Quality Improvement in Sweet Red Wines Through an Alternative Grape-Drying System

  • A. Marquez Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Bd. Marie Curie, Campus of Rabanales, E-14014, Cordoba, Spain
  • M.P. Serratosa Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Bd. Marie Curie, Campus of Rabanales, E-14014, Cordoba, Spain
  • J. Merida Department of Agricultural Chemistry, Faculty of Sciences, University of Cordoba, Bd. Marie Curie, Campus of Rabanales, E-14014, Cordoba, Spain

Abstract

A sensorial analysis was undertaken and the colour parameters and phenolic profile were measured for
two types of Andalusian sweet red wines. Two wines types were studied, i.e. commercial and alternative
wines elaborated with musts from grapes obtained by traditional sun drying and by chamber drying
under controlled temperatures respectively. Results show that the alternative wines obtained in this study
were analytically closer to typical red wines in their lower concentration of browning compounds, a high
contribution of red and blue colour, and hence having a more suitable hue than the traditional sweet
wines. Furthermore, the alternative wines were the richest in monomeric anthocyanins, flavan-3-ols and
flavonols, which give these wines their antioxidant properties. Their sensorial characteristics were accepted
by consumers, which means that the alternative grape-drying system improves the quality of sweet red
wines relative to those obtained by the traditional method.

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Published
2013-08-23
Section
Articles