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Evolution of red wine anthocyanins during malolactic fermentation, postfermentative treatments and ageing with

AutorMoreno-Arribas, M. Victoria ; Gómez-Cordovés, Carmen ; Martín-Álvarez, Pedro J.
Palabras claveIndustrial red winemaking
Phenolic compounds
Lactic acid bacteria
Oak barrel
Stainless-steel tank
Lees storage
Technological procedures
Statistical treatments
Fecha de publicación2007
CitaciónFood Chemistry.Vol. 109, Issue 1, 1 July 2008, 149-158
ResumenA comparative study was conducted on nine batches of wine, from the same initial wine, subjected to malolactic fermentation and ageing in barrels, under different technological conditions: Malolactic fermentation in barrel or in tank, with or without wine clarification, ageing with or without lees and stirring or no stirring of the lees. Samples were taken of the initial wine, of the wine at the end of malolactic fermentation, of the wines after clarifying treatments, and after 3, 6, 9, 12 and 14 months of ageing in the barrel, making a total of 48 wines. As a result of the anthocyanin analysis of all the wines studied, a total of 21 different anthocyanin compounds were detected, which can be classified into four groups: simple glucosides, acetyl glucosides, cinnamoyl glucosides and pyroanthocyanins. During MLF, it was shown that the effect of the container used seems to be more important than the metabolic activity of the bacteria responsible for the process. From application of the LSD test, significant differences were found in the concentrations of all the anthocyanin compounds identified due to ageing time and significant differences were also revealed for most anthocyanin compounds in relation to the manufacturing method, especially the presence or absence of lees.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2007.12.040
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