatest abundance of total anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) corresponded to the wines made from slow withered Chatus grapes, which were in turn the darkest. In contrast, the wines made from withered Avanà grapes did not meet good chromatic characteristics due to low contents of total anthocyanins and high ratios between di- and tri-substituted forms. Nebbiolo wines showed intermediate values of this ratio, and therefore of clarity and color intensity. The fast process is recommended because higher percentages of galloylated flavanols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency.},
	keywords = {anthocyanins; flavanols; phenolic composition; red winegrapes; reinforced wines; withering process},
	doi = {10.1016/j.foodchem.2015.08.009},	
	pages = {247--256}
}

Publication availability