Abstract：
:The post-fermentative double addition of Pedro Ximénez cv seeds obtained from natural matured grapes (ripe seeds, RS) and postharvest sun-dried grapes (overripe seeds, OS) were studied as sustainable enological alternatives to conventional vinification (CW) to improve the stability of Syrah wines produced in a warm climate. The phenolic composition was assessed by rapid resolution liquid chromatography, copigmentation/polymerization processes by spectrophotometry, and color quality and stability by Differential Colorimetry. OSW and RSW wines enriched their total phenolic content, being the effect more pronounced with overripe seeds (by 23% versus 10%). OSW differences were found for gallic acid, monomeric flavan-3-ols, and procyanidins compared to CW, and for (+)-catechin, procyanidin B2-3-O-gallate and the tetramer to RSW. Phenolic changes were related to higher color intensity in seed-added wines. OSW having higher percentage of polymeric pigments maintained for longer time the chromatic improvement, being visually darker and more intense than final CW and RSW.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gordillo B,Rivero FJ,Jara-Palacios MJ,González-Miret ML,Heredia FJdoi
10.1016/j.foodchem.2020.128919subject
Has Abstractpub_date
2021-06-01 00:00:00pages
128919eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32794-1journal_volume
346pub_type
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