Cell wall material in suspension in musts is responsible for major color losses during winemaking

Phenolic compounds are a major contributor to red wine quality and are transferred into the must-wine during the maceration phase of winemaking, but this transfer is far from complete. This could be due, among other causes, to the fact that the extracted phenolics are bound to the cell wall polysaccharides of the skin and pulp, which are present in large quantities in the must obtained after grape crushing. In this study, the importance of these interactions in final wine color is demonstrated by conducting several red vinifications with a decanting step, similar to that common to white and rosé wines.

What did the removal of suspended cell wall material result in? Did the wines contain significantly higher amounts of phenolic compounds and did they improve their color characteristics? How did varieties with thicker skins and elevated cell wall material perform? Learn about this and what practical approaches have been proposed to limit their role in removing phenolic compounds, such as the use of enzymes that deconstruct the cell wall.

Video excerpt from the presentation given during Enoforum Web Scientists (March 13, 2023)

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