Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration

Autores
Casassa, Luis Federico; Harbertson, James F.
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.
EEA Mendoza
Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fuente
Annual review of food science and technology 5 : 83-109. (February 2014)
Materia
Vinos
Vino Tinto
Compuestos Fenólicos
Maceración
Wines
Red Wines
Phenolic Compounds
Macerating
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2052
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oai_identifier_str oai:localhost:20.500.12123/2052
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spelling Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine MacerationCasassa, Luis FedericoHarbertson, James F.VinosVino TintoCompuestos FenólicosMaceraciónWinesRed WinesPhenolic CompoundsMaceratingWe review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.EEA MendozaFil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados UnidosFil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos2018-03-16T14:12:08Z2018-03-16T14:12:08Z2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.annualreviews.org/doi/full/10.1146/annurev-food-030713-092438?url_ver=Z39.88-2003&rfr_id=ori%3Arid%3Acrossref.org&rfr_dat=cr_pub%3Dpubmedhttp://hdl.handle.net/20.500.12123/20521941-14131941-1421https://doi.org/10.1146/annurev-food-030713-092438Annual review of food science and technology 5 : 83-109. (February 2014)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:10Zoai:localhost:20.500.12123/2052instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:47:11.006INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
title Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
spellingShingle Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
Casassa, Luis Federico
Vinos
Vino Tinto
Compuestos Fenólicos
Maceración
Wines
Red Wines
Phenolic Compounds
Macerating
title_short Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
title_full Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
title_fullStr Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
title_full_unstemmed Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
title_sort Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration
dc.creator.none.fl_str_mv Casassa, Luis Federico
Harbertson, James F.
author Casassa, Luis Federico
author_facet Casassa, Luis Federico
Harbertson, James F.
author_role author
author2 Harbertson, James F.
author2_role author
dc.subject.none.fl_str_mv Vinos
Vino Tinto
Compuestos Fenólicos
Maceración
Wines
Red Wines
Phenolic Compounds
Macerating
topic Vinos
Vino Tinto
Compuestos Fenólicos
Maceración
Wines
Red Wines
Phenolic Compounds
Macerating
dc.description.none.fl_txt_mv We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.
EEA Mendoza
Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
Fil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos
description We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.
publishDate 2014
dc.date.none.fl_str_mv 2014
2018-03-16T14:12:08Z
2018-03-16T14:12:08Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://www.annualreviews.org/doi/full/10.1146/annurev-food-030713-092438?url_ver=Z39.88-2003&rfr_id=ori%3Arid%3Acrossref.org&rfr_dat=cr_pub%3Dpubmed
http://hdl.handle.net/20.500.12123/2052
1941-1413
1941-1421
https://doi.org/10.1146/annurev-food-030713-092438
url https://www.annualreviews.org/doi/full/10.1146/annurev-food-030713-092438?url_ver=Z39.88-2003&rfr_id=ori%3Arid%3Acrossref.org&rfr_dat=cr_pub%3Dpubmed
http://hdl.handle.net/20.500.12123/2052
https://doi.org/10.1146/annurev-food-030713-092438
identifier_str_mv 1941-1413
1941-1421
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Annual review of food science and technology 5 : 83-109. (February 2014)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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