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Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

L. González-Arenzana, R. Escribano-Viana, J. Portu, P. Garijo, R. López, P. Santamaría, A.R. Gutiérrez
ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC), Spain

Email contact:
lucia.gonzalez[@]icvv.es

 

During recent years, carbonic maceration (CM) wines are increasingly demanded by consumers. The Spanish Rioja Qualified Designation of Origin (D.O.Ca. Rioja) is a winemaking area in which this traditional vinification system is fairly widespread. Traditionally, it has been thought that CM wines are very different to those produced by destemming and crushing (DC), being described as light red wines with low tannins and less colour intensity, which have a shorter life and should be consumed early.

The aim of the study was to determine the differences in the phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing.

Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration.

This study has been co-financed (50/50) by the European Regional Development Fund (FEDER) and the Government of La Rioja, and from the Project RTI2018-096051-R-C31/C33 (MCIU/AEI/FEDER; UE).

Published on 06/10/2018
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ISSN 1826-1590 VAT: IT01286830334
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