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Evolution of Polyphenols during Syrah Grapes Maceration: Time versus Temperature Effect

Ghanem, Chantal and Taillandier, Patricia and Rizk, Ziad and Nehme, Nancy and Souchard, Jean-Pierre and El Rayess, Youssef Evolution of Polyphenols during Syrah Grapes Maceration: Time versus Temperature Effect. (2019) Molecules, 24 (15). 2845. ISSN 1420-3049

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Official URL: https://doi.org/10.3390/molecules24152845

Abstract

The effect of maceration time and temperature on the phenolic compounds of Syrah grape musts was studied. Pre-fermentation cold (10 °C) and heat maceration (60, 70 and 80 °C) were applied and compared to traditional maceration (control, 25 °C). The macerations were monitored and the kinetic profile of the maceration was studied by taking samples at 0, 2, 4, 8, 24 and 48 h. The results showed that heat treatment had the most significant effect on the extraction of total polyphenol. A significant loss of anthocyanin content was observed when the maceration was extended beyond eight hours at high temperatures, while longer maceration times seemed to favor the extraction of tannins. A principal component analysis showed that independently of the vinification technique, and for the same grape varieties, different winegrowing regions and harvest years affected the phenolic composition of the grape skin

Item Type:Article
HAL Id:hal-02292046
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
Other partners > Lebanese University - LU (LEBANON)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE)
Other partners > Holy Spirit University of Kaslik - USEK (LEBANON)
Other partners > Lebanese Agricultural Research Institute - LARI (LEBANON)
Laboratory name:
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Deposited On:19 Sep 2019 11:24

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