Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

Abstract

Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the phenolic composition and colour of Syrah red wines from warm climate was studied. Two doses of oak chips (3 and 6g/L) at two maceration times (5 and 10days) during fermentation was considered. Changes on phenolic composition (HPLC-DAD-MS), copigmentation/polymerisation (spectrophotometry), and colour (Tristimulus and Differential Colorimetry) were assessed by multivariate statistical techniques. The addition of oak chips at shorter maceration times enhanced phenolic extraction, colour and its stabilisation in comparison to the traditional maceration. On contrast, increasing chip dose in extended maceration time resulted in wines with lighter and less stable colour. Results open the possibility of optimise alternative technological applications to traditional grape maceration for avoiding the common loss of colour of wines from warm climate.

Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine

“…Increasing the maceration time is useful to increase the concentration of anthocyanins, phenolic compounds, and consequently, the antioxidant activity of wine improves (Gomez‐Mıguez, Gonzalez‐Miret, & Heredia, ; Ivanova‐Petropulos, Durakova, Ricci, Parpinello, & Versari, ; Kelebek et al, ; Lingua, Fabani, Wunderlin, & Baroni, ). Besides, maceration is applied in wines that will be submitted to oak‐aging to improve the color stability (Gordillo et al, ; Heredia, Escudero‐Gilete, Hernanz, Gordillo, & Meléndez‐Martínez, ). Nonetheless, it is necessary to consider the phenolic compounds extractability, that may promote a high level astringency (Rinaldi, Iturmendi, Jourdes, Teissedre, & Moio, ).…”

Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

“…() found that Primitivo wines made with completely destemmed berries had higher anthocyanin concentration but lower concentrations of other phenolics and lower colour intensity at racking and after 12 months storage, compared to wines made with partial destemming. In a similar vein, the addition of oak chips (3 and 6 g L −1 ) to the fermentation must for shorter periods (5 days) resulted in higher phenolic concentrations and improved colour characteristics compared to Syrah wines produced without them (Gordillo et al ., ); in contrast, a longer maceration time (10 days) resulted in lower colour stability, probably due greater absorption of phenolic compounds.…”

Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines

“…This effect may be related to polymeric anthocyanins which were created during the early steps of winemaking by condensation reactions between the anthocyanins themselves and other compounds given up by the wood or initially present in the wine as flavan-3-ols. In addition, the added wood could adsorb the anthocyanin compounds on its surface causing a decrease in its concentration especially when the amount of added wood was higher and the maceration period was longer [21]. Table 1.…”