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Am. J. Enol. Vitic. 53:2:93-98 (2002)
Copyright © 2002 by the American Society for Enology and Viticulture.
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Maceration Variables Affecting Phenolic Composition in Commercial-scale Cabernet Sauvignon Winemaking Trials

Alejandro Zimman 1, William S. Joslin 2, Mark L. Lyon 3, Jeffrey Meier 4, and Andrew L. Waterhouse 1

1 Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
2 Wente Vineyards, 5565 Tesla Road, Livermore, CA 94550
3 Sebastiani Vineyards, 389 Fourth Street East, Sonoma, CA 95476
4 J. Lohr Winery, 1000 Lenzen Avenue, San Jose, CA 95126

email: alwaterhouse{at}ucdavis.edu

The effects of different maceration variables on phenolic composition in the production of commercial-scale wines were studied after aging and bottling. These variables included temperature, pomace contact time, addition of oak chips, and addition of color enzyme. Increasing temperature and pomace contact time increased the total amount of proanthocyanidins, while temperature also increased the contribution of copigmentation to the color. Color enzyme addition increased the amount of proanthocyanidins but did not contribute to an increase in color. Four vineyards located in different Californian viticultural areas were used for the experiments, and fruit composition at one site had an overwhelming effect on phenolic composition compared to the maceration treatments.

Note:
Acknowledgments: This research was supported by grants from the American Vineyard Foundation. The authors thank the collaborating wineries, Sebastiani Vineyards, Wente Vineyards, and J.Lohr Winery.

Key words: Proanthocyanidins, colored proanthocyanidins, maceration, temperature, oak chips, rotary fermentor




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G. L. Main and J. R. Morris
Effect of Macerating Enzymes and Postfermentation Grape-Seed Tannin on the Color of Cynthiana Wines
Am. J. Enol. Vitic., September 1, 2007; 58(3): 365 - 372.
[Abstract] [Full Text] [PDF]


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Copyright © 2002 by the American Society for Enology and Viticulture.