Maceration Length Research Articles

Management tool for oenological decision-making: Modeling and optimization of a hybrid model for fermentative maceration of Cabernet Sauvignon

This work presents a hybrid model for Cabernet Sauvignon (CS) red wine-making that combines mechanistic and data-driven approaches to optimize the fermentation process and improve the quality of red wine. The model incorporates two sub-units representing the interaction between alcoholic fermentation and phenolic extraction, considering factors such as temperature, products addition, draining time, and must composition. To develop and validate the model, a database of 270 industrial CS fermentation from 2017-2021 harvest seasons was collected. The models were calibrated using experimental data, achieving an average R2 of 0.94 for fermentation kinetics model and 45% and 80.9% test accuracy for tannins and anthocyanins predictors, respectively. A multi-objective dynamic optimization problem was formulated and solved to find fermentation operation conditions that optimize simultaneously phenolic quality, process costs and productivity. A similar distribution of the Paretos were obtained for varietal and premium wines. Finally, these tools were packed in a digital platform for practical use in industrial cellars. The models generate the predictions and recipes prescription for each fermentation tank when the pre fermentative juice is analyzed. As a result, it is obtained useful information for wine decision-making like maceration length and wine phenolic composition at least five days in advance.

Variation of Time and Ethanol Solvent Concentration Of Kinetic Maceration Tannin Extraction From Aromatic Areca Catechu

Aromatic areca catechu is one of the main agro commodities in West Sumatra. It contains tannin which are valuable compounds that are widely used in the textile industries, leather product manufacturing, or furniture industries. Utilization of tannin extraction from the aromatic betel nut is expected to increase its economic value. This study aims to extract tannin through kinetic maceration methods by varying the maceration duration of 1,2,3,4, and 5 hours; and varying the solvent concentration of ethanol 35%, 50%, 65%, 80%, and 96%. The scented areca nut powder used has a mesh size of e” 20, the stirring speed 450 rpm and the temperature kept constant at 45 oC. The extraction results were then concentrated and tested by UV-Vis spectrophotometric analysis with a standard solution of tannic acid. Optimal yield value is 3.750% identified at maceration length of 2 hours with a solvent concentration of 65% ethanol.

Ekstraksi Minyak Gaharu dengan Pelarut Etanol secara Maserasi

Agarwood is one of the forest products that can be utilized and has a high selling value. Agarwood contains essential oils which have many active compounds and contains a specific aromatic resin that is naturally formed as a form of defense against physical damage or microbial infection. Agarwood essential oil with good quality has a high economic value. This study aims to extract agarwood essential oil using ethanol as a solvent. The optimal yield of agarwood essential oil can be obtained by varying the particle size, the ratio of the weight of the agarwood biomass (kg) to the volume of the solvent (L), and the length of maceration (h). The results showed that the particle size of agarwood did notaffect the yield of agarwood essential oil. The results of the comparison of agarwood biomass with the volume of the solvent showed that the ratio of 1:9 (w/v) obtained the highest yield of 4.02% and the longest maceration time with the highest yield of 4.12% for 72 hours. However, 48 hours of maceration had a greater increase in yield compared to 72 hours of maceration. The increase in yield at 48 hours to 72 hours of maceration was only 0.22% when compared to the increase in yield at 24 hours to 48 hours of maceration, which was 0.56%.

Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.

The Average Bacterial Growth of the Ethanolic Extract of Fragrant Pandan Leaves Based on the Length of Maceration

The purpose of this study was to determine the potential antibacterial activity of the ethanol extract of fragrant pandan leaves at various temperatures and extraction concentrations against Escherichia coli and Hellicobacter Pylori bacteria. The purpose of this study was to determine the potential antibacterial activity of the ethanolic extract of fragrant pandan leaves at various extraction concentrations against Escherichia coli and Hellicobacter Pylori bacteria. Provide scientific information about the chemicals contained in fragrant pandan leaf extract as an inhibitor of bacterial growth. Fragrant pandanus has a round stem with leaves sitting, branching, creeping, and taproots out around the base of the stem and branches. Fragrant pandanus grows to a height of between 0.5 – 1 m, but can grow up to 2 m. Single leaf, sitting with the base hugging the stem, and arranged in three rows in a spiral line. The leaves are ribbon-shaped, thin, smooth, pointed tip, flat edge, parallel boned, 40-80 cm long, 3-5 cm wide, spiny attached to the lower surface of the leaf bone at the ends, and green. Based on this, a lot of research and development of knowledge has now been carried out to find drugs or antibacterials derived from natural ingredients from various types of plants that are considered important and can provide new contributions and hopes to find antibacterials naturally through the process. which has been tested, and subsequently conducting various studies to motivate people to want to use traditional and natural treatment.

