CC BY
66
Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines
Marina N. Shkolnikova1 , Evgeny D. Rozhnov2'* , and Anastasia A. Pryadikhina2
1 Ural State University of Economics, Ekaterinburg, Russia 2 Biysk Technological Institute (branch) of the Altay State Technical University, Biysk, Russia
* e-mail: [email protected]
Received September 26, 2018; Accepted in revised form November 23, 2018; Published June 08, 2019
Abstract: The paper introduces some experimental data on activated carbons of Granucol series that can improve the colour of sea-buckthorn wines and stabilize them during storage. Such treatment is necessary because sea buckthorn contains reactive phenolic compounds that trigger non-enzymatic oxidative browning in sea-buckthorn wine. A direct regulation of the amount of phenolic compounds can improve sensory characteristics of sea-buckthorn wines, as well as increase their shelf-life. The research featured table dry wine made of 10 varieties of sea buckthorn grown in the Altai region. The chromatic characteristics were studied according to the existing guidelines of the International Organization of Vine and Wine (OIV, France). The index of yellowness served as an additional indicator for the colour assessment of the sea-buckthorn wines. Another objective indicator of colour assessment was the index of the displacement of the colour of x and y coordinates that corresponded with the green-red and yellow-blue chromatic axes. When 20-60 mg/100 ml of Granucol activated carbon was used during the winemaking process, it significantly improved the harmony of the sea-buckthorn wines. In particular, it had a positive effect on the colour characteristics. Granucol carbon reduced such unfavourable taste characteristics as excessive roughness (the total amount of polyphenols compounds fell by 1.5-2 times) and significantly improved the aroma by erasing the yeasty and fusel odours.
Key words: Sea-buckthorn wines, activated carbon, colour stability, chromatic characteristics, browning
Please cite this article in press as: Shkolnikova M.N., Rozhnov E.D., and Pryadikhina A.A. Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines. Foods and Raw Materials, 2019, vol. 7, no. 1, pp. 67-73. DOI: http://doi.org/10.21603/2308-4057-2019-1-67-73.
Foods and Raw Materials, 2019, vol. 7, no. 1
E-ISSN 2310-9599 ISSN 2308-4057
Research Article Open Access
DOI: http://doi.org/10.21603/2308-4057-2019-1-67-73 Available online at http:jfrm.ru
INTRODUCTION
In the Altai region, researches on the industrial use of sea-buckthorn berries began almost simultaneously with the cultivation of the plant. Nowadays, sea buckthorn covers enough acreage to allow for its industrial processing. There have been in vitro and in vivo studies of sea-buckthorn products (juices, jam, oil, etc.) on humans and animals. These nutrition and pharmaceutical products proved to have an anti-inflammatory, antitumoural, and antisclerotic effect on a living organism [1, 2]. As a rule, such preventive and therapeutic effect is attributed to phenol, vitamins, mineral substances, amino acids, fatty acids, and phitosterols. Sea buckthorn contains up to 11 satureted as well as mono- and polyunsarurated fatty acids. In addition, the berries contain a- and y-to-copherols and a-tocotrienol, as well as some phitosterols, including campesterol, p-sitosterol, A5-avenasterol, cy-cloartenol, and gramisterol, which have a strong antio-xidant effect [3, 4]. Sea-buckthorn berries are known to
contain a large amount of cartienoids and their ethers, such as astaxanthin, zeaxanthin, zeaxanthin-palmitate, a-, p-, and y-carotenes, cis-p-carotene, p-cryptoxanthin, lycopene, lutein-palmitate-myristate, and other biologically active compounds [5-9].
Nevertheless, the huge potential of sea-buckthorn is hardly used for fruit wine production because of a high oil content in sea-buckthorn berries. Thus, the berries are difficult to process, and the resulting drinks are sensory unstable [10].
According to the previous research [11], the low stability of sea buckthorn wine is probably connected with high-reactive substances of the phenol origin in its composition. The substances are prone to copolymerization and condensation reactions; as a result, the drinks tend to be of dark colour. A high concentration of phenol substances proved to be an essential feature of sea-buckthorn berries. Sea-buckthorn flavonoids are represented by catechins, leucoanthocyanins, prosyanidins, flavan-3-ol, and, to a lesser extent, by flavones. Also, the berries con-
Copyright © 2019, Shkolnikova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
tain coumarins and tanning substances [12-16]. Nevertheless, the polyphenols are able to inhibit the formation of Maillard reaction products. Presumably, the mechanism can be explained by the fact that some polyphenols might interact with the intermediate products of the Maillard reaction: polyphenolic amides obstruct the reaction and result in sugar and amino acid degradation products of dark colour.
