The Effect of Different Techniques of Maceration-Fermentation on the Phenolic Composition of Red Wines

DOI: 10.46909/journalalse-2021-006 Original Article

Journal of Applied Life Sciences and Environment Vol. LIV, No. 1 (185) / 2021: 63-69

THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

Maria Iulia CERBU1,*, Valeriu V. COTEA1, Cătălin-Ioan ZAMFIR2, Marius NICULAUA2, Ioana CĂLIN1, Andreea POPÎRDĂ1 Cintia Lucia COLIBABA1, Ștefan TUDOSE SANDU-VILLE1

*E-mail: [email protected]

Received: Mar. 13, 2021. Revised: Mar. 25, 2021 Accepted: Mar. 28, 2021. Published online: Mar. 31, 2021

ABSTRACT. Grapes, the quintessential extraction which leads to the dissolution quality factor in winemaking, are found in of the useful components of the grapes, certain areas of the globe where which give the flavour, colour and taste viticulture thrives. The quality of wine typical of red wine. The aim of this products is directly influenced by the research was to analyse the effect of quality of the grapes, their process different techniques of maceration- technology, the care and the quality of the fermentation on the phenolic composition premises and equipment used, as well as of red wines obtained from Merlot, Pinot the conditions for the storage and use of noir and Cabernet Sauvignon grape the wines. In most red wine-making varieties in Copou-Iasi vineyard processes, it is preferred that the compared to red wines obtained from the maceration process is accompanied by the same varieties in Murfaltar vineyard, fermentation process, as increase in the located in the northeast and south of alcohol content favours the intensification Romania, respectively. Wines obtained by of the extraction process. For this reason, maceration-fermentation in rotating tanks both processes are combined in a single have higher values of the Folin-Ciocâlteu technological operation known as index (wines obtained from Pinot noir) in maceration-fermentation. The largest contrast to those obtained by the classical amount of polyphenolic compounds of maceration-fermentation technique (wines wine, anthocyanins and tannins comes obtained from Merlot and Cabernet from the solid parts of the grapes ‒ the Sauvignon). skins and seeds, and these have a decisive Keywords: maceration; phenolic influence on the phenolic character of compounds; red wines; tannins; wines. Maceration is a fractional anthocyanins.

1 “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine of Iasi, 3rd Mihail Sadoveanu Alley, Iași, Romania 2 Research Centre for Oenology, 9 Mihail Sadoveanu, Iași, Romania

63 Maria Iulia CERBU ET AL.

accompanied by an increase of INTRODUCTION temperature (Baiano et al., 2016).

Wine is a complex mixture of In this paper, the evolution of the hundreds of compounds, many of phenolic compounds content is which are present in very low studied, taking into account different quantities, but play an important role techniques of maceration- in the evolution and consistency of the fermentation. The material used is grapes from Merlot, Pinot noir and wine (Pereira et al., 2013; Rastija et al., Cabernet Sauvignon varieties from 2009). two vineyards: Copou-Iasi vineyard The alcoholic fermentation of and Murfatlar vineyard. musts in the presence of the solid sections of the berry (skins and seeds) produces red wines, whereas the MATERIALS AND METHODS fermentation of grape juice produces white wines (Ribéreau-Gayon et al., Grapes from Vitis vinifera varieties Merlot, Pinot noir and Cabernet 2006). Sauvignon, harvested in the Copou-Iasi Phenolic compounds contribute (located in north-eastern Romania) and to the colour, taste and body of wines, Murfatlar vineyards (located in south- and are thus important quality eastern Romania) were used to produce components. Polyphenols are quality wines by different maceration- extracted from grapes during the fermentation techniques. winemaking process, initially The climate of the Copou-Iasi obtained by crushing of the fruit and vineyard is characterised by alternations intensified by the maceration. The of warm and quiet days with cold, frosty most important classes of phenolic and windy days when passing from winter compounds are anthocyanins, tannins to spring and from autumn to winter. The climate is continental in Murfatlar and flavones, which are specific vineyard, with hot and dry summers, groups of phenolic compounds, moderate winters, early springs and late important for their sanogenic autumns, so that the growing period is the properties (Rodríguez-Delgado, 2002). longest in the whole country. They work together in order to Maceration is a complex process, provide a constant colour in wine, biochemical and biophysical in nature at using pigmented polymers that form the same time, and an operation with deep during different chemical processes oenological implications. For a certain period of time two phases of must remain (Cotea et al., 2000). together, in order to extract from the skins The purpose of maceration- and other solids parts primarily phenolic fermentation techniques is to facilitate compounds (anthocyanin pigments and the diffusion from the skin of large tannins), which essentially express the quantities of colouring substances in character and general appearance of red the must, which are insoluble in berry wines (Cotea et al., 2000). juice, but soluble in alcoholic Grape samples and winemaking. solutions (must fermentation) when Cabernet Sauvignon, Merlot and Pinot

