title: Comparative study of phenolic compounds in Cabernet Sauvignon wines made in traditional and Ganimede fermenters.
abstract: Chemical profiles of anthocyanin and non-anthocyanin phenolics of Cabernet Sauvignon wine made by two different winemaking techniques (traditional vinification and Ganimede method) were determined by high performance liquid chromatography-mass spectrometry (HPLC-MS). Particularly, effect of extraction on and subsequent stability of the phenolic compounds from the end of fermentation to bottling were investigated. The results showed that the total anthocyanin content was higher in the young wines produced in the Ganimede fermenter. The anthocyanin contents in these wines subsequently decreased significantly after two years of ageing. By contrast, the traditional vinification was slightly better than the Ganimede to yield the non-anthocyanin phenolics. This indicates that the Ganimede fermenter might be suitable for the production of brightly coloured red wines for early consumption, which could save time and labour cost for industrial production of highquality wines.
authors.affiliation: Centre for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 301, Qinghua East Road, Haidian District, Beijing 100083, China.
authors.forename: Bianxia
authors.initials: B
authors.lastname: Bai
authors.forename: Fei
authors.initials: F
authors.lastname: He
authors.forename: Lili
authors.initials: L
authors.lastname: Yang
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.forename: Malcolm J
authors.initials: MJ
authors.lastname: Reeves
authors.forename: Jingming
authors.initials: J
authors.lastname: Li
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000378:metabolism; D002851:Chromatography, High Pressure Liquid; D005285:Fermentation; D007218:Industrial Microbiology / Q000379:methods*; D013058:Mass Spectrometry; D010636:Phenols / Q000032:analysis* / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D027843:Vitis / Q000737:chemistry* / Q000382:microbiology; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D000872:Anthocyanins; D010636:Phenols
keywords: Anthocyanins; Ganimede; HPLC–MS/MS; Phenolic compounds; Red wine; Vinification