Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines

Casassa, L. Federico; Sari, Santiago; Bolcato, Esteban A.; Díaz-Sambueza, M.; Catania, Anibal; Fanzone, Martín; Raco, F; Barda, N.

doi:10.5344/ajev.2018.18014

Cited by 30 publications

(40 citation statements)

References 62 publications

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“…Pascual et al reported that the stem significantly increased astringency and tended to increase the bitterness of Cabernet Sauvignon wines [12]. More recently, Casassa et al reported similar results for Pinot Noir wines, for both fresh or dried stems [83,84]. In these two studies, the degree of stem lignification was not considered.…”

Section: Tastementioning

confidence: 98%

“…However, to precisely study the impact of stems, researchers have often added the stems back in the tank after destemming [ 3 , 12 , 30 , 43 , 57 , 73 , 79 , 80 , 81 , 82 , 83 , 84 ]. Different proportions of stems and whole clusters [ 81 , 83 , 84 , 85 ], different maceration time [ 30 , 43 , 79 ], and different stem pretreatments [ 3 ] have been used. Some studies also tested the use of stem powder [ 39 ] or stem extracts [ 76 , 86 ] as an oenological additive compound.…”

Section: The Use Of Stems During Winemakingmentioning

confidence: 99%

“…These effects are different depending on the volume of whole clusters or stems added. A recent study showed that 20% of whole clusters or 3% of stem weight in the vat did not influence either the temperature or the alcoholic fermentation kinetics [ 84 ]. For both fermentations, further studies are needed to better understand the impact of stems on microbial activity and kinetics.…”

Section: The Use Of Stems During Winemakingmentioning

confidence: 99%

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A Review on Stems Composition and Their Impact on Wine Quality

et al. 2021

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Often blamed for bringing green aromas and astringency to wines, the use of stems is also empirically known to improve the aromatic complexity and freshness of some wines. Although applied in different wine-growing regions, stems use remains mainly experimental at a cellar level. Few studies have specifically focused on the compounds extracted from stems during fermentation and maceration and their potential impact on the must and wine matrices. We identified current knowledge on stem chemical composition and inventoried the compounds likely to be released during maceration to consider their theoretical impact. In addition, we investigated existing studies that examined the impact of either single stems or whole clusters on the wine quality. Many parameters influence stems’ effect on the wine, especially grape variety, stem state, how stems are incorporated, when they are added, and contact duration. Other rarely considered factors may also have an impact, including vintage and ripening conditions, which could affect the lignification of the stem.

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Section: Tastementioning

confidence: 98%

Section: The Use Of Stems During Winemakingmentioning

confidence: 99%

Section: The Use Of Stems During Winemakingmentioning

confidence: 99%

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A Review on Stems Composition and Their Impact on Wine Quality

et al. 2021

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“…Vitis vinifera L cv. Pinot noir, often reported as "difficult" in terms of the challenges it affords both oenologists and viticulturists (Casassa et al, 2019), produces table wines commanding amongst the highest prices paid for bottled wine anywhere in the world. Despite its fine wine status, the phenolic composition of Pinot noir grapes and wine typically exhibits lower concentration of anthocyanins and tannins than many other well-known red varieties (Casassa et al, 2019; Mercurio, Dambergs, Cozzolino, Herderich, & Smith, 2010).…”

Section: Colour Influencementioning

confidence: 99%

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters

Parr

Grose

Hedderley

et al. 2020

Food Research International

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HAL is a multidisciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L'archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d'enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Distributed under a Creative Commons Attribution-NoDerivatives| 4.0 International License

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“…Heat, in combination with aqueous ethanol increases this effect, until the point at which ethanol begins to boil (78.5°C), or it begins to oxidize or degrade the desired compounds (165, 166). Reports vary, with some showing an increase in anthocyanin levels via this method, but the majority reveal a destructive effect on the phenolic chemicals (167).…”

Section: Environmental Conditionsmentioning

confidence: 99%

Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer

Champ

Kundu-Champ²

2019

Front. Nutr.

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Studies have revealed conflicting results regarding the risk of cancer from alcohol consumption. Furthermore, some studies have suggested that wine may have benefits that separate it from other alcoholic beverages. As wine contains a significant amount of chemicals, specifically polyphenols like anthocyanins and proanthocyanidins (PA), that can affect cellular function and promote health, this hypothesis is reasonably supported by recent research. Polyphenols promote several anticancer cellular pathways, including xenobiotic metabolism, support of innate antioxidant production, and stimulation of phase I and II detoxification of carcinogens. However, the multitude of growing and production conditions of grapes, including temperature, water availability, soil type, maceration, and aging can result in a remarkably varying final product based on the available literature. Thus, we hypothesize that wines produced from grapes cultivated between steady daily temperatures at 15–25°C with moderate sun exposure from flowering to harvest, lower vine-water status, resulting either from lower precipitation, and irrigation practices or more permeable soil types, limitation of fertilizers, extended maceration, and aging in oak will impact the concentration of anthocyanins and PA in the finished wine and may have a differential impact on cancer. This higher concentration of polyphenols would, in theory, create a healthier wine, thus explaining the conflicting reports on the benefits or harms of wine.

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Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines

Cited by 30 publications

References 62 publications

A Review on Stems Composition and Their Impact on Wine Quality

A Review on Stems Composition and Their Impact on Wine Quality

Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters

Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer

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