Abstract
SummaryChenin Blanc, cultivated in cool climate regions, was chosen to evaluate the impact of different maceration techniques on polyphenolic profiles and volatile compounds. Control with no skin contact (CK), cold maceration (CM), cryogenic maceration (CR), separate fermentation before blending (SFB) and extended skin contact during fermentation (ESF) were the five maceration techniques being studied. SFB and ESF techniques resulted in significantly increased polyphenolic compounds compared to the control (P < 0.05), while CM and CR maceration techniques resulted in almost no effect. Meanwhile, for aromatic components, the maximum change was observed in ESF wine, which had significantly highest levels of terpenes, alcohols, esters and acids. However, compared with control wine, CR wine had higher levels of terpenes and esters and SFB wine had higher levels of terpenes and alcohols. This study provides information about prefermentation techniques and additional options for oenologists to produce Chenin Blanc wines with different characteristics.
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