Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability

Darnal A; Poggesi S; Ceci AT; Mimmo T; Boselli E; Longo E

Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability

dc.citation.issue	8
dc.citation.volume	249
dc.contributor.author	Darnal A
dc.contributor.author	Poggesi S
dc.contributor.author	Ceci AT
dc.contributor.author	Mimmo T
dc.contributor.author	Boselli E
dc.contributor.author	Longo E
dc.date.accessioned	2024-12-02T21:09:55Z
dc.date.available	2024-12-02T21:09:55Z
dc.date.issued	2023-08-01
dc.description.abstract	The effects of pre-fermentative freezing of red grapes from Schiava variety and co-inoculation with lactic bacteria were evaluated on the profile of anthocyans of the musts and the finished wine. Peonidin-3-glucoside is the main anthocyanin in Schiava grape musts, but it was overcome by malvidin-3-glucoside at bottling. Grape freezing increased the extraction of all anthocyanins in the musts. However, the amount of all anthocyanins except peonidin-3-glucoside and malvidin-3-glucoside was lower in wines from frozen grapes than in control wines. Wines obtained with co-inoculation showed higher anthocyanin content than their respective controls. Petunidin-3-(6′′-p-coumaroyl)-glucoside, peonidin-3-(6′′-cis-p-coumaroyl)-glucoside and malvidin-3-(6′′-trans-p-coumaroyl)-glucoside were dramatically affected by the interaction of the two applied factors. Colorimetric hue (H*) was strongly correlated with peonidin-3-glucoside, and spectrophotometric tint (N) with malvidin-3-glucoside. Tint also showed a positive correlation with malolactic fermentation. Graphical abstract: [Figure not available: see fulltext.]
dc.description.confidential	false
dc.edition.edition	August 2023
dc.format.pagination	2045-2065
dc.identifier.citation	Darnal A, Poggesi S, Ceci AT, Mimmo T, Boselli E, Longo E. (2023). Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability. European Food Research and Technology. 249. 8. (pp. 2045-2065).
dc.identifier.doi	10.1007/s00217-023-04270-5
dc.identifier.eissn	1438-2385
dc.identifier.elements-type	journal-article
dc.identifier.issn	1438-2377
dc.identifier.uri	https://mro.massey.ac.nz/handle/10179/72145
dc.language	English
dc.publisher	Springer Nature
dc.publisher.uri	https://link.springer.com/article/10.1007/s00217-023-04270-5
dc.relation.isPartOf	European Food Research and Technology
dc.rights	(c) The author/s	en
dc.rights.license	CC BY	en
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/	en
dc.subject	Pre-fermentative grape freezing
dc.subject	Co-inoculum
dc.subject	Anthocyanins
dc.subject	Colorimetry
dc.title	Interactive effect of pre-fermentative grape freezing and malolactic fermentation on the anthocyanins profile in red wines prone to colour instability
dc.type	Journal article
pubs.elements-id	461843
pubs.organisational-group	Other