Cold maceration of Pinot noir before fermentation. Technological and microbiological aspects

Several trials of cold maceration before alcoholic fermentation were carried out during four different years (1991 to 1994). It clearly appears that this method, applied under the described conditions, improves the sensory quality of Pinot noir wines. The aroma has a greater intensity, is very fine,...

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Bibliographic Details
Published inRevue suisse de viticulture, arboriculture, horticulture Vol. 28; no. 4
Main Authors Cuenat, Ph, Lorenzini, F, Bregy, Ch.-A, Zufferey, E. (Station federale de recherches en production vegetale de Changins, Nyon (Switzerland))
Format Journal Article
LanguageFrench
Published 01.07.1996
Subjects
CARIOTIPOS
CARYOTYPE
COLOR
COULEUR
ELECTROFORESIS
ELECTROPHORESE
FERMENTACION ALCOHOLICA
FERMENTATION ALCOOLIQUE
LEVADURA DE VINO
LEVURE DE VINIFICATION
MACERACION
MACERATION
ODEUR
OLOR
POLIFENOLES
POLYPHENOL
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
TEMPERATURA
TEMPERATURE
VIN ROUGE
VINIFICACION
VINIFICATION
VINO TINTO
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Summary:Several trials of cold maceration before alcoholic fermentation were carried out during four different years (1991 to 1994). It clearly appears that this method, applied under the described conditions, improves the sensory quality of Pinot noir wines. The aroma has a greater intensity, is very fine, and more pleasant than traditionally produced wine. Moreover, cold maceration increases colour intensity, its red component, and improves the tint of wines. For the maceration before alcoholic fermentation we recommend a temperature of 15 deg C or slightly lower during three to four days, sheltered from air. Moderate pumping of destemmed and crushed vintage through a heatpump to cool it to the desired temperature leads to the extraction of polyphenols. Species and strains of yeasts that expand during winemaking were monitored by chromosome karyotyping. The species Hanseniaspora uvarum expands with preference during cold maceration under all conditions tested. The development of the microflora during alcoholic fermentation showed that inoculated, previously carefully rehydrated dried yeasts predominate wild yeasts
Bibliography:9600384
Q02
ISSN:0375-1430