Abstract
The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on hydroxycinnamate and flavonol extractions. Greater amounts of gallic acid, (+)-catechin, (−)-epicatechin, and total tannins were extracted with increasing CS duration, with differences maintained during bottle aging. Anthocyanin extraction and color density increased with longer periods of CS; however, by the end of primary fermentation, as well as three months’ bottle aging, there were no significant differences due to CS duration. The wines made with seven and 10 days of CS had higher seed tannin contributions and total tannin compared to the non-CS wine, which could potentially result in increased astringency.
Highlights
Phenolic compounds are important to red wine quality, as they are responsible for the color, mouthfeel, and ageability of wine
Gómez-Míguez et al [6] showed that prefermentative cold maceration of Syrah grapes at 15 °C for seven days was successful at increasing the extraction of anthocyanins and other phenolic compounds, producing wines that were darker in color and less brown
The results indicate that increasing the duration of cold soak (CS) had no effect on the basic chemical composition of the resulting wines
Summary
Phenolic compounds are important to red wine quality, as they are responsible for the color, mouthfeel, and ageability of wine. Gómez-Míguez et al [6] showed that prefermentative cold maceration of Syrah grapes at 15 °C for seven days was successful at increasing the extraction of anthocyanins and other phenolic compounds, producing wines that were darker in color and less brown. Reported that CS (10 °C for 10 days) increased the seed proanthocyanidin concentration in Monastrell and Cabernet Sauvignon wines but had no effect on Syrah wines. This study investigated how CS duration affects phenolic extraction during the CS period and active fermentation as well as the final composition of Cabernet Sauvignon wine
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