The phenol compounds of grape and fruit wines affect such sensory properties as colour and taste [18-20]. Excessive phenol compounds make white wines rough and harsh. Usually, the rough taste is attributed to the tanning substances [21-23], e.g. prosyanidins. The effect of polyphenols on the colour of white wines is determined by both enzymic and nonenzymic oxidation when exposed to oxygen. As a result, the wine acquires amber colour, which may turn dark-brown if exposed to oxygen for too long. Such changes of colour are inappropriate for table wines [20].
Activated carbon can improve the sensory characteristics of sea-buckthorn wines. In fact, activated carbon of Granucol series is often used to improve the taste and colour of grape wine [32, 33]. This brand of carbon can be used for different technological purposes. For instance, Granucol GE adsorbs unwanted taste and smell; Granucol FA is used to remove the reddish tint in young wine; Granucol BI can lower the amount of phenol and monomer substances. Fruit wine industry has developed a lot of ways to improve such indices of must as sugariness or acidity. However, there are little experimental data on how to lower and stabilize polyphenols, in spite of the fact that it is polyphenols that are responsible for the harsh and rough taste, as well as browning during storage.
Eye appeal is an important aspect that determines the reaction of customers when they choose wines and winy beverages of an unfamiliar trademark [34]. Thus, competitiveness requires that local wines should be attractive without losing their shelf stability. Appearance can be objectively assessed by analysing chromatic characteristics, e.g. colour intensity, tint, and coordinates in the CIE Lab system [35-40]. By determining the chromatic properties of wine and winy beverages, it is also possible to measure its yellowness, since yellowness has recently been introduced into control practice for many nutrition products. It characterizes the change in colour of a test sample from clear or white toward yellow [41-43].
The research objective was to analyse the effect various amounts of Granucol activated carbon produce on the polyphenols content and the chromatic and sensory characteristics of dry sea-buckthorn wine.
STUDY OBJECTS AND METHODS
The research featured dry wine materials of sea buckthorn (Novost Altaya variety) harvested in 2014 in Barnaul at M.A. Lisavenko Research Institute of Siberian Gardening. The initial amount of polyphenols was 480 ± 4.5 mg/dm3. The wine materials were produced by submerged cap fermentation with the help of Oenoferm yeast, race LW 317-28 (Erbsloh Geisenheim AG, Germa-
ny). Clarification of the wine material was performed using 2.0-2.5 g/dm3 of bentonite. The final filtration of the wine materials was made with the help of a SEITS-KS80 filter-paperboard. The ageing time of the wine material was 42 weeks at 5 ± 1°C. The general amount of SO2 was 80 mg/dm3. Granucol carbon (Erbsloh Geisenheim AG, Germany) was applied in rising concentrations from 10 to 150 mg/100 ml at 10 mg/100 ml intervals.
The mass concentration of general phenolic substance was determined according to the colourimetric method with the Folin-Ciocalteu reagent [44-46] on the spec-trophotometer PE-5300VI (Ecros, Russia). The samples were preliminary diluted by 100.
The optic and chromatic characteristics of the samples before and after activated carbon treatment were determined in accordance with the methodic recommendations compiled by the OIV [47, 48] with the help of a UV-1800 spectrophotometer (Shimadzu, Japan).
Based on the spectral characteristics of the wine materials, we calculated:
- the value of colour intensity (I) represented by the sum of absorption values of the wine materials at the wave lengths of 420, 520, and 620 nm:
T — A + A + A •
1 420 520 620
(1)
- the value of wine material colour tint (N) represented by the ratio of absorption value at the wave lengths of 420 and 520 nm:
N A42ID/ A520'
(2)
G = -
(3)
- the value of yellowness (G, %) according to the formula introduced in [49]:
(1.28X -1.06Z)l00 Y
where X, Y, andZ are co6rdinotes of colour in the CIE system:
X = 0.442 • T625 -4- 0.33 • T550 + 0.2!2 T445, (4) Y = 0.20 • T625 + 0.63 • T550 + 0.17 • 6495, (5)
(6)
Z = 0.24- r495 + 0.94- r445 ,
where T625, T550, T445,and T495 are coefficients of transmit-tance relative to distilled water at the corresponding wave lengths, %.
