RT Journal Article
SR Electronic
T1 Influence of the Submerged-Cap Vinification on the Polyphenolic Composition and the Volatile Compounds of Barbera Wines
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2011.10124
DO 10.5344/ajev.2011.10124
A1 Antonella Bosso
A1 Loretta Panero
A1 Maurizio Petrozziello
A1 Roberto Follis
A1 Silvia Motta
A1 Massimo Guaita
YR 2011
UL http://www.ajevonline.org/content/early/2011/07/26/ajev.2011.10124.abstract
AB This study regarded the comparison of the floating-cap (FC) and the submerged-cap (SC) vinification techniques for the winemaking of Barbera cultivar. With the submerged-cap vinification, the extraction of phenolics during the fermentative maceration was lower than with the traditional floating-cap vinification. In the first case, in fact, after soft pressing (0.5 bars), both the press wine and the marcs had a higher concentration of total anthocyanins than in the case of the floating-cap vinification ( + 68.6 % and + 79.8 %, respectively). On the contrary, no differences were observed between the two SC trials with different pumping-over cycles during the fermentative maceration. Despite the lower extraction of anthocyanins and tannins, the SC wines at racking off had a significantly higher concentration of total anthocyanins and total flavonoids than the FC wines. The higher losses of total anthocyanins in the FC wines were probably in part due to the greater importance of the enzymatic oxidation reactions in the cap, but especially to the more important precipitations of potassium bitartrate, enhanced by the higher extraction of potassium from the skins during the fermentative maceration. The SC wines were also richer in tannins than the FC wines. The differences between the trials became statistically significant only after the union of the free-run wine with the press wine. Regarding total anthocyanins, tannins and color, these differences remained significant during the first year of aging.