Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile
Abstract
:1. Introduction
2. Results
2.1. Evolution of General Phenolic Composition and Color Parameters during Alcoholic Fermentation
2.2. Physicochemical Composition of Rosé Wines
2.3. Evolution of General Phenolic Composition and Color Parameters of Rosé Wines During Maturation
2.4. Evolution of Individual Phenolic Compounds of Rosé Wines during Maturation
2.5. Evolution of Sensory Profile of Rosé Wines during Maturation
2.6. PCA Applied to Rosé Musts and Wines Characterization
3. Discussion
3.1. General Phenolic Composition and Color Parameter Changes in Rosé Musts and Wines
3.2. Evolution of Individual Phenolic Compounds of Rosé Wines
3.3. Sensory Profile of Rosé Wines
4. Materials and Methods
4.1. Grapes and Winemaking Process
4.2. Experimental Conditions
4.3. General Physicochemical Characterization
4.4. Determination of Global Phenolic Parameters
4.5. Fractionation of Proanthocyanidins According to Their Degree of Polymerization
4.6. HPLC Analysis of Individual Flavanols
4.7. HPLC Analysis of Individual Monomeric Anthocyanins
4.8. Sensory Evaluation
4.9. Statistical Analysis
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Alcoholic Fermentation Days | ||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
0 | 2 | 6 | 8 | 10 | 20 | |||||||||||||
Parameters | Rosé Musts | |||||||||||||||||
CTM | OK | CH | CTM | OK | CH | CTM | OK | CH | CTM | OK | CH | CTM | OK | CH | CTM | OK | CH | |
Total phenols index (absorbance units) | 10.33 a (1) ± 0.15 | 11.26b ± 0.02 | 12.06c ± 0.16 | 8.83 a ± 0.02 | 8.76 a ± 0.01 | 9.48 b ± 0.05 | 9.38 b ± 0.12 | 8.90 a ± 0.08 | 10.08c ± 0.07 | 9.58 a ± 0.07 | 10.00 b ± 0.05 | 10.05 b ± 0.08 | 9.65 a ± 0.13 | 10.26 b ± 0.02 | 10.46 b ± 0.05 | 9.21 a ± 0.12 | 10.41 b ± 0.10 | 10.80c ± 0.17 |
Non-flavonoid phenols (absorbance units) | 4.06 a ± 0.12 | 4.98 b ± 0.11 | 4.79 b ± 0.01 | 3.88 b ± 0.05 | 3.69 a ± 0.03 | 3.75 a ± 0.03 | 4.00 a ± 0.15 | 4.11 a ± 0.02 | 4.55 b ± 0.01 | 3.90 a ± 0.19 | 4.41 a ± 0.06 | 4.23 a ± 0.33 | 3.92 a ± 0.03 | 3.89 a ± 0.05 | 4.17 b ± 0.02 | 3.62 a ± 0.02 | 3.85b ± 0.05 | 4.02c ± 0.02 |
Flavonoid phenols (absorbance units) | 6.26 a ± 0.27 | 6.28 a ± 0.12 | 7.27 b ± 0.15 | 4.95 a ± 0.03 | 5.07 b ± 0.01 | 5.72c ± 0.03 | 5.37 b ± 0.06 | 4.78 a ± 0.06 | 5.53 b ± 0.08 | 5.68 a ± 0.11 | 5.58 a ± 0.09 | 5.81 a ± 0.24 | 5.72 a ± 0.09 | 6.37 b ± 0.07 | 6.29 b ± 0.05 | 5.59 a ± 0.14 | 6.56 b ± 0.15 | 6.77 b ± 0.19 |
Total anthocyanins (mg/L) (2) | 50.78 a ± 2.02 | 56.92b ± 4.36 | 67.53c ± 1.23 | 48.12 b ± 1.04 | 36.88 a ± 1.38 | 44.78 b ± 4.25 | 44.14 b ± 1.15 | 30.74 a ± 1.11 | 37.76c ± 3.31 | 60.88 b ± 1.26 | 29.74 a ± 1.11 | 30.36 a ± 3.66 | 46.47 b ± 2.20 | 24.07 a ± 1.16 | 27.72 a ± 2.53 | 42.02c ± 1.14 | 35.04 b ± 2.34 | 24.04 a ± 1.09 |
