Effect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon Fermentation

Supplemental Tables 1-3 and Supplemental Figures 1-4

Supplemental Table 1  Analyses of bottled wine five months posttreatment.

Supplemental Table 2  Phenolic profiles of finished wines five months posttreatment.

Supplemental Table 3  Proanthocyanidin composition in finished wines five months posttreatment.

Supplemental Figure 1  Representative output from the integrated fermentation control system showing control of the must temperature, changes in cap temperature during fermentation, and fermentation progress.

Supplemental Figure 2  Extraction profiles during alcoholic fermentation for the 2012 harvest for (A) caftaric acid, (B) (-)-epicatechin, and (C) gallic acid. Phenolic concentration was determined by reversed-phase high performance liquid chromatography for all phenolics (n = 3). HV2X: half the must volume, pump-over frequency twice/day. 1V2X: the must volume, pump-over frequency twice/day. 2V2X, two-times the must volume, pump-over frequency twice/day.

Supplemental Figure 3  Extraction profiles of representative phenolics during the 2013 harvest showing (A) gallic acid, (B) (-)-epicatechin, and (C) caftaric acid. Phenolic concentrations were determined by reversed-phase high performance liquid chromatography for all phenolics (n = 3). 4V1X: four times the must volume, pump-over frequency once/day. 2V2X: two-times the must volume, pump-over frequency twice/day. 1V4X: the must volume, pump-over frequency four times/day. HV8X: half the must volume, pump-over frequency eight times/day.

Supplemental Figure 4  Extraction profile for phenolics during the 2014 harvest showing (A) caftaric acid, (B) (-)-epicatechin, and (C) gallic acid. The concentration of phenolics was determined by reversed-phase high performance liquid chromatography for all phenolics (n = 3). HV2X: half the must volume, pump-over frequency twice/day. HV1X: half the must volume, pump-over frequency once/day. QV2X: one fourth the must volume, pump-over frequency twice/day. NOPO: no pump-over fermentation.

Files in this Data Supplement:

• SupplementalData.pdf