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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/5305
Acceder
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oai_identifier_str oai:localhost:20.500.12123/5305
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling 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)2025-09-29T13:44:41Zoai: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:l2025-09-29 13:44:41.824INTA 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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