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Impact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPAISSONI, Maria Alessandra
dc.contributor.authorRÍO SEGADE, Susana
dc.contributor.authorGIACOSA, Simone
dc.contributor.authorTORCHIO, Fabrizio
dc.contributor.authorCRAVERO, Francesco
dc.contributor.authorENGLEZOS, Vasileios
dc.contributor.authorRANTSIOU, Kalliopi
dc.contributor.authorCARBONI, Cristian
dc.contributor.authorGERBI, Vincenzo
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorTEISSEDRE, Pierre Louis
dc.contributor.authorROLLE, Luca
dc.date.accessioned2020
dc.date.available2020
dc.date.issued2017
dc.identifier.issn0963-9969en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/21215
dc.description.abstractEnRecently the use of ozone as sanitizing agent has been proposed on winegrapes in order to control mycobiota after harvest. The aim of this work was to investigate possible indirect physico-chemical effects of ozone treatment on berry skin phenolic composition and extractability. Vitis vinifera L. cv Nebbiolo and Barbera, chosen for their different anthocyanin profiles, were post-harvest treated for 24 and 72h with gaseous ozone (30μL/L). Skin anthocyanin and flavanol extractability was assessed during maceration (6, 24, 48, 96, 168 and 240h) using a wine-like solution. In our experimental conditions, ozone did not affect significantly the final extraction yield of anthocyanins (TA), proanthocyanidins (PRO), and flavanols reactive to vanillin (FRV) in Barbera, although TA and FRV extractabilities were higher in control samples than in ozone-treated samples during the first stages of maceration. In Nebbiolo, the final TA extraction yield was positively influenced by the ozone treatment (68.6, 64.2, and 59.9% for 24h ozone-treated berries, 72h ozone-treated berries and control samples, respectively). Final PRO and FRV extractability also increased in both ozone-treated samples compared to the control (+8.6-9.1% for PRO and +7.3-11.7% for FRV). No significant differences were found among treatments for individual anthocyanins in both cultivars at the end of maceration. Therefore, the use of ozone as sanitizing agent in red varieties prior to winemaking process can be considered because it did not negatively affect the extractability of skin anthocyanins and flavanols.
dc.language.isoENen_US
dc.subjectbaie de raisin
dc.subjectqualité du vin
dc.subjectanthocyanine
dc.subject.enextractability
dc.subject.enflavanols
dc.subject.enanthocyanins
dc.subject.engrape post-harvest treatment
dc.subject.enozone
dc.title.enImpact of post-harvest ozone treatments on the skin phenolic extractability of red winegrapes cv Barbera and Nebbiolo (Vitis vinifera L.)
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.foodres.2016.11.013en_US
dc.subject.halSciences du Vivant [q-bio]en_US
bordeaux.journalFood Research Internationalen_US
bordeaux.page68-78en_US
bordeaux.volume98en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcehal
hal.identifierhal-01607031
hal.version1
hal.exportfalse
workflow.import.sourcehal
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