To analyse the effect of Granucol carbons on the sensory characteristics of sea-buckthorn wines, different amounts of the activated carbon were added into the processed and aged wine materials and stirred for two hours. Finally, the wine was filtered from carbon. After that, the samples were tested for mass concentration of polyphenols and the optic characteristics of wine materials.
RESULTS AND DISCUSSION
Fig. 1 shows the dynamic changes in the amount of the phenolic compounds in the wine material according to the concentration and type of Granucol carbon.
Fig. 2 shows that the usage of Granucol carbon reduced the polyphenol concentration in the sea-buck-
The mass concentration of carbon, mg/100 cm3
• Granucol BI • Granucol FA • Granucol GE
Fig. 1. Effects of the mass concentration of the phenolic substances in the sea-buckthorn wine material on the concen-trntio n andtype of Granucol carbon.
thornwine material. Granucol BI demonstrated the best results. Ingeneral, this type of carbon helped lower the amount of phenolic substances in the sea-buckthorn wine by 2.1 times when the maximum carbon amount was 150mg/100 ml. Granucol FA and Granucol GE also lowered the amount of polyphenols. However, they were less effective and reduced the amount of polyphenols only by 1.52 and 1.56 times, respectively. Fig. 2 shows the empiric isothermsof phenolic substances adsorption bydif-ferent activated Granucol carbons.
We calculated the specific adsorption by the follow-ingformula:
C - C
A = • V, (7)
m
where C0 is the mass concentration of phenolic substanc-esinthe starting wine material, mg/dm3;
C is the mass concentration of phenolic substances in theprocessed wine material, mg/dm3;
m is themass of the used sorbent, mg; and V is the volumeof the processed solution,dm3. Here we canseethatthemost effective concentration of GranucolBIwas 20-60mg/dm3. Probably, this type of
Mass concentration of carbon, mg/100 cm3
• Granucol BI • Granucol FA • Granucol GE
Fig. 2. Isotherms of adsorption of phenolic substances in sea-buckthorn wine material by different types of Granucol carbons.
Mass concentration of carbon, mg/100 cm3 • Granucol BI • Granucol FA • Granucol GE
Fig. 3. Effects of the concentration and type of Granucol carbons on the colour intensity.
carbon absorbs the phenolic substances that exhaust the media due to their monomer nature.
The optical properties of wine material help determine its quality, age, and technological peculiarities. For instance, one can define the age and composition by the colour of wine. Any deviations from the colour norm mean that the wine in question is defective.
A Shimadzu UV-1800 spectrophotometer was used
• Granucol BI • Granucol FA • Granucol GE
Fig. 4. Effects o f the concentration andtype of Granucol carbons on the tint of the wine material.
Fig. 5. Effects of concentration and type of Granucol carbon on the yellowness of the sea-buckthorn wine material.
• Granucol BI • Granucol FA • Granucol GE
0.40
Mass concentration of carbon, mg/100 cm3 • Granucol BI • Granucol FA • Granucol GE
(a)
Mass concentration of carbon, mg/100 cm3
• Granucol BI • Granucol FA • Granucol GE (b)
Fig. 6. Effects of the concentration and type of Granucol carbon on the displacement of the coordinates X and Y (according to the CIE 1931 chromatic system of coordinates).
to measure the optical density of the wine material in cuvettes with a path length of 10 mm. To define the intensity and tint of the colour, the optical density was measured at the waves of 420 and 520 nm. To obtain the trichromatic coordinates, we calculated the transmittance at 445, 495, 520, and 650 nm. The results werecalculat-ed accordingto the OIV methods [41,42].
The following dependency graphs feature the colour intensity, tint, and yellowness according to the concentration of Granucol carbons (Fig. 3, 4).
The physical-and-chemical analysis and simple visual observation proved that Granucol carbon lowered the colour intensity. A larger mass of Granucol carbon changed the colour of the wine material from intense amber to light yellow. Granucol FA and Granucol GE also reduced the intensity of colour. However, the wines visually maintained the brown tint, which made them less attractive.
