A REVIEW OF THE EFFECT OF WINEMAKING TECHNIQUES ON PHENOLIC EXTRACTION IN RED WINES

Karna L. Sacchi, Linda F. Bisson and Douglas O. Adams

Winemaking variables and techniques are known to affect the phenolic composition of red wines. This review surveys the current literature on the impact of processing and fermentation parameters on the phenolic profile of the finished wines. Six winemaking variables and techniques have been reported to increase phenolic concentration: fermentation temperature, thermovinification, must freezing, saignée, pectolytic enzyme treatments, and extended maceration. In contrast, sulfur dioxide levels and cold-soak treatments have frequently been shown to have no or little lasting effect or to lead to a decrease in phenolic levels. Finally, carbonic maceration, yeast selection, and skin and juice mixing practices have produced variable results depending on the grape varieties studied. We recommend that you consult the full text of this article, which was originally published in the American Journal of Enology and Viticulture 56: 197-206.

Published on 05/08/2006

E. Aguera, J.M. Sablayrolles

The seasonal character of harvests limits winemaking considerably, especially oenological research. Thus, conserving sterile musts during the whole year to carry out experiments is certainly a very...

Published on:08/10/2005

Principles of ultrasound (US) technology and effects in extraction of compounds from grape skins

Video Extract from "Energy Saving Technologies in Winemaking"

n this video, Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid, explains the principles of ultrasound technology and effects of ultrasounds in extra...

Published on:03/21/2022

Prefermentative CO2 saturation of grape must to obtain white wines with low SO2 content

P.M. Izquierdo Cañas et al, IRIAF; S. Guri Baiget et al, Carburos Metálicos S. A.

Is it possible to of replace SO2 partially or totally, by saturating the must with CO2?

Published on:09/08/2021

Fermentations and oenological solutions to raise or lower acidity, control microbial threats, and stimulate yeast’s potential

Infowine Focus

A series of exclusive videos linked solely on how to combat “naturally” the lack of acidity in wines as well as microbial threats, how to manage MLF and stimulate yeasts potential to obtain high pr...

Published on:09/01/2021

Applications of Chitosan during the harvest

Recording of the webinar held by Luis Cotanda

Greater control in the wine fermentation....applications related to microorganisms present in grapes, their effect on fermentation, and uses of chitosan to control the process.

Published on:08/06/2021

Freeze-thaw treatment to enhance phenolic ripening and tannin oxidation of seeds in red cultivars

L. Rustioni et al., Univ. Salento, Univ. Milano, Michigan State University

Tannins play an important role in wine quality and, depending on their chemistry, they can have positive or negative impact. Cellar technologies based on must and wine phenolic oxidation are widesp...

Published on:07/27/2021

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