RT Journal Article
SR Electronic
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.
FD American Society for Enology and Viticulture
SP 261
OP 266
DO 10.5344/ajev.2003.54.4.261
VO 54
IS 4
A1 Matthieu Poussier
A1 Michèle Guilloux-Benatier
A1 Mireia Torres
A1 Elena Heras
A1 Marielle Adrian
YR 2003
UL http://www.ajevonline.org/content/54/4/261.abstract
AB 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.