title: Effect of inert gas and prefermentative treatment with polyvinylpolypyrrolidone on the phenolic composition of Chilean Sauvignon blanc wines.
abstract: BACKGROUND
  Sauvignon blanc wines are produced under a wide variety of winemaking conditions, some of which include different fruit-ripening levels, cold soaks and the use of fining agents and inert gases. Anecdotal evidence suggests that sensory variations among these wines may have to do with their phenolic composition and concentration. Therefore the aim of this work was to study the effects of different winemaking conditions typically used in Chile on the phenolic composition and concentration of Sauvignon blanc wines.
  
  
  RESULTS
  The use of an inert gas (CO2) in winemaking produced differences in the proportion of proanthocyanidin fractions. A higher concentration of flavan-3-ol monomers resulted from winemaking in the presence of inert gas. This condition also produced a higher content of total phenols and low-molecular-weight phenolic compounds. Low doses of polyvinylpolypyrrolidone (PVPP) in the prefermentative treatments produced wines with a higher content of phenolic compounds. Under these conditions a higher content of polymeric proanthocyanidins was observed.
  
  
  CONCLUSIONS
  Different winemaking conditions modified the concentration and proportion of proanthocyanidin fractions and the global phenolic composition of the resulting white wines. This should be taken into account by the wineries producing these wines.
authors.affiliation: Departmento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, 8820808, Santiago, Chile. alecaceres@uchile.cl
authors.forename: Alejandro
authors.initials: A
authors.lastname: Cáceres-Mella
authors.forename: Álvaro
authors.initials: Á
authors.lastname: Peña-Neira
authors.forename: Jenny
authors.initials: J
authors.lastname: Parraguez
authors.forename: Remigio
authors.initials: R
authors.lastname: López-Solís
authors.forename: V Felipe
authors.initials: VF
authors.lastname: Laurie
authors.forename: Joan Miquel
authors.initials: JM
authors.lastname: Canals
mesh_terms: D002245:Carbon Dioxide / Q000737:chemistry*; D002677:Chile; D005285:Fermentation; D005511:Food Handling; D010636:Phenols / Q000737:chemistry*; D011205:Povidone / Q000031:analogs & derivatives* / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D010636:Phenols; D002245:Carbon Dioxide; C077842:polyvinylpolypyrrolidone; D011205:Povidone