Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact

• Published in: Food chemistry Vol. 436; p. 137727
• Main Authors: Yao, Xue-Chen, Zhang, Hua-Lin, Ma, Xin-Rui, Xia, Nong-Yu, Duan, Chang-Qing, Yang, Wei-Ming, Pan, Qiu-Hong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.03.2024
• Subjects: Anthocyanin; Aroma; Cold soak; Free-run wine; Pressed wine; Prolonged maceration; MvA-py acid; Mv-vcol; (E)gcat-Mv; Pt-co-glc; Mv-vpol (Pinotin); MvC-py acid; Mv-v(e)cat; Pt-glc; Dp-ac-glc; MvA-aldehyde; Prolonged maceration; Mv-aldehyde (Vitisin B); Mv-ac-glc; Mv-vsol; Mv-p-v(e)cat; MvA-vgol; MvA-v(e)cat; Mv-vdi(e)cat; MvA-vsol; Aroma; Mv-vgol; Anthocyanin; Pe-co-glc; MvA-vcol; Mv-py acid; MvC-v(e)cat; Mv-e-di(e)cat; Dp-glc; MvC-vpol; Mv-co-glc; MvC-vcol; Mv-p-vphol; Free-run wine; MvC-e-(e)cat; Pressed wine; MvC-vsol; Pe-glc; Pt-ac-glc; Cy-ac-glc; MvA-vpol; Mv-glc; MvC-aldehyde; Di(e)cat-Mv; Cold soak; Mv-e-(e)cat; Pe-ac-glc; (E)cat-Mv; Mv-(e)cat; Cy-glc; (E)cat-MvC; (E)cat-MvA; MvA-e-(e)cat; MvC-vgol
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.137727

[Display omitted] •The conversion of C6 aldehydes to C6 alcohols occurs in coldsoak.•The hydrolytic release of the glycosidic β-damascenone occurs in coldsoak.•Prolonged MLF increases aroma associated with lactic acid bacteria metabolism.•Prolonged MLF reduces the VitisnB content, red hue and chroma of the wine.•PW contains more C6 compounds and the polymeric pigments of flavanol dimers. This study explores the leaching and evolution of anthocyanins and aroma compounds during wine-making, using an industrial-scale vinification of Cabernet Sauvignon with whole-process skin-seed contact. The results indicated that compounds within the same class displayed similar evolutionary patterns during fermentation. The extraction of anthocyanins, C6 aldehydes, and β-damascenes occurred continuously during cold soak, accompanied by the conversion of C6 aldehydes into alcohols and hydrolytic release of glycosidic β-damascenone. During alcoholic fermentation, pyranoanthocyanins, polymeric pigments, esters, benzene compounds, higher alcohols, and acids were generated. The concurrent occurrence of malolactic fermentation and prolonged maceration led to aromas associated with lactic acid bacteria metabolism. Finally, a comparison between free-run wine and pressed wine revealed high concentrations of C6 compounds and polymeric pigments with flavanol dimers in the pressed wine. These results can be used as a reference to optimize the vinification process to enhance the red due and fruity aromas of the wine.