Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables

  1. González-Sáiz, J.M. 1
  2. Esteban-Díez, I. 1
  3. Rodríguez-Tecedor, S. 1
  4. Pérez-Del-Notario, N. 1
  5. Arenzana-Rámila, I. 1
  6. Pizarro, C. 1
  1. 1 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Revista:
Food Chemistry

ISSN: 0308-8146

Año de publicación: 2014

Volumen: 165

Páginas: 271-281

Tipo: Artículo

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DOI: 10.1016/J.FOODCHEM.2014.05.016 SCOPUS: 2-s2.0-84902688565 WoS: WOS:000340303600036 GOOGLE SCHOLAR

Otras publicaciones en: Food Chemistry

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DESARROLLO DE NUEVAS ESTRATÉGICAS QUIMIOMÉTRICAS PARA EL TRATAMIENTO DE DATOS INSTRUMENTALES INESPECÍFICOS.

2009/00014/001

Resumen

The aim of the present work was to evaluate the effect of the main factors conditioning accelerated ageing processes (oxygen dose, chip dose, wood origin, toasting degree and maceration time) on the phenolic and chromatic profiles of red wines by using a multivariate strategy based on experimental design methodology. The results obtained revealed that the concentrations of monomeric anthocyanins and flavan-3-ols could be modified through the application of particular experimental conditions. This fact was particularly remarkable since changes in phenolic profile were closely linked to changes observed in chromatic parameters. The main strength of this study lies in the possibility of using its conclusions as a basis to make wines with specific colour properties based on quality criteria. To our knowledge, the influence of such a large number of alternative ageing parameters on wine phenolic composition and chromatic attributes has not been studied previously using a comprehensive experimental design methodology. © 2014 Elsevier Ltd. All rights reserved.