title: Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time.
abstract: Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the phenolic composition and colour of Syrah red wines from warm climate was studied. Two doses of oak chips (3 and 6g/L) at two maceration times (5 and 10days) during fermentation was considered. Changes on phenolic composition (HPLC-DAD-MS), copigmentation/polymerisation (spectrophotometry), and colour (Tristimulus and Differential Colorimetry) were assessed by multivariate statistical techniques. The addition of oak chips at shorter maceration times enhanced phenolic extraction, colour and its stabilisation in comparison to the traditional maceration. On contrast, increasing chip dose in extended maceration time resulted in wines with lighter and less stable colour. Results open the possibility of optimise alternative technological applications to traditional grape maceration for avoiding the common loss of colour of wines from warm climate.
authors.affiliation: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: bgordillo@us.es.
authors.forename: Belén
authors.initials: B
authors.lastname: Gordillo
authors.affiliation: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: bbaca1@us.es.
authors.forename: Berta
authors.initials: B
authors.lastname: Baca-Bocanegra
authors.affiliation: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: rpulido@us.es.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Rodriguez-Pulído
authors.affiliation: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: miret@us.es.
authors.forename: M Lourdes
authors.initials: ML
authors.lastname: González-Miret
authors.affiliation: Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain. Electronic address: igarest@usal.es.
authors.forename: Ignacio
authors.initials: I
authors.lastname: García Estévez
authors.affiliation: Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain. Electronic address: nataliaquijada@usal.es.
authors.forename: Natalia
authors.initials: N
authors.lastname: Quijada-Morín
authors.affiliation: Food Colour & Quality Laboratory, Department of Nutrition & Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: heredia@us.es.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Heredia
authors.affiliation: Grupo de Investigación en Polifenoles, Facultad de Farmacia, University of Salamanca, Salamanca, Spain. Electronic address: escriban@usal.es.
authors.forename: M Teresa
authors.initials: MT
authors.lastname: Escribano-Bailón
mesh_terms: D003116:Color; D003124:Colorimetry; D005285:Fermentation; D005511:Food Handling; D010636:Phenols / Q000032:analysis*; D029963:Quercus / Q000737:chemistry*; D013053:Spectrophotometry; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*; D014934:Wood / Q000737:chemistry*
chemical_list: D010636:Phenols
keywords: American oak chips; Colour stability; Oak chips-grape maceration; Syrah red wine; Warm climate