Abstract
This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines.
Highlights
The color of red wine is generally the first sensory property to be appreciated by consumers [1].The limpidity and intensity of the wine color are responsible for the consumer’s first opinion, which can condition the sensory perception of other wine qualities, such as the aroma, taste, or mouthfeel [1,2].Wines with little color, the presence of precipitates in the bottle, or with unexpected hue relative to their age can be a reason for an initial rejection [3].Anthocyanins are the primary pigment responsible for the color of grapes and young red wines [4].These compounds are synthesized by the secondary metabolism of the vine and are accumulated in grape skins during maturation [5]
This research aims to study the impact of must replacement and hot pre-fermentative maceration in the color of Uruguayan Tannat red wines produced in three consecutive vintages
Similar results were observed between the original must (OM) and MR wines made by traditional maceration. These results indicate that the combination of must replacement and hot pre-fermentative maceration increased the concentration of anthocyanins in wines, whereas the concentration of catechins and proanthocyanidins was affected only by this winemaking technique, as was discussed previously
Summary
The color of red wine is generally the first sensory property to be appreciated by consumers [1].The limpidity and intensity of the wine color are responsible for the consumer’s first opinion, which can condition the sensory perception of other wine qualities, such as the aroma, taste, or mouthfeel [1,2].Wines with little color, the presence of precipitates in the bottle, or with unexpected hue relative to their age can be a reason for an initial rejection [3].Anthocyanins are the primary pigment responsible for the color of grapes and young red wines [4].These compounds are synthesized by the secondary metabolism of the vine and are accumulated in grape skins during maturation [5]. The color of red wine is generally the first sensory property to be appreciated by consumers [1]. The limpidity and intensity of the wine color are responsible for the consumer’s first opinion, which can condition the sensory perception of other wine qualities, such as the aroma, taste, or mouthfeel [1,2]. Anthocyanins are the primary pigment responsible for the color of grapes and young red wines [4]. These compounds are synthesized by the secondary metabolism of the vine and are accumulated in grape skins during maturation [5]. The climatic conditions and the year of each harvest
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