Yellowness is another factor that characterises the state of wine and wine materials, but fixed standards have been established for grape wines only [43]. Currently, yellowness is not used for sea-buckthorn wines assessment or for fruit wines in general. Nevertheless, we calculated the index of yellowness of our samples. Fig. 5 shows the changes of yellowness according to the concentration and type of Granucol carbon.
Remarkably, Granucol BI proved to be the most effective type of carbon to improve the wine colour: not only did it lower the amount of phenolic substances, but it also improved it by making the wine more visually attractive. Granucol FA and Granucol GE also improved the colour and removed partly the brown tint, but their amounts were higher.
The trichromatic colour coordinates of wine (xyz) and the subsequent coordinates X and Y were calculated according to the CIE Lab system of coordinates. Granucol carbon changed the coordinate X (the chromatic green-red axis) and produced almost no change on the coordinate Y (the chromatic yellow-blue axis) (Fig. 6a and 6b).
The beneficial effect of Granucol carbon on the aroma and taste were also quite remarkable (Fig. 7).
Pineapple
9
Harmony
Flower
Rough
Honey
■Granucol BI
Fusel
CoynrolSample -Granucol FA
-Granucol GE
Fig. 7. Effects of Granucol carbon on the organoleptic properties of sea-buckthorn wine.
CONCLUSIONS
The present research proved that the activated carbon of the Granucol series can improve the sensory properties (taste and colour) of sea-buckthorn wine. The experiment demonstrated the effect of the concentration of carbons on the chromatic properties of wine. Granicol BI proved to be the most effective type of carbon to remove browning caused by oxidation, and Granucol GE greatly improved the sensory perception of taste and aroma.
CONFLICT OF INTEREST
The authors declare no conflict of interest related to this article.
FUNDING
The research was financed by the administration of Biysk Technological Institute (branch) of the Polzunov Altai State Technical University.
REFERENCES
1. Olas B. The beneficial health aspects of sea buckthorn (Elaeagnus rhamnoides (L.) A. Nelson) oil. Journal of Ethno-pharmacology, 2018, vol. 23, pp. 183-190. DOI: https://doi.org/10.1016/j.jep.2017.11.022.
2. Csernatoni F., Pop R.M., Romaciuc F., et al. Sea buckthorn juice, tomato juice and pumpkin oil microcapsules/microspheres with health benefit on prostate disease - obtaining process, characterization and testing properties. Romanian Biotechnological Letters, 2018, vol. 23, no. 1, pp. 13214-13224.
3. Zheng L., Shi L.K., Zhao C.W., Jin Q.Z., and Wang X.G. Fatty acid, phytochernical, oxidative stability and in vitro antioxidant property of sea buckthorn (Hippophae rhamnoides L.) oils extracted by supercritical and subcritical technologies. LWT - Food Science and Technology, 2017, vol. 86, pp. 507-513. DOI: https://doi.org/10.1016/j. lwt.2017.08.042.
4. Kuhkheil A., Mehrafarin A., Abdossi V, and Badi H.N. Seed Oil Quantity and Fatty Acid Composition of Different Sea Buckthorn (Hippophae Rhamnoides L.) Wild Populations in Iran. Erwerbs-Obstbau, 2017, vol. 60, no. 2, pp. 165-172. DOI: https://doi.org/10.1007/s10341-017-0351-9.
5. Ursache F.M., Ghinea I.O., Turturica M., et al. Phytochemicals content and antioxidant properties of sea buckthorn (Hippophae rhamnoides L.) as affected by heat treatment - Quantitative spectroscopic and kinetic approaches. Food Chemistry, 2017, vol. 233, pp. 442-449. DOI: https://doi.org/10.1016/j.foodchem.2017.04.107.
6. Attn S. and Goel G. Influence of polyphenol rich seabuckthorn berries juice on release of polyphenols and colonic mi-crobiota on exposure to simulated human digestion model. Food Research International, 2017, vol. 111, pp. 314-323. DOI: https://doi.org/10.1016/jibodres.2018.05.045.
7. Nowak D., Goslinski M., Wojtowicz E., and Przygonski K. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. Journal of Food Science, 2018, vol. 83, no. 8, pp. 2237-2246. DOI: https://doi.org/10.1111/1750-3841.14284.
8. Cioroi M., Chiriac E.R., and Stefan C.S. Determination of Acidity, Total Polyphenols Content, Calcium, Magnesium and Phosphorous in Sea Buckthorn Berries. Revista de Chimie, 2017, vol. 68, no. 2, pp. 300-303.
