Abstract
Some studies have shown that the transfer rate of phenolic compounds from grape to must may be limited as a result, among other reasons, of the phenolic compound-cell wall interactions. One hypothesis is that, after crushing the grapes to obtain the fermenting must, part of the skin and seed proanthocyanidins and anthocyanins can be bound to skin and pulp cell walls, present in large concentrations in the must so that they would not form part of the final wine phenolic compounds. To test these assumptions in a real vinification a control red wine vinification was compared with a modified red wine vinification, in which a settling step, similar to that which is common in white and rose wines, was included. The chromatic characteristics and the tannin content of the wines were measured, and the results showed that the wine obtained with the modified method contained a significantly higher quantity of phenolic compounds (23% increase in anthocyanin concentration and 43% increase in tannin concentration) and had improved its chromatic characteristics.
- Received May 2018.
- Revision received September 2018.
- Revision received October 2018.
- Accepted October 2018.
- Published online October 2018
- ©2018 by the American Society for Enology and Viticulture
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