Abstract
The changes in concentrations of 16 polyphenols during fermentation of 23 red wines from five specific cultivars grown in the Niagara Viticultural region of Ontario were measured. Six distinct phases of the progress curves were analysed and averaged for each polyphenol in each cultivar: lag phase; number of days to reach plateau; rate constant for increase to plateau; concentration at plateau; duration of plateau; rate constant for increase or decrease beyond plateau. Wines from Pinot Noir showed the shortest lag phase for most polyphenols. Wines from Pinot Noir and Gamay had the shortest time to reach the plateau, whereas those from Cabernet Sauvignon and Cabernet Franc generally had the longest. Wines from Pinot Noir had the fastest rate constants for increase to plateau, which was also of shortest duration for wines from this cultivar. The plateau concentrations showed considerable cultivar‐dependent differences for the various polyphenols. Eight of the polyphenols showed a consistent increase beyond the plateau in all cultivars and two a consistent decrease. Wines from Merlot did not display any characteristic features. Although the information from this study requires confirmation in wines from other viticultural regions, it should make a useful contribution to selecting appropriate fermentation conditions for the enrichment of polyphenols, individually or by groups.
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