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Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines

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Abstract

Different red wines were elaborated to study the effect of the date of the grape harvest on the levels of individual low molecular weight phenolic compounds, which are chiefly responsible for the wine color. Two red grape varieties and two consecutive years were studied at three different harvesting stages of grapes, and the changes during the 18 months of wine aging (12 months in oak barrels and 6 months in the bottle) were also followed. The results showed that the wines made from grapes harvested 1 week later than the usual date generally had higher contents of some simple phenols, which can act as cofactors that can maintain the color intensity and violet tonalities in aged wines. Besides, these wines had lower levels of caftaric and coutaric acids, which are two of the main substrates for oxidation and browning processes.

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Acknowledgements

The authors wish to thank the Comisión Interministerial de Ciencia y Tecnología for funding provided for this study under project FEDER 1FD-1319. The authors are also grateful to Tomás Postigo from the “Pago de Carraovejas” winery for providing the wines for this study.

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  1. Silvia Pérez-Magariño

    Present address: Estación Enológica, Instituto Tecnológico Agrario de Castilla y León, C/Santísimo Cristo 16, 47490, Rueda, Valladolid, Spain

Authors and Affiliations

  1. Dpto de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, Plaza Misael Bañuelos s/n, 09001, Burgos, Spain

    Silvia Pérez-Magariño & M Luisa González-San José

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  1. Silvia Pérez-Magariño
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  2. M Luisa González-San José
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Correspondence to Silvia Pérez-Magariño.

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Pérez-Magariño, S., González-San José, M.L. Effect of ripening stage of grapes on the low molecular weight phenolic compounds of red wines. Eur Food Res Technol 220, 597–606 (2005). https://doi.org/10.1007/s00217-004-1106-z

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  • DOI: https://doi.org/10.1007/s00217-004-1106-z

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