Impact of rutin and buckwheat(Fagopyrum esculentum)extract applications on the volatile and phenolic composition of wine  

作　　者：Juan Alberto Anaya Victoria Lizama Inmaculada Alvarez María Jose García 

机构地区：[1]Institut Universitari d’Enginyeria d’Aliments per al Desenvolupament,Universitat Politecnica de Valencia,46022,Valencia,Spain

出　　处：《Food Bioscience》2022年第5期941-952,共12页食品生物科学（英文）

基　　金：supported by the Spanish Ministery of Education and Science and the Valencian Community(Spain).

摘　　要：The aim of this research is to study the possibility of increasing the quality of red wins made with the Monastrell grape variety.A methodology was established to improve the concentration levels of polyphenol and aroma in these wines.Among flavonoids,the copigmenting effect of rutin stands out,and was tested in both winery and field applications.Buckwheat extract(Fagopyrum esculentum),in which rutin is the main flavonoid,may be of interest for viticulture given its biological activity.This paper focuses on researching the effect of applying the prefermentative vegetable extract of buckwheat(Fagopyrum esculentum)on the concentration of polyphenols and aroma compounds in vineyards.Simultaneously,a study was carried out to compare the effect of pure copigment(rutin)when applied in vineyards and cellars.Traditional vinification was done,plus prefermentative cold maceration.The application of buckwheat extract,and rutin extract to a lesser extent,to Monastrell grapes increased the concentration of malvidin and other anthocyanins,and total anthocyanins.After 12-month storage,no differences were observed in the percentage of copigmented,polymerised and free anthocyanin,the total polyphenol concentration,and the tannin quality parameters like DMACH(aldehyde p-dimethylaminoacimaldehyde)and the Gelatin Index.The concentrations of diethyl succinate,2 phenylethyl acetate,vanillin and ethyl octanoate increased,while other compounds decreased when the copigment was added.The maceration technique followed during the vinification process had very little effect on polyphenolic compounds.The prefermentative maceration slightly increasing the concentration of total polyphenols,but had no effect on the parameters related to colour,anthocyanin concentration,nature of anthocyanins,their binding state or tannin quality parameters.The results showed that cold prefermentation maceration increased the concentration of some volatile compounds,including alcohols and esters,which should be considered important contributors to Monastrell win

关 键 词：BUCKWHEAT RUTIN COPIGMENTATION Prefermentation maceration WINE POLYPHENOLS Volatile compounds 

分 类 号：TS261.1[轻工技术与工程—发酵工程]