{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:03:22Z","timestamp":1792789402913,"version":"4.5.0"},"reference-count":67,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,20]],"date-time":"2026-09-20T00:00:00Z","timestamp":1789862400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"\u201cIon Ionescu de la Brad\u201d Ia\u0219i University of Life Sciences","id":[{"id":"https:\/\/ror.org\/01s1a1r54","id-type":"ROR","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/01s1a1r54","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Extended skin contact transforms white wines into polyphenol-rich \u201corange\u201d 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 Feteasc\u0103 regal\u0103 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\u2013Ciocalteu (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\u22121 after 6 months, with total flavonoids of 312.8 mg L\u22121 and procyanidin B2 of 91.7 mg L\u22121. In technologically mature Feteasc\u0103 regal\u0103, flavonoids declined from 266.8 mg L\u22121 at 3 months to 201.7 mg L\u22121 at 6 months. Three-way ANOVA identified significant main effects of cultivar, harvest maturity, and maceration duration on all evaluated phenolic responses (all p &lt; 0.0001), together with significant interactions; cultivar \u00d7 maturity for total phenolic acids was the only nonsignificant interaction (p = 0.071). In technologically mature Sauvignon blanc, titratable acidity decreased from 6.16 to 4.78 g L\u22121 and pH increased from 2.98 to 3.32 between the unmacerated control and 6 months. Exploratory correlations showed inverse associations between titratable acidity and pH (r = \u22120.830) and between malic (MA) and L-lactic (LA) acids (r = \u22120.901), without implying causality. Under the conditions examined, 1\u20133 months of maceration generally provided substantial phenolic extraction while limiting some declines observed after 6 months, particularly in technologically mature Feteasc\u0103 regal\u0103.<\/jats:p>","DOI":"10.3390\/foods15183334","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:12:09Z","timestamp":1789999929000},"page":"3334","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Phenolic Evolution During Extended Skin Contact: Effects of Harvest Maturity on \u201cOrange\u201d Wine Composition and Color"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0003-5915-7088","authenticated-orcid":false,"given":"Bettina-Cristina","family":"Cri\u0219an (Buican)","sequence":"first","affiliation":[{"name":"\u201cIon Ionescu de la Brad\u201d Ia\u0219i University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Ia\u0219i, Romania"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"conceptualization","vocabulary":"credit"},{"role":"formal-analysis","vocabulary":"credit"},{"role":"investigation","vocabulary":"credit"},{"role":"writing-review-editing","vocabulary":"credit"},{"role":"writing-original-draft","vocabulary":"credit"}]},{"given":"Camelia Elena","family":"Luchian","sequence":"additional","affiliation":[{"name":"\u201cIon Ionescu de la Brad\u201d Ia\u0219i University of Life Sciences, 3rd M. 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Sadoveanu Alley, 700490 Ia\u0219i, Romania"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"software","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0664-3387","authenticated-orcid":false,"given":"Laurian","family":"Vlase","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Technology and Biopharmaceutics, University of Medicine and Pharmacy, 8 Victor Babes Street, 400347 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"methodology","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1634-8154","authenticated-orcid":false,"given":"Lucia Cintia","family":"Colibaba","sequence":"additional","affiliation":[{"name":"\u201cIon Ionescu de la Brad\u201d Ia\u0219i University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Ia\u0219i, Romania"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"visualization","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4865-0777","authenticated-orcid":false,"given":"Ana-Maria","family":"Vlase","sequence":"additional","affiliation":[{"name":"Department of Pharmaceutical Botany, Faculty of Pharmacy, Iuliu Hatieganu University of Medicine and Pharmacy, 8 Victor Babes Street, 400347 Cluj-Napoca, Romania"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"formal-analysis","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1239-0531","authenticated-orcid":false,"given":"C\u0103t\u0103lin Ioan","family":"Zamfir","sequence":"additional","affiliation":[{"name":"\u201cIon Ionescu de la Brad\u201d Ia\u0219i University of Life Sciences, 3rd M. Sadoveanu Alley, 700490 Ia\u0219i, Romania"},{"name":"Romanian Academy\u2013Ia\u0219i Branch, Research Center for Oenology, 9H, M. Sadoveanu Street, 700490 Ia\u0219i, Romania"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"investigation","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6590-2035","authenticated-orcid":false,"given":"Stamatina","family":"Kallithraka","sequence":"additional","affiliation":[{"name":"Laboratory of Enology and Alcoholic Drinks, Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece"}],"role":[{"vocabulary":"crossref","role":"author"},{"role":"validation","vocabulary":"credit"},{"role":"supervision","vocabulary":"credit"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8717-6217","authenticated-orcid":false,"given":"Valeriu V.","family":"Cotea","sequence":"additional","affiliation":[{"name":"\u201cIon Ionescu de la Brad\u201d Ia\u0219i University of Life Sciences, 3rd M. 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