title: Maceration with stems contact fermentation: effect on proanthocyanidins compounds and color in Primitivo red wines.
abstract: Three Primitivo (Vitis vinifera, cv.) red wines were microvinified by means of different winemaking technologies: no stem-contact fermentation destemming 100% of grapes (D100); stem-contact fermentation destemming 75%, 50% of grapes (D75-D50) respectively. The objectives of this work were to improve proanthocyanidins content in wine, to monitor the relationships between anthocyanins/tannins and to detect the effects on the polymerization state of polyphenols after 12 months storage of wines. D100 showed higher anthocyanins content but lower color intensity and phenolic compounds content with respect to the theses D75 and D50, the last two showing lower anthocyanins content due their partial adsorption by grape stems during the fermentation. D75 gave the best results in terms of anthocyanins/color intensity balance and showed a better wine tannin component with respect to D50. Moreover after 12 months storage D50 reached a more advanced and stable polymerization state of colored pigments than the other wines.
authors: Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy. Electronic address: serafino.suriano@entecra.it.
authors: Serafino
authors: S
authors: Suriano
authors: Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Via Casamassima 148, 70010 Turi, BA, Italy. Electronic address: vittorio.alba@entecra.it.
authors: Vittorio
authors: V
authors: Alba
authors: Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy. Electronic address: luigi.tarricone@entecra.it.
authors: Luigi
authors: L
authors: Tarricone
authors: Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di Ricerca per l'Uva da Tavola e la Vitivinicoltura in Ambiente Mediterraneo, Cantina Sperimentale di Barletta, Via Vittorio Veneto 26, 76121 Barletta, Italy. Electronic address: agrdigennaro@alice.it.
authors: Domenico
authors: D
authors: Di Gennaro
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D003116:Color; D005285:Fermentation; D005638:Fruit / Q000737:chemistry; D010636:Phenols / Q000032:analysis; D059808:Polyphenols / Q000032:analysis; D044945:Proanthocyanidins / Q000032:analysis*; D013634:Tannins / Q000032:analysis; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D010636:Phenols; D059808:Polyphenols; D044945:Proanthocyanidins; D013634:Tannins
keywords: (+)-Catechin (PubChem CID: 9064); (−)-Epicatechin (PubChem CID: 72276); Anthocyanins; Color intensity; Epigallocatechin (PubChem CID: 72277); Epigallocatechin gallate (PubChem CID: 65064); Gallocatechin (PubChem CID: 65084); Gallocatechin gallate (PubChem CID: 199472); Malvidin-3-Glucoside (PubChem CID: 443652); Primitivo; Proanthocyanidins; Procyanidin B1 (PubChem CID: 11250133); Procyanidin B2 (PubChem CID: 122738); Stem-contact; Tartaric acid (PubChem CID: 875)