title: The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines.
abstract: In this study, the prefermentative addition of gallic acid in Cabernet Sauvignon red winemaking was performed. The influence of gallic acid addition on wine phenolic composition, the ratio of copigmentation, and the color parameters were monitored throughout the winemaking process. The results showed that the prefermentative addition of gallic acid enhanced the extraction of total anthocyanins and the copigmentation effect, producing wines with more darkness, redness, yellowness, and saturation. Moreover, the addition of gallic acid contributed to the concentration of total phenolic acids. However, it had a negative effect on the concentrations of flavonols and flavan-3-ols in the final wines. Thus, the prefermentative addition of gallic acid at appropriate levels might be a promising enological technology to obtain wines with high color quality and aging potential.
authors.affiliation: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China.
authors.forename: Yue
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China.|Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural Univ, Lanzhou, 730070, China.
authors.forename: Bo
authors.initials: B
authors.lastname: Zhang
authors.affiliation: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China.
authors.forename: Fei
authors.initials: F
authors.lastname: He
authors.affiliation: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China.
authors.forename: Chang-Qing
authors.initials: CQ
authors.lastname: Duan
authors.affiliation: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural Univ, Beijing, 100083, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Shi
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D003116:Color; D005285:Fermentation; D005419:Flavonoids / Q000032:analysis*; D044948:Flavonols / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D005707:Gallic Acid; D006801:Humans; D062385:Hydroxybenzoates / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis; D027843:Vitis / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D005419:Flavonoids; D044948:Flavonols; D062385:Hydroxybenzoates; D010636:Phenols; D059808:Polyphenols; C404987:flavan-3-ol; D005707:Gallic Acid; C017616:phenolic acid
keywords: Cabernet Sauvignon; chromatic characteristics; copigmentation; gallic acid; phenolic composition