PT - JOURNAL ARTICLE AU - D. Ramey AU - A. Bertrand AU - C. S. Ough AU - V. L. Singleton AU - E. Sanders TI - Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition AID - 10.5344/ajev.1986.37.2.99 DP - 1986 Jan 01 TA - American Journal of Enology and Viticulture PG - 99--106 VI - 37 IP - 2 4099 - http://www.ajevonline.org/content/37/2/99.short 4100 - http://www.ajevonline.org/content/37/2/99.full SO - Am J Enol Vitic.1986 Jan 01; 37 AB - 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.