RT Journal Article
SR Electronic
T1 Effect of Fermentation, Postfermentation, and Postbottling Heat Treatment on Cabernet Sauvignon Glycoconjugates
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 99
OP 104
DO 10.5344/ajev.2003.54.2.99
VO 54
IS 2
A1 Anna K. Mansfield
A1 Bruce W. Zoecklein
YR 2003
UL http://www.ajevonline.org/content/54/2/99.abstract
AB In Cabernet Sauvignon must, total and phenol-free glycosides (expressed as glycosyl-glucose) rose during fermentation while skin concentrations dropped. Wines were heated postfermentation, prior to dejuicing (rising 2 to 3°C per day from 23 to 42°C, and held for one day at 42°C), or after bottling (at 42°C for 21 days) to determine the effect on total glycosides, glycosidic fractions, and anthocyanin complexing. Pre-dejuicing thermal vinification resulted in higher total (12%) and phenol-free (18%) glycosides. Large polymeric pigments rose 208% and small polymeric pigments rose 41%. Skins had lower total glycosides (-16%), and no significant difference in phenol-free glycosides. Postbottling heat treatment resulted in lower total (-15%) and phenol-free (-16%) glycosides, and increased hue (25%). Large polymeric pigments increased 62% compared to control wines.