title: Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.
abstract: The effect of adding an enzymatic hydrolysate of grape seeds (EH-GS) during Syrah wine fermentation in a warm climate has been evaluated. We focused on the polyphenolic composition as well as the application of differential and tristimulus colorimetry to colour data. This is the first attempt at using this oenological alternative to avoid common colour losses of red wines elaborated in a warm climate. The addition of 250g (simple dose, SW) of EH-GS to 120kg of fermentation material promoted a significant (p<0.05) increase in the polyphenolic content of stored wines, especially in benzoic acid, hydroxycinnamic acid derivative, flavonol and anthocyanin levels. This increase could promote a higher copigmentation percentage and maximum colour stabilization (C(∗)ab) without significantly changing the wine tonality. Unexpectedly, the use of a double quantity (DW) of EH-GS resulted in significantly less chroma than for control wines (CW), demonstrating visually perceptible colour changes (ΔE(∗)ab>3 CIELAB units).
authors.affiliation: Food Colour and Quality Lab., Dept. Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: mjcejudo@us.es.
authors.forename: María Jesús
authors.initials: MJ
authors.lastname: Cejudo-Bastante
authors.affiliation: Department of Biochemistry and Molecular Biology, School of Pharmacy, University of Seville, 41012 Seville, Spain. Electronic address: bromo@us.es.
authors.forename: Bruno
authors.initials: B
authors.lastname: Rodríguez-Morgado
authors.affiliation: Food Colour and Quality Lab., Dept. Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: mjara@us.es.
authors.forename: M José
authors.initials: MJ
authors.lastname: Jara-Palacios
authors.affiliation: Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, E-37007 Salamanca, Spain. Electronic address: jcrivas@usal.es.
authors.forename: Julián C
authors.initials: JC
authors.lastname: Rivas-Gonzalo
authors.affiliation: Department of Biochemistry and Molecular Biology, School of Pharmacy, University of Seville, 41012 Seville, Spain. Electronic address: parrado@us.es.
authors.forename: Juan
authors.initials: J
authors.lastname: Parrado
authors.affiliation: Department of Biochemistry and Molecular Biology, School of Pharmacy, University of Seville, 41012 Seville, Spain. Electronic address: heredia@us.es.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Heredia
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis; D002980:Climate; D003116:Color; D003124:Colorimetry / Q000379:methods; D004950:Esterases / Q000737:chemistry; D005285:Fermentation; D044948:Flavonols / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D059808:Polyphenols / Q000032:analysis*; D011492:Protein Hydrolysates / Q000737:chemistry; D012639:Seeds / Q000737:chemistry / Q000201:enzymology; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D044948:Flavonols; D059808:Polyphenols; D011492:Protein Hydrolysates; D004950:Esterases
keywords: CIELAB; Differential tristimulus colorimetry; Enzymatic grape seed hydrolysate; Polyphenolic compounds; Warm climate