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Research Note

Cofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle Aging

L. Federico Casassa, Landon S. Keirsey, Maria S. Mireles, James F. Harbertson
Am J Enol Vitic.  2012  63: 538-543  ; DOI: 10.5344/ajev.2012.12040
L. Federico Casassa
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
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Landon S. Keirsey
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
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Maria S. Mireles
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
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James F. Harbertson
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
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Abstract

Cofermentation of Syrah with additions of 5, 10, and 20% (by weight) of the white variety Viognier was followed during winemaking and up to 580 days postpressing to assess the effect of Viognier additions on the chromatic and phenolic composition of the wines. Additions of 10 and 20% Viognier lowered most of the chromatic parameters. At day 580, no differences were observed for tannins and iron reactive phenolics among the wines. Analysis of anthocyanins and flavonols uncovered no differences between 100% Syrah and 5% Viognier wines but the 20% Viognier wines had lower concentrations of anthocyanins and flavonols, suggesting possible dilution of these phenolics. These results suggest that additions of Viognier at the rates studied here neither improve the phenolic composition nor enhance the color stability of the final wines.

  • cofermentation
  • CIELab color
  • polymeric pigments
  • protein precipitable tannins
  • anthocyanins
  • flavonols
  • ©2012 by the American Society for Enology and Viticulture
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Cofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle Aging
L. Federico Casassa, Landon S. Keirsey, Maria S. Mireles, James F. Harbertson
Am J Enol Vitic.  2012  63: 538-543  ; DOI: 10.5344/ajev.2012.12040
L. Federico Casassa
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
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Landon S. Keirsey
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
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Maria S. Mireles
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
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James F. Harbertson
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
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  • For correspondence: jfharbertson@wsu.edu

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Cofermentation of Syrah with Viognier: Evolution of Color and Phenolics during Winemaking and Bottle Aging
L. Federico Casassa, Landon S. Keirsey, Maria S. Mireles, James F. Harbertson
Am J Enol Vitic.  2012  63: 538-543  ; DOI: 10.5344/ajev.2012.12040
L. Federico Casassa
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Landon S. Keirsey
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Maria S. Mireles
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
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  • Find this author on PubMed
  • Search for this author on this site
James F. Harbertson
1School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: jfharbertson@wsu.edu
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