Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

• Published in: Food chemistry Vol. 319; p. 126569
• Main Authors: González-Arenzana, Lucía, Santamaría, Rosario, Escribano-Viana, Rocío, Portu, Javier, Garijo, Patrocinio, López-Alfaro, Isabel, López, Rosa, Santamaría, Pilar, Gutiérrez, Ana Rosa
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.07.2020
• Subjects: Anthocyanin; Aroma; Carbonic maceration; Colour; Microbiological populations; Anthocyanin; Carbonic maceration; Microbiological populations; Aroma; Colour
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.126569

•CM wines presented higher total content of aromatic esters and acetates.•CM wines showed higher polyphenol content and ionization and polymerization rates.•CM wines had higher antioxidant activity.•Vitisins A and B and coumaroyl derivatives of anthocyanins were increased by CM process. The aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing. Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented higher aromatic quality due to their higher total content of esters and acetates, as well as a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration.