Abstract
The ability to create differentiated red wine styles is key to meeting the diverse preferences of wine consumers. This study investigated the composition and style of Merlot wines made from flash détente (FD) treated must fermented with different levels of grape solids and skin contact time, and the potential for pre-fermentation addition of enotannin (0.4 g/L) or oak chips (4 g/L) to stabilize color. Off-skins fermentations, with or without addition of enotannin, gave wines with enhanced red fruit and confectionery characters (P = 0.0001), whereas addition of oak chips gave wines with prominent dark fruit, vanilla, toasty and allspice characters (P = 0.0001). However, additives did not improve wine color stability. Macerative fermentation of FD must enhanced dark fruit, body and astringency ratings (P = 0.0001), with FD wines exhibiting less intense green, savory and dusty notes (P = 0.0001). The study demonstrated solids removal had a greater influence on wine composition and style than skin contact time.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