Optimal Control Applied to Oenological Management of Red Wine Fermentative Macerations

The management of wineries for industrial red winemaking is limited by the capacity and availability of fermentation tanks over the harvest season. The winemakers aim to optimize the wine quality, the fermentative maceration length, and the fermentation tank’s productive cycle simultaneously. Maceration in varietal wine production is carried out until a specific sugar content (digging-out point) is attained, finishing before alcoholic fermentation. Winemakers have found that by trial and error handling of the digging-out point, they can improve the winery capacity and production cost. In this work, we develop an optimal control problem for managing the digging-out point considering two objectives associated with process efficiency and costs. A good compromise between these objectives was found by applying multi-criteria decision-making (MCDM) techniques and the knee point. Two control strategies were compared: free nutrition and traditional nutrition. TOPSIS and LINMAP algorithms were used to choose the most suitable strategy that coincided with the knee point. The preferred option was nitrogen addition only at the beginning of fermentation (6.6–10.6 g/hL of DAP) and a high fermentation temperature (30 °C), yielding the desired digging-out point with a small error (6–9 g/L).

Extraction and Stability of Natural Dyes From The skin of Red Dragon Fruit

Dragon fruit skin contains anthocyanin dyes which are quite high. Anthocyanins are dyes that give red color and can be used as natural dyes for food. This study aims to determine the ratio of the 10% citric acid solution with the time of maceration to obtain the highest anthocyanin levels and to determine the stability of the red dragon fruit peel extract. The research design used was a factorial completely randomized design (CRD) with two factors, namely the ratio of red dragon fruit peel pulp with 10% citric acid solvent consisting of three levels: 1: 3; 1: 6; 1: 9. The second factor is the length of maceration of the red dragon fruit skin which consists of three levels: 3 days; 3.5 days; 4 days. Analysis of red dragon fruit peel extract includes: yield, anthocyanin levels, pH value, color intensity, and stability test. The best treatment of red dragon fruit peel extraction was obtained in the sample ratio of 10% citric acid solution (1: 3) and the duration of maceration for 4 days with a yield of 22.92%; pH value of 1.84; anthocyanin levels of 52.27 mg / L; L * color intensity of 16.54; color intensity a * of 75.57; color intensity b * was 9.63 and the best anthocyanin dye stability test was obtained at a pH of 3 and a temperature of 7 ° C.

Polyphenolic Composition and In Vitro Antioxidant Activity of Red Grape Seeds as Byproducts of Short and Medium-Long Fermentative Macerations.

The polyphenolic composition and antioxidant activity of grape seeds, as byproducts of red winemaking, depend on various factors, such as grape cultivar, vintage effect, grape maturity and winemaking methods. In the present work, the influence of the maceration length on the polyphenolic and antioxidant characteristics of the seeds of four Italian red grape cultivars (‘Barbera’, ‘Grignolino’, ‘Nebbiolo’, and ‘Uvalino’), sampled from the fermentation tanks after short (two days) and medium-long (7–21 days) macerations, was studied with spectrophotometric methods, high-performance liquid chromatography (HPLC), and three different antioxidant assays (2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP) and 2,2 diphenyl-1-picrylhydrazyl (DPPH)). The total polyphenolic content (gallic acid equivalent (GAE)) of the seeds sampled after short macerations ranged between 24.5 and 60.1 mg/g dry weight (DW), and it dropped to 20.0–37.5 mg/g DW after medium-long macerations. The polyphenolic profile of the shortly macerated seeds was related to the varietal characteristics, while, after longer macerations, the influence of the maceration length prevailed on the cultivar effect. The multiple in vitro antioxidant activity tests (ABTS, FRAP and DPPH), although based on different mechanisms capable of highlighting behavioral differences between the different polyphenolic compounds, were highly correlated with each other and with the polyphenolic parameters; the qualitative differences between the matrices in the polyphenolic profile were probably less important than the quantitative differences in the polyphenolic content. The relations with the polyphenolic content were linear, except for the Efficient Concentration (EC20) parameter, whose relation was better described by a hyperbolic equation.

Pengaruh Suhu dan Lama Ekstraksi dengan cara Maserasi terhadap Karakteristik Pewarna dari Ekstrak Alga Merah (Gracilaria sp.)

