Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

Casassa, L. Federico; Bolcato, Esteban A.; Sari, Santiago; Barda, N.

doi:10.1016/j.jfca.2021.104168

Cited by 15 publications

(10 citation statements)

References 39 publications

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“…Merlot wines showed a higher content of flavonols than flavan-3-ols, in agreement with previously reported results [ 23 ]; this is in accordance with results obtained in the present study for Merlot wine ( Table 1 ). According to Casassa et al [ 24 ], in Merlot wines, extraction of condensed tannins from grape seeds starts after 20 days of maceration. In the present study, the maceration process was performed for 14 days, which may explain the lower condensed tannins content.…”

Section: Resultsmentioning

confidence: 99%

“…Oxygen diffusion into wine favors enzymatic oxidations that help aromas release. This process can occur during maceration but also during wine bottling when oxidation, polymerization, and complexation reactions take place in wine [ 24 , 43 ]. The addition of 200 mg/L of resveratrol was reported to modify odor intensity compared to the control wine [ 11 ].…”

Section: Resultsmentioning

confidence: 99%

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Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

Muñoz-Bernal

Vazquez-Flores

Rosa

et al. 2023

Foods

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The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phenolic content in wines. Nevertheless, phenolic compounds are related to the sensory characteristics of red wines, so enrichment of red wines requires a balance between phenolic content and sensory characteristics. In the present study, a Merlot red wine was enriched with a phenolic extract obtained from Cabernet Sauvignon grape pomace. Two levels of enrichment were evaluated: 4 and 8 g/L of total phenolic content (gallic acid equivalents, GAE). Wines were evaluated by a trained panel to determine their sensory profile (olfactive, visual, taste, and mouthfeel phases). The bioaccessibility of phenolic compounds from enriched red wines was evaluated using an in vitro digestive model and phenolic compounds were quantified by High Performance Liquid Chromatography coupled to tandem mass spectrometry (HPLC-MS/MS). Enrichment increased mainly flavonols and procyanidins. Such an increase impacted astringency and sweetness perceived by judges. This study proposes an alternative to increase the phenolic content in wines without modifying other main sensory characteristics and offers a potential beneficial effect on the health of consumers.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

Muñoz-Bernal

Vazquez-Flores

Rosa

et al. 2023

Foods

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“…On the other hand, use of C. famata WB-1 in sequential fermentation and without maceration resulted in a significant increase of ethanol content. Although pre-fermentative treatments should not affect the ethanol content, some researches indicated that 10 days of maceration induced a difference in ethanol content by more than 0.5% vol [33]. Reported ethanol content was higher than ethanol content of 11.3 and 12.6% produced by the same strain in red wine Prokupac [17], but these differences are most likely a consequence of the grape variety, initial sugar content and vinification procedure.…”

Section: Discussionmentioning

confidence: 99%

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

et al. 2022

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The oenological potential of native strains of Metschnikowia pulcherrima B-5 and Candida famata WB-1, isolated from blackberries, was investigated in pure and sequential fermentation of Chardonnay grape with commercial Saccharomyces cerevisiae QA23. The effect of pre-fermentative cold maceration was also analysed. The fermentations were performed in the pilot-scale trials and the profile of volatile compounds and their sensory characteristics were determined. The application of C. famata WB-1 and M. pulcherrima B-5 reduced the volatile acidity and increased total polyphenols of the wines, compared to the control samples. Higher alcohols and esters were dominant, while fatty acids and aldehydes and ketones were also detected. Esters had the greatest contribution to sensory characteristics, especially the development of floral and fruity aromas. Most esters were present in lower concentrations in sequential fermentations compared to the pure fermentations with M. pulcherrima B-5 or C. famata WB-1. Pre-fermentative maceration positively affected both the aroma and the sensory profile. The best sensory score was determined for wines produced using C. famata WB-1 in the fermentations without pre-fermentative maceration, and the sequential fermentation of M. pulcherrima B-5 with maceration. Native strains of M. pulcherrima B-5 and C. famata WB-1 have shown great potential for the enhancement of the aromatic and sensory profile of Chardonnay wine.

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“…Principal Component Analysis (PCA) using the correlation matrix with no rotation was applied to sensory data set, including the replicates, using R software version 3.4.0 (R Development Core Team 2021, Vienna, Austria). Confdence ellipses indicating 95% confdence intervals were based on the multivariate distribution of Hotelling's test for p < 0.05 and were constructed using the SensoMineR panellipse function of R as described in [21]. Regression analyses between sensory descriptors were carried out using R software (R Development Core Team 2021, Vienna, Austria), with the packets ggplot2 and ggpmisc (R package version 0.4.6. https://CRAN.R-project.…”

Section: Sensory Analysismentioning

confidence: 99%

Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California

Casassa

Vega-Osorno

Catania

et al. 2022

Australian Journal of Grape and Wine Research

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Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion. Wines were followed up to 3 years of bottle aging. Tannins were 50% higher in monovarietal Merlot wines, which improved production of large polymeric pigments in Merlot-based cofermented and blended wines. Addition of Malbec favored production of small polymeric pigments. After 3 years of bottle aging, polymeric pigments were higher in cofermented and blended wines. PMLF blended wines showed 15% improved copigmentation and 25% increase in wine colour. The perception of wine length was positively correlated with red fruit aroma (R2 = 0.94 and p = 0.006 ) and negatively correlated with earthy aroma (R2 = 0.91 and p = 0.012 ). Conclusions. Blending postalcoholic fermentation highlighted more of the individual character of each monovarietal wine in the final blend. Cofermentation and postmalolactic fermentation blending tended to equalize the sensory profile of the resulting wines but also showed higher complexity of aromas than monovarietal wines. Significance of the Study. Cofermentation and blending are both suitable winemaking practices for increasing the polymeric pigment content and the sensory complexity of the resulting wines.

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Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

Cited by 15 publications

References 39 publications

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

Pre-Fermentative Cold Maceration and Native Non-Saccharomyces Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine

Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California

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