The influence of extraction methods on the quality characteristics of red wines

The main technological task in the production of high-quality red wines is to ensure favourable conditions for the extraction of components from solid elements of a grape bunch. Present work is devoted to the study and comparative assessment of the effect of various extraction methods (carbonic mace...

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Autores principales:	Shmigelskaya Natalia, Cherviak Sofia, Makarov Aleksandr, Sivochoub Galina, Vesyutova Antonina
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Environmental sciences GE1-350
Acceso en línea:	https://doaj.org/article/55536f488fe24b0b9d49d5d688855c2a
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id	oai:doaj.org-article:55536f488fe24b0b9d49d5d688855c2a
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spelling	oai:doaj.org-article:55536f488fe24b0b9d49d5d688855c2a2021-11-08T15:19:28ZThe influence of extraction methods on the quality characteristics of red wines2267-124210.1051/e3sconf/202131603019https://doaj.org/article/55536f488fe24b0b9d49d5d688855c2a2021-01-01T00:00:00Zhttps://www.e3s-conferences.org/articles/e3sconf/pdf/2021/92/e3sconf_iconard2021_03019.pdfhttps://doaj.org/toc/2267-1242The main technological task in the production of high-quality red wines is to ensure favourable conditions for the extraction of components from solid elements of a grape bunch. Present work is devoted to the study and comparative assessment of the effect of various extraction methods (carbonic maceration of the must, carbonic maceration of grapes, pre-fermentative maceration of the must) on the quality characteristics of red wines prepared from grape varieties ‘Cabernet-Sauvignon’, ‘Syrah’ and ‘Merlot’. The positive effect of the methods of carbonic maceration of both must and grapes was established in relation to the accumulation of ethyl alcohol (by 0.5-0.9 %), as well as biologically active substances: flavan-3-ols ((+)-D-catechin and (-)-epicatechin) and oxycoric (caftaric and cautaric) acids – by 1.5-1.8 times compared to the classical technology. Therefore, the carbonic maceration method provides a less intensive course of oxidative processes at the stage of must, which causes the preservation of oxycoric acids in wine. Carbonic maceration of must provide a higher content of the reduced extract (up to 15%), effective extraction of anthocyanins (from 9 to 145%) and phenolic compounds (by 7-25%), which manifest itself through the increase in the color intensity index (up to 26%).Shmigelskaya NataliaCherviak SofiaMakarov AleksandrSivochoub GalinaVesyutova AntoninaEDP SciencesarticleEnvironmental sciencesGE1-350ENFRE3S Web of Conferences, Vol 316, p 03019 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Environmental sciences GE1-350
spellingShingle	Environmental sciences GE1-350 Shmigelskaya Natalia Cherviak Sofia Makarov Aleksandr Sivochoub Galina Vesyutova Antonina The influence of extraction methods on the quality characteristics of red wines
description	The main technological task in the production of high-quality red wines is to ensure favourable conditions for the extraction of components from solid elements of a grape bunch. Present work is devoted to the study and comparative assessment of the effect of various extraction methods (carbonic maceration of the must, carbonic maceration of grapes, pre-fermentative maceration of the must) on the quality characteristics of red wines prepared from grape varieties ‘Cabernet-Sauvignon’, ‘Syrah’ and ‘Merlot’. The positive effect of the methods of carbonic maceration of both must and grapes was established in relation to the accumulation of ethyl alcohol (by 0.5-0.9 %), as well as biologically active substances: flavan-3-ols ((+)-D-catechin and (-)-epicatechin) and oxycoric (caftaric and cautaric) acids – by 1.5-1.8 times compared to the classical technology. Therefore, the carbonic maceration method provides a less intensive course of oxidative processes at the stage of must, which causes the preservation of oxycoric acids in wine. Carbonic maceration of must provide a higher content of the reduced extract (up to 15%), effective extraction of anthocyanins (from 9 to 145%) and phenolic compounds (by 7-25%), which manifest itself through the increase in the color intensity index (up to 26%).
format	article
author	Shmigelskaya Natalia Cherviak Sofia Makarov Aleksandr Sivochoub Galina Vesyutova Antonina
author_facet	Shmigelskaya Natalia Cherviak Sofia Makarov Aleksandr Sivochoub Galina Vesyutova Antonina
author_sort	Shmigelskaya Natalia
title	The influence of extraction methods on the quality characteristics of red wines
title_short	The influence of extraction methods on the quality characteristics of red wines
title_full	The influence of extraction methods on the quality characteristics of red wines
title_fullStr	The influence of extraction methods on the quality characteristics of red wines
title_full_unstemmed	The influence of extraction methods on the quality characteristics of red wines
title_sort	influence of extraction methods on the quality characteristics of red wines
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/55536f488fe24b0b9d49d5d688855c2a
work_keys_str_mv	AT shmigelskayanatalia theinfluenceofextractionmethodsonthequalitycharacteristicsofredwines AT cherviaksofia theinfluenceofextractionmethodsonthequalitycharacteristicsofredwines AT makarovaleksandr theinfluenceofextractionmethodsonthequalitycharacteristicsofredwines AT sivochoubgalina theinfluenceofextractionmethodsonthequalitycharacteristicsofredwines AT vesyutovaantonina theinfluenceofextractionmethodsonthequalitycharacteristicsofredwines AT shmigelskayanatalia influenceofextractionmethodsonthequalitycharacteristicsofredwines AT cherviaksofia influenceofextractionmethodsonthequalitycharacteristicsofredwines AT makarovaleksandr influenceofextractionmethodsonthequalitycharacteristicsofredwines AT sivochoubgalina influenceofextractionmethodsonthequalitycharacteristicsofredwines AT vesyutovaantonina influenceofextractionmethodsonthequalitycharacteristicsofredwines
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The influence of extraction methods on the quality characteristics of red wines

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