Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques.
The effect of prefermentative and postfermentative caffeic acid (CFA) addition, prefermentative cold maceration, and a simulation of the micro-oxygenation technique through acetaldehyde addition on the phenolic and color composition of Tempranillo wines was investigated. Cold soaking and dry ice addition were performed as prefermentative techniques. Wines were analyzed after the end of the malolactic fermentation and after 6 and 12 months' storage. The results showed an important effect in wines to which CFA had been added, suggesting intramolecular copigmentation reactions through direct interaction between anthocyanins and free phenolic acids, thereby increasing the acylated anthocyanin fraction with an increase in color stability. The higher concentration of total phenols and lower hue values in CFA-added wines also contributed to the stability of these compounds during storage. Prefermentative cold maceration was shown to be influenced by the vintage. Phenolic acids, the acylated anthocyanin fraction, and total phenolics showed higher values in CFA-added and acetaldehyde-added wines. No differences were found in color density between the control wines and both the prefermentative and postfermentative CFA-added wines. However, a higher anthocyanin polymeric fraction and higher acylated anthocyanins, phenolic acids, and total phenols were observed in the CFA-added wines. The implications of this for the color stability of Tempranillo are also discussed.
Departamento de Tecnologı́a de Alimentos, Universidad Politécnica de Valencia , Camino de Vera s/n, 46022 Valencia, Spain.
José Luis
JL
Aleixandre-Tudó
I
I
Alvarez
Victoria
V
Lizama
María José
MJ
García
José Luis
JL
Aleixandre
Wessel J
WJ
Du Toit
D000872:Anthocyanins / Q000032:analysis; D002109:Caffeic Acids / Q000032:analysis*; D003116:Color; D005285:Fermentation; D005503:Food Additives / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000382:microbiology; D010636:Phenols / Q000737:chemistry*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D027843:Vitis / Q000737:chemistry* / Q000382:microbiology; D014920:Wine / Q000032:analysis* / Q000382:microbiology
D000872:Anthocyanins; D002109:Caffeic Acids; D005503:Food Additives; D010636:Phenols; C040048:caffeic acid