Red algae (Rhodophyta) contains vitamins, minerals, fiber, sodium, potassium and bioactive compounds in the form of secondary metabolites and the most important nutrients are pigments.This study aims to determine the effect of temperature and length of extraction by maceration on the characteristics of dyes from red algae extract (Gracilaria sp.) spand determine the best temperature and maceration time to produce the color extract of Gracilaria sp. This study used Factorial Randomized Block Design. The first factor is temperature which consists of 3 levels namely 30±1°C, 40±1°C, 50±1°C. The second factor is maceration length which consists of 3 levels, namely 24 hours, 30 hours and 36 hours. Each treatment was grouped into 2 based on the time of implementation so that 18 units of experiment were obtained. The variables observed were yield, phycoeritrin, color intensity and effectiveness test. The data obtained were then analyzed by variance analysis and test Tukey’s. The results showed that the treatment of temperature, maceration time and interactions between treatments had a very significant effect on yield, phycoerythrin, brightness (L*), redness level (a*) and yellowness level (b*). The temperature of 30±1°C and the maceration time of 30 hours is the best treatment to produce dyes from red algae extract (Gracilaria sp.) with the characteristics of yield 0.496 ± 0.001%, phycoerythrin 0.430 ± 0.006 mg/g, lightness (L*) 20.470 ± 0.141, redness level (a*) 21.790 ± 0.198 and yellowish level (b*) 12.205 ± 0.035.
 Keywords: temperature, length of maceration, color, phycoeritrin, Gracilaria sp.

Maturation and Maceration Effects on Tropical Red Wines Assessed by Chromatography and Analysis of Variance - Principal Component Analysis

Effects of grape maturity, maceration length during winemaking and interaction of both of them on physicochemical parameters, phenolic and volatile composition were investigated in tropical Syrah wines with the aim of finding the best conditions to produce wines that are rich in phenols and positive aroma active compounds. A headspace solid phase micro extraction and gas chromatography with mass spectrometry (HS-SPME-GC-MS) method was improved and validated for the analysis of 41 volatiles. Principal component analysis (PCA) and analysis of variance (ANOVA)-PCA coupled with inspection of statistically significant loadings were important to access the effects of maturation and maceration on wine composition. Wines made from riper grapes (21-23 oBrix) stood out in relation to color intensity, total phenolic compounds, and presented high levels of anthocyanins, flavonols, procyanidin A2, and linalool (floral). Thirty days of maceration were linked to higher levels of some flavan-3-ols, gallic acid, a few esters (fruity) and alcohols, (E)-nerolidol (floral), while nonanoic acid (unpleasant aroma) reduced its concentration with prolonged maceration.

Effect of Pre-fermentation Maceration on the Content of Antioxidant Compounds in Grapevine Juice

Lower antioxidant capacity of white wines is caused by a lower content of phenolic compounds. In red wine, a higher content of phenolic compounds is the result of maceration. This study deals with effects of pre-fermentation maceration on contents of some selected compounds (above all antioxidants) in juices made of grapes of white varieties 'Welschriesling', 'Green Veltliner' and 'Neuburger'. The grapevine mush was macerated for 0; 2; 4; 8; 12; 24 and 48 hours. The spectrophotometry methods was used to estimate juice antioxidant activity and content of flavanols, anthocyans, catechins, hydroxycinnamic acids and flavonols. Contents of total titratable acids and pH were estimated as well. Results of this study show increasing tendency of all parameters with length of maceration. The highest content of antioxidants were found out in the variety 'Welschriesling'. Important are increasing values of hydroxycinnamic acids. However, the main role of the phenolics acids is to contribute to the anti-oxidant capacity, the tartaric esters of hydroxycinnamic acids (particularly caftaric acid) are centrally involved in oxidation and browning reactions in white wine. Their levels increased during the whole period of maceration. In 'Welschriesling', their content increased by 74 mg·L-1. Decreasing tendency show results of titratable acids. Their contents decreased within the first 12 hours of maceration and thereafter they do not change. Longer must maceration could contribute to a decrease in contents of total titratable acids and, thus, to a better harmony of produced wine.

A STUDY ON THE CONTENT OF TERPENIC COMPOUNDS IN THE CULTIVAR 'MORAVIAN MUSCAT' (VITIS VINIFERA L.)