Colored anthocyanins (mg/L) (2) | 14.04 b ± 0.07 | 9.45 a ± 0.08 | 9.68 a ± 0.19 | 11.63 a ± 0.09 | 13.92 b ± 0.10 | 14.90c ± 0.04 | 8.37 a ± 0.03 | 8.97 a ± 0.01 | 10.29 b ± 0.03 | 11.31 b ± 0.02 | 9.38 a ± 0.06 | 9.23 a ± 0.08 | 7.88 b ± 0.03 | 8.23 c ± 0.03 | 7.42 a ± 0.10 | 9.17c ± 0.11 | 8.03 b ± 0.02 | 7.58 a ± 0.01 |
Ionization degree of anthocyanins (%) | 27.67 b ± 1.09 | 16.66a ±1.16 | 14.33 a ± 0.34 | 24.18 a ± 0.48 | 37.77 b ± 1.16 | 33.48 b ± 3.22 | 18.97 a ± 0.47 | 29.21 a ± 1.10 | 29.28 a ± 2.64 | 18.58 a ± 0.34 | 31.56 b ± 1.38 | 30.67 b ± 3.27 | 16.99 a ± 0.89 | 34.25 b ± 1.73 | 26.90 c ± 2.33 | 21.84 a ± 0.72 | 22.98 a ± 1.51 | 31.56 b ± 1.48 |
Total pigments (absorbance units) | 2.72 a ± 0.10 | 2.99 a ± 0.21 | 3.50 b ± 0.05 | 2.59 b ± 0.05 | 1.98 a ± 0.04 | 2.35 b ± 0.21 | 2.35 a ± 0.05 | 1.68 a ± 0.05 | 2.05 a ± 0.47 | 3.19 b ± 0.05 | 1.65 a ± 0.04 | 1.71 a ± 0.17 | 2.45 b ± 0.11 | 1.38 a ± 0.05 | 1.58 a ± 0.10 | 2.35c ± 0.05 | 1.98 b ± 0.11 | 1.48 a ± 0.03 |
Polymeric pigments (absorbance units) | 0.11c ± 0.01 | 0.09 b ± 0.01 | 0.07 a ± 0.00 | 0.11 b ± 0.01 | 0.08 a ± 0.00 | 0.07 a ± 0.01 | 0.09 a ± 0.01 | 0.08 a ± 0.01 | 0.09 a ± 0.00 | 0.09 a ± 0.00 | 0.09 a ± 0.01 | 0.11 b ± 0.01 | 0.08 a ± 0.01 | 0.10 b ± 0.00 | 0.11 b ± 0.01 | 0.16 b ± 0.01 | 0.14 a ± 0.02 | 0.16 a ± 0.01 |
Polymerization degree of pigments (%) | 4.13c ± 0.21 | 3.02 b ± 0.36 | 2.13 a ± 0.10 | 4.30 b ± 0.60 | 4.30 b ± 0.46 | 3.00 a ± 0.34 | 3.80 a ± 0.13 | 5.21 a ± 2.10 | 5.10 a ± 1.23 | 2.89 a ± 0.15 | 5.90 b ± 0.12 | 7.01 b ± 1.05 | 3.26 a ± 0.09 | 7.68 b ± 0.99 | 7.48 b ± 0.34 | 6.50 a ± 0.14 | 7.08 a ± 0.42 | 11.30 b ± 0.31 |
Color intensity (absorbance units) | 1.29 b ± 0.02 | 0.92 a ± 0.01 | 0.87 a ± 0.03 | 1.07 a ± 0.03 | 1.17 b ± 0.00 | 1.20 b ± 0.00 | 0.77 a ± 0.01 | 0.83 b ± 0.00 | 0.95c ± 0.01 | 1.01c ± 0.00 | 0.87 a ± 0.01 | 0.93 b ± 0.01 | 0.72 a ± 0.01 | 0.82 b ± 0.01 | 0.81 b ± 0.02 | 1.01c ± 0.01 | 0.87 a ± 0.01 | 0.90 b ± 0.00 |
Color hue (absorbance units) | 0.46 a ± 0.03 | 0.51c ± 0.06 | 0.48 b ± 0.01 | 0.45c ± 0.02 | 0.42 b ± 0.02 | 0.40 a ± 0.01 | 0.45 a ± 0.01 | 0.47 b ± 0.02 | 0.46a, b ± 0.00 | 0.45 a ± 0.01 | 0.47 b ± 0.02 | 0.50c ± 0.01 | 0.47 a ± 0.02 | 0.51 b ± 0.03 | 0.54 c ± 0.01 | 0.50 a ± 0.01 | 0.52 b ± 0.01 | 0.54 c ± 0.02 |
Color due to copigmentation (%) | 64.38 a ± 3.11 | 61.19a ± 0.05 | 63.37 a ± 6.28 | 68.79 b ± 2.10 | 44.38 a ± 10.85 | 63.33 b ± 5.31 | 45.14a, b ± 2.71 | 39.84 a ± 5.29 | 53.26 b ± 1.88 | 63.47 a ± 13.82 | 44.02 a ± 0.36 | 48.98 a ± 3.45 | 43.03 a ± 2.73 | 41.05 a ± 0.06 | 48.55 b ± 0.183 | 61.44 c ± 2.07 | 32.63 a ± 1.66 | 43.73 b ± 6.64 |
