TY - JOUR T1 - Influence of Different Maceration Techniques and Microbial Enzymatic Activities on Wine Stilbene Content JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. SP - 261 LP - 266 DO - 10.5344/ajev.2003.54.4.261 VL - 54 IS - 4 AU - Matthieu Poussier AU - Michèle Guilloux-Benatier AU - Mireia Torres AU - Elena Heras AU - Marielle Adrian Y1 - 2003/01/01 UR - http://www.ajevonline.org/content/54/4/261.abstract N2 - 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. ER -