Terpenic represent a very interesting group of aromatic substances. They occur in aromatic grapevine cultivars and create muscat and flower aromas. In 2013, their contents as well as contents of other aromatic substances were determined in juices made of the Moravian Muscat cultivar after 5, 12 and 24 hours of maceration. As Control, fresh juice analysed immediately after the pressing was used. The aim of this experiment was to find out which terpenic compounds are present in grapes of this cultivar and which length of maceration would be the most suitable for making wine. Attention was paid also to levels of monoterpens, phenols, ethyls, alcohols and acids as well as to basic analytical parameters. Results of a chemical analysis indicated that an optimum is the maceration of grapes for 24 hours because after this time interval the highest amount of terpenic substances was released.

Effects of Different Crop Load of Vine and Length of Maceration on Polyphenolic Content of Vranac Cultivar

Polyphenols have a significant impact on the quality of the red wine grape varieties. Certain amphelotechnical measures and technological pro­cesses affect directly the content of polyphenols in grapes and wine. The aim of the study was to investigate the influence of different crop load of the vine and length of maceration of grape pomace on polyphenolic content and sensory properties of Vranac cultivar which represents the leading red variety in the Republic of Macedonia. Studied the different crop load of the vine (control, variant 1 with a 25% reduction of the yield, variant 2 - 35% reduction of the yield and a variant of 3- 50% reduction of the yield) as well as different times of maceration (7days and 14 days) on the phenolic composition of wine. Test results showed a positive correlation between the crop load and the content of total polyphenols, ie, reducing the number of bunches per vine comes to an increase in the content of total polyphenols in wine as well as length of maceration achieves the same correlation.

Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines

Cabernet Sauvignon grapes were harvested at three different degrees of maturity (~three, five, and seven weeks postveraison) and used for micro-scale vinifications. For each maturity, four different maceration lengths (one, two, three, and four weeks) were applied in triplicate to assess the influence of both maceration length and grape maturity on the composition of wine polysaccharides. The total concentration of wine polysaccharides was estimated by high resolution size exclusion chromatography-refraction index detection and the polysaccharides then underwent acidic hydrolysis. The neutral monosaccharides released were analyzed by ion exclusion chromatography using an HPLC-RID chromatographic system. The total concentration of wine polysaccharides increases with maceration length and with grape maturity. Both yeast polysaccharides (mannoproteins, MP) and some grape polysaccharides (polysaccharides rich in arabinose and galactose, PRAGs) increase with maceration length. However, grape maturity affects PRAGs and MPs differently: while PRAGs increase with the grape’s maturity, the opposite appears to be true of yeast polysaccharides.

Extraction, Evolution, and Sensory Impact of Phenolic Compounds During Red Wine Maceration

We review the extraction into wine and evolution of major phenolic classes of sensory relevance. We present a historical background to highlight that previously established aspects of phenolic extraction and retention into red wine are still subjects of much research. We argue that management of the maceration length is one of the most determining factors in defining the proportion and chemical fate of phenolic compounds in wine. The extraction of anthocyanins, flavonols, flavan-3-ols, and oligomeric and polymeric proanthocyanidins (PAs) is discussed in the context of their individual extraction patterns but also with regard to their interaction with other wine components. The same approach is followed to present the sensory implications of phenolic and phenolic-derived compounds in wine. Overall, we conclude that the chemical diversity of phenolic compounds in grapes is further enhanced as soon as vacuolar and pulp components are released upon crushing, adding a variety of new sensory dimensions to the already present chemical diversity. Polymeric pigments formed by the covalent reaction of anthocyanin and PAs are good candidates to explain some of the observed sensory changes in the color, taste, and mouthfeel attributes of red wines during maceration and aging.

Influence of Fruit Maturity, Maceration Length, and Ethanol Amount on Chemical and Sensory Properties of Merlot Wines

Selected winemaking conditions were applied to fruit with ~20.3 and ~24.9 Brix over two seasons. Merlot grapes were harvested 33 (2011) and 34 (2012) days apart. At each harvest, half of the must was adjusted to emulate the other harvest’s soluble solids content to evaluate the effect of ethanol (EtOH) on phenolic extraction at different fruit maturities. Additionally, two maceration lengths of 10 days (control) and 30 days (extended maceration; EM) were tested. Control wines had significantly higher anthocyanin content, saturation, and red color component, whereas EM wines had enhanced tannin extraction from seeds, lower anthocyanin content, lower saturation, higher hue, and higher large polymeric pigment content. EtOH differences up to 2.7% (v/v) showed no significant effect on tannin and anthocyanin extraction, suggesting a minor role of this solvent under standard winemaking conditions. The later harvest date had a prevailing and positive effect on the sensory profile of the wines over winemaking factors such as maceration length and EtOH treatments. Wines from the early harvest fruit were defined by fresh vegetal character, acidity, and low color saturation. Wines from the late harvest fruit were defined by viscous mouthfeel, sweet taste, and fruit-derived aromas. Extended maceration shifted the sensory profile toward higher astringency, lighter and yellower color components, and cooked vegetal aromas. Chaptalization of early harvest fruit to 25 Brix shifted the sensory profile from cooked and fresh vegetable characters toward sweet taste, alcoholic, floral, chocolate/caramel attributes, astringency, and viscous mouthfeel. Overall, unripe fruit and the application of extended maceration had a negative impact on the sensory profile of the wines, whereas chaptalization of unripe fruit yielded wines with an improved sensory profile.

