Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2010-09

AUTHORS

Elvira Soto Vázquez, Susana Río Segade, Ignacio Orriols Fernández

ABSTRACT

The effect of six winemaking techniques (traditional, prefermentative maceration, delestage, Ganimede fermentation system, enzymes and tannins addition, or oak chip addition during alcoholic fermentation) on phenolic composition and chromatic characteristics of young red wines, elaborated from Mencía grapes grown in Galicia (northwestern Spain), was studied. The evolution of phenolic compounds from grapes to bottling and its influence on CIELab parameters were investigated. After bottling, 26 phenolic compounds were determined by high-performance liquid chromatography (HPLC), and their influence on colour stability for ageing was evaluated. Principal component analysis allowed the differentiation of the winemaking techniques studied on the base of phenolic composition, which is correlated with polymerization grade of anthocyanins. This paper can contribute to improve the knowledge about the importance of selecting the winemaking technique to elaborate high-quality young red wines and to evaluate their ability for ageing. So, the addition of enzymes and tannins seems to be the most adequate winemaking technique to elaborate red wines for ageing as it results in the formation of major number of pigmented polymers that are stable over time. Nevertheless, the prefermentative maceration, Ganimede autowinemaker and the addition of oak chips can be used for the elaboration of young red wines. More... »

PAGES

789-802

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-010-1332-5

DOI

http://dx.doi.org/10.1007/s00217-010-1332-5

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1001545314


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1103", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Clinical Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Medical and Health Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "name": [
            "Estaci\u00f3n de Viticultura e Enolox\u00eda de Galicia (EVEGA), Ponte San Clodio s/n., 32427, Leiro, Ourense, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Soto V\u00e1zquez", 
        "givenName": "Elvira", 
        "id": "sg:person.012522274705.67", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012522274705.67"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Estaci\u00f3n de Viticultura e Enolox\u00eda de Galicia (EVEGA), Ponte San Clodio s/n., 32427, Leiro, Ourense, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "R\u00edo Segade", 
        "givenName": "Susana", 
        "id": "sg:person.011267015171.62", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011267015171.62"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Estaci\u00f3n de Viticultura e Enolox\u00eda de Galicia (EVEGA), Ponte San Clodio s/n., 32427, Leiro, Ourense, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Orriols Fern\u00e1ndez", 
        "givenName": "Ignacio", 
        "id": "sg:person.015501262071.73", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015501262071.73"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.foodchem.2005.02.021", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001131797"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2006.02.020", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015487297"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2003.11.041", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025566615"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2005.10.068", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029691497"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.2740530307", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030995242"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.2740650416", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031188174"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-004-1106-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039848703", 
          "https://doi.org/10.1007/s00217-004-1106-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-004-1106-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039848703", 
          "https://doi.org/10.1007/s00217-004-1106-z"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.07.023", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049466768"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2005.11.044", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050638323"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1046/j.1365-2621.2000.00365.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052005282"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2005.10.061", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052267049"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.aca.2005.10.061", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052267049"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf021029k", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055900298"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf021029k", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055900298"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf960836e", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055929146"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf960836e", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055929146"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf9805146", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055930486"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf9805146", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055930486"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.20870/oeno-one.1994.28.4.1138", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1068804530"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1081385197", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.21548/24-2-2642", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1092081947"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.21548/24-2-2643", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1092081948"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2010-09", 
    "datePublishedReg": "2010-09-01", 
    "description": "The effect of six winemaking techniques (traditional, prefermentative maceration, delestage, Ganimede fermentation system, enzymes and tannins addition, or oak chip addition during alcoholic fermentation) on phenolic composition and chromatic characteristics of young red wines, elaborated from Menc\u00eda grapes grown in Galicia (northwestern Spain), was studied. The evolution of phenolic compounds from grapes to bottling and its influence on CIELab parameters were investigated. After bottling, 26 phenolic compounds were determined by high-performance liquid chromatography (HPLC), and their influence on colour stability for ageing was evaluated. Principal component analysis allowed the differentiation of the winemaking techniques studied on the base of phenolic composition, which is correlated with polymerization grade of anthocyanins. This paper can contribute to improve the knowledge about the importance of selecting the winemaking technique to elaborate high-quality young red wines and to evaluate their ability for ageing. So, the addition of enzymes and tannins seems to be the most adequate winemaking technique to elaborate red wines for ageing as it results in the formation of major number of pigmented polymers that are stable over time. Nevertheless, the prefermentative maceration, Ganimede autowinemaker and the addition of oak chips can be used for the elaboration of young red wines.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-010-1332-5", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "5", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "231"
      }
    ], 
    "name": "Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines", 
    "pagination": "789-802", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "075c40336117953787fa85a754b69515e75b517b1208839b58d4c7bc50a3d3d5"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-010-1332-5"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1001545314"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-010-1332-5", 
      "https://app.dimensions.ai/details/publication/pub.1001545314"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T19:08", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8678_00000509.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-010-1332-5"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-010-1332-5'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-010-1332-5'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-010-1332-5'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-010-1332-5'


 

This table displays all metadata directly associated to this object as RDF triples.

