Nitrogen maceration of wine grape: An alternative and sustainable technique to carbonic maceration

Abstract

Carbonic maceration (CM) consists in placing intact grape bunches into a sealed tank to have a natural or artificially created carbon dioxide atmosphere. No articles have been published on the comparison between CM and nitrogen maceration (NM). Therefore, the present study aimed at testing the use of alternative maceration technique (NM) in alternative to CM, to create the conditions of anoxia on the Gamay variety. The results showed a higher concentration of polyphenols and anthocyanins in the macerated wines, especially in NM wine. Concerning VOCs (Volatile Organic Compounds), the CM wine showed the highest content in esters while the total alcohol content was slightly higher in the NM wines. The CM wine had the highest content in volatile medium chain fatty acids (MCFA). E-nose measurements revealed a clear separation among the samples, and the E-nose data, in PCA computation, were generally overlapped by the PCA of VOCs analysis. The NM showed a potential as environmentally sustainable technique useful to produce a new style of macerated and aromatic wines.