Maturation Days | |||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
40 | 60 | 80 | |||||||||||||
Rosé Wines | |||||||||||||||
Parameters | CTW | OKF | OKFM | CHF | CHFM | CTW | OKF | OKFM | CHF | CHFM | CTW | OKF | OKFM | CHF | CHFM |
Total phenols index (absorbance units) | 11.26b(1) ± 0.56 | 10.00 a ± 0.00 | 10.00 a ± 0.00 | 11.86 b ± 0.23 | 11.73 b ± 0.15 | 10.66 a ± 0.40 | 9.90 a ± 0.10 | 10.06 a ± 0.05 | 11.60b ± 0.17 | 12.06 b ± 0.55 | 10.76a,b ± 0.58 | 10.06a ± 0.05 | 10.16 a ± 0.00 | 11.93c ± 0.58 | 11.70b,c ± 0.17 |
Non-flavonoid phenols (absorbance units) | 3.71 b ± 0.02 | 3.63 a ± 0.03 | 3.64 a ± 0.02 | 3.66a, b ± 0.00 | 3.82c ± 0.04 | 3.70 b ± 0.00 | 3.58c ± 0.06 | 3.65 b ± 0.01 | 3.67a, b ± 0.01 | 3.78 a ± 0.01 | 3.81c ± 0.00 | 3.59 a ± 0.02 | 3.63 a ± 0.01 | 3.73 b ± 0.02 | 3.78c ± 0.01 |
Flavonoid phenols (absorbance units) | 7.55 b ± 0.54 | 6.37 a ± 0.03 | 6.36 a ± 0.02 | 8.20 b ± 0.22 | 7.91 b ± 0.11 | 6.96 a ± 0.40 | 6.31 a ± 0.14 | 6.41 a ± 0.04 | 7.92 b ± 0.16 | 8.28 b ± 0.55 | 6.95a, b ± 0.58 | 6.47 a ± 0.03 | 6.53 a ± 0.05 | 8.20c ± 0.57 | 7.91 b,c ± 0.15 |
Total anthocyanins (mg/L) (2) | 36.40b ± 3.46 | 31.57a,b ± 1.15 | 31.62a,b ± 1.11 | 31.64a,b ± 1.88 | 24.93 a ± 5.99 | 32.51 a ± 2.67 | 33.24 a ± 1.09 | 31.14 a ± 1.13 | 28.36a ±0.07 | 31.38 a ± 3.19 | 32.94 a ± 1.41 | 34.09a ± 1.30 | 29.58 a ± 4.19 | 33.55a ± 4.02 | 32.87 a ± 1.95 |
Colored anthocyanins (mg/L) (2) | 2.10 a ± 0.02 | 5.02 b ± 0.02 | 5.31c ± 0.02 | 4.96 b ± 0.20 | 5.08 b,c ± 0.03 | 2.14 a ± 0.06 | 4.04c ± 0.01 | 5.06 b ± 0.17 | 4.29d ± 0.04 | 4.59 b ± 0.07 | 1.72 a ± 0.08 | 3.28d ± 0.02 | 4.07 b ± 0.02 | 3.39c ± 0.04 | 4.36 b ± 0.03 |
Ionization degree of anthocyanins (%) | 5.80 a ± 0.51 | 15.91 b ± 0.59 | 16.81 b ± 0.56 | 15.73 b ± 1.55 | 21.26 b ± 5.58 | 6.64 a ± 0.78 | 12.18 b ± 0.36 | 16.25c ± 0.50 | 15.13c ± 0.14 | 14.72c ± 1.26 | 5.25 a ± 0.48 | 9.64 b ± 0.30 | 13.96c ± 2.06 | 10.21b ± 1.22 | 13.31c ± 0.70 |
Total pigments (absorbance units) | 1.95 b ± 0.15 | 1.78a, b ± 0.05 | 1.78a, b ± 0.05 | 1.81a, b ± 0.10 | 1.44 a ± 0.30 | 1.75 a ± 0.11 | 1.85 a ± 0.05 | 1.75 a ± 0.05 | 1.61 a ± 0.01 | 1.75 a ± 0.15 | 1.78 a ± 0.05 | 1.88 a ± 0.05 | 1.65 a ± 0.21 | 1.88 a ± 0.21 | 1.81 a ± 0.10 |
Polymeric pigments (absorbance units) | 0.07 a ± 0.01 | 0.12 b ± 0.01 | 0.12 b ± 0.01 | 0.15c ± 0.01 | 0.12 b ± 0.02 | 0.07 a ± 0.01 | 0.11 b ± 0.01 | 0.11 b ± 0.01 | 0.11 b ± 0.01 | 0.10 b ± 0.01 | 0.08 a ± 0.01 | 0.10 b ± 0.01 | 0.10 b ± 0.01 | 0.13c ± 0.00 | 0.10 b ± 0.01 |