132 TRIPLES      21 PREDICATES      45 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-010-1332-5 schema:about anzsrc-for:11
2 anzsrc-for:1103
3 schema:author N7cc0f89638564330adc3aa58617aee44
4 schema:citation sg:pub.10.1007/s00217-004-1106-z
5 https://app.dimensions.ai/details/publication/pub.1081385197
6 https://doi.org/10.1002/jsfa.2740530307
7 https://doi.org/10.1002/jsfa.2740650416
8 https://doi.org/10.1016/j.aca.2003.11.041
9 https://doi.org/10.1016/j.aca.2005.10.061
10 https://doi.org/10.1016/j.aca.2005.10.068
11 https://doi.org/10.1016/j.aca.2005.11.044
12 https://doi.org/10.1016/j.foodchem.2004.07.023
13 https://doi.org/10.1016/j.foodchem.2005.02.021
14 https://doi.org/10.1016/j.foodchem.2006.02.020
15 https://doi.org/10.1021/jf021029k
16 https://doi.org/10.1021/jf960836e
17 https://doi.org/10.1021/jf9805146
18 https://doi.org/10.1046/j.1365-2621.2000.00365.x
19 https://doi.org/10.20870/oeno-one.1994.28.4.1138
20 https://doi.org/10.21548/24-2-2642
21 https://doi.org/10.21548/24-2-2643
22 schema:datePublished 2010-09
23 schema:datePublishedReg 2010-09-01
24 schema:description The effect of six winemaking techniques (traditional, prefermentative maceration, delestage, Ganimede fermentation system, enzymes and tannins addition, or oak chip addition during alcoholic fermentation) on phenolic composition and chromatic characteristics of young red wines, elaborated from Mencía grapes grown in Galicia (northwestern Spain), was studied. The evolution of phenolic compounds from grapes to bottling and its influence on CIELab parameters were investigated. After bottling, 26 phenolic compounds were determined by high-performance liquid chromatography (HPLC), and their influence on colour stability for ageing was evaluated. Principal component analysis allowed the differentiation of the winemaking techniques studied on the base of phenolic composition, which is correlated with polymerization grade of anthocyanins. This paper can contribute to improve the knowledge about the importance of selecting the winemaking technique to elaborate high-quality young red wines and to evaluate their ability for ageing. So, the addition of enzymes and tannins seems to be the most adequate winemaking technique to elaborate red wines for ageing as it results in the formation of major number of pigmented polymers that are stable over time. Nevertheless, the prefermentative maceration, Ganimede autowinemaker and the addition of oak chips can be used for the elaboration of young red wines.
25 schema:genre research_article
26 schema:inLanguage en
27 schema:isAccessibleForFree false
28 schema:isPartOf N3c12be3c90c34e00a01fd7f45b5d2a10
29 N80f94e9bb92a4a7f95e400dc1f0c2f5c
30 sg:journal.1312167
31 schema:name Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines
32 schema:pagination 789-802
33 schema:productId N6a7439c1a5f243758e86e4683752d1dd
34 N6b472328c7c74a849c52852ed9bc9516
35 N9f07569571e44072aea33cda0b15e956
36 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001545314
37 https://doi.org/10.1007/s00217-010-1332-5
38 schema:sdDatePublished 2019-04-10T19:08
39 schema:sdLicense https://scigraph.springernature.com/explorer/license/
40 schema:sdPublisher N36f0b17d1e2c4d0880ee6ba50a15e791
41 schema:url http://link.springer.com/10.1007%2Fs00217-010-1332-5
42 sgo:license sg:explorer/license/
43 sgo:sdDataset articles
44 rdf:type schema:ScholarlyArticle
45 N0e1540c3ffea44b79ef710e2147270ef rdf:first sg:person.011267015171.62
46 rdf:rest N3364d6d8ec1142ccbcdf55df9441ea83
47 N3364d6d8ec1142ccbcdf55df9441ea83 rdf:first sg:person.015501262071.73
48 rdf:rest rdf:nil
49 N36f0b17d1e2c4d0880ee6ba50a15e791 schema:name Springer Nature - SN SciGraph project
50 rdf:type schema:Organization
51 N3a8286530f964d46ab9672e8e1c18b23 schema:name Estación de Viticultura e Enoloxía de Galicia (EVEGA), Ponte San Clodio s/n., 32427, Leiro, Ourense, Spain
52 rdf:type schema:Organization
53 N3c12be3c90c34e00a01fd7f45b5d2a10 schema:volumeNumber 231
54 rdf:type schema:PublicationVolume
55 N6a7439c1a5f243758e86e4683752d1dd schema:name readcube_id
56 schema:value 075c40336117953787fa85a754b69515e75b517b1208839b58d4c7bc50a3d3d5
57 rdf:type schema:PropertyValue
58 N6b472328c7c74a849c52852ed9bc9516 schema:name dimensions_id
59 schema:value pub.1001545314
60 rdf:type schema:PropertyValue
61 N723f4c32e3c14592ae0fccb61fa2f2fe schema:name Estación de Viticultura e Enoloxía de Galicia (EVEGA), Ponte San Clodio s/n., 32427, Leiro, Ourense, Spain
