Influence of two pressing processes on the quality of must in white wine production

Nitrogen gas affects the quality and the phenolic profile of must obtained from vacuum-pressed white grapes

“…The phenolic fingerprint of white wine is affected by the grape variety (Betés-Saura, Andrés-Lacueva, & Lamuela-Raventós, 1996;De la PresaOwens, Lamuela-Raventós, Buxaderas, & La Torre-Boronat, 1995;Lamuela-Raventós & De La Torre-Boronat, 1999;Romero-Pérez, Lamuela-Raventós, Buxaderas, & De La Torre-Boronat, 1996;Singleton & Trousdale, 1983), climate and soil (Maggu, Winz, Kilmartin, Trought, & Nicolau, 2007), growing conditions and, obviously winemaking techniques (Betés-Saura et al, 1996;Lamuela-Raventós & De La Torre-Boronat, 1999). It is important to evaluate the effect of the winemaking treatments such as fermentation, fining, filtration and ageing, which decrease the absolute concentration of antioxidants (Darias-Martín, Díaz-González, & Díaz-Romero, 2004;Darias-Martín, Rodríguez, Díaz, & Lamuela-Raventós, 2000;Lamuela-Raventós & De La TorreBoronat, 1999;Makris, Psarra, Kallithraka, & Kefalas, 2003). Early winemaking procedures, such as the skin contact (Gómez-Míguez et al, 2007) and the pressure gradient applied during the pressing step may affect the extraction of phenolic compounds that are involved in juice oxidation and wine stability (Darias-Martín et al, 2004;Falquè & Fernández, 1996;Ho et al, 1999;LamuelaRaventós & De La Torre-Boronat, 1999;Ough, 1969).…”

“…It is important to evaluate the effect of the winemaking treatments such as fermentation, fining, filtration and ageing, which decrease the absolute concentration of antioxidants (Darias-Martín, Díaz-González, & Díaz-Romero, 2004;Darias-Martín, Rodríguez, Díaz, & Lamuela-Raventós, 2000;Lamuela-Raventós & De La TorreBoronat, 1999;Makris, Psarra, Kallithraka, & Kefalas, 2003). Early winemaking procedures, such as the skin contact (Gómez-Míguez et al, 2007) and the pressure gradient applied during the pressing step may affect the extraction of phenolic compounds that are involved in juice oxidation and wine stability (Darias-Martín et al, 2004;Falquè & Fernández, 1996;Ho et al, 1999;LamuelaRaventós & De La Torre-Boronat, 1999;Ough, 1969).…”

“…A slow increase of the operating pressure avoids crushing of the stems and restricts the diffusion of the phenolic compounds responsible for the herbaceous aroma, bitter taste and turbidity (Darias-Martín et al, 2004). The best results were obtained through the use of pneumatic presses, which operate according to a model of immediate and discontinuous extraction (Darias-Martín et al, 2004;Nardin, Gaudio, & Simeoni, 2006). The white wines produced under conditions of low oxygen level are characterized by an increased varietal grape character (primary aroma and flavour) (Gibson, 2004).…”

“…In particular, oxidative browning of white wines was shown to be especially related to the flavanol content (Cheynier, Rigaud, Souquet, Barillère, & Moutounet, 1989;Simpson, 1982). Soft pressing systems have been developed for the elaboration of white grapes in order to obtain high quality musts with a minimum risk of oxidation due to a controlled level of phenolics (Darias-Martín et al, 2004).…”

Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale

“…Controlling skin contact conditions is vital to obtain high quality white wines (Darias-Martín, Díaz-González, & Díaz-Romero, 2004;Darias-Martín, Rodríguez, Díaz, & Lamuela-Raventó s, 2000). In this sense, skin contact (maceration) process prior to fermentation has been widely researched for over 30 years in order to improve the quality of white wines.…”