Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine

• Published in: European food research & technology Vol. 242; no. 6; pp. 825 - 835
• Main Authors: Baiano, Antonietta, Previtali, Maria Assunta, Viggiani, Ilaria, De Gianni, Antonio
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.06.2016; Springer Nature B.V
• Subjects: Acids; Agriculture; Analysis; Analytical Chemistry; Antioxidants; Biotechnology; Chemistry; Chemistry and Materials Science; Enzymes; Fermentation; Food processing industry; Food Science; Forestry; Molecular weight; Original Paper; Phenols; Potassium; Studies; Wineries & vineyards; Wines; Yeast; Phenolic; Red wine; Sensory characteristics; Maceration
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-015-2588-6

Maceration is an important step in vinification in red. The aim of this study was to assess the influence of four different maceration procedures on oenological parameters, phenolic profiles, and sensory characteristics of Nero di Troia wines. The comparisons were made among the following procedures: standard (15 days of maceration at 25 °C); cryo-maceration (24 h at 5 °C); addition of pectolytic enzyme preparation; and extended maceration (30 days of maceration at 25 °C). The pre-fermentative cryo-maceration allowed the obtainment of wines more alcoholic, less acid, and richer in proanthocyanidins than the standard wines. The enzymatic maceration caused an increase in proanthocyanidins content and LPP/SPP ratio, whereas the wines produced through extended maceration were low in alcohol, acetaldehyde, phenolics, and antioxidant activity. The type of maceration did not significantly affect the sensorial attributes. It is possible to obtain different red wines from the same grapes by applying different maceration procedures.