Abstract
The influence of four different methods of maceration—standard vinification, vinification with addition of pectolytic enzymes, maceration including cold maceration, and heating in the final stage of maceration— on the stilbene content of Merlot wines was studied. Differences in the stilbene and phenolic compounds extraction profiles were only observed for the cold maceration before alcoholic fermentation. It was also shown that yeasts (Saccharomyces cerevisiae) and lactic acid bacteria (Oenococcus oeni) can affect the amount of stilbenes detected in red wines.
Acknowledgments: This research was supported by project Leonardo from the European Community and was conducted at Bodega Miguel Torres, Villafranca des Penedes, Spain. The authors thank the Bodega Miguel Torres for its technical and financial contribution.
- Copyright 2003 by the American Society for Enology and Viticulture
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Vol 54 Issue 4
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