PT  - JOURNAL ARTICLE
AU  - Andrea Osete-Alcaraz
AU  - Ana Belén Bautista-Ortín
AU  - Ana Ortega-Regules
AU  - Encarna Gómez-Plaza
TI  - Elimination of Suspended Cell Wall Material in Musts Improves the Phenolic Content and Color of Red Wines
AID  - 10.5344/ajev.2018.18042
DP  - 2018 Oct 10
TA  - American Journal of Enology and Viticulture
PG  - ajev.2018.18042
4099  - http://www.ajevonline.org/content/early/2018/10/08/ajev.2018.18042.short
4100  - http://www.ajevonline.org/content/early/2018/10/08/ajev.2018.18042.full
AB  - Some studies have shown that the transfer rate of phenolic compounds from grape to must may be limited as a result, among other reasons, of the phenolic compound-cell wall interactions. One hypothesis is that, after crushing the grapes to obtain the fermenting must, part of the skin and seed proanthocyanidins and anthocyanins can be bound to skin and pulp cell walls, present in large concentrations in the must so that they would not form part of the final wine phenolic compounds. To test these assumptions in a real vinification a control red wine vinification was compared with a modified red wine vinification, in which a settling step, similar to that which is common in white and rose wines, was included. The chromatic characteristics and the tannin content of the wines were measured, and the results showed that the wine obtained with the modified method contained a significantly higher quantity of phenolic compounds (23% increase in anthocyanin concentration and 43% increase in tannin concentration) and had improved its chromatic characteristics.