Colour and phenolic compounds in sweet red wines from Merlot and Tempranillo grapes chamber-dried under controlled conditions

Abstract

Chamber drying under controlled temperature and humidity conditions of the red grape varieties Merlot and Tempranillo grown in Andalusia (Spain), and the fortification and maceration of the musts in the presence of skin from both types of grapes, to obtain sweet red wines, has been studied. Changes in colour and in monomeric and polymeric phenols during the vinification process were examined. Chamber drying increased the sugar content to about 31.4 °Brix within 48h in Merlot grapes and 72h in Tempranillo grapes. This drying process also causes skin rupture, facilitating the access of phenolic compounds to the pulp. The resulting musts exhibited slight browning and increased red hues, due to a high concentration of anthocyanins; maceration in the presence of grape skins for 24h provided the best results. The end-product contained highly acceptable tannin, colour and phenolic compounds for marketing as a high quality sweet red wine, in comparison with other commercial sweet red wines.