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Pomegranate vinegar produced in the laboratory has an antioxidant activity and a global phenolic content similar to those of red wine vinegars and higher than most of the white wine vinegars studied. The pomegranate vinegar retained the red fruit sensory character of pomegranate fruit. © 2018 Society of Chemical Industry.

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Red wines produced in warm climates generally possess a lower content of phenolic compounds and color structure than those produced in colder climates, which hinders bottle evolution. To improve these properties, cold maceration could be a useful procedure. To study the effect of this technique, Tempranillo, Merlot and Syrah grape varieties cultivated in the Jerez area (Southwest Spain) were cold macerated at 4 °C for ten days before alcoholic fermentation. Their composition and characteristics compared to the directly fermented control grapes were analyzed for phenolic content, color, volatile compounds, and sensory properties. It has been verified that phenolic content increased by around 10% during the treatment, which was maintained after the alcohol fermentation, along with an increase in color intensity and aromatic profile. This modification on the composition provided better scores for appearance, aroma intensity, and aroma quality in sensory analysis. The evolution of all studied parameters during 12 months of aging in the bottle is also studied, confirming the advantages of this technique in preserving the compositional and sensory characteristics throughout the period studied.

Abstract. Acidification of musts is necessary in warm areas where high temperatures during ripening accelerate breathing combustion of tartaric acid and, in particular, malic acid in the berries. L(+) tartaric acid, L(-) or D,L malic acid and lactic acids are the only chemical acidifiers authorized by the OIV and European Community regulations. The use of calcium sulfate (gypsum: CaSO 4 ·2H 2 O) is also authorized in the European Community as a complementary acidifier in generous and generous liquor wines from Spain (a practice known as plastering), provided that the residual sulfate content in the wine does not exceed 2.5 g/L expressed as potassium sulfate. However, this practice is not yet approved by OIV. To predict the effect on pH of different acidifiers, several chemical modeling approaches have been described in the literature, in particular a simplified model where the acidity of wine is considered to be due to a monoprotic acid. The aim of this work is to verify this model at pilot and industrial scale in the acidification of musts with tartaric and calcium sulfate, added either individually and in combination, using doses up to 3 g/L and to study the modifications that these practices produce on the compositions of the resulting wines. This work supplies useful information to study this practice in OIV in order to consider its approval.