Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.

Abstract

The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has been evaluated. We focused on the polyphenolic composition as well as the application of differential and tristimulus colorimetry to colour data. This is the first attempt at using this oenological alternative to avoid common colour losses of red wines elaborated in a warm climate. The addition of 250g (simple dose, SW) of EH-GS to 120kg of fermentation material promoted a significant (p<0.05) increase in the polyphenolic content of stored wines, especially in benzoic acid, hydroxycinnamic acid derivative, flavonol and anthocyanin levels. This increase could promote a higher copigmentation percentage and maximum colour stabilization (C(∗)ab) without significantly changing the wine tonality. Unexpectedly, the use of a double quantity (DW) of EH-GS resulted in significantly less chroma than for control wines (CW), demonstrating visually perceptible colour changes (ΔE(∗)ab>3 CIELAB units).

DOI: 10.1016/j.foodchem.2016.04.092

Cite this paper

@article{CejudoBastante2016PrefermentativeAO, title={Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.}, author={Mar{\'i}a Jes{\'u}s Cejudo-Bastante and Bruno Rodr{\'i}guez-Morgado and Mar{\'i}a Jos{\'e} Jara-Palacios and Juli{\'a}n Carlos Rivas-Gonzalo and Juan Parrado and Francisco Jos{\'e} Heredia}, journal={Food chemistry}, year={2016}, volume={209}, pages={348-57} }