Study of the Grape Cryo-Maceration Process at Different Temperatures
Abstract
:1. Introduction
2. Materials and Methods
2.1. Instrumentation and Reagents
2.2. HPLC Analysis of Polyphenols
2.3. Numerical Simulation
2.4. Winemaking Process
2.5. Physical-Chemical Analysis
2.6. Organic Acid Analysis
2.7. Total Phenolics Assay
2.8. Total Catechins Assay
2.9. Colour Intensity, Hue, Colour Composition and Brilliance of the Wines
2.10. Statistical Analysis
3. Results and Discussion
3.1. Numerical Simulation
3.2. Winemaking Process
3.3. Chemical Pnalysis
3.4. Wine Phenolic Composition and Colour Variables of the Wines
3.5. Organic Acid Analysis
3.6. Polyphenol Analysis
3.7. Sensory Analysis
3.8. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Properties | Grape Juice | Liquid CO2 |
---|---|---|
Density (kg/m3) | 1300 | 1032 |
Cp (J/kg K) | 2710 | 2050 |
Thermal conductibility (w/m K) | 0.61 | 0.132 |
Viscosity (kg/m s) | 0.001003 | 0.00014 |
Conditions | Grape Juice | Liquid CO2 | Mixture |
---|---|---|---|
Inlet | V = 1 m/s T = 310 K | V = 20 m/s T = 253 K | |
Outlet | T = Tfinal | T = Tfinal | p = 1 atm |
Wall | adiabatic | adiabatic | adiabatic |
Case | Tin (°C) | Tout (°C) | DT (°C) | Mashed Grapes (kg/s) |
---|---|---|---|---|
1 | 37 | 10.0 | 27.0 ± 0.5 | 5.6 |
2 | 8.0 | 29.0 ± 0.5 | ||
3 | 6.0 | 31.0 ± 0.5 | ||
4 | 4.0 | 33.0 ± 0.5 |
Parameters | Tout = 10.0 °C | Tout = 8.0 °C | Tout = 6.0 °C | Tout = 4.0 °C |
---|---|---|---|---|
Alcohol (%) (v/v) | 11.43 ± 0.30 a | 11.42 ± 0.10 a | 11.41 ± 0.20 a | 11.40 ± 0.10 a |
Density 20.0 °C | 0.9901 ± 0.002 a | 0.9901 ± 0.001 a | 0.9901 ± 0.010 a | 0.9901 ± 0.003 a |
Titratable acidity (g/L) | 6.05 ± 0.05 a | 6.03 ± 0.02 a | 6.00 ± 0.03 a | 6.00 ± 0.01 a |
Volatile acidity (g/L) | 0.30 ± 0.02 a | 0.31 ± 0.01 a | 0.30 ± 0.01 a | 0.3 ± 0.02 a |
Total extract (g/L) | 21.00 ± 0.48 a | 21.90 ± 0.51 a | 22.70 ± 0.46 a | 22.73 ± 0.59 a |
pH | 3.20 ± 0.06 a | 3.23 ± 0.05 a | 3.25 ± 0.02 a | 3.26 ± 0.03 a |
OD 420 nm | 0.11 ± 0.01 a | 0.15 ± 0.03 a | 0.162 ± 0.04 a | 0.163 ± 0.02 b |
OD 320 nm | 6.9 ± 0.72 a | 7.7 ± 0.53 a | 8.4 ± 0.77 a | 8.5 ± 0.54 b |
OD 280 nm | 8.5 ± 0.74 a | 9.3 ± 0.67 a | 10.8 ± 0.75 a | 10.9 ± 0.69 b |
Total phenols (mg/L) | 233.5 ± 13.5 a | 336.4 ± 12.7 a | 438.4 ± 14.7 a | 440.4 ± 12.5 b |
Catechins (mg/L) | 18.3 ± 0.24 a | 18.5 ± 0.32 a | 18.7 ± 0.24 a | 18.9 ± 0.33 b |
(+)-Catechin (mg/L) | 3.39 ± 0.02 a | 3.40 ± 0.01 a | 3.42 ± 0.03 a | 3.43 ± 0.01 b |
(−)-Epicatechin (mg/L) | 20.5 ± 3.7 a | 21.3 ± 2.9 a | 22.5 ± 3.9 a | 22.9 ± 2.8 b |
Proanthocyanidins (mg/L) | 38 ± 2 a | 46 ± 5 a | 50 ± 3 a | 51 ± 4 b |
Treated Grape | Visual | Smelling | Gustatory | Harmony | Scores |
---|---|---|---|---|---|
Chardonnay 10.0 °C | 6.7 ± 1.2 b | 13.2 ± 2.5 b | 19.0 ± 1.5 b | 8.0 ± 2.0 b | 46.3 ± 4.7 |
Chardonnay 8.0 °C | 5.9 ± 1.1 c | 11.3 ± 2.6 c | 18.4 ± 1.7 c | 9.9 ± 2.4 c | 43.9 ± 6.9 |
Chardonnay 6.0 °C | 5.1 ± 1.3 d | 10.1 ± 2.7 b | 17.1 ± 1.6 c | 9.1 ± 2.6 d | 41.4 ± 6.7 |
Chardonnay 4.0 °C | 5.2 ± 1.1 d | 10.2 ± 2.6 b | 17.2 ± 1.8 c | 9.1 ± 2.5 d | 41.7 ± 6.9 |
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Naviglio, D.; Formato, A.; Scaglione, G.; Montesano, D.; Pellegrino, A.; Villecco, F.; Gallo, M. Study of the Grape Cryo-Maceration Process at Different Temperatures. Foods 2018, 7, 107. https://doi.org/10.3390/foods7070107
Naviglio D, Formato A, Scaglione G, Montesano D, Pellegrino A, Villecco F, Gallo M. Study of the Grape Cryo-Maceration Process at Different Temperatures. Foods. 2018; 7(7):107. https://doi.org/10.3390/foods7070107
Chicago/Turabian StyleNaviglio, Daniele, Andrea Formato, Giampiero Scaglione, Domenico Montesano, Arcangelo Pellegrino, Francesco Villecco, and Monica Gallo. 2018. "Study of the Grape Cryo-Maceration Process at Different Temperatures" Foods 7, no. 7: 107. https://doi.org/10.3390/foods7070107