Influence of ripening stage and maceration length on the contribution of grape skins, seeds and stems to phenolic composition and astringency in wine-simulated macerations

Abstract

This paper studies the influence of ripening stage and maceration time (1–23 days) on the contribution of each cluster grape components to phenolic composition and astringency in wine-simulated macerations. In general terms, proanthocyanidin extraction from skins, stems and especially from seeds increased with maceration time. The ripening stage also had a major influence on tannin extraction and astringency. The tannin contribution from skins and stems increased with ripening but the contribution from the seeds decreased. The contribution to astringency from all cluster components was clearly higher when the grapes were unripened. The mean degree of polymerization of the tannins from skin and seed components was unaffected by ripening and maceration length.