Impact of Extended Maceration and Regulated Deficit Irrigation (RDI) in Cabernet Sauvignon Wines: Characterization of Proanthocyanidin Distribution, Anthocyanin Extraction, and Chromatic Properties

The impact of extended maceration (EM) was studied in Cabernet Sauvignon grapes sourced from a vineyard subjected to four regulated deficit irrigation (RDI) treatments: (I) 100% replenishment of crop evapotranspiration (100% ETc), (II) 70% ETc, (III) 25% ETc until véraison, followed by 100% ETc until harvest, and IV) 25% ETc. Each vineyard replicate was made into wine with two replicates designated as controls (10-day skin contact) and two as extended maceration (EM, 30-day skin contact). The mean degree of polymerization (mDP), size distribution, concentration, and composition of wine proanthocyanidins (PAs) and monomeric flavan-3-ols of 90 fractions were characterized by preparative and analytical HPLC techniques. The maceration length imparted a larger effect on most chemical parameters. The RDI treatment had no effect on the extraction patterns of anthocyanins, PAs, and/or on the origin of the PAs extracted into the wines. Conversely, EM led to anthocyanin losses and increased PA extraction during maceration, with ~73% of seed-derived PAs. Accordingly, the concentration of monomeric flavan-3-ols, oligomeric (2 ≤ mDP < 5) and polymeric PAs (mDP ≥ 5) was higher in EM wines. The size distribution of the wines' PAs revealed two major peaks as a function of concentration at mDP 2 (22-27% of total PAs mass) and at mDP 6-7 (12-17% of total PAs mass) and was found to follow a non-normal Rayleigh-type distribution.

Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

Background and Aims Anecdotal evidence suggests that there may be a synergistic effect of ethanol (EtOH) and prolonged skin contact on the extraction of certain phenolics that may negatively impact wine sensory properties. The combined effect of extended maceration (EM) and EtOH concentration was studied during winemaking and bottle ageing. Methods and Results The evolution of phenolics and colour components was followed for up to 1 year of bottle ageing. Harvest skins and seeds and those obtained from the pomace after maceration were also analysed. Sensory attributes were studied by Quantitative Flavour Profiling. The relationship between the chemical and sensory data was explored with Partial Least Square Regression. EtOH concentration differing by 1.2% v/v had no effect on tannin and anthocyanin extraction, colour, tannin mean degree of polymerisation, polymeric pigment formation and recovery of anthocyanins and tannins in the pomace after maceration. The maceration length defined the chemical and sensory profile of the wines. The tannin content of wines produced with EM was mainly derived from seed tannins, whereas control wines had a balanced proportion of seed and skin tannins. The anthocyanin concentration was lower in EM wines, whereas polymeric pigments and tannins were predictors of astringency. In control wines, perceived red colour was associated with anthocyanins, vitisins, a* (red component), and small polymeric pigments. Significance of the Study Evidence of the nature and interrelation of the chemical and sensory composition of wines obtained with EM is provided. Major chemical features responsible for the sensory properties of wines produced by two contrasting skin contact regimes are identified.

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

The aim of this paper was to study how maturity and maceration length affect color, phenolic compounds, polysaccharides, and sensorial quality of Cabernet Sauvignon and Tempranillo wines at three stages of grape ripening. Ripeness increased color extractability, phenolic compounds, and polysaccharide concentrations. Moreover, the proanthocyanidin mean degree of polymerization (mDP) and the percentage of prodelphinidins also increased with maturity, whereas the percentage of galloylation decreased. In general, wines from riper grapes contain higher proportions of skin proanthocyanidins. Color and anthocyanin concentration decreased when the maceration was longer, whereas polysaccharide and proanthocyanidin concentrations did the opposite. It was also detected that the mDP and the percentage of prodelphinidins decreased when the maceration was extended, whereas the percentage of galloylation increased. These data seem to indicate that proanthocyanidin extraction from seeds is clearly increased throughout the maceration time.

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

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.