Wines changes during vinification

Betes-Saura C, Andres-Lacueva C and Lamuela-Raventos RM. 1996. Phenolics in white free-run juice and wines from Penedes by high-performance liquid chromatography changes during vinification. J Agric Food Chem 44(10) 3040-3046. 

Betes-Saura, C., Andres-Lacueva, C., Lamuela-Raventos, R. M. (1996). Phenolics in white free run juices and wines from Penedes by High-performance liquid chromatography Changes during vinification. J. Agric. Food Chem., 44, 3040-3046. 

Burns J, Gardner PT, Matthews D, Duthie, GG, Lean MEJ, Crozier A. 2001. Extraction of phenolic compounds and changes in antioxidant activity of red wines during vinification. J Agric Food Chem 49 5797-5808. 

The phenolic compounds extracted from the fruit contribute to the development and stability of the wine s red color. The color evolution during vinification and aging is mainly due to chemical transformations to the phenolic compound derived from the fruit. Anthocyanins, responsible for the purple-red color of young wines, participate in reactions with other phenolic compounds to generate other, more chemically stable molecules. These changes involve oxidation, polymerization, and other... 

Researchers have also turned their attention to other isotopic systems, such as Sr/ Sr. Almeida and Vasconcelos evaluated the manufacturing process of two different wines, and concluded that the Sr level increased during vinification, but this was probably because Sr was liberated from the grape seeds and skins, richer in Sr than the pulp, and, therefore, this fact did not change the isotopic composition of the final wine [46], making Sr/ Sr ratios a suitable indicator of the origin. 

Gao, L., Girard, B., Mazza, G., Reynolds, A. G. (1997). Changes in anthocyanins and color characteristics of Knot Noir wines during different vinification processes. J. Agric. Food Chem., 45, 2003-2008. 

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