Color and Phenolic Changes of Cabernet Sauvignon Wine Made by Simultaneous Yeast/Bacterial Fermentation and Extended Pomace Contact

¹ Food Research and Technology Branch, Queensland Department of Primary Industries, 19 Hercules Street, Hamilton, Qld. 4007, Australia
² Charles Sturt University, Wagga Wagga, NSW 2650, Australia.

Simultaneous yeast/bacterial fermentation in Cabernet Sauvignon musts converted malic acid in four and nine days by commercial processing and microvinification, respectively. Malolactic fermentation during primary fermentation permitted efficient production of young Cabernet Sauvignon wines free of undesirable odors. Extended pomace contact of Cabernet Sauvignon grapes at optimum maturity produced wines with different color densities, anthocyanin concentrations and total phenol contents when measured by spectrophotometric methods to wines made by the traditional Australian fermentation. Although color densities of extended pomace treatments were higher than microvinification controls (traditional ferment) after fermentation, by 400 days they were similar. The extended pomace contact technique did not result in tannic wine styles but produced wines with good color stability at an early production stage with potential to develop more complex wine characteristics.

Key words: Cabernet Sauvignon wine, phenolics, pomace contact, yeast fermentation, bacterial fermentation

Submitted on May 1, 1988

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