Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives
This study explored the impact of high pH and short maceration on red wines' physical and chemical traits and stability. Specifically, wines from Petit verdot, Merlot, Malbec and Tempranillo grapes, harvested in a tropical wine-producing region, were analysed. A consistent maceration period of...
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| Format: | Article |
| Language: | English |
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International Viticulture and Enology Society
2025-01-01
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| Series: | OENO One |
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| Online Access: | https://oeno-one.eu/article/view/8111 |
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| author | Carlos Artur Nascimento Alves Aline Camarão Telles Camarão Telles Biasoto Grace da Silva Nunes Hélio Oliveira do Nascimento Ronaldo Ferreira do Nascimento Inglides Gomes Oliveira Patrícia Coelho de Souza Leão Lucicléia Barros de Vasconcelos |
| author_facet | Carlos Artur Nascimento Alves Aline Camarão Telles Camarão Telles Biasoto Grace da Silva Nunes Hélio Oliveira do Nascimento Ronaldo Ferreira do Nascimento Inglides Gomes Oliveira Patrícia Coelho de Souza Leão Lucicléia Barros de Vasconcelos |
| author_sort | Carlos Artur Nascimento Alves |
| collection | DOAJ |
| description |
This study explored the impact of high pH and short maceration on red wines' physical and chemical traits and stability. Specifically, wines from Petit verdot, Merlot, Malbec and Tempranillo grapes, harvested in a tropical wine-producing region, were analysed. A consistent maceration period of 96 hours was applied in all vinification trials. After six months of bottling, parameters such as colour, acetaldehyde levels, higher alcohols and phenolic compounds were assessed. The findings highlighted significant impacts of grape pH on chemical stability, influenced by the phenolic profile of each grape variety. The short maceration period reduced phenolic compound extraction in high-pH musts, leading to decreased antioxidant potential and chemical stability. Critical indicators included colorimetric parameters, acetaldehyde and free SO₂ content. Acetaldehyde levels were strongly correlated with free SO₂ consumption and colour variations, signifying oxidative processes. Wines with higher concentrations of (+)-catechin, procyanidins and monomeric anthocyanins exhibited enhanced stability, while the presence of hydroxycinnamic acids was associated with oxidative changes. Caffeic acid emerged as a potential marker of oxidative stress, particularly in grapes from warmer climates. To improve the stability of wines made from high-pH grapes, extended maceration times or increased SO₂ dosages may be required.
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| format | Article |
| id | doaj-art-1d721f62f90a45ffad40648a9d76b5c1 |
| institution | Kabale University |
| issn | 2494-1271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | OENO One |
| spelling | doaj-art-1d721f62f90a45ffad40648a9d76b5c12025-01-13T11:10:00ZengInternational Viticulture and Enology SocietyOENO One2494-12712025-01-0159110.20870/oeno-one.2025.59.1.8111Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectivesCarlos Artur Nascimento Alves0https://orcid.org/0000-0002-2357-853XAline Camarão Telles Camarão Telles Biasoto1Grace da Silva Nunes2Hélio Oliveira do Nascimento3Ronaldo Ferreira do Nascimento4Inglides Gomes Oliveira5Patrícia Coelho de Souza Leão6Lucicléia Barros de Vasconcelos7Federal University of Ceará / Uninta University CenterEmpresa Brasileira de Pesquisa Agropecuária – Embrapa Semiárido / Empresa Brasileira de Pesquisa Agropecuária – Embrapa Meio Ambientehttps://orcid.org/0000-0003-2640-0849Departamento de Química, Instituto Federal de Educação, Ciência e Tecnologia do Ceará, 63708-260, Crateús, CE, Brazil.Departamento de Química Analítica e Físico-Química, Centro de Ciências, Universidade Federal do CearáUniversidade Federal da BahiaEmpresa Brasileira de Pesquisa Agropecuária – Embrapa SemiáridoUniversidade Federal do Ceará This study explored the impact of high pH and short maceration on red wines' physical and chemical traits and stability. Specifically, wines from Petit verdot, Merlot, Malbec and Tempranillo grapes, harvested in a tropical wine-producing region, were analysed. A consistent maceration period of 96 hours was applied in all vinification trials. After six months of bottling, parameters such as colour, acetaldehyde levels, higher alcohols and phenolic compounds were assessed. The findings highlighted significant impacts of grape pH on chemical stability, influenced by the phenolic profile of each grape variety. The short maceration period reduced phenolic compound extraction in high-pH musts, leading to decreased antioxidant potential and chemical stability. Critical indicators included colorimetric parameters, acetaldehyde and free SO₂ content. Acetaldehyde levels were strongly correlated with free SO₂ consumption and colour variations, signifying oxidative processes. Wines with higher concentrations of (+)-catechin, procyanidins and monomeric anthocyanins exhibited enhanced stability, while the presence of hydroxycinnamic acids was associated with oxidative changes. Caffeic acid emerged as a potential marker of oxidative stress, particularly in grapes from warmer climates. To improve the stability of wines made from high-pH grapes, extended maceration times or increased SO₂ dosages may be required. https://oeno-one.eu/article/view/8111climate changespoilage indicatorsphenolic compoundsacetaldehydeGC-BID |
| spellingShingle | Carlos Artur Nascimento Alves Aline Camarão Telles Camarão Telles Biasoto Grace da Silva Nunes Hélio Oliveira do Nascimento Ronaldo Ferreira do Nascimento Inglides Gomes Oliveira Patrícia Coelho de Souza Leão Lucicléia Barros de Vasconcelos Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives OENO One climate change spoilage indicators phenolic compounds acetaldehyde GC-BID |
| title | Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives |
| title_full | Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives |
| title_fullStr | Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives |
| title_full_unstemmed | Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives |
| title_short | Exploring the impact of elevated pH and short maceration on the deterioration of red wines: physical and chemical perspectives |
| title_sort | exploring the impact of elevated ph and short maceration on the deterioration of red wines physical and chemical perspectives |
| topic | climate change spoilage indicators phenolic compounds acetaldehyde GC-BID |
| url | https://oeno-one.eu/article/view/8111 |
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