9. Madawala S.R.P., Brunius C., Adholeya A., et al. Impact of location on composition of selected phytochemicals in wild sea buckthorn (Hippophae rhamnoides). Journal of Food Composition and Analysis, 2018, vol. 72, pp. 115-121. DOI: https://doi.org/10.1016/jjfca.2018.06.011.
10. Koshelev Yu.A., Ageeva L.D., Batashov E.S., et al. Sea buckthorn. Biysk: Polzunov Altai State Technical Publ., 2015. 410 p.
11. Sevodina K.V., Rozhnov Ye.D., and Sevodin V.P. Forming properties of sea buckthorn wine consumer. Storage and Processing of Farm Products, 2013, no. 2, pp. 32-34. (In Russ.).
12. Tian Y., Liimatainen J., Alanne A.-L., et al. Phenolic compounds extracted by acidic aqueous ethanol from berries and leaves of different berry plants. Food Chemistry, 2017, vol. 220, pp. 266-281. DOI: https://doi.org/10.1016/j. foodchem.2016.09.145.
13. Radenkovs V., Pussa T., Juhnevica-Radenkova K., Anton D., and Seglina D. Phytochemical characterization and antimicrobial evaluation of young leaf/shoot and press cake extracts from Hippophae rhamnoides L. Food Bioscience, 2018, vol. 24, pp. 56-66. DOI: https://doi.org/10.1016/j.fbio.2018.05.010.
14. Cui Q., Liu J.-Z. Wang L.-T., et al. Sustainable deep eutectic solvents preparation and their efficiency in extraction and enrichment of main bioactive flavonoids from sea buckthorn leaves. Journal of Cleaner Production, 2018, vol. 184, pp. 826-835. DOI: https://doi.org/10.1016/jjclepro.2018.02.295.
15. Olas B., Zuchowski J., Lis B., et al. Comparative chemical composition, antioxidant and anticoagulant properties of phenolic fraction (a rich in non-acylated and acylated flavonoids and non-polar compounds) and non-polar fraction from Elaeagnus rhamnoides (L.) A. Nelson fruits. Food Chemistry, 2018, vol. 247, pp. 39-45. DOI: https://doi. org/10.1016/j.foodchem.2017.12.010.
16. Puganen A., Kallio H.P., Schaich K.M., Suomela J.P., and Yang B.R. Red/Green Currant and Sea Buckthorn Berry Press Residues as Potential Sources of Antioxidants for Food Use. Journal of Agricultural and Food Chemistry, 2018, vol. 66, no. 13, pp. 3426-3434. DOI: https://doi.org/10.1021/acs.jafc.8b00177.
17. Teng J., Hu X.Q., Tao N.P., and Wang M.F. Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food. Frontiers of Agricultural Science and Engineering, 2018, vol. 5, no. 3, pp. 321-329. DOI: https://doi.org/10.15302/J-FASE-2017182.
18. Nowak D., Goslinski M., Wojtowicz E., and Przygonski K. Antioxidant Properties and Phenolic Compounds of Vitamin C-Rich Juices. Journal of Food Science, 2018, vol. 83, no. 8, pp. 2237-2246. DOI: https://doi.org/10.1111/1750-3841.14284.
19. Ma X.Y., Yang W., Laaksonen O., et al. Role of Flavonols and Proanthocyanidins in the Sensory Quality of Sea Buckthorn (Hippophae rhamnoides L.) Berries. Journal of Agricultural and Food Chemistry, 2017, vol. 65, no. 45, pp. 9872-9880. DOI: https://doi.org/10.1021/acs.jafc.7b04156.
71
20. Harrison R. Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review. International Journal of Food Science and Technology, 2018, vol. 53, no. 1, pp. 3-18. DOI: https://doi.org/10.1111/ijfs.13480.
21. Queiroz VA.V., Aguiar A.D., de Menezes C.B., et al. A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties. Journal of Cereal Science, 2017, vol. 79, pp. 43-49. DOI: https://doi.org/10.1016/jjcs.2017.10.001.
22. Missbach B., Majchrzak D., Sulzner R., et al. Exploring the flavor life cycle of beers with varying alcohol content. Food Science & Nutrition, 2017, vol. 5, no. 4, pp. 889-895. DOI: https://doi.org/10.1002/fsn3.472.
