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

Encarna Gomez-Plaza | University of Murcia, Spain

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)

This Premium content and all the Premium content published in the magazine can be consulted with the annual subscription to Infowine Premium for only 60 € ! (click here)

Published on 07/06/2023
Item available in italiano
Premium Contents Area
  • VIDEO SEMINAR (Encarna GOMEZ-PLAZA, streaming 5 minutes)
Price:60 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,34375