64 THE EFFECT OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES noir grapes were harvested from the The Folin-Ciocâlteu Index (FCI) Copou-Iasi and Murfatlar vineyards and describes the phenolic compounds with experimental samples were obtained. In reducing proprieties and is based on the the experimental wine processing facility oxidation in a basic medium of the of the University of Agricultural Sciences phenolic compounds from wine by the and Veterinary Medicine (USAMV) in Folin-Ciocâlteu reagent. The blue Iasi, a classical maceration-fermentation colouration is proportional to the total in three variants (V1, V3, V5) was amount of phenolic compounds and has a applied, while in the Murfatlar cellars maximum absorption about 750 nm maceration-fermentation was done in (visible light) (OIV-MA-AS2-10). rotating tanks also in three variants (V2, The principle of the method for V4, V6), as follows: V1 CS - Iasi determining the total anthocyanins, or the Cabernet Sauvignon; V2 CS - Murfatlar D280 index, is based on the strong Cabernet Sauvignon; V3 M - Iasi Merlot; absorption of ultraviolet light by benzenic V4 M - Murfatlar Merlot; V5 PN - Iasi cores, characteristic of phenolic Pinot noir; V6 PN - Murfatlar Pinot noir. compounds, reaching a maximum The evolution to phenolic absorption at the wavelength λ = 275~280 compounds content is studied, taking into nm, and expresses the total content of the account the different techniques of phenolic compounds of wine (tannins, maceration-fermentation. We applied two anthocyanins, flavones etc.) types of maceration-fermentation to The determination of the chromatic highlight the different phenolic potential characteristics of the wines under study of the wines depending on the different was performed one year after they were viticultural area of the vineyards and the obtained, according to STAS 6182/35-75, different climatic conditions. by the usual OIV spectrophotometric method. The chromatic parameters CIE- Study of phenolic compounds and LAB 76 (L*, a*, b*, intensity of colour colour characteristics of red wines (C*ab) and tone hab) were obtained by The total polyphenols index is calculation for each experimental variant, expressed by the optical density as well as the computerised simulation of (absorbance) analysed at the wavelength the wine colour (Schwedt, 1997; García- of 280 nm and expresses the content of Guzmán et al., 2015). phenolic compounds (phenolic acids, tannins and colouring compounds). In order to know the content of phenolic RESULTS AND DISCUSSION compounds in wines, the following were determined: the values of the total In order to evaluate the content polyphenol index (TPI), the Folin- of phenolic compounds in the present Ciocalteu index (FCI) and the total wines, the total polyphenol index, the anthocyanins content. The TPI values Folin-Ciocâlteu index, as well as the make it possible to appreciate the wines total content of polyphenols and the according to their suppleness, namely: TPI total content of anthocyanins were < 30 denotes supple wines to taste, TPI = determined. The values of the 30~50, well-formed wines with full and analysed parameters obtained for the vigorous taste, and TPI > 50 denotes astringent wines, with excess polyphenols six proposed experimental variants are (Waterhouse et al., 2016). given in Table 1.

65 Maria Iulia CERBU ET AL.

For the three varieties of grapes, the Cabernet Sauvignon variety, the the data obtained show that the value values are between 45.65~ 54.82, for of the total polyphenols index varies Merlot between 39.17~58.55, and for depending on the maceration- the Pinot noir between 40.94~ 52.01. fermentation process applied. Thus, for

Table 1 - Total polyphenols index, Folin‒Ciocalteu index, total polyphenols content and total anthocyanins content of Cabernet Sauvignon, Merlot and Pinot noir wines obtained by different maceration-fermentation processes Experimental Total polyphenols Total anthocyanins TPI FCI samples content (mg GAE/L) content (mg GAE/L) V1 - CS 45.65 38.83 2779.8 341.3 V2 - CS 54.82 44.43 3338.2 323.84 V3 - M 39.17 32.52 2385.21 391.8 V4 - M 58.55 38.75 3565.34 274.18 V5 - PN 40.94 33.98 2493 351.7 V6 - PN 52.01 38.47 3167.09 279.78

The variants with which the phenolic compounds, expressed in mg classical maceration-fermentation GAE/L and the total content in technique was used showed the lowest anthocyanins, expressed in mg GAE/L, values of the total polyphenols index, were determined (Table 1). respectively 39.17 for Merlot wine, The anthocyanins content is 40.94 for Pinot noir wine and 45.65 for different depending on the variety, the Cabernet Sauvignon wine. By conditions of the harvest year and the comparison, the values for the wines maceration technique used. Thus, it is obtained by the maceration- observed in figure 1 that in the case of fermentation process in rotating tanks, wines obtained by classical the values are between 52.01 for Pinot maceration-fermentation technique, noir and 58.55 for Merlot. they have a higher amount of Therefore, we can say the anthocyanins than those obtained by Cabernet Sauvignon wine obtained by maceration-fermentation in rotative classical maceration-fermentation tanks technique, these being between technique can achieve aproximately 341.3 ~ 391.8 mg GAE/L and the same amont of FCI as Merlot and respectively, the content of Pinot noir wine obtained by anthocyanins between 274.18 ~ 323.84 maceration-fermentation in rotative mg GAE/L. The highest values were tanks. obtained for wine V3 - M with 391.8 In order to be able to evaluate the mg GAE/L and the lowest values for content of wines in phenolic wine of the same variety V4 - M, but compounds and to compare the different technique, with 274.18 mg quantities in which the two main GAE/L. components are found - anthocyanins and tannins - the total amount of

