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Am. J. Enol. Vitic. 52:3:266-270 (2001)
Copyright © 2001 by the American Society for Enology and Viticulture.
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Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time

E. Gómez-Plaza 1, R. Gil-Muñoz 1, J.M. López-Roca 1, A. Martínez-Cutillas 2, and J.I. Fernández-Fernández 2

1 Unidad de Tecnología de Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain
2 Centro de Investigación y Desarrollo Agroalimentario, Comunidad Autónoma de Murcia, Ctra. La Alberca s/n, 30150 Murcia, Spain.

email: encarnag{at}um.es

The effect of three different skin maceration times (4, 5, and 10 days) on phenolic compounds and color characteristics of Monastrell red wines was studied. Wines with longer skin maceration times promoted a greater extraction of phenolic compounds from the skins and had, at the moment of bottling, higher color density. After one year of storage, the wines elaborated with 10 days of skin maceration had higher color density, anthocyanin content, and polymeric compound content, whereas wines elaborated with 4 days of maceration had higher tint and lower content of phenolic compounds. The data were evaluated using principal component analysis. The effects of the maceration length and storage time were clearly reflected in this analysis.

Key words: Wine, color, aging, maceration, polyphenols




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K. L. Sacchi, L. F. Bisson, and D. O. Adams
A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines
Am. J. Enol. Vitic., September 1, 2005; 56(3): 197 - 206.
[Abstract] [Full Text] [PDF]


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Copyright © 2001 by the American Society for Enology and Viticulture.