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
Vol 37 Issue 2
