Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora

Maurício Bonatto Machado de Castilhos; Odinéli Louzada Dos Santos Corrêa; Mauro Celso Zanus; João Dimas Garcia Maia; Sérgio Gómez-Alonso; Esteban García-Romero; Vanildo Luiz Del Bianchi; Isidro Hermosín-Gutiérrez

doi:10.1016/j.foodres.2015.05.056

Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part I: BRS Rúbea and BRS Cora

Food Res Int. 2015 Sep:75:374-384. doi: 10.1016/j.foodres.2015.05.056. Epub 2015 May 30.

Authors

Maurício Bonatto Machado de Castilhos¹, Odinéli Louzada Dos Santos Corrêa², Mauro Celso Zanus², João Dimas Garcia Maia³, Sérgio Gómez-Alonso⁴, Esteban García-Romero⁵, Vanildo Luiz Del Bianchi⁶, Isidro Hermosín-Gutiérrez⁷

Affiliations

¹ Vinification and Bioprocess Laboratory, São Paulo State University, São José do Rio Preto, São Paulo, Brazil. Electronic address: mbonattosp@yahoo.com.br.
² Brazilian Agro-farming Research Agency EMBRAPA Grape and Wine, Bento Gonçalves, Rio Grande do Sul, Brazil.
³ Brazilian Agro-farming Research Agency EMBRAPA Grape and Wine, Jales, São Paulo, Brazil.
⁴ Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico de Albacete, Paseo de la Innovación, 1, 02006 Albacete, Spain.
⁵ Instituto de la Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain.
⁶ Vinification and Bioprocess Laboratory, São Paulo State University, São José do Rio Preto, São Paulo, Brazil.
⁷ Instituto Regional de Investigación Científica Aplicada (IRICA), Universidad de Castilla-La Mancha, Avda. Camilo José Cela s/n, 13071 Ciudad Real, Spain.

PMID: 28454969
DOI: 10.1016/j.foodres.2015.05.056

Abstract

In contrast to the most worldwide used grape varieties, wine production in Brazil is mainly devoted to the elaboration of table wines from American grapes and hybrids. These grapes show initial disadvantages such as low soluble solids content in their optimal stage of ripening and poor color quality. Based on this, the Brazilian Agency EMBRAPA Grape and Wine has developed BRS type cultivars in order to enhance the quality of the table wines. This study analyzed the phenolic composition and sensory profile of BRS Rúbea and BRS Cora red wines elaborated by traditional and two alternative winemaking technologies: grape pre-drying and submerged cap of chaptalized musts. Pre-dried wines presented low concentrations of anthocyanins/pyranoanthocyanins and flavonols, suggesting that they were partially degraded by the thermal treatment (60°C). These wines were described as bitter and full-bodied because of their higher flavan-3-ols content, suggesting that these compounds were not greatly influenced by thermal degradation. Submerged cap was described as persistent to the palate and with an intense violet hue due to its high anthocyanin and flavonol concentrations. The antioxidant capacity presented a weak relationship with the anthocyanins and stilbenes, but was intensely related to the % of galloylated flavan-3-ols.

Keywords: Antioxidant capacity; Catechin (PubChem CID: 9064); Cyanidin 3,5-diglucoside (PubChem CID: 12305316); Delphinidin 3,5-diglucoside (PubChem CID: 10100906); Drying; Laricitrin 3-glucoside (PubChem CID: 44259475); Malvidin 3,5-diglucoside (PubChem CID: 12312725); Malvidin 3-(6″-p-coumaroyl)-glucoside-5-glucoside (PubChem CID: 44256995); Myricetin 3-glucoside (PubChem CID: 22841567); Peonidin 3,5-diglucoside (PubChem CID: 44256843); Petunidin 3,5-diglucoside (PubChem CID: 71587075); Polyphenols; Proanthocyanidin B1 (PubChem CID: 11250133); Red wine; Sensory analysis; Submerged cap; The list of up to 10 names of chemical compounds studied in this article is described below:.