66 THE EFFECT OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

Figure 1 - Anthocyanins content (mg/L) and total content of phenolics compounds of Cabernet Sauvignon (CS), Merlot (M) and Pinot noir (PN) wines

In the case of wines obtained the computerized colour simulation it from grapes belonging to the Merlot appears that V6 - PN has a more variety, the colours of the V3 - M and intense colour than V5 - PN. V4 - M variants are very close. For the The chromatic parameters CIE- Pinot noir wines obtained by the LAB 76 obtained by calculation for variants of classic maceration- each experimental variant Table 2., as fermentation and maceration- well as the computerised simulation of fermentation in rotating tanks, from the wine colour, are shown in.

Table 2 - Selected chromatic parameters CIE-LAB 76 for wines samples Chromaticity Chromaticity Clarity Tone Computer Variant (green -a, (blue -b, simulation of wine (L) (H) red +a) yellow +b) colour CS -V1 7.8532 37.8763 12.9629 0.6059 CS -V2 7.1097 36.9878 12.9054 0.6061 M -V3 6.7083 35.9151 11.5440 0.6057 M -V4 6.7046 35.8859 11.5393 0.6019 PN - V5 9.7491 40.2097 16.7137 0.6032 PN -V6 9.3998 39.8771 13.9224 0.6009

The chromatic characteristics of Computer simulation of the wine the wines can vary in great intervals, colour was possible using the which is due to the different years of DIGITAL COLOR ATLAS 3.0 harvesting, the vineyards from which program in order to highlight colour the raw material is taken, the varieties differences and wine classification. and, last but not least, the technology This allows an easier understanding of applied to the grape processing. the differences between the chromatic 67 Maria Iulia CERBU ET AL. parameters obtained by calculation and maceration-fermentation in rotating makes it possible to differentiate and tanks, the highest values of the total classify wines visually. Thus, the most polyphenols index (TPI) were intensely coloured wines were obtained with values between 52.01 obtained in the case of the first two (Pinot noir) and 58.55 (Merlot), in variants (V1 - CS and V2 - CS) contrast with the wines obtained by processed through the two variants of classic maceration-fermentation that maceration-fermentation (i.e., classic recorded values of 39.17 (Merlot) and maceration-fermentation and 45.65 (Cabernet Sauvignon). maceration-fermentation in rotating The determination of the tanks). chromatic characteristics reflected that the most intensely coloured wines were obtained in the case of wines made CONCLUSION from Cabernet Sauvignon grapes by This research confirms that the both maceration-fermentation methods, different maceration-fermentation but with the observation that the wine techniques contribute positively to obtained by the maceration- some modifications in the phenolic fermentation in rotating tanks was composition, colour and sensory more intensely coloured than that characteristics of red wines. obtained by the classical maceration- The anthocyanins content of fermentation method. wines is different depending on the maceration technique used. The results obtained vary within large limits from REFERENCES 274.18 mg GAE/L (V4 - M) when the Baiano Antonietta, Scrocco Carmela, maceration was done in rotating tanks, Sepielli Grazia & Del Nobile, M.A. to 391.8 mg GAE/L (V3 - M) when (2016). Wine processing: A critical the wines were obtained by classical review of physical, chemical, and maceration-fermentation. In the sensory implications of innovative variants obtained in rotating tanks, the vinification procedures. Crit. Rev. Food Sci. Nutr., 56(14): 2391-2407, anthocyanins content ranged between DOI: 10408398.2013.842886 274.18 mg GAE/L (V4 - M) and Cotea, V.D., Pomohaci, N., 323.84 mg GAE/L (V2 - CS), while Nămoloşanu, I., Stoian, V., Popa, between 341.3 mg GAE/L (V1 - CS) A., Sîrghi C. & Gheorghiţă, M. (2000). Oenology - Grape and 391.8 mg GAE/L (V3 - M) in processing and wine production. (in those obtained by classical Romanian), Vol. I, Ceres Publishing maceration-fermentation. House, Bucharest. Also, the data obtained showed García-Guzmán, J.J., Hernández-Artiga, that the value of the total polyphenol M.P., Palacios-Ponce de León, L. & Bellido-Milla, D. (2005). index varies depending on the Selective methods for polyphenols maceration-fermentation process and sulphur dioxide determination in applied. For the wines obtained by the

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