Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color
- Autores
- Casassa, Luis Federico; Sari, Santiago Eduardo; Bolcato, Esteban Augusto; Fanzone, Martín Leandro
- Año de publicación
- 2019
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were followed during winemaking. The MW treatment did not affect the basic chemical composition of the wines. Upon crushing, MW caused a 211% improvement in anthocyanins in the wines of the first harvest and an 89% improvement in the wines of the third harvest. At bottling, MW favored the formation of pyranoanthocyanins and tannin-anthocyanin dimers. Tannin extraction was not affected by MW just after application of this process, but improvements of 30, 20, and 10% on MW-treated wines of the first, second, and third harvest, respectively, were recorded at pressing. The formation of polymeric pigments during aging generally increased along with harvest date and was only favored in MW-treated wines of the first and third harvest, with preferential formation of small polymeric pigments, in accordance with enhanced anthocyanin extraction in these wines. Initial improvements of wine color upon application of MW in the wines of the first, second, and third harvest were of 275, 300, and 175%, respectively. Although these differences subsided or disappeared for the wines of the second and third harvest during aging, the wines of the first harvest treated with MW retained 52% more color than Control wines at day 150 post-crushing. Results suggest the MW treatment was more efficient in extracting and retaining phenolics and color when applied to unripe fruit.
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina - Fuente
- Fermentation 5 (1) : 15 (2019)
- Materia
-
Vid
Variedades
Tratamiento por Microondas
Compuestos Fenólicos
Antocianinas
Taninos
Vinificación
Grapevines
Varieties
Microwave Treatment
Phenolic Compounds
Anthocyanins
Tannins
Winemaking
Variedad Merlot - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/5305
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Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine colorCasassa, Luis FedericoSari, Santiago EduardoBolcato, Esteban AugustoFanzone, Martín LeandroVidVariedadesTratamiento por MicroondasCompuestos FenólicosAntocianinasTaninosVinificaciónGrapevinesVarietiesMicrowave TreatmentPhenolic CompoundsAnthocyaninsTanninsWinemakingVariedad MerlotMerlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were followed during winemaking. The MW treatment did not affect the basic chemical composition of the wines. Upon crushing, MW caused a 211% improvement in anthocyanins in the wines of the first harvest and an 89% improvement in the wines of the third harvest. At bottling, MW favored the formation of pyranoanthocyanins and tannin-anthocyanin dimers. Tannin extraction was not affected by MW just after application of this process, but improvements of 30, 20, and 10% on MW-treated wines of the first, second, and third harvest, respectively, were recorded at pressing. The formation of polymeric pigments during aging generally increased along with harvest date and was only favored in MW-treated wines of the first and third harvest, with preferential formation of small polymeric pigments, in accordance with enhanced anthocyanin extraction in these wines. Initial improvements of wine color upon application of MW in the wines of the first, second, and third harvest were of 275, 300, and 175%, respectively. Although these differences subsided or disappeared for the wines of the second and third harvest during aging, the wines of the first harvest treated with MW retained 52% more color than Control wines at day 150 post-crushing. Results suggest the MW treatment was more efficient in extracting and retaining phenolics and color when applied to unripe fruit.Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaMDPI2019-06-12T14:39:41Z2019-06-12T14:39:41Z2019-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.mdpi.com/2311-5637/5/1/15http://hdl.handle.net/20.500.12123/53052311-5637https://doi.org/10.3390/fermentation5010015Fermentation 5 (1) : 15 (2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-04T09:48:00Zoai:localhost:20.500.12123/5305instacron: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 09:48:02.05INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color |
title |
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color |
spellingShingle |
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color Casassa, Luis Federico Vid Variedades Tratamiento por Microondas Compuestos Fenólicos Antocianinas Taninos Vinificación Grapevines Varieties Microwave Treatment Phenolic Compounds Anthocyanins Tannins Winemaking Variedad Merlot |
title_short |
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color |
title_full |
