title: Influence of different withering conditions on phenolic composition of Avanà, Chatus and Nebbiolo grapes for the production of 'Reinforced' wines.
abstract: The impact of postharvest withering rates on the phenolic composition of 'reinforced' wines produced with partially dehydrated grapes was evaluated. The study was performed on winegrape varieties with anthocyanin profiles differently constituted of di- and tri-substituted forms. Dehydration induced limited changes in the anthocyanin profile of berry skins. Nevertheless, the greatest abundance of total anthocyanins and their more stable forms (malvidin-3-glucoside and acylated glucosides) corresponded to the wines made from slow withered Chatus grapes, which were in turn the darkest. In contrast, the wines made from withered Avanà grapes did not meet good chromatic characteristics due to low contents of total anthocyanins and high ratios between di- and tri-substituted forms. Nebbiolo wines showed intermediate values of this ratio, and therefore of clarity and color intensity. The fast process is recommended because higher percentages of galloylated flavanols in the seeds of slow withered Nebbiolo grapes may have a negative influence on wine astringency.
authors.affiliation: Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Torchio
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy; University of Agricultural Sciences and Veterinary Medicine, Street Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
authors.forename: Delia Elena
authors.initials: DE
authors.lastname: Urcan
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Lin
authors.initials: L
authors.lastname: Lin
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Gerbi
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Simone
authors.initials: S
authors.lastname: Giacosa
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
authors.forename: Susana
authors.initials: S
authors.lastname: Río Segade
authors.affiliation: University of Agricultural Sciences and Veterinary Medicine, Street Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania.
authors.forename: Nastasia
authors.initials: N
authors.lastname: Pop
authors.affiliation: Istituto di Enologia e Ingegneria Agro-Alimentare, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
authors.forename: Milena
authors.initials: M
authors.lastname: Lambri
authors.affiliation: University of Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy. Electronic address: luca.rolle@unito.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Rolle
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D003116:Color; D005638:Fruit / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D005960:Glucosides / Q000032:analysis*; D007558:Italy; D010636:Phenols / Q000032:analysis*; D027843:Vitis / Q000737:chemistry* / Q000254:growth & development / Q000378:metabolism; D014920:Wine / Q000032:analysis* / Q000592:standards
chemical_list: D000872:Anthocyanins; D005960:Glucosides; D010636:Phenols; C458419:malvidin-3-glucoside
keywords: Anthocyanins; Flavanols; Phenolic composition; Red winegrapes; Reinforced wines; Withering process