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Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

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Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation

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dc.contributor.author Alvarez Cano, María Inmaculada es_ES
dc.contributor.author Aleixandre Benavent, José Luís es_ES
dc.contributor.author García Esparza, Mª José es_ES
dc.contributor.author Lizama Abad, Victoria es_ES
dc.contributor.author Aleixandre Tudo, José es_ES
dc.date.accessioned 2022-07-26T18:07:35Z
dc.date.available 2022-07-26T18:07:35Z
dc.date.issued 2009-02 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/184809
dc.description.abstract [EN] The influence of the prefermentative addition of copigments and different winemaking technologies on the polyphenolic composition of Tempranillo red wines after malolactic fermentation was studied. Six experiments dealing with the prefermentative addition of caffeic acid, rutin, (+) catechin, white grape skin tannin, white grape seed tannin and control wines were realised. Three different winemaking technologies (traditional vinification, prefermentative cold maceration at 6-8 A degrees C and cold soak at 0-2 A degrees C with dry ice) were studied. Prefermentative addition of copigments increases anthocyanin copigmentation reactions and produces wines with a greater colour, a higher anthocyanin concentration, a superior contribution of anthocyanins to the colour of the wine, a superior percentage of tannins polymerised with polysaccharides and less astringency. Cold prefermentative maceration increases the extraction of polyphenols, the anthocyanin copigmentation reactions and the polymerisation reactions between tannins and polysaccharides. The effectiveness of the combination of copigments and prefermentative maceration treatments was demonstrated by the increase of the concentration of the polyphenolic compounds. es_ES
dc.description.sponsorship The experimental reporter here is a first part of a project financially supported by the Science and Technology Minister from Spanish Government ( AGL 2006-10723-C02-02) which the authors gratefully acknowledge es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Copigmentation es_ES
dc.subject Prefermentative maceration es_ES
dc.subject Red wine es_ES
dc.subject Polyphenolic compounds es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-008-0957-0 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/MEC//AGL2006-10723-C02-01/ES/INFLUENCIA DE LOS FENOMENOS DE COPIGMENTACION EN LA CALIDAD DE LA UVA Y EL VINO CV. TEMPRANILLO. APLICACION EN VIÑA Y ADICION PREFERMENTATIVA DE COPIGMENTOS/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Alvarez Cano, MI.; Aleixandre Benavent, JL.; García Esparza, MJ.; Lizama Abad, V.; Aleixandre Tudo, J. (2009). Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation. European Food Research and Technology. 228(4):501-510. https://doi.org/10.1007/s00217-008-0957-0 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-008-0957-0 es_ES
dc.description.upvformatpinicio 501 es_ES
dc.description.upvformatpfin 510 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 228 es_ES
dc.description.issue 4 es_ES
dc.relation.pasarela S\35575 es_ES
dc.contributor.funder MINISTERIO DE EDUCACION es_ES
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