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Am. J. Enol. Vitic. 60:4:450-460 (2009)
Copyright © 2009 by the American Society for Enology and Viticulture.
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Chemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix Must

James F. Harbertson1,*, Maria S. Mireles1, Eric D. Harwood1, Karen M. Weller2 and Carolyn F. Ross2

1 School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2 School of Food Science, Washington State University, FSHN, Pullman, WA 99164.

Acknowledgments: The authors thank Washington Wine Grape Funds for support of the project.

The authors are grateful for the expert winemaking from Joshua Maloney and Robert Bertheau from Chateau Ste. Michelle and for John Thorngate’s assistance with editing and verification of statistical data.

* Corresponding author (email: jfharbertson{at}wsu.edu; tel: 509 786-9296; fax: 509 786-9370)

Merlot grapes harvested from a single vineyard (11,209 kg/ha, Columbia River Basin) at ~28 Brix were vinified using five experimental winemaking techniques: (1) water addition to 24.3 Brix to compensate for high Brix must (control); (2) water addition to 26.8 Brix (high ethanol); (3) saignée (juice runoff) targeted to 16% of the total volume, paired with an equal volume water addition, yielding 24.1 Brix (low saignée); (4) low saignée treatment paired with a 20-day extended maceration (low saignée-EM); and (5) ~32% saignée with water addition to 24.3 Brix (high saignée). All five techniques were duplicated in 18,972 L fermentors at a commercial facility. Among the treatments there were differences in anthocyanin, polymeric pigments (small and large), tannin, and total iron reactive phenolics. The standard water addition (control) and low saignée treatments had comparable extraction of tannin, anthocyanin, and polymeric pigment formation. A significant enhancement in the amount of anthocyanin, tannin, and large polymeric pigments was observed when a greater volume of juice was removed (high saignée) and when extended maceration was used. Results indicated that the proportion of tannin extracted from the skins and seeds was altered by winemaking treatment. Low saignée-EM resulted in significantly greater seed extraction compared with the other treatments and a trained sensory panel found the resulting wines significantly less smooth and more drying than the other treatments. The high ethanol wines had significantly reduced fresh fruit flavors and increased "hot" mouthfeel.

Key words: red wine, tannin, anthocyanin, extended maceration, saignée, mouthfeel, polymeric pigments, water addition






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Copyright © 2009 by the American Society for Enology and Viticulture.