Rose wine

Wine and by-products Cinnamic acid derivatives, anthocyanins and flavanols dominate (10 to 20 J,M gallic acid equivalents) Oil-in-water emulsion (dressing model) Red wine yields better protection, but phenols in white and rose wine seem more efficient on a molar basis Sanchez-Moreno et al., 2000... 

Fraile, P Garrido, J. Ancin, C. Influence of a Saccharomyces cerevisiae Selected Strain in the Volatile Composition of Rose Wines. Evolution during Eermentation. J. Agric. Food Chem. 2000, 48, 1789-1798. 

Wine also contains a complex mix of catechins, flavonols, procyanidins, and flavanones. Red wine contains higher flavonoid levels than white or rose wines. Procyanidins usually represent 50% of the flavonoids found in red wine, followed by catechins (37%). A similar profile is observed with beer where again procyanidins dominate accounting for 42% of total flavonoid content. 

Murat, M.-L., Tominaga, T., Saucier, C., Glories, Y., and Dubourdieu, D. (2003). Effect of anthocyanins on stability of a key odorous compound, 3-mercaptohexan-l-ol, in Bordeaux rose wines. Am. ]. Enol. Vitic. 54,135-138. 

Carbon dioxide is used lor carbonating soft drinks. The wine industry also uses CO. lo add effervescence lo sparkling burgundies, rose wines, and some champagne. 

Ferreira, V., Ortin, N., Escudero, A., Lopez, R., and Cacho, J. (2002b). Chemical characterization of the aroma of Grenache rose wines. Aroma extract dilution analysis, quantitative determination and sensory reconstitution studies. J. Agri. Food Chem. 50,4048—4054. 

The infusion of spices and herbs not only gives vermouth its unique flavor and aroma but also imparts medicinal properties. Some of the benefits ascribed to vermouth are given in Table 8.1. Feher and Lugasi (2004) compared the antioxidant characteristics of young vermouth with three red, three white, and one rose wine. Consumption of one unit (100 mL) of vermouth provided 220 mg polyphenolics, whereas wine in the same quantity was reported to have 35 mg. Polyphenolic compounds are reported to play a substantial role in protection against oxidative stress. 

In the case of black variety grapes used for red or rose wines, the must is pumped to the fermenters since it is desirable to have fermenation of the juice with the skins, which contain the color pigments. 

Rose wines are clarified and stored the same as white table wines. 

One of the major requirements in clarification is to fine wines to remove certain proteins that may cause instability in wines. These unstable proteins, if not removed from the white and rose wines, may precipitate out of the wines after bottling, causing cloudiness and sediment. This precipitation is more likely where the pH of the wine is near to the isoelectic point of... 

By careful processing, the winemaker brings the wine to a finished state. The white and rose wines will have maintained their bouquet and aroma and flavors. The red table wines will have been softened by careful fining with such agents as gelatin and PVPP, will be fruity, and will have distinctive varietal aromas and flavors with minimal astringency. 

Rose wine (Grenache) 3-Sulfanyl-1-hexanol (137), /3-damascenone, 3-methylbutyl acetate, ethyl octanoate, ethyl hexanoate 158... 

The phenolic antioxidant activity in the corn oil emulsions of 17 selected Spanish wines and two Californian wines was examined for their preventive capability for lipid oxidation as dietary antioxidants. The inhibition of hydroperoxide formation [measured as percent of control for 10 iM gallic acid equivalents (GAE)] was increased from 8.4 to 40.2% in the presence of the red wines, from 20.9 to 45.8% with the rose wines, and from 6.5 to 47.0% with the white wines. The inhibition of hydroperoxide formation at 20 xM GAE was increased from 11.9 to 34.1% in the presence of red wines, from 0.1 to 34.5% with the rose wines, and from 3.3 to 37.2% with the white wines. The inhibition of the hexanal formation at 10 (jlM GAE was increased from 23.6 to 64.4% in the presence of red wines, from 42.7 to 68.5% with the rose wines, and from 28.4 to 68.8% with the white wines. Moreover, the inhibition of the hexanal formation at 20 xM GAE was increased from 33.0 to 46.3% in the presence of red wines, from 11.3 to 66.5% with the rose wines, and from - 16.7 to + 21.0% with the white wines. The antioxidant effect declined apparently with increasing concentration. The antioxidant activity might be ascribed to the five main groups of phenolics identified in the wines benzoic acids, anthocyanins, flavan-3-ols, flavonols, and hexanal [38]. 

Murat, M.L., Tominaga, X, Dubourdieu, D. (2001b). Assessing the aromatic potential of Cabernet Sauvignon and Merlot musts used to produce rose wines by assaying the cysteinylated precursor of 3-mercaptohexan-l-ol. J. Agric. Food Chem., 49, 5412-5417. 

Ferreira et al. (2002a) Grenache rose wines Solid Phase Extraction on XAD-4 resins AEDA... 

Table 13.2 Mean and the standard deviation (SD) values for octanoic acid in white and rose wines and the results of the two-sample t test...

White (n=8) wines Rose wines (n=8) Assuming equal variances No assuming equal variances Test of variances ... 

Colour and appearance are powerful indicators of object quality. This applies particularly to food. Human beings have different sensitivities to flavour and it is relatively easy to confuse tasters by giving them inappropriately coloured foods (Moir 1936). The existence of the halo effect results in some foods having to be tailored for a particular market. For example, the French prefer their rose wines to... 

Treating wines with potassium ferrocyanide or fining blue (Figure 4.1) was recommended in Germany as long ago as 1923. In France, this treatment was authorized for white and rose wines, including sparkling wines, in 1962. It is also permitted for vins doux naturels. 

Potassium ferrocyanide treatment is restricted to white and rose wines, at least in France. Excess iron is eliminated from red wines using calcium phytate. 

Red wines hardly contain any free proteins, as they are precipitated by tannins. White and rose wines, on the other hand, may have variable protein concentrations of up to a few hundred mg/1, mainly originating from grapes. 

Table 6.3 shows the percentage coloring of anthocyanin solutions, according to concentration, pH and SO2 content, indicating that, if red wine only contained free anthocyanins, the color would not be very intense, similar to that of a rose wine. Furthermore, at a given concentration of SO2, the... 

---