Effect of Whole Cluster Fermentation on Phenolics in Cold-Hardy Hybrid Wines

Generally, red wines made from cold-hardy hybrid grapes have much lower tannin content than Vitis vinifera wines and they are often perceived as being of lower quality. This study evaluated the chemistry and sensory perception of whole-cluster (WC) fermented Frontenac and Marquette red wines from Iowa (F-ISU, M-ISU) and Marquette red wines from Minnesota (M-UMN). Three conditions were compared: Control 0% WC (w/w), 25% WC (w/w), and 50% WC (w/w). The 50% WC wines had significantly higher iron-reactive phenolics, tannin, and anthocyanin contents than control wines. The color intensity in 50% WC wines was maintained after 4 months of aging. A tasting evaluation was conducted with the Marquette wines from both states and untrained panelists preferred 50% WC Marquette wines over control wines. This study showed promising results on the use of 50% (w/w) whole clusters as a pre-fermentative technique to improve Marquette and Frontenac red wine quality.

Automated summary

This study evaluated the chemistry and sensory perception of red wines made from hybrid grapes. It found that using 50% whole clusters improved the wine's phenolic, tannin, and anthocyanin contents, as well as maintaining color intensity. Tasting evaluations showed that untrained panelists preferred the wines made with 50% whole clusters. This study suggests that using whole clusters can improve the quality of red wines.