Maceration Before and During Fermentation: Effect on Pinotage Wine Phenolic Composition, Total Antioxidant Capacity and Objective Colour Parameters

Beer, Dalene de; Marais, J.; Manley, Marena

doi:10.21548/27-2-1614

Cited by 19 publications

(22 citation statements)

References 29 publications

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“…In contrast to our results, a reduction of tannins was described when nanofiltration was applied to red musts . With regard to cold pre‐fermentative maceration, the extraction of tannins in the absence of ethanol was expected to be lower as the extraction of flavanols, from either skins or seeds, is favored at higher percentages of ethanol …”

Section: Resultssupporting

confidence: 92%

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

et al. 2019

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BACKGROUND In red sparkling winemaking it is essential to obtain base wines with moderate alcohol content, adequate mouthfeel and color intensity. The aim of this work was to study oenological techniques to obtain adequate base wines for production of red sparkling wine by traditional methods: pre‐fermentative cold maceration with dry ice and délestage with premature grapes; and sugar reduction in must and partial dealcoholisation of wine with mature grapes. The effect on oenological parameters, e.g. phenolic content, foam and sensory characteristics, was studied in sparkling wines aged on the lees in bottles for 9 months followed by aging for12 months in bottles after disgorging. RESULTS Pre‐fermentative cold maceration was the only treatment that increased the content of anthocyanins in sparkling wines at both stages of aging. Sparkling wines elaborated using délestage showed the highest mean values of the degree of polymerization of proanthocyanidins. Sparkling wines from mature grapes were given higher valuation in the gustatory phase. Sparkling wines elaborated using pre‐fermentative cold maceration were given the highest valuation for foam quality. CONCLUSIONS Pre‐fermentative cold maceration is a viable alternative to common techniques for increasing the anthocyanin content in wines from premature grapes. It would therefore be a good option to obtain adequate base wines. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 92%

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

et al. 2019

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“…The process known as cold soak is a pre-fermentation maceration step which can involve holding crushed must at low temperature, or the application of dry ice. Further studies by De Beer et al (2006), Ortega-Heras et al (2012) and Nel et al (2014) found a variable effect of cold soak on wine tannins, which may demonstrate further examples of the influence of vintage, cultivar and region. In reviewing the variety of recent reports that have applied these techniques, it is evident that a high level of variability in response is expected, because of grape cultivar, vintage, regional and/or environmental factors which may limit the effectiveness of the method.…”

Section: Smith Et Almentioning

confidence: 67%

Impact of winemaking practices on the concentration and composition of tannins in red wine

Smith

McRae

Bindon

2015

Australian Journal of Grape and Wine Research

101

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This review summarises key findings from research on the impact of winemaking practices on the concentration and composition of tannins in red wines. The impact from the point of crushing onwards is summarised from our research and recent literature taking into account the effect of maceration, yeast selection, addition of mannoproteins, addition of oenotannins, fining by animal and plant proteins, filtration, oxygen exposure, barrel treatment, bottling and accelerated‐ageing techniques. A sufficient body of evidence has developed in certain areas to make generalisations, but in several other areas tannins continue to show large variability of response to winemaking interventions depending on the grapes and their particular methods of treatment. Progress has been made in determining the underpinning mechanisms for some of the effects, but significant further research is required to understand why many of the effects occur. Knowledge gaps remaining in the area and proposals for future research are identified that will provide the opportunity for improved management of vineyards and winemaking to optimise tannins in grapes and wine, and for increased capacity to meet wine specification, consumer expectations and profitability.

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“…Bouloumpasi, Soufleros, Tsarchopoulos, and Biliaderis () studied the amino acid profile of 50 Greek red wines and reported that L‐glutamic acid and L‐arginine were predominant over other amino acids. Other literature revealed that arginine and leucine amino acids are present in high amounts followed by isoleucine and glycine in both grapes and wines (Beer, Joubert, Marais, & Manley, ; Georgiev, Ananga, & Tsolova, ).…”

Section: Resultsmentioning

confidence: 97%

Statistical optimization of ethanol fermentation parameters for processing local grape cultivars to wines

Nikhanj

Kocher

2017

J Food Process Preserv

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Grape juice from two local grape cultivars viz. Punjab MACS purple and H-144 was subjected to prefermentation skin treatment. Ethanol fermentation w.r.t agitation rate, temperature, inoculum size, and nutrient supplementation were optimized using Triple M medium following response surface methodology (RSM). RSM results were numerically optimized keeping temperature "in range"for red wine and "low" for white wine which showed agitation rate of 80 6 1 rpm for 24 hr, diammonium hydrogen orthophosphate supplementation @ 150 mg/100 ml, inoculum size of 6.1 and 6.5% (vol/vol), and fermentation temperature of 24.6 and 21 8C as optimum for ethanol fermentation of red and white wines, respectively. Optimized results were validated on grape juice of Punjab MACS purple and H-144 cultivars that lead to 12.0 and 11.2 (%vol/vol) ethanol production, respectively. Gas chromatography mass spectrometry analysis revealed the presence of 41 volatile compounds in the form of phenols, alcohols, terpenes, esters, ketones, and amines that add to the nutraceutical and antioxidant value of the wines. Practical applicationsPresent study provides the statistical optimized fermentation parameters for red and white wine production separately. Optimization of an efficient processing technology to produce local grape wines will help to reduce the price of wines so that they are available to common masses at affordable costs besides improving the economic status of grape growers in the state and providing valuable information to wine makers to establish winery under North Indian conditions. Use of synthetic grape juice (Triple M media; during off season of grapes) lead to optimization of ethanol fermentation parameters in two separate fashions considering fermentation temperature as key parameter. Gas chromatography mass spectrometry analysis showed the presence of flavonoids, terpenes, and esters increasing nutritive value of product, providing antioxidants to the consuming person.

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Maceration Before and During Fermentation: Effect on Pinotage Wine Phenolic Composition, Total Antioxidant Capacity and Objective Colour Parameters

Cited by 19 publications

References 29 publications

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

Impact of winemaking practices on the concentration and composition of tannins in red wine

Statistical optimization of ethanol fermentation parameters for processing local grape cultivars to wines

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