23. Rahimi M., Kalbasi-Ashtari A., Labbafi M., Longnecker M., and Khodayian F. Characterization and sensory evaluation of a novel grapefruit beverage made with lactose-free demineralized milk permeate. Journal of Food Process Engineering, 2015, vol. 40, no. 1, pp. 1-15. DOI: https://doi.org/10.1111/jfpe.12313.
24. Dumitriu G.-D., Cotea V.V., Peinado R.A., et al. Mesoporous materials as fining agents in variety Cabernet Sauvignon wines. 39th World Congress of Vine and Wine, 2016, vol. 7. DOI: https://doi.org/10.1051/bioconf/20160702011.
25. Martinez N.D., Rodriguez A.M., Venturini R.B., Gutierrez A.R., and Granados D.L. Abatement of ochratoxin a from contaminated wine and grape juice by activated carbon adsorption. Latin American Applied Research, 2015, vol. 45, no. 1, pp. 33-38.
26. Codreanu M., Cotea VV, Luchian C., Niculaua M., and Colibaba C. Influence of pre-fermentative treatments on the composition of "Tamaioasa romaneasca" and "Aligote" wines. Mitteilungen Klosterneuburg, 2014, vol. 64, no. 1, pp. 1-8.
27. Fudge A.L., Schiettecatte M., Ristic R., Hayasaka Y., and Wilkinson K.L. Amelioration of smoke taint in wine by treatment with commercial fining agents. Australian Journal of Grape and Wine Research, 2012, vol. 18, no. 3, pp. 302-307. DOI: https://doi.org/10.1111/j.1755-0238.2012.00200.x.
28. Espejo F.J. and Armada S. Effect of activated carbon on ochratoxin A reduction in "Pedro Ximenez" sweet wine made from off-vine dried grapes. European Food Research and Technology, 2009, vol. 229, no. 2, pp. 255-262. DOI: https://doi.org/10.1007/s00217-009-1055-7.
29. Olivares-Marin M., Del Prete V., Garcia-Moruno E., et al. The development of an activated carbon from cherry stones and its use in the removal of ochratoxin A from red wine. Food Control, 2009, vol. 20, no. 3, pp. 298-303. DOI: https://doi.org/10.1016/jibodcont2008.05.008.
30. Lopez-Toledano A., Merida J., and Medina M. Colour correction in white wines by use of immobilized yeasts on kappa-carragenate and alginate gels. European Food Research and Technology, 2007, vol. 225, no. 5-6, pp. 879-885. DOI: https://doi.org/10.1007/s00217-006-0496-5.
31. Corcho-Corral B., Olivares-Marin M., Valdes-Sanchez E., et al. Development of activated carbon using vine shoots
(Vitis vinifera) and its use for wine treatment. Journal of Agricultural and Food Chemistry, 2005, vol. 53, no. 3, pp. 644-650. DOI: https://doi.org/10.1021/jf048824d.
32. Velioglu Y.S., Ekici L., and Poyrazoglu E.S. Phenolic composition of European cranberrybush (Viburnum opulus L.) berries and astringency removal of its commercial juice. International Journal of Food Science and Technology, 2006, vol. 41, no. 9, pp. 1011-1015. DOI: https://doi.org/10.1111/j.1365-2621.2005.01142.x.
33. Rebenaque P., Rawyler A., Boldi M.-O., and Deneulin P. Comparison between sensory and nephelometric evaluations of tannin fractions obtained by ultrafiltration of red wines. Chemosensory Perception, 2015, vol. 8, no. 1, pp. 33-43. DOI: https://doi.org/10.1007/s12078-015-9175-x.
34. Bichescu C. and Stanciu S. The sensory properties and chromatic characteristics of Feteasca Neagra red wine after the treatment with gum arabic and alternative oak products. Romanian Biotechnological Letters, 2018, vol. 23, no. 4, pp. 13793-13803. DOI: https://doi.org/10.26327/RBL2018.187.
35. Englezos V, Rantsiou K., Cravero F., et al. Volatile profiles and chromatic characteristics of red wines produced with Starmerella bacillaris and Saccharomyces cerevisiae. Food Research International, 2018, vol. 109, pp. 298-309. DOI: https://doi.org/10.1016/j.foodres.2018.04.027.
