PT  - JOURNAL ARTICLE
AU  - James F. Harbertson
AU  - Maria S. Mireles
AU  - Eric D. Harwood
AU  - Karen M. Weller
AU  - Carolyn F. Ross
TI  - Chemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix Must
AID  - 10.5344/ajev.2009.60.4.450
DP  - 2009 Dec 01
TA  - American Journal of Enology and Viticulture
PG  - 450--460
VI  - 60
IP  - 4
4099  - http://www.ajevonline.org/content/60/4/450.short
4100  - http://www.ajevonline.org/content/60/4/450.full
SO  - Am J Enol Vitic.2009 Dec 01; 60
AB  - Merlot grapes harvested from a single vineyard (11,209 kg/ha, Columbia River Basin) at ~28 Brix were vinified using five experimental winemaking techniques: (1) water addition to 24.3 Brix to compensate for high Brix must (control); (2) water addition to 26.8 Brix (high ethanol); (3) saignée (juice runoff) targeted to 16% of the total volume, paired with an equal volume water addition, yielding 24.1 Brix (low saignée); (4) low saignée treatment paired with a 20-day extended maceration (low saignée-EM); and (5) ~32% saignée with water addition to 24.3 Brix (high saignée). All five techniques were duplicated in 18,972 L fermentors at a commercial facility. Among the treatments there were differences in anthocyanin, polymeric pigments (small and large), tannin, and total iron reactive phenolics. The standard water addition (control) and low saignée treatments had comparable extraction of tannin, anthocyanin, and polymeric pigment formation. A significant enhancement in the amount of anthocyanin, tannin, and large polymeric pigments was observed when a greater volume of juice was removed (high saignée) and when extended maceration was used. Results indicated that the proportion of tannin extracted from the skins and seeds was altered by winemaking treatment. Low saignée-EM resulted in significantly greater seed extraction compared with the other treatments and a trained sensory panel found the resulting wines significantly less smooth and more drying than the other treatments. The high ethanol wines had significantly reduced fresh fruit flavors and increased “hot” mouthfeel.