62 rdf:type schema:Organization
63 N7cc0f89638564330adc3aa58617aee44 rdf:first sg:person.012522274705.67
64 rdf:rest N0e1540c3ffea44b79ef710e2147270ef
65 N80f94e9bb92a4a7f95e400dc1f0c2f5c schema:issueNumber 5
66 rdf:type schema:PublicationIssue
67 N9caadd0bf06844e08e5a8abc98b34bb3 schema:name Estación de Viticultura e Enoloxía de Galicia (EVEGA), Ponte San Clodio s/n., 32427, Leiro, Ourense, Spain
68 rdf:type schema:Organization
69 N9f07569571e44072aea33cda0b15e956 schema:name doi
70 schema:value 10.1007/s00217-010-1332-5
71 rdf:type schema:PropertyValue
72 anzsrc-for:11 schema:inDefinedTermSet anzsrc-for:
73 schema:name Medical and Health Sciences
74 rdf:type schema:DefinedTerm
75 anzsrc-for:1103 schema:inDefinedTermSet anzsrc-for:
76 schema:name Clinical Sciences
77 rdf:type schema:DefinedTerm
78 sg:journal.1312167 schema:issn 0044-3026
79 1438-2385
80 schema:name European Food Research and Technology
81 rdf:type schema:Periodical
82 sg:person.011267015171.62 schema:affiliation N723f4c32e3c14592ae0fccb61fa2f2fe
83 schema:familyName Río Segade
84 schema:givenName Susana
85 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011267015171.62
86 rdf:type schema:Person
87 sg:person.012522274705.67 schema:affiliation N3a8286530f964d46ab9672e8e1c18b23
88 schema:familyName Soto Vázquez
89 schema:givenName Elvira
90 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.012522274705.67
91 rdf:type schema:Person
92 sg:person.015501262071.73 schema:affiliation N9caadd0bf06844e08e5a8abc98b34bb3
93 schema:familyName Orriols Fernández
94 schema:givenName Ignacio
95 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015501262071.73
96 rdf:type schema:Person
97 sg:pub.10.1007/s00217-004-1106-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1039848703
98 https://doi.org/10.1007/s00217-004-1106-z
99 rdf:type schema:CreativeWork
100 https://app.dimensions.ai/details/publication/pub.1081385197 schema:CreativeWork
101 https://doi.org/10.1002/jsfa.2740530307 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030995242
102 rdf:type schema:CreativeWork
103 https://doi.org/10.1002/jsfa.2740650416 schema:sameAs https://app.dimensions.ai/details/publication/pub.1031188174
104 rdf:type schema:CreativeWork
105 https://doi.org/10.1016/j.aca.2003.11.041 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025566615
106 rdf:type schema:CreativeWork
107 https://doi.org/10.1016/j.aca.2005.10.061 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052267049
108 rdf:type schema:CreativeWork
109 https://doi.org/10.1016/j.aca.2005.10.068 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029691497
110 rdf:type schema:CreativeWork
111 https://doi.org/10.1016/j.aca.2005.11.044 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050638323
112 rdf:type schema:CreativeWork
113 https://doi.org/10.1016/j.foodchem.2004.07.023 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049466768
114 rdf:type schema:CreativeWork
115 https://doi.org/10.1016/j.foodchem.2005.02.021 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001131797
116 rdf:type schema:CreativeWork
117 https://doi.org/10.1016/j.foodchem.2006.02.020 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015487297
118 rdf:type schema:CreativeWork
119 https://doi.org/10.1021/jf021029k schema:sameAs https://app.dimensions.ai/details/publication/pub.1055900298
120 rdf:type schema:CreativeWork
121 https://doi.org/10.1021/jf960836e schema:sameAs https://app.dimensions.ai/details/publication/pub.1055929146
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1021/jf9805146 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055930486
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1046/j.1365-2621.2000.00365.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1052005282
126 rdf:type schema:CreativeWork
127 https://doi.org/10.20870/oeno-one.1994.28.4.1138 schema:sameAs https://app.dimensions.ai/details/publication/pub.1068804530
128 rdf:type schema:CreativeWork
129 https://doi.org/10.21548/24-2-2642 schema:sameAs https://app.dimensions.ai/details/publication/pub.1092081947
130 rdf:type schema:CreativeWork
131 https://doi.org/10.21548/24-2-2643 schema:sameAs https://app.dimensions.ai/details/publication/pub.1092081948
132 rdf:type schema:CreativeWork
 




Preview window. Press ESC to close (or click here)


...