Effect of Winemaking Practices on Color Indexes and Selected Bioactive Phenolics of Aglianico Wine

Authors

  • A. Gambuti,

    1. Authors Gambuti, Strollo, Erbaggio, and Moio are with Dipartimento di Scienza degli Alimenti, Univ. degli Studi di Napoli Federico II, Facoltà di Agraria, Via Univ., 100, 80055-Portici, Napoli, Italy. Author Lecce is with Dipartimento di Scienze degli Alimenti, Univ. di Foggia, Facoltà di Agraria, Via Napoli, 25, Foggia 71100, Italy. Direct inquiries to author Gambuti (E-mail: a.gambuti@unifg.it).
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  • D. Strollo,

    1. Authors Gambuti, Strollo, Erbaggio, and Moio are with Dipartimento di Scienza degli Alimenti, Univ. degli Studi di Napoli Federico II, Facoltà di Agraria, Via Univ., 100, 80055-Portici, Napoli, Italy. Author Lecce is with Dipartimento di Scienze degli Alimenti, Univ. di Foggia, Facoltà di Agraria, Via Napoli, 25, Foggia 71100, Italy. Direct inquiries to author Gambuti (E-mail: a.gambuti@unifg.it).
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  • A. Erbaggio,

    1. Authors Gambuti, Strollo, Erbaggio, and Moio are with Dipartimento di Scienza degli Alimenti, Univ. degli Studi di Napoli Federico II, Facoltà di Agraria, Via Univ., 100, 80055-Portici, Napoli, Italy. Author Lecce is with Dipartimento di Scienze degli Alimenti, Univ. di Foggia, Facoltà di Agraria, Via Napoli, 25, Foggia 71100, Italy. Direct inquiries to author Gambuti (E-mail: a.gambuti@unifg.it).
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  • L. Lecce,

    1. Authors Gambuti, Strollo, Erbaggio, and Moio are with Dipartimento di Scienza degli Alimenti, Univ. degli Studi di Napoli Federico II, Facoltà di Agraria, Via Univ., 100, 80055-Portici, Napoli, Italy. Author Lecce is with Dipartimento di Scienze degli Alimenti, Univ. di Foggia, Facoltà di Agraria, Via Napoli, 25, Foggia 71100, Italy. Direct inquiries to author Gambuti (E-mail: a.gambuti@unifg.it).
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  • L. Moio

    1. Authors Gambuti, Strollo, Erbaggio, and Moio are with Dipartimento di Scienza degli Alimenti, Univ. degli Studi di Napoli Federico II, Facoltà di Agraria, Via Univ., 100, 80055-Portici, Napoli, Italy. Author Lecce is with Dipartimento di Scienze degli Alimenti, Univ. di Foggia, Facoltà di Agraria, Via Napoli, 25, Foggia 71100, Italy. Direct inquiries to author Gambuti (E-mail: a.gambuti@unifg.it).
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Abstract

ABSTRACT:  Phenolic compounds are responsible for the sensory properties of wine as well as the properties beneficial to human health. The objective of this study was to establish the effect of the use of SO2 and pectolitic enzymes in the prefermentative phase, maceration time, and oak aging on color, anthocyanins, tannins, (+)-catechin, (–)-epicatechin, rutin, trans-resveratrol, and quercetin content of Aglianico wine. Color indexes and phenolics were analyzed by HPLC and spectrophotometric methods. The addition of SO2 and pectolitic enzymes before fermentation caused an increase in color intensity, color stability, total phenolics, anthocyanins, (+)-catechin, (–)-epicatechin rutin, trans-resveratrol, and quercetin content in Aglianico wine. Longer maceration times gave wines richer in total phenolics and with better chromatic characteristics. Storage in oak caused a decrease in anthocyanins, (+)-catechin, (–)-epicatechin, trans-resveratrol, and quercetin content but an increase in total phenolic content, and a stabilizing effect on color also occurred.

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