The influence of extraction methods on the quality characteristics of red wines

Natalia Shmigelskaya,Antonina Vesyutova,Galina Sivochoub,Aleksandr Makarov,Sofia Cherviak,M Senge,Triyono Triyono,Z Rozaki,A.A Aziz,M.F Kamarudin,M.M Tjale

doi:10.1051/e3sconf/202131603019

Abstract

The main technological task in the production of high-quality red wines is to ensure favourable conditions for the extraction of components from solid elements of a grape bunch. Present work is devoted to the study and comparative assessment of the effect of various extraction methods (carbonic maceration of the must, carbonic maceration of grapes, pre-fermentative maceration of the must) on the quality characteristics of red wines prepared from grape varieties ‘Cabernet-Sauvignon’, ‘Syrah’ and ‘Merlot’. The positive effect of the methods of carbonic maceration of both must and grapes was established in relation to the accumulation of ethyl alcohol (by 0.5-0.9 %), as well as biologically active substances: flavan-3-ols ((+)-D-catechin and (-)-epicatechin) and oxycoric (caftaric and cautaric) acids – by 1.5-1.8 times compared to the classical technology. Therefore, the carbonic maceration method provides a less intensive course of oxidative processes at the stage of must, which causes the preservation of oxycoric acids in wine. Carbonic maceration of must provide a higher content of the reduced extract (up to 15%), effective extraction of anthocyanins (from 9 to 145%) and phenolic compounds (by 7-25%), which manifest itself through the increase in the color intensity index (up to 26%).

Highlights

Under the current competitive market conditions, wine producers strive to produce a quality product with distinctive characteristics
Red wines are a valuable source of biologically active components [9], among which phenolic compounds with high antioxidant activity are distinguished: (+) - catechin, (-) - epicatechin, caffeic acid, resveratrol, quercetin, etc. [10,11,12], the quantitative content of which can be an informative criterion for product characteristics
The analysis of the studied wines by physico-chemical indicators proves a positive effect of the method of carbonic maceration on the process of alcoholic fermentation, which is expressed in a higher content of ethyl alcohol compared to the traditional technology (Table 1)

Summary

Introduction

Under the current competitive market conditions, wine producers strive to produce a quality product with distinctive characteristics. [10,11,12] , the quantitative content of which can be an informative criterion for product characteristics In this regard, in the production of highquality red wines, a special attention is paid to technological methods that allow the intensifying of the extraction processes, since the color saturation and fullness of the wine's taste are ensured as a result of the maximum extraction of the components of the phenolic complex from the solid parts of the berry. In the production of highquality red wines, a special attention is paid to technological methods that allow the intensifying of the extraction processes, since the color saturation and fullness of the wine's taste are ensured as a result of the maximum extraction of the components of the phenolic complex from the solid parts of the berry Such techniques include: prolonged infusion of the must and heat treatments. Caffeic acid, (+)-D-catechin, malvidin 3-O-glucoside chloride, quercetin dihydrate, isoquercitrin (FlukaChemie AG, Switzerland), (-)-epicatechin, syringic acid (SigmaAldrich, Switzerland) were used as standards

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Conclusion