36. Liu Y., He F., Shi Y., Zhang B., and Duan C.-Q. Effect of the high pressure treatments on the physicochemical properties of the young red wines supplemented with pyruvic acid. Innovative Food Science & Emerging Technologies, 2018, vol. 48, pp. 56-65. DOI: https://doi.org/10.1016/j.ifset.2018.05.010.
37. Benucci I., Cerreti M., Liburdi K., et al. Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation. Food Research International, 2018, vol. 107, pp. 257-266. DOI: https://doi.org/10.1016/j.foodres.2018.02.029.
38. Gambuti A., Picariello L., Rinaldi A., and Moio L. Evolution of Sangiovese Wines With Varied Tannin and Antho-cyanin Ratios During Oxidative Aging. Frontiers in Chemistry, 2018, vol. 6, no. 63. DOI: https://doi.org/10.3389/ fchem.2018.00063.
39. Tchabo W., Ma Y., Kwaw E., et al. Statistical interpretation of chromatic indicators in correlation to phytochemical
72
profile of a sulfur dioxide-free mulberry (Morus nigra) wine submitted to non-thermal maturation processes. Food Chemistry, 2018, vol. 239, pp. 470-477. DOI: https://doi.org/10.1016/j.foodchem.2017.06.140.
40. Garcia-Estevez I., Alcalde-Eon C., Puente V, and Escribano-Bailon M.T. Enological Tannin Effect on Red Wine Color and Pigment Composition and Relevance of the Yeast Fermentation Products. Molecules, 2017, vol. 22, no. 12. DOI: https://doi.org/10.3390/molecules22122046.
41. Seong H., Heo J., Lee K.H., et al. Enhancing the Antioxidant Activities of Wines by Addition of White Rose Extract. Journal of Microbiology and Biotechnology, 2017, vol. 27, no. 9, pp. 1602-1608. DOI: https://doi.org/10.4014/ jmb.1704.04034.
42. Liu Y., Zhang B., He F., Duan C.-Q., and Shi Y. The Influence of Prefermentative Addition of Gallic Acid on the Phenolic Composition and Chromatic Characteristics of Cabernet Sauvignon Wines. Journal of Food Science, 2016, vol. 81, no. 7, pp. C1669-C1678. DOI: https://doi.org/10.1111/1750-3841.13340.
43. Jung H., Lee S.-J., Lim J.H., Kim B.K., and Park K.J. Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses. Food Chemistry, 2014, vol. 152, pp. 624-632. DOI: https://doi.org/10.1016/j.foodchem.2013.11.127.
44. Teixeira N., Mateus N., de Freitas V., and Oliveira J. Wine industry by-product: Full polyphenolic characterization of grape stalks. Food Chemistry, 2018, vol. 268, pp. 110-117. DOI: https://doi.org/10.1016/j.foodchem.2018.06.070.
45. Vignault A., Gonzalez-Centeno M.R., Pascual O., et al. Chemical characterization, antioxidant properties and oxygen consumption rate of 36 commercial oenological tannins in a model wine solution. Food Chemistry, 2018, vol. 268, pp. 210-219. DOI: https://doi.org/10.1016/j.foodchem.2018.06.031.
46. Granato D., Shahidi F., Wrolstad R., et al. Antioxidant activity, total phenolics and flavonoids contents: should we ban in vitro screening methods. Food Chemistry, 2018, vol. 264, pp. 471-475. DOI: https://doi.org/10.1016/j.food-chem.2018.04.012.
47. Compendium of international analysis of methods - OIV Chromatic Characteristics. Method OIV-MA-AS2-11. Determination of chromatic characteristics according to CIELab. Available at: http://www.oiv.int/public/medias/2478/ oiv-ma-as2-11.pdf. (accessed 25 August 2018).
48. Compendium of international analysis of methods - OIV Chromatic Characteristics. Method OIV-MA-AS2-07B. Chromatic Characteristics. Available at: http://www.oiv.int/public/medias/2475/oiv-ma-as2-07b.pdf. (accessed 25 August 2018).
49. Gerzhikova V.G. Metody tekhnokhimicheskogo kontrolya v vinodelii [Techno-chemical control methods in winema-king]. Simferopol: Tavrida Publ., 2009. 304 p. (In Russ.).
ORCID IDs
Shkolnikova Marina Nikolaevna https://orcid.org/0000-0002-9146-6951 Rozhnov Evgeny Dmitrievich https://orcid.org/0000-0002-3982-9700
