Effect of Flash Release Treatment on Phenolic Extraction and Wine Composition

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• 作者：Cé ; cile Morel-Salmi ; Jean-Marc Souquet ; Magali Bes ; and Vé ; ronique Cheynier
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2006
• 出版时间：June 14, 2006
• 年：2006
• 卷：54
• 期：12
• 页码：4270 - 4276
• 全文大小：200K
• 年卷期：v.54,no.12(June 14, 2006)
• ISSN：1520-5118

文摘

The flash release (FR) process, consisting of rapidly heating the grapes and then applying strongvacuum, has been proposed to increase the polyphenol content of red wines. Its impact on polyphenolextraction kinetics and on the polyphenol composition of red juice and wines was studied over twoseasons on different grape varieties (Grenache, Mourvedre, Carignan). The FR process allows fastextraction of all phenolic compounds (hydroxycinnamic acids, flavonols, anthocyanins, catechins,proanthocyanidins) and can be used to produce polyphenol-enriched grape juices. However, theconcentration of all polyphenols dramatically decreased throughout fermentation when pressing wasachieved immediately after FR. The FR wines made with pomace maceration were also enriched inpolyphenols compared to the corresponding control wines. Increasing the duration of high-temperatureexposure in the FR treatment further increased extraction of phenolic compounds but also acceleratedtheir conversion to derived species. The tannin-to-anthocyanin ratio was particulary low in the winefermented in the liquid phase, higher after FR than in the control, and even higher after longer heating.FR resulted in an increased tannin-to-anthocyanin ratio and an increased conversion of anthocyaninsto tannin-anthocyanin adducts showing the same color properties as anthocyanins. The tannin-to-anthocyanin ratio was particulary low in the wine fermented in the liquid phase that also containedlarger amounts of orange sulfite bleaching-resistant pigments.Keywords: Flash release; polyphenols; must; wine; extraction; anthocyanins; tannins