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Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes

Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h)...

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Autores principales: Orbanić, Fumica, Rossi, Sara, Bestulić, Ena, Budić-Leto, Irena, Kovačević Ganić, Karin, Horvat, Ivana, Plavša, Tomislav, Bubola, Marijan, Lukić, Igor, Jeromel, Ana, Radeka, Sanja
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606038/
https://www.ncbi.nlm.nih.gov/pubmed/37893731
http://dx.doi.org/10.3390/foods12203838
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author Orbanić, Fumica
Rossi, Sara
Bestulić, Ena
Budić-Leto, Irena
Kovačević Ganić, Karin
Horvat, Ivana
Plavša, Tomislav
Bubola, Marijan
Lukić, Igor
Jeromel, Ana
Radeka, Sanja
author_facet Orbanić, Fumica
Rossi, Sara
Bestulić, Ena
Budić-Leto, Irena
Kovačević Ganić, Karin
Horvat, Ivana
Plavša, Tomislav
Bubola, Marijan
Lukić, Igor
Jeromel, Ana
Radeka, Sanja
author_sort Orbanić, Fumica
collection PubMed
description Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production.
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spelling pubmed-106060382023-10-28 Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes Orbanić, Fumica Rossi, Sara Bestulić, Ena Budić-Leto, Irena Kovačević Ganić, Karin Horvat, Ivana Plavša, Tomislav Bubola, Marijan Lukić, Igor Jeromel, Ana Radeka, Sanja Foods Article Six different vinification treatments, including a control treatment (7-day standard maceration) (K7), were performed to study the effects of non-standard techniques on bioactive compounds and sensory attributes of Teran red wine. Pre-fermentative mash cooling (8 °C; 48 h) and heating (50 °C; 48 h) followed by prolonged post-fermentative maceration of 13 days (C15;H15) or 28 days (C30;H30) were applied. In another treatment, after cooling, saignée was performed followed by 13-day prolonged maceration (CS15). Wine phenols and vitamins were analyzed by HPLC-DAD-FLD, minerals by ICP-OES, and sensory analysis was performed using the QDA and 100-point O.I.V./U.I.O.E. methods. Obtained results showed total phenolic concentration was the highest in the H30 treatment. The concentration of anthocyanins, flavan-3-ols and phenolic acids was significantly higher in wines of all vinification techniques compared to the control. Stilbene content was highly affected by pre-fermentative heating. Treatments CS15, H15, C30 and H30 resulted in the highest scores by both the QDA and 100-point sensory methods. The obtained results suggest that advanced non-standard vinification techniques have a significant impact on Teran wine by enhancing its composition of bioactive compounds and improving its sensory profile, which gives it an additional market value. Furthermore, a comprehensive comparison of such techniques applied simultaneously in one study is of substantial importance for additional research in wine production. MDPI 2023-10-20 /pmc/articles/PMC10606038/ /pubmed/37893731 http://dx.doi.org/10.3390/foods12203838 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Orbanić, Fumica
Rossi, Sara
Bestulić, Ena
Budić-Leto, Irena
Kovačević Ganić, Karin
Horvat, Ivana
Plavša, Tomislav
Bubola, Marijan
Lukić, Igor
Jeromel, Ana
Radeka, Sanja
Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
title Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
title_full Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
title_fullStr Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
title_full_unstemmed Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
title_short Applying Different Vinification Techniques in Teran Red Wine Production: Impact on Bioactive Compounds and Sensory Attributes
title_sort applying different vinification techniques in teran red wine production: impact on bioactive compounds and sensory attributes
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606038/
https://www.ncbi.nlm.nih.gov/pubmed/37893731
http://dx.doi.org/10.3390/foods12203838
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