https://doi.org/10.4081/ws.5795
1
0
1
0
Smart Citations
1
0
1
0
Citing PublicationsSupportingMentioningContrasting
View Citations

See how this article has been cited at scite.ai

scite shows how a scientific paper has been cited by providing the context of the citation, a classification describing whether it supports, mentions, or contrasts the cited claim, and a label indicating in which section the citation was made.

Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines

Authors

Pedro Miguel Izquierdo-Cañas
pmizquierdo@jccm.es
Instituto de la Vid y el Vino de Castilla- La Mancha-IRIAF, Tomelloso; Parque Científico-Tecnológico de Castilla-La Mancha, Albacete, Spain.
Esteban García-Romero
Instituto de la Vid y el Vino de Castilla- La Mancha-IRIAF, Tomelloso, Spain.
Adela Mena-Morales
Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
Sergio Gómez-Alonso
Parque Científico-Tecnológico de Castilla-La Mancha, Albacete; Instituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, Spain.
In the present work we evaluate the effects of malolactic fermentation (MLF) on the colour parameters and polyphenolic composition of Petit Verdot red wines. MLF caused a significant decrease in colour intensity in wines, approximately 9%. In line with that, the results showed a decrease in the concentration of anthocyanins (acylated and non-acylated), but an increase of the pyranothocyannins concentration. MLF did not produce important variations on the content of hydroxycinnamic acids derivatives, stilbenes and flavonols. Regarding flavan-3-ols, MLF caused a decrease in monomers, total flavan-3-ols and percentage of galloylation, and an increase on the percentage of prodelphinidins. However, no effect over mean degree of polymerisation was observed. Thus, it is unlikely that these changes may affect the acceptability of wines by consumers.

Dimensions

Altmetric

PlumX Metrics

Plum Print visual indicator of research metrics
  • Citations
    • Citation Indexes: 9
  • Captures
    • Readers: 14
see details

Downloads

Citations

Crossref
0
Scopus
0
Google Scholar
Europe PMC

How to Cite

Izquierdo-Cañas, P. M., García-Romero, E., Mena-Morales, A., & Gómez-Alonso, S. (2023). Effects of malolactic fermentation on colour stability and phenolic composition of Petit Verdot red wines. Wine Studies, 2. https://doi.org/10.4081/ws.5795
Copyright (c) 2016 Pedro Miguel Izquierdo-Cañas, Esteban García-Romero, Adela Mena-Morales, Sergio Gómez-Alonso Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

PAGEPress has chosen to apply the Creative Commons Attribution NonCommercial 4.0 International License (CC BY-NC 4.0) to all manuscripts to be published.