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Träfflista för sökning "WFRF:(Garrido Banuelos Gonzalo) srt2:(2019)"

Search: WFRF:(Garrido Banuelos Gonzalo) > (2019)

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1.
  • Garrido Banuelos, Gonzalo, et al. (author)
  • Investigating the relationship between cell wall polysaccharide composition and the extractability of grape phenolic compounds into Shiraz wines. Part II : Extractability during fermentation into wines made from grapes of different ripeness levels
  • 2019
  • In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 278, s. 26-35
  • Journal article (peer-reviewed)abstract
    • This study evaluated the relationship between cell wall breakdown, from Shiraz grapes harvested at three different ripeness levels and the colour and phenolics extracted during alcoholic fermentation into wines. Phenolic differences between the ripeness treatments were minimal after ¼ of the fermentation was completed. However, colour and phenolic content were significantly higher in finished wines made from 25°Brix grapes compared to those from 21°Brix and 23°Brix. Levels of grape cell wall polysaccharide deconstruction during fermentation was a determining correlative factor in relation to phenolic extractability. In this context, the de-pectination observed during ripening was found to enhance this deconstruction or “opening-up” of the grape pomace during fermentation, thus increasing the differential extraction of specific polyphenols, especially polymeric polyphenols, into the wines. Additionally, the degree of cell wall deconstruction seemed to play a role in the possible retention and extraction of specific grape proanthocyanidins, depending on their nature and polymer length.
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2.
  • Garrido Banuelos, Gonzalo, et al. (author)
  • Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I : Vintage and ripeness effects
  • 2019
  • In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 278, s. 36-46
  • Journal article (peer-reviewed)abstract
    • Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grape and wine phenolics at different ripeness levels (21°Brix, 23°Brix, and 25°Brix) over two consecutive vintages. The vintage effect was highly significant, especially in the pectin fraction of the grape cell walls and affected the concentrations of certain phenolics extracted. The climatic variance between the seasons might have influenced the differences observed in the grape cell wall compositions. Firstly, a higher grape and wine phenolic content, especially in polymeric phenols, was found in 2015 wines. Additionally, grape berry cell walls, especially at the earliest stages of ripening, were found to be more intact in 2015 than in 2016. Thus, a possible relationship was found between the degree of berry intactness, especially for pectin-rich components, and the corresponding phenolic extractability during the winemaking.
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3.
  • Garrido Banuelos, Gonzalo, et al. (author)
  • The impact of different tannin to anthocyanin ratios and of oxygen on the phenolic polymerisation over time in a wine-like solution
  • 2019
  • In: South African Journal for Enology and Viticulture. - : South African Society for Enology and Viticulture. - 0253-939X .- 2224-7904. ; 40:2, s. 1-10
  • Journal article (peer-reviewed)abstract
    • Colour and phenolic stability during ageing are influenced by the levels of distinct classes of phenolics in young red wines. The ratios between different classes of phenolic compounds also determine the colour and phenolic development of red wines. The present study evaluated the impact of forced oxidation on different anthocyanin/tannin (A/T) extracts and its consequent effect on the colour and phenolic evolution over time. The results showed that higher contents of seed tannins could enhance phenolic polymer formation, especially in the presence of oxygen. The addition of oxygen seemed to favour certain polymerisation reactions between tannins, leading to higher concentrations of monomeric anthocyanins in solution. A slower oxygen consumption was also observed as the phenolic composition of the wine-like extract evolved over time.
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