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This study aimed to evaluate bioactive properties of Teran red wine by-products (grape skins, seeds, and wine lees) from six vinification treatments, including a control (7-day standard maceration). Pre-fermentative cryomaceration (8 °C; 48 h) and hot maceration (50 °C; 48 h), followed by the 13-day (CS15; C15; H15) and 28-day (C30; H30) period, considering fermentation/maceration and extended post-fermentative maceration, were conducted. In CS15, the saignée procedure was applied before fermentation/maceration. After maceration, the separation of by-products was performed, followed by lyophilization and solid–liquid extraction. Then, individual phenols were analyzed using high-performance liquid chromatography (HPLC), and total phenolic content (TPC) and antioxidant activity (FRAP) were analyzed using UV/Vis spectrophotometry. The results showed grape skins and wine lees in all treatments had significantly increased TPC and FRAP values compared to the control. The highest concentration of total phenols (HPLC) in grape skins was found in CS15, at 978.54 mg/100 g DW. In wine lees, the highest concentration of total phenols was detected in the 30-day maceration treatments, at 582.04 mg/100 g DW in C30, and 595.83 mg/100 g DW in H30, despite the pre-fermentative procedure. In grape seeds, the highest concentration of total phenols was found in the control (K7), at 432.42 mg/100 g DW. Pre-fermentative heating together with extended 30-day maceration (H30) strongly reduced the total levels of phenols (HPLC and TPC) in grape seed samples. The findings implied an evident impact of pre- and post-fermentative technologies on phenols and antioxidant activity in wine by-products of cv. Teran (Vitis vinifera L.). [ABSTRACT FROM AUTHOR]

Featured Application: Featured Application: This study provides a comprehensive analysis of the impact of various vinification techniques, including prolonged maceration, pre-fermentation heating, and barrel aging, on the volatile aroma profile and sensory characteristics of Teran red wine. Teran (Vitis vinifera L.) is the most widespread red autochthonous variety in Istria, traditionally grown in the north Adriatic area, including the Croatian Istria viticultural subregion. As a key grapevine variety in viticulture across these regions, understanding the impact of the investigated techniques is crucial for enhancing its unique characteristics and market value. These insights can be directly applied by winemakers to optimize and tailor wine production processes, enhancing desirable aroma attributes and sensory qualities to meet specific market demands. The findings offer practical guidelines for producing wines with distinct and appealing aromatic profiles, aiding in product differentiation and improving overall wine quality. This study investigates the effect of prolonged maceration, pre-fermentation heating, and barrel aging on the volatile aroma profile and sensory characteristics of Teran wine. The vinification processes included a control treatment (7-day maceration, TM7-Y; Y—young wine), 10-day maceration (TM10-Y), 21-day post-fermentation maceration (TM21-Y), and 48-h pre-fermentation heating at 45 °C followed by 8-day maceration (TPHT-Y). All wines were then aged in oak barrels for six months, resulting in TM7-A, TM10-A, TM21-A, and TPHT-A wines (A—aged wine). Volatile compounds were extracted using headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography/mass spectrometry (GC/MS), while sensory profiles were evaluated using quantitative descriptive analysis (QDA). TPHT-Y and TM21-Y treatments reduced several groups of free volatile compounds while enhancing sensory properties, with TM21-Y wines notably exhibiting pronounced dried fruit notes, likely due to high β-damascenone concentrations. Conversely, TM10-Y and TM7-Y treatments resulted in significantly higher concentrations of the most volatile aroma compounds. Aging in oak barrels significantly increased the levels of particular free volatile compounds like C13-norisoprenoids, volatile phenols, furans, and lactones. It also enhanced sensory quality, with fruity aromas prominent across all treatments, and TM21-A and TPHT-A wines showing strong dried fruit, jam, and liqueur notes. This study offers valuable insights into tailoring wine aromas and sensory attributes through specific vinification techniques, contributing to a more refined approach to optimizing wine production. In conclusion, the findings highlight the importance of maceration and aging techniques in developing complex and desirable wine profiles, offering practical guidance for improving Teran wine quality. [ABSTRACT FROM AUTHOR]

The majority of chemical compounds that contribute to varietal aroma originate from grape skin. To investigate the differences between volatile aroma compounds when different maceration conditions are applied, a total of six vinification treatments were carried out on Malvazija istarska (Vitis vinifera L.) variety, non-maceration control treatment (C), pre-fermentative two days cryomaceration treatment at 8 °C (CRYO), seven days maceration treatment at 16 °C (M7), 14 days maceration treatment at 16 °C (M14), and prolonged post-fermentative maceration treatments at 16 °C for 21 day (M21) and 42 days (M42). Wines were subjected to GC/MS and sensory analysis. Obtained results showed that prolonged post-fermentative maceration treatments contained the highest concentration of total volatile aroma compounds, precisely monoterpenes, alcohols, and other esters. Contrary, C and CRYO wines resulted in highest concentration of ethyl and acetate esters, and fatty acids. In addition, sensory analysis showed that longer maceration treatment wines (M14, M21, M42) were characterized by more aroma complexity, varietal flowery typicity, pronounced fruitiness, with accentuated dried fruit, moderate honey, and herbal notes. Obtained results can provide valuable information to producers when choosing an appropriate vinification technique based on the desired wine style which may lead to a further diversification of white wine market. [ABSTRACT FROM AUTHOR]

