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Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition

D. Ramey, A. Bertrand, C. S. Ough, V. L. Singleton, E. Sanders
Am J Enol Vitic. January 1986 37: 99-106; published ahead of print January 01, 1986
D. Ramey
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A. Bertrand
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C. S. Ough
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V. L. Singleton
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E. Sanders
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Abstract

Chardonnay grapes from a single vineyard block were held after crushing for 20 to 25 hours at four different temperatures between 9°C and 30°C, pressed, and vinified separately but identically. Must samples taken at five-hour intervals showed greatly increased phenolic extraction rates at higher temperatures, particularly of the flavonoid fraction. Wine results were similar, showing increased phenolic content in warm-skin-contact wines. Temperature control below 15°C minimized wine protein levels and bentonite requirements. Elevated maceration temperatures produced wines of deeper color, increased oxidative sensitivity, and coarser character which matured more rapidly during barrel aging.

  • Copyright 1986 by the American Society for Enology and Viticulture
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Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition
D. Ramey, A. Bertrand, C. S. Ough, V. L. Singleton, E. Sanders
Am J Enol Vitic.  January 1986  37: 99-106;  published ahead of print January 01, 1986

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Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition
D. Ramey, A. Bertrand, C. S. Ough, V. L. Singleton, E. Sanders
Am J Enol Vitic.  January 1986  37: 99-106;  published ahead of print January 01, 1986
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