Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 104, Issue -, Pages -Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2021.104168
Keywords
Cold soak; Maceration; Phenolic compounds; Wine color; Sensory analysis
Categories
Funding
- Instituto Nacional de Tecnologia Agropecuaria (INTA) Mendoza (Mendoza, Argentina)
Ask authors/readers for more resources
Prefermentative cold soak (CS) processing can reduce wine tannins and has an impact on color and bitterness.
Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available