Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology

The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syra...

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Bibliographic Details
Published in:Heliyon 2022-12, Vol.8 (12), p.e12332-e12332, Article e12332
Main Authors: Casassa, L. Federico, Fanzone, Martin L., Sari, Santiago E.
Format: Article
Language:English
Subjects:
Anthocyanins
Microwave
Ripeness
Sensory analysis
Tannins
Wine color
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Summary:The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syrah wines, respectively, and anthocyanin extraction and non-tannin phenolics by 24% in Malbec and Syrah wines, respectively. In Nebbiolo and Pinot noir, MW had no effect on phenolics or chromatic characteristics. Anthocyanins in Nebbiolo wines were the lowest and their pigment profile was composed of 18% pyranoanthocyanins, but tannins were the highest, resulting in a tannin to anthocyanin ratio of 16. Pinot noir and Nebbiolo wines had comparable polymeric pigment content, despite dissimilar tannin to anthocyanin ratios, suggesting different mouthfeel characteristics in their respective wines. Conversely, wines of comparable tannin to anthocyanin produced wines of vastly different polymeric pigment content. MW-treated Cabernet Sauvignon wines showed an improved sensory profile. •Five monovarietal wines harvested at overripeness and processed with and without microwave (MW).•MW improved polymeric pigment content in Cabernet Sauvignon, Malbec, and Syrah wines.•In Nebbiolo and Pinot noir, MW had no effect on phenolics nor in chromatic characteristics.•Dissimilar tannin to anthocyanin ratios produced wines with comparable polymeric pigment.•MW-treated Cabernet Sauvignon wines showed improved sensory profile. Anthocyanins; Tannins; Wine color; Microwave; Ripeness; Sensory analysis.
ISSN:2405-8440
2405-8440
DOI:10.1016/j.heliyon.2022.e12332