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color |
title_fullStr |
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color |
title_full_unstemmed |
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color |
title_sort |
Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color |
dc.creator.none.fl_str_mv |
Casassa, Luis Federico Sari, Santiago Eduardo Bolcato, Esteban Augusto Fanzone, Martín Leandro |
author |
Casassa, Luis Federico |
author_facet |
Casassa, Luis Federico Sari, Santiago Eduardo Bolcato, Esteban Augusto Fanzone, Martín Leandro |
author_role |
author |
author2 |
Sari, Santiago Eduardo Bolcato, Esteban Augusto Fanzone, Martín Leandro |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Vid Variedades Tratamiento por Microondas Compuestos Fenólicos Antocianinas Taninos Vinificación Grapevines Varieties Microwave Treatment Phenolic Compounds Anthocyanins Tannins Winemaking Variedad Merlot |
topic |
Vid Variedades Tratamiento por Microondas Compuestos Fenólicos Antocianinas Taninos Vinificación Grapevines Varieties Microwave Treatment Phenolic Compounds Anthocyanins Tannins Winemaking Variedad Merlot |
dc.description.none.fl_txt_mv |
Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were followed during winemaking. The MW treatment did not affect the basic chemical composition of the wines. Upon crushing, MW caused a 211% improvement in anthocyanins in the wines of the first harvest and an 89% improvement in the wines of the third harvest. At bottling, MW favored the formation of pyranoanthocyanins and tannin-anthocyanin dimers. Tannin extraction was not affected by MW just after application of this process, but improvements of 30, 20, and 10% on MW-treated wines of the first, second, and third harvest, respectively, were recorded at pressing. The formation of polymeric pigments during aging generally increased along with harvest date and was only favored in MW-treated wines of the first and third harvest, with preferential formation of small polymeric pigments, in accordance with enhanced anthocyanin extraction in these wines. Initial improvements of wine color upon application of MW in the wines of the first, second, and third harvest were of 275, 300, and 175%, respectively. Although these differences subsided or disappeared for the wines of the second and third harvest during aging, the wines of the first harvest treated with MW retained 52% more color than Control wines at day 150 post-crushing. Results suggest the MW treatment was more efficient in extracting and retaining phenolics and color when applied to unripe fruit. Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Argentina Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina |
description |
Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were followed during winemaking. The MW treatment did not affect the basic chemical composition of the wines. Upon crushing, MW caused a 211% improvement in anthocyanins in the wines of the first harvest and an 89% improvement in the wines of the third harvest. At bottling, MW favored the formation of pyranoanthocyanins and tannin-anthocyanin dimers. Tannin extraction was not affected by MW just after application of this process, but improvements of 30, 20, and 10% on MW-treated wines of the first, second, and third harvest, respectively, were recorded at pressing. The formation of polymeric pigments during aging generally increased along with harvest date and was only favored in MW-treated wines of the first and third harvest, with preferential formation of small polymeric pigments, in accordance with enhanced anthocyanin extraction in these wines. Initial improvements of wine color upon application of MW in the wines of the first, second, and third harvest were of 275, 300, and 175%, respectively. Although these differences subsided or disappeared for the wines of the second and third harvest during aging, the wines of the first harvest treated with MW retained 52% more color than Control wines at day 150 post-crushing. Results suggest the MW treatment was more efficient in extracting and retaining phenolics and color when applied to unripe fruit. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-12T14:39:41Z 2019-06-12T14:39:41Z 2019-01 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
https://www.mdpi.com/2311-5637/5/1/15 http://hdl.handle.net/20.500.12123/5305 2311-5637 https://doi.org/10.3390/fermentation5010015 |
url |
https://www.mdpi.com/2311-5637/5/1/15 http://hdl.handle.net/20.500.12123/5305 https://doi.org/10.3390/fermentation5010015 |
identifier_str_mv |
2311-5637 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
Fermentation 5 (1) : 15 (2019) 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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12.623145 |