Polymerization degree of pigments (%) | 4.11 a ± 0.94 | 6.91 b ± 0.22 | 6.84 b ± 0.16 | 7.78 b ± 0.24 | 8.56 b ± 1.59 | 4.32 a ± 0.92 | 6.14 b ± 0.08 | 6.63 b ± 0.17 | 7.34 b ± 0.14 | 6.26 b ± 0.89 | 4.62 a ± 0.58 | 5.75a,b ± 0.40 | 6.27 b ± 0.82 | 6.64 b ± 0.43 | 5.76a, b ± 0.25 |
Color intensity (absorbance units) | 0.35 a ± 0.03 | 0.63 b ± 0.00 | 0.65 b ± 0.00 | 0.68 b ± 0.01 | 0.64 b ± 0.01 | 0.34 a ± 0.04 | 0.54 b ± 0.01 | 0.62c ± 0.01 | 0.58 b,c ± 0.01 | 0.58 b,c ± 0.02 | 0.35 a ± 0.02 | 0.48 b ± 0.01 | 0.52 b,c ± 0.00 | 0.54c ± 0.01 | 0.55c ± 0.01 |
Color hue (absorbance units) | 0.81c ± 0.02 | 0.62 a, b ± 0.01 | 0.61 a ± 0.01 | 0.66 b ± 0.00 | 0.63a, b ± 0.01 | 0.79 b ± 0.04 | 0.65 a ± 0.02 | 0.61 a ± 0.01 | 0.66 a ± 0.02 | 0.63 a ± 0.01 | 0.93d ± 0.03 | 0.68 b ± 0.01 | 0.63 a ± 0.01 | 0.73c ± 0.01 | 0.63 a ± 0.01 |
Color due to copigmentation (%) | 41.48 a ± 2.90 | 36.83 a ± 0.16 | 36.64 a ± 2.01 | 35.50 a ± 2.34 | 41.95 a ± 6.58 | 43.76 b ± 0.13 | 38.65a,b ± 0.23 | 37.46a,b ± 2.35 | 36.05a ± 5.62 | 41.53a,b ± 0.45 | 43.02 a ± 0.61 | 38.76a ± 2.48 | 42.90 a ± 2.59 | 38.75a ± 6.28 | 42.40 a ± 0.35 |
Experimental Conditions | Sample Codes |
---|---|
Alcoholic fermentation | |
Rosé must without wood chip contact | CTM |
Rosé must with oak (Quercus petraea) wood chip contact | OK |
Rosé must with cherry (Prunus avium) wood chip contact | CH |
Aging process | |
Rosé wine produced without wood chip contact during alcoholic fermentation and maturation process | CTW |
Rosé wine produced with oak (Quercus petraea) wood chip contact only during alcoholic fermentation | OKF |
Rosé wine produced with oak (Quercus petraea) wood chip contact during alcoholic fermentation and maturation process | OKFM |
Rosé wine produced with cherry (Prunus avium) wood chip contact only during alcoholic fermentation | CHF |
Rosé wine produced with cherry (Prunus avium) wood chip contact during alcoholic fermentation and maturation process | CHFM |
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Nunes, I.; Correia, A.C.; Jordão, A.M.; M. Ricardo-da-Silva, J. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile. Molecules 2020, 25, 1236. https://doi.org/10.3390/molecules25051236
Nunes I, Correia AC, Jordão AM, M. Ricardo-da-Silva J. Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile. Molecules. 2020; 25(5):1236. https://doi.org/10.3390/molecules25051236
Chicago/Turabian StyleNunes, Inês, Ana C. Correia, António M. Jordão, and Jorge M. Ricardo-da-Silva. 2020. "Use of Oak and Cherry Wood Chips during Alcoholic Fermentation and the Maturation Process of Rosé Wines: Impact on Phenolic Composition and Sensory Profile" Molecules 25, no. 5: 1236. https://doi.org/10.3390/molecules25051236