Next Article in Journal
Study of the Lipid Profile of ATCC and Clinical Strains of Staphylococcus aureus in Relation to Their Antibiotic Resistance
Next Article in Special Issue
Assessment Wine Aroma Persistence by Using an in Vivo PTR-ToF-MS Approach and Its Relationship with Salivary Parameters
Previous Article in Journal
New Quinoline-Based Heterocycles as Anticancer Agents Targeting Bcl-2
Previous Article in Special Issue
Multi-year Quantitative Evaluation of Stilbenoids Levels Among Selected Muscadine Grape Cultivars
Open AccessArticle

A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation

1
Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA 95616, USA
2
Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616, USA
*
Author to whom correspondence should be addressed.
Molecules 2019, 24(7), 1275; https://doi.org/10.3390/molecules24071275
Received: 4 March 2019 / Revised: 25 March 2019 / Accepted: 29 March 2019 / Published: 2 April 2019
(This article belongs to the Collection Wine Chemistry)
Phenolic extraction is a critical part of red wine making. Though empirical models of phenolic extraction kinetics exist, the current level of mechanistic understanding does not allow for accurate predictions. In this work, we propose a mechanistic model for the extraction of phenolics from grape skins and seeds as a function of temperature and ethanol. This model examines the release of phenolics, the adsorption of phenolics onto grape material, and the disappearance of anthocyanins from solution. Additionally, we performed epifluorescence microscopy to explore our finding that seed tannins’ release rate appears independent of concentration, and found that the grape seed appears to ablate over fermentation. We also determined the activation energy of anthocyanin disappearance, in good agreement with similar systems. The proposed model results in an excellent fit, and increases the understanding of phenolic extraction and the ability to predict and optimize product outcome in red wine making. View Full-Text
Keywords: wine; phenolic extraction; kinetic model; grape seed structure wine; phenolic extraction; kinetic model; grape seed structure
Show Figures

Figure 1

MDPI and ACS Style

Miller, K.V.; Noguera, R.; Beaver, J.; Medina-Plaza, C.; Oberholster, A.; Block, D.E. A Mechanistic Model for the Extraction of Phenolics from Grapes During Red Wine Fermentation. Molecules 2019, 24, 1275.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop