Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines

• Published in: European food research & technology Vol. 228; no. 5; pp. 777 - 788
• Main Authors: Gil-Muñoz, Rocío, Moreno-Pérez, Ana, Vila-López, Rosario, Fernández-Fernández, José Ignacio, Martínez-Cutillas, Adrián, Gómez-Plaza, Encarna
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01.03.2009; Springer-Verlag; Springer; Springer Nature B.V
• Subjects: Agriculture; Analytical Chemistry; Berries; Biological and medical sciences; Biotechnology; Chemistry; Chemistry and Materials Science; Cold; Enzymes; Fermentation; Fermented food industries; Food industries; Food Science; Forestry; Freezing; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Low temperature; Membranes; Original Paper; Phenols; Sodium; Studies; Temperature; Temperature effects; Vitaceae; Wineries & vineyards; Wines; Wines and vinegars; Wines; Maceration enzymes; Cabernet Sauvignon; Dry-ice; Syrah; Superficially frozen grapes; Cold maceration; Wine; Fruit; Cold; Enzyme; Ice; Alcoholic beverage; Grape; Phenols; Frozen product; Maceration; Low temperature
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-008-0989-5

Low temperature prefermentative techniques (cold maceration, superficially frozen grapes and dry-ice frozen must) were studied as an enological alternative for obtaining highly colored wines and compared with other more common practices, such as the use of maceration enzymes during the maceration step. The experiments were conducted with two grape varieties (Syrah and Cabernet Sauvignon) during the 2007 season. Significant differences were found between the treatments at the three moments analyzed (at the end of alcoholic and malolactic fermentation, and at the moment of bottling). The cold maceration technique produced the highest concentration of anthocyanins in Cabernet Sauvignon wines. As regards chromatic parameters, the prefermentative low temperature techniques led to wines with a better color than the control wine although similar to the color obtained when a commercial maceration enzyme was used. Taking into account the results in both Cabernet Sauvignon and Syrah wines, freezing the must with dry-ice and the use of maceration enzyme were the most interesting techniques.