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Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syra...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9794902/ https://www.ncbi.nlm.nih.gov/pubmed/36590570 http://dx.doi.org/10.1016/j.heliyon.2022.e12332 |
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author | Casassa, L. Federico Fanzone, Martin L. Sari, Santiago E. |
author_facet | Casassa, L. Federico Fanzone, Martin L. Sari, Santiago E. |
author_sort | Casassa, L. Federico |
collection | PubMed |
description | The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syrah wines, respectively, and anthocyanin extraction and non-tannin phenolics by 24% in Malbec and Syrah wines, respectively. In Nebbiolo and Pinot noir, MW had no effect on phenolics or chromatic characteristics. Anthocyanins in Nebbiolo wines were the lowest and their pigment profile was composed of 18% pyranoanthocyanins, but tannins were the highest, resulting in a tannin to anthocyanin ratio of 16. Pinot noir and Nebbiolo wines had comparable polymeric pigment content, despite dissimilar tannin to anthocyanin ratios, suggesting different mouthfeel characteristics in their respective wines. Conversely, wines of comparable tannin to anthocyanin produced wines of vastly different polymeric pigment content. MW-treated Cabernet Sauvignon wines showed an improved sensory profile. |
format | Online Article Text |
id | pubmed-9794902 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-97949022022-12-29 Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology Casassa, L. Federico Fanzone, Martin L. Sari, Santiago E. Heliyon Research Article The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syrah wines, respectively, and anthocyanin extraction and non-tannin phenolics by 24% in Malbec and Syrah wines, respectively. In Nebbiolo and Pinot noir, MW had no effect on phenolics or chromatic characteristics. Anthocyanins in Nebbiolo wines were the lowest and their pigment profile was composed of 18% pyranoanthocyanins, but tannins were the highest, resulting in a tannin to anthocyanin ratio of 16. Pinot noir and Nebbiolo wines had comparable polymeric pigment content, despite dissimilar tannin to anthocyanin ratios, suggesting different mouthfeel characteristics in their respective wines. Conversely, wines of comparable tannin to anthocyanin produced wines of vastly different polymeric pigment content. MW-treated Cabernet Sauvignon wines showed an improved sensory profile. Elsevier 2022-12-10 /pmc/articles/PMC9794902/ /pubmed/36590570 http://dx.doi.org/10.1016/j.heliyon.2022.e12332 Text en https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Research Article Casassa, L. Federico Fanzone, Martin L. Sari, Santiago E. Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology |
title | Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology |
title_full | Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology |
title_fullStr | Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology |
title_full_unstemmed | Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology |
title_short | Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology |
title_sort | comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9794902/ https://www.ncbi.nlm.nih.gov/pubmed/36590570 http://dx.doi.org/10.1016/j.heliyon.2022.e12332 |
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