Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon

Abstract

The saignée method was applied to Vitis vinifera L. Cabernet Sauvignon wine making to improve the phenolic component in fresh and 1‐year aged wines. The physicochemical properties of the saignée‐treated wine were similar to those of the control. A moderate enhancement of the total non‐anthocyanin content was observed in the saignée‐treated wine, but this was not significant (p > .05). After fermentation, the anthocyanin content was increased in the treated wine compared to the control (p ≤ .05). Anthocyanin content was reduced after aging (p ≤ .05), while the content of the treated wine was still higher than the control (p ≤ .05). After aging, the treated wine showed lower b* value (blue/yellow component) than the control. Principal component analysis (PCA) revealed that decreased anthocyanin was the major factor differentiating between aged and fresh wines. There were also significant differences in individual phenolic acid, flavonol, and anthocyanin contents between the treated and control wines from the PCA. Practical applications Saignée treatment could enhance extraction of phenolic compounds and improve wine color. This study could provide winemakers with an approach to compensate for poor color intensity and stability.

Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines

“…These results suggested that the Marquette wine after using saignée treatment (e.g., 9% removed juice) has remained relatively unchanged in terms of the basic chemical properties in the finished wines. These results were consistent with a previous study in Cabernet Sauvignon, as no significant difference was observed in basic chemical properties between saignée-treated wine (14% juice run-off) and the control after one year of aging [ 24 ].…”

“…Since most of polyphenols accumulate in the grape skins, removing the juice with certain level or ratio would theoretically increase the concentration of water-soluble compounds in the juice. Most research on Vitis vinifera red wines revealed that saignée treatment led to more red hue and higher phenolic compounds extraction in different varieties, such as Cabernet Sauvignon [ 24 , 25 ], Shiraz [ 26 , 27 ], and Monastrell [ 28 ]. Considering the correlation between the quality and the concentration of phenolics in the finished wine, more pronounced effects of the saignée treatment on color stability and phenolic compounds extraction were observed with the increase in the juice run-off percentage [ 28 , 29 ].…”

Comparison of water addition and early‐harvest strategies to decrease alcohol concentration inVitis viniferacv. Shiraz wine: impact on wine phenolics, tannin composition and colour properties

“…It was found that a strong relationship existed between the must volume: solids ratio and both nonbleachable pigment and colour density, at R 2 = 0.97 and R 2 = 0.99, respectively. Many other studies have shown comparable results for saigneé treatments with up to 20% of juice runoff (Singleton 1972, Gawel et al 2001, Harbertson et al 2009,Wu et al 2017. It was highlighted, however, in a recent review (Godden 2019) that a proportional increase in measures of wine phenolics has not been consistently observed with the extent of saigneé.…”

Evaluation of phenolic compounds, antioxidant and antiproliferative activities of 31 grape cultivars with different genotypes

“…Process of grapes such as dehydration, maceration, and pre‐fermentation could significantly affect the phenolic compound profiles of wines (Alencar et al., ; Panceri & Bordignon‐Luiz, ; Wu et al., ). However, some grape varieties, and therefore the wines, may be genetically richer in polyphenols than the others (Padilha, Camarão Telles Biasoto, Corrêa, dos Santos Lima, & Pereira, ; Poudel, Tamura, Kataoka, & Mochioka, ).…”