Color, Polyphenol, and Aroma Compounds in Rosé Wines after Prefermentative Maceration and Enzymatic Treatments

Abstract

A low-temperature prefermentative maceration process was used on Monastrell rosé wines to increase color stability and to improve extraction of polyphenol and aroma compounds. Two commercial enzymatic treatments were used, an endozym contact pellicure (ECP), applied during maceration to help extract polyphenols, and an endozym cultivar (EC), applied after fermentation to release aromas. There were four macerated wines: wine with no added enzymes; wine made with ECP; wine made with EC; and wine made with both enzymatic treatments. A control wine was made with unmacerated grapes. Color, polyphenols and aroma compounds were monitored for 6 months after bottling. The low-temperature prefermentative maceration process increased esters and terpenols compared with the unmacerated control. When the EPC treatment was used alone, color remained more stable during the storage time and the ester content was higher. A lower 2-phenylethyl acetate hydrolysis reaction was observed after 6 months in EPC wines. The EC treatment increased esters and stabilized the evolution of terpenols when it was used together with the ECP treatment. The tannin/anthocyanin ratio of prefermentative maceration wines changed from 4.3 after fermentation to 1.3 after bottling.