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The effect of four different maceration times (5, 10, 15 and 20 days) on anthocyanins, phenolic acids (hydroxybenzoic, gallic, protocatechuic, vanillic, syringic, caffeic and p-coumaric acids), flavan-3-ol composition, vanillin index and antioxidant activity of Teran red wine (Vitis vinifera L.) has been investigated. Phenolics were determined by HPLC with UV-diode array detection. Vanillin index was determined by UV-VIS spectrophotometry. The total antioxidant capacity of wine was measured with three different methods: 2,2-diphenyl- l-picrylhydrazyl (DPPH) radical and 2,2'-azinobis(3-ethylbenzothialozine-6-sulphonic acid) radical cation (ABTS+) scavenging methods and ferric reducing antioxidant power (FRAP). Sensory evaluation of wine samples was performed. The obtained results show positive correlation between phenolic acids, flavan-3-ols [(+)-catechin and (-)-epicatechin] and vanillin index and the duration of maceration. Anthocyanin content increased to the maximum within 10 days of skin maceration. The major anthocyanins in Teran wine were malvidin-3-O-glucoside, malvidin-3-glucoside acetate and petunidin-3-O-glucoside. Antioxidant activity of Teran wines significantly increased with prolonged skin contact as well as total phenolic content (p<0.001). Wine produced with maceration time of 10 days had the best sensory properties. [ABSTRACT FROM AUTHOR]

[Display omitted] • Maceration and non-maceration treatments increased phenolic content in wines. • Wine bitterness and astringency were least affected by cold maceration treatment. • Prolonged maceration treatment obtained the highest colour intensity. • Late harvest vinification wine was the most favourable according to taste scores. To investigate the effect of several vinification techniques aimed to enhance wine phenolic profile and sensory quality, maceration treatments of different duration and temperature (pre-fermentative cold one day maceration at 10 °C, seven days maceration at 16 °C, and prolonged post-fermentative 21 day maceration at 16 °C) and non-maceration treatments including tannin addition and late harvest grapes vinification were performed and compared to a standard white grape processing treatment. Produced wines were subjected to the analysis of phenols by high-performance liquid chromatography, colour intensity, and quantitative descriptive and hedonic sensory analysis. The increase in individual phenolic compound concentrations was mostly pronounced in maceration treatment wines, for both phenolic acids and flavan-3-ols, as well as for the sum of phenolic compound concentrations determined by high-performance liquid chromatography that tripled in relation to that determined in control treatment wine. Pre-fermentative cold maceration led to a moderate increase in phenolic compounds content without accentuating bitterness and astringency sensations. Wine phenolic composition and colour intensity were mostly affected by the prolonged post-fermentative 21 day maceration. Vinification of late harvest grapes produced a wine graded with the highest positive score for taste. The obtained distinct wine styles resulting from the application of the investigated practices may lead to a further diversification of white wine market. [ABSTRACT FROM AUTHOR]

The effect of four different winemaking processes on phenolic compounds, macro- and microelements, and taste sensory attributes of Teran red wines was studied. The study covered seven days of maceration as a control (TM7), prolonged 10-day maceration (TM10), prolonged post-fermentative 21-day maceration (TM21), and 48-h pre-fermentative maceration heating at 45 °C followed by eight-day standard maceration (TPHT). Phenolic compounds were analyzed using high-performance liquid chromatography with UV–Vis diode array and fluorescence detection. Analysis of macro- and microelements was conducted by inductively coupled plasma - optical emission spectrometry. Sensory profiles of wine samples were obtained using quantitative descriptive analysis and the 100-point O.I.V./U.I.O.E. method. The results showed a significant increase of 25% in total flavan-3-ols content in TM21 wine. The concentrations of hydroxybenzoic acids increased significantly upon TM21 and TPHT treatment, while particular hydroxycinnamic acids showed a significant increase after TPHT treatment. The obtained results showed differences in the content of macro- and microelements, with significantly higher values of particular elements in TM21 and TPHT wines. Sensory analysis results corresponded to the chemical content of the wines to a great extent. The findings showed that TM21 and TPHT treatments have a positive influence on the taste attributes of the investigated wines. [Display omitted] • Maceration applied for 7, 10, and 21 days (TM7, TM10, and TM21). • Pre-fermentative maceration heating treatment (TPHT) at 45 °C for initial 48 h. • Phenols, macro- and microelements, and sensory attributes were examined. • TPHT produced more phenols, microelements and positively affected taste attributes. • TM21 produced more phenols, macroelements and positively affected taste attributes. [ABSTRACT FROM AUTHOR]