title: Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures.
abstract: Low molecular weight phenols of Tannat red wines produced by Traditional Maceration (TM), Prefermentative Cold Maceration (PCM), Maceration Enzyme (ENZ) and grape-Seed Tannins additions (ST), were performed and discussed. Alternatives to TM increased wine phenolic contents but unequally, ST increased mainly smaller flavans-3-ol, PCM anthocyanins and ENZ proanthocyanidins (up to 2250 mg/L). However low molecular weight flavan-3-ols remained below 9 mg/L in all wines, showing that there is not necessarily a correspondence between wine richness in total tannins and flavan-3-ols contents at low molecular weight. PCM wines had particularly high concentrations of tyrosol and tryptophol, yeast metabolism derived compounds. The use of grape-seed enological tannins did not increase grape seed derived phenolic compounds such as gallic acid. Caftaric acid was found in concentrations much higher than those reported in other grape varieties. Wine phenolic content and composition was considerably affected by the winemaking procedures tested.
authors.affiliation: Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay. Electronic address: gfavre@fagro.edu.uy.
authors.forename: Guzmán
authors.initials: G
authors.lastname: Favre
authors.affiliation: Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago, Chile.
authors.forename: Álvaro
authors.initials: Á
authors.lastname: Peña-Neira
authors.affiliation: Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay.
authors.forename: Cecilia
authors.initials: C
authors.lastname: Baldi
authors.affiliation: Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay.
authors.forename: Natalia
authors.initials: N
authors.lastname: Hernández
authors.affiliation: Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay.
authors.forename: Sofía
authors.initials: S
authors.lastname: Traverso
authors.affiliation: Instituto Nacional de Vitivinicultura, Dr. Pouey 463, C.P. 90200, Las Piedras, Uruguay.
authors.forename: Graciela
authors.initials: G
authors.lastname: Gil
authors.affiliation: Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay.
authors.forename: Gustavo
authors.initials: G
authors.lastname: González-Neves
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000737:chemistry; D000975:Antioxidants / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D004798:Enzymes / Q000737:chemistry; D047309:Flavones / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D008970:Molecular Weight; D010636:Phenols / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis; D044945:Proanthocyanidins / Q000032:analysis; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D012639:Seeds / Q000737:chemistry*; D013053:Spectrophotometry; D013634:Tannins / Q000032:analysis*; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D004798:Enzymes; D047309:Flavones; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D044945:Proanthocyanidins; D013634:Tannins; C404987:flavan-3-ol; C515101:caftaric acid
keywords: Bioactive compounds; Enological tannins; Maceration enzymes; Phenols; Prefermentative Cold Maceration; Wine