Table 7.
Concentration of flavonols expressed as mg/L at the end of alcoholic fermentation in Monastrell wines (2017).
| Flavonols | Traditional maceration | Pre-fermentative cold maceration + traditional maceration | ||||||
|---|---|---|---|---|---|---|---|---|
| Control | MeJ | BTH | MeJ + BTH | Control | MeJ | BTH | MeJ + BTH | |
| M-3-gal | 24 ± 0 b | 17 ± 1 a | 28 ± 1 b | 18 ± 3 a | 25 ± 1 b | 17 ± 2 a | 30 ± 2 c | 16 ± 1 a |
| M-3-glc | 9.3 ± 0.3 b | 5.7 ± 0.1 a | 9.2 ± 0.9 b | 7.1 ± 1.0 a | 7.3 ± 0.7 a | 6.6 ± 0.6 a | 9.8 ± 1.1 b | 7.0 ± 0.6 a |
| Q-3-gal | 5.7 ± 0.1 a | 6.1 ± 1.4 a | 7.9 ± 0.2 a | 6.7 ± 0.6 a | 7.4 ± 1.8 a | 7.7 ± 1.3 a | 6.9 ± 0.2 a | 6.0 ± 0.1 a |
| Q-3- glcU | 22 ± 0 a | 24 ± 4 a | 26 ± 2 a | 26 ± 3 a | 25 ± 3 a | 28 ± 5 a | 24 ± 3 a | 23 ± 1 a |
| Q-3-glc | 32 ± 2 a | 35 ± 3 ab | 43 ± 3 b | 35 ± 2 ab | 38 ± 4 ab | 42 ± 4 ab | 45 ± 0 b | 33 ± 0 a |
| L-3-glc | 5.1 ± 0.1 b | 2.8 ± 0.1 a | 5.5 ± 0.3 b | 3.5 ± 0.5 a | 4.8 ± 0.0 bc | 3.9 ± 0.2 ab | 5.3 ± 0.6 c | 3.4 ± 0.3 a |
| K-3-gal | 0.3 ± 0.0 b | 0.2 ± 0.0 a | 0.9 ± 0.0 d | 0.6 ± 0.1 c | 0.3 ± 0.0 a | 0.6 ± 0.0 b | 0.3 ± 0.0 a | 0.6 ± 0.1 b |
| K-3-glc | 0.1 ± 0.1 a | 0.1 ± 0.1 a | 0.4 ± 0.0 b | 0.4 ± 0.0 b | 0.1 ± 0.0 a | 0.4 ± 0.1 b | 0.1 ± 0.1 a | 0.3 ± 0.0 b |
| I-3-glc | 3.4 ± 0.0 bc | 2.4 ± 0.2 a | 3.7 ± 0.3 c | 2.9 ± 0.3 ab | 3.2 ± 0.2 ab | 3.5 ± 0.3 ab | 3.7 ± 0.2 b | 3.0 ± 0.1 a |
| S-3-glc | 2.8 ± 0.3 b | 1.6 ± 0.4 a | 3.6 ± 0.3 c | 2.1 ± 0.2 ab | 2.5 ± 0.0 bc | 2.0 ± 0.2 ab | 2.8 ± 0.2 c | 1.8 ± 0.2 a |
| Total | 106 ± 4 ab | 95 ± 12 a | 128 ± 6 b | 103 ± 14 ab | 114 ± 5 b | 112 ± 7 b | 129 ± 5 c | 95 ± 1 a |
| Myricetin | 35 ± 2 b | 22 ± 0 a | 37 ± 2 b | 25 ± 4 a | 32 ± 0 b | 24 ± 2 a | 40 ± 5 c | 23 ± 2 a |
| Quercetin | 60 ± 5 a | 66 ± 5 ab | 77 ± 2 b | 68 ± 3 ab | 71 ± 2 b | 77 ± 3 c | 77 ± 2 c | 62 ± 1 a |
| Laricitrina | 5.1 ± 0.1 b | 2.8 ± 0.1 a | 5.5 ± 0.3 b | 3.5 ± 0.5 a | 4.8 ± 0.0 bc | 3.9 ± 0.2 ab | 5.3 ± 0.6 c | 3.4 ± 0.3 a |
| Kaempferol | 0.5 ± 0.0 a | 0.3 ± 0.1 a | 1.3 ± 0.1 c | 1.0 ± 0.1 b | 0.4 ± 0.1 a | 1.0 ± 0.1 b | 0.4 ± 0.1 a | 0.9 ± 0.0 b |
| Isorhamnetin | 3.4 ± 0.0 bc | 2.4 ± 0.2 a | 3.7 ± 0.3 c | 2.9 ± 0.3 ab | 3.2 ± 0.2 ab | 3.5 ± 0.3 ab | 3.7 ± 0.2 b | 3.0 ± 0.1 a |
| Syringetin | 2.8 ± 0.3 b | 1.6 ± 0.4 a | 3.6 ± 0.3 c | 2.1 ± 0.2 ab | 2.5 ± 0.0 bc | 2.0 ± 0.2 ab | 2.8 ± 0.2 c | 1.8 ± 0.2 a |
Abbreviations: M, myricetin; Q, quercetin; K, kaempferol; I, isorhamnetin; glc, O-glucoside; gal, O-galactoside; glcU, O-glucoronide; L, laricitrin 3-glucoside; and S, syringetin 3-glucoside. Data represent means±SD. Different letters in the same row and for each maceration treatment indicate significant differences according to the Duncan test (p < 0.05).