Influence of Maceration Temperature and Enzymes on the Content of Volatile Phenols in Pinot noir Wines

Gerbaux, Vincent; Vincent, Béatrice; Bertrand, Alain

doi:10.5344/ajev.2002.53.2.131

Cited by 57 publications

(4 citation statements)

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Section: Resultsmentioning

confidence: 99%

“…Other techniques have been used to improve the extraction of anthocyanins and varietal aromas during this prefermentative maceration step, such as the use of enzymatic preparations capable of degrading the structure of the skin cell walls. 29,10 However, when enzymatic preparations are used at temperatures below 20 °C, the enzymatic activity diminishes, and long maceration times are required. For example, Salinas et al 2 observed that the use of enzymes during prefermentative maceration at 15 °C required a maceration time of 12 h to obtain Monastrell rose wines with a higher phenolic concentration, better color, and aromatic stability when compared with a control wine.…”

Section: Color Parametersmentioning

confidence: 99%

“…9 To avoid oxidation phenomena in the production of rosé wines, the maceration conditions must be optimized to extract the appropriate level of phenolic compounds and the maximum amount of aroma in the shortest possible time. Various techniques have been used to reduce maceration times in rosé wines, such as the addition of pectolytic enzymes in cold maceration, 10 or more innovative techniques like maceration with pulsed electric fields. 11 In this sense, high-power ultrasound (HPU) is a novel and energyefficient technology based on the use of mechanical sound waves with frequencies between 20 and 10 MHz, which is being used for various purposes in the wine industry.…”

Section: Introductionmentioning

confidence: 99%

“…To avoid oxidation phenomena in the production of rosé wines, the maceration conditions must be optimized to extract the appropriate level of phenolic compounds and the maximum amount of aroma in the shortest possible time. Various techniques have been used to reduce maceration times in rosé wines, such as the addition of pectolytic enzymes in cold maceration, 10 or more innovative techniques like maceration with pulsed electric fields 11 …”

Section: Introductionmentioning

confidence: 99%

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The technology of high‐power ultrasound and its effect on the color and aroma of rosé wines

et al. 2023

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BackgroundThe application of high‐power ultrasound (US) has been studied extensively to obtain value‐added red wines using short maceration times. It is a technique of wide interest for the extraction of aromatic compounds and compounds responsible for color, so it could also be an important tool to use in the elaboration process of rosé wines. Thus, this study focused on the effect of the application of US on the phenolic, aromatic, and sensorial profile of rosé wines. For this, three different types of rosé wine were produced: a control with direct pressing after crushing, another wine obtained from a 4 h macerated must, and a wine whose crushed and destemmed grape was sonicated and subsequently pressed.ResultsThe results showed a higher color intensity and a higher total polyphenol and anthocyanin content in the wine obtained from sonicated grape compared to both control wine and that obtained from grape macerated for 4 h. Ultrasound treatment enhanced the extraction of varietal volatile compounds in must, especially the free faction of terpenes and norisoprenoids. It also gave rise to wines with a higher concentration of C6 alcohols and other compounds such as guaiacol and 4‐vinylguaiacol, but led to fewer fatty acids, especially C6, C4 and C8 acids. Sensorially these wines showed intense aromas of red fruits and flowers, while no defects in aroma or astringency were found.ConclusionsThe color and sensory profile of the resulting wines indicate that the US may be an interesting tool for obtaining quality rosé wines, replacing the maceration stage and reducing potential oxidation problems. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%