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Research Article

Extended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot Wine

Scott C. Frost, John W. Blackman, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde Heymann
Am J Enol Vitic. October 2018 69: 360-370; published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.17062
Scott C. Frost
1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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  • For correspondence: scfrost@ucdavis.edu
John W. Blackman
2National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga 2678, Australia
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Anna K. Hjelmeland
3Agilent Research Laboratories, 5301 Stevens Creek Blvd., Santa Clara, CA 95051
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Susan E. Ebeler
1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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Hildegarde Heymann
1Department of Viticulture & Enology, University of California, Davis, One Shields Avenue, Davis, CA 95616
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Abstract

The present study aimed to evaluate the sensory and chemical effects of nine cap management and maceration techniques. Extended maceration (EM) was applied to Vitis vinifera L. cv. Merlot for 0, 1, 2, 4, 6, and 8 wks. In addition, a punch-down treatment and two submerged-cap treatments were also evaluated, giving a total of nine treatments. Descriptive analysis, polyphenolic measures, basic wine parameters, and volatile compound analysis were used to describe these nine treatments. EM defined the astringent texture of the resulting wines, while cap management modified the bitter taste and pepper spice aroma. In total, 27 of 29 measured volatile compounds exhibited a significant treatment effect, thus demonstrating the importance of these enological practices on the final volatile profile. Correlation with EM length was shown for 15 of the significant volatile compounds. In particular, the ester profile of the wines displayed decreased variability after 2 wks of maceration. The results of this study suggest that EM may not be as impactful on astringency as previously thought, due to the fact that EM only significantly affected this attribute after 6 wks. Additionally, the results of the cap management treatments indicated that bitterness can be modified by punch-down versus pump-over techniques.

  • aroma
  • descriptive analysis
  • GC-MS
  • polyphenols
  • sensory
  • tannin
  • Received June 2017.
  • Revision received January 2018.
  • Revision received April 2018.
  • Accepted May 2018.
  • ©2018 by the American Society for Enology and Viticulture
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Vol 69 Issue 4

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Extended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot Wine
Scott C. Frost, John W. Blackman, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde Heymann
Am J Enol Vitic.  October 2018  69: 360-370;  published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.17062

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Extended Maceration and Cap Management Impacts on the Phenolic, Volatile, and Sensory Profiles of Merlot Wine
Scott C. Frost, John W. Blackman, Anna K. Hjelmeland, Susan E. Ebeler, Hildegarde Heymann
Am J Enol Vitic.  October 2018  69: 360-370;  published ahead of print May 29, 2018 ; DOI: 10.5344/ajev.2018.17062
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