Abstract
The effects of different maceration variables on phenolic composition in the production of commercial-scale wines were studied after aging and bottling. These variables included temperature, pomace contact time, addition of oak chips, and addition of color enzyme. Increasing temperature and pomace contact time increased the total amount of proanthocyanidins, while temperature also increased the contribution of copigmentation to the color. Color enzyme addition increased the amount of proanthocyanidins but did not contribute to an increase in color. Four vineyards located in different Californian viticultural areas were used for the experiments, and fruit composition at one site had an overwhelming effect on phenolic composition compared to the maceration treatments.
Acknowledgments: This research was supported by grants from the American Vineyard Foundation. The authors thank the collaborating wineries, Sebastiani Vineyards, Wente Vineyards, and J.Lohr Winery.
- Copyright 2002 by the American Society for Enology and Viticulture
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