PHENOLIC COMPOSITION OF BOBAL RED WINES ELABORATED WITH PRE-FERMENTATIVE COLD MACERATION

被引：0
|
作者：
Aleixandre, J. L. [1 ]
Sanchez, N. [1 ]
Aleixandre-Tudo, J. L. [1 ]
Lizama, V. [1 ]
Garcia, M. J. [1 ]
Alvarez, I. [1 ]
机构：
[1] Univ Politecn Valencia, Dept Tecnol Alimentos, Valencia 46022, Spain
来源：
CIENCIA E TECNICA VITIVINICOLA | 2012年 / 27卷 / 02期
关键词：
grape maturity; cold maceration; phenolic composition; Bobal red wines; ANTHOCYANIN PIGMENTS; TEMPRANILLO WINES; GRAPE VARIETIES; SKIN; EXTRACTION; COPIGMENTATION; MONASTRELL; STABILITY; SEEDS;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The vinification technique called pre-fermentative cold maceration is used to enhance the anthocyanins diffusion from the skins to the must, increasing the pigments extraction. In this study, the influence of the pre-fermentative cold maceration treatments (3 and 5 days) and the time of maceration (7 or 14 days) on color characteristics and phenolic composition of Bobal red wines made from grapes harvested at different phenolic maturity was studied. The results showed the higher the phenolic maturity the higher polymerized tannins, ethanol index and the lower astringency. The pre-fermentative cold maceration enhanced berry compounds extractability, but led to wines with less polymerized anthocyanins and tannins. Moreover wines with higher tannin concentration, total polyphenols and polymerization degrees were produced with longer maceration times. On the contrary a decrease in colour and anthocyanins concentration was observed. Regarding sensory analysis, it has been highlighted the importance of grape maturity and pre-fermentative cold maceration length on the wine quality.
引用
收藏
页码：61 / 72
页数：12
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