title: Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables.
abstract: The aim of the present work was to evaluate the effect of the main factors conditioning accelerated ageing processes (oxygen dose, chip dose, wood origin, toasting degree and maceration time) on the phenolic and chromatic profiles of red wines by using a multivariate strategy based on experimental design methodology. The results obtained revealed that the concentrations of monomeric anthocyanins and flavan-3-ols could be modified through the application of particular experimental conditions. This fact was particularly remarkable since changes in phenolic profile were closely linked to changes observed in chromatic parameters. The main strength of this study lies in the possibility of using its conclusions as a basis to make wines with specific colour properties based on quality criteria. To our knowledge, the influence of such a large number of alternative ageing parameters on wine phenolic composition and chromatic attributes has not been studied previously using a comprehensive experimental design methodology.
authors.affiliation: Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
authors.forename: J M
authors.initials: JM
authors.lastname: González-Sáiz
authors.affiliation: Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Esteban-Díez
authors.affiliation: Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
authors.forename: S
authors.initials: S
authors.lastname: Rodríguez-Tecedor
authors.affiliation: Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
authors.forename: N
authors.initials: N
authors.lastname: Pérez-Del-Notario
authors.affiliation: Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
authors.forename: I
authors.initials: I
authors.lastname: Arenzana-Rámila
authors.affiliation: Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain. Electronic address: consuelo.pizarro@unirioja.es.
authors.forename: C
authors.initials: C
authors.lastname: Pizarro
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D003116:Color; D061353:Food Storage / Q000379:methods*; D010636:Phenols / Q000032:analysis*; D029963:Quercus / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D010636:Phenols
keywords: Anthocyanins; Colour; Experimental design; Flavan-3-ols; Micro-oxygenation; Oak chip