Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures

The objective of this work was to contribute to the knowledge of the relationship between phenolic composition and the temperature of maceration/fermentation on Petit Verdot red wines, which were made with three treatments (17 degrees C, 21 degrees C, and 25 degrees C). The phenolic compounds of Vitis vinifera cv. Petit Verdot wines elaborated at different maceration/fermentation temperatures were determined and compared by high-performance liquid chromatography coupled with diode array detector and electrospray ionization mass spectrometry. A total of 45 phenolic compounds were detected in all wines. The phenolic composition was affected by the temperature of maceration. The increment of maceration/fermentation temperature had a positive effect on the total concentration of the phenolic compounds and chromatic characteristics of these wines. The colour of Petit Verdot young red wines showed more colour intensity and their luminosity descended due to the increase in temperature. The highest total content of anthocyanins was determined in wines macerated at 21 degrees C. However, other groups of phenolic compounds (flavonols, proanthocyanidins, and stilbenes) increased their total content by raising the maceration/fermentation temperature, reaching maximum values at 25 degrees C.