IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 The use of microwaves during the maceration of Cabernet Sauvignon wines for improving their chromatic characteristics

The use of microwaves during the maceration of Cabernet Sauvignon wines for improving their chromatic characteristics

Abstract

The use of new technologies such as microwaves (MW) arose in recent years as an efficient alternative to reduce the use of sulfur dioxide (SO2) and as a method for improving wines in terms of color and aroma [1, 2]. MW (non-ionizing electromagnetic waves with frequencies between 300 MHz and 300 GHz) have been widely applied in the food industry in order to reduce processing time and favor food preservation. The MW cause the migration of ions and dipoles generate frictional forces increasing the temperature. This thermal energy can break bonds between compounds, being able to favor the breakage of the cell wall of the grape skin. This would favor the extraction of compounds of interest, allowing wineries to reduce maceration time and increasing their production capacity. In this context, our work focuses on studying the capacity of MW to favor the extraction of phenolic compounds from red grapes of the Cabernet Sauvignon variety in order to obtain wines of high color quality with short maceration times.For this, the chromatic parameters and phenolic composition of wines elaborated with MW treated grapes were studied and compared with a control vinification. This test was carried out using two different maceration times: 72 hours and 7 days. The MW treatment in all cases consisted of applications lasting 12 min at 700 W using a domestic oven avoiding temperature increases above 40ºC. All assays were performed in triplicate and wines were analyzed by spectrophotometry and high-performance liquid chromatography at the time of bottling.The results obtained showed an increase in the content of phenolic compounds and color intensity (CI) in the wines obtained from grapes treated with microwaves respect to their controls for both maceration times (12% and 15% increase in CI, respectively). No significant differences were observed for none of the chromatic parameters studied between the wine obtained after a MW treatment and macerated for 72 hours and the control wine with a four-day longer maceration, being of special interest the CI and the total polyphenol index (TPI) (CI: 16.16 vs 17.18 and TPI: 45.22 vs 47.05, respectively).For this reason, this study shows the possibility of reducing the maceration time without losing quality in the wines obtained when MW are used.

References

[1] Muñoz García, R.; Oliver Simancas, R.; Díaz-Maroto, M.C.; Alañón Pardo, M.E.; Pérez-Coello, M.S. (2021). Foods, 10, 1164.
[2] Carew, A.L.; Gill,W.; Close, D.C.; Dambergs, R.G. (2014). Am. J. Enol. Vitic., 65, 401–406.

DOI:

Publication date: June 24, 2022

Issue: IVAS 2022

Type: Poster

Authors

Pérez-Porras Paula1, Bautista-Ortín Ana Belén1, Munoz-García Raquel2, Díaz-Maroto Mª Consuelo2, Pérez-Coello Mª Soledad2 and Gómez-Plaza Encarna1

1Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia.
2Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, 13071 Ciudad Real, Spain

Contact the author

Keywords

Microwave, Chromatics, Polyphenols, Maceration, Wine

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

CHARACTERIZATION OF ENOLOGICAL OAK TANNIN EXTRACTS BY MULTI-ANALYTICAL METHODS APPROACH

Oak tannin extracts are commonly used to improve wine properties. The main polyphenols found in oak wood extracts are ellagitannins¹ that release ellagic acid upon hydrolysis and comprise numerous structures². Moreover, oak tannin extracts contain other compounds giving a complex mixture. Consequently, the official OIV method based on gravimetric analysis of the tannin fraction adsorbed on polyvinylpolypyrrolidone is not sufficient to describe their composition and highlight their chemical diversity.

FOLIAR APPLICATION OF METHYL JASMONATE AND METHYL JASMONATE PLUSUREA: INFLUENCE ON PHENOLIC, AROMATIC AND NITROGEN COMPOSITION OFTEMPRANILLO WINES

Phenolic, volatile and nitrogen compounds are key to wine quality. On one hand, phenolic compounds are related to wine color, mouthfeel properties, ageing potential. and are associated with beneficial health properties. On the other hand, wine aroma is influenced by hundreds of volatile compounds. Fermentative aromas represent, quantitatively, the wine aroma, and among these volatile compounds, esters, higher alcohols and acids are mainly responsible for the fermentation bouquet.

Detoxification capacities of heavy metals and pesticides by yeasts 

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.

Understanding colloidal instability in white wine model solutions: A study focused on the effect of polysaccharides and salts onto bentonite efficiency

A white wine model solution (12% v/v ethanol, 4 g/L tartaric acid, pH 3.2) was used to assess wine colloidal instability as well as the influence of several wine components on bentonite performance in protein removal.

Free and bound terpene profile of recovered minority white grape varieties by GC × GC-TOFMS

Climate change presents a significant challenge for actual viticulture. In this context, recovering minority grape varieties can be a crucial strategy to ensure resilience, particularly those capable of maintaining quality and aromatic complexity under water stress.