ArticleFoods (Basel, Switzerland)2026
Phenolic Evolution During Extended Skin Contact: Effects of Harvest Maturity on "Orange" Wine Composition and Color.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Extended skin contact transforms white wines into polyphenol-rich "orange" wines, yet the optimal combination of harvest maturity and maceration time is not fully established. The evolution of physicochemical, phenolic, and chromatic properties was evaluated in Sauvignon blanc and Fetească regală wines produced with 1, 3, and 6 months of skin contact at technological and advanced phenolic maturity. Phenolic compounds were quantified by HPLC-DAD/MS, global indices by Folin-Ciocalteu (FCI) and total polyphenol index (TPI), and color by CIELAB. Skin-derived monomers were rapidly extracted, whereas seed-derived oligomers (procyanidins B2, C1) and ellagic acid required prolonged hydroalcoholic exposure. In phenolic-mature Sauvignon blanc, total phenolics reached 338.8 mg L
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