The aim of this work was to evaluate the effect of the microwave treatment with temperature control during maceration of Cabernet Sauvignon grapes, on the extraction of the free and glycosidically bound fraction of volatile compounds and on the overall aroma of wines, produced with and without SO2 addiction, with a view to its possible reduction in vinification.
A microwave treatment at 700W for 12 min was applied to sulphited and SO2-free wines. Volatile compounds were isolated by solid-phase extraction and analyzed by gas chromatography-mass spectrometry, performing a sensory evaluation of the wines by quantitative descriptive analysis.
In general, wines from microwave-treated grapes showed higher amounts of most of the fermentation compounds, especially some esters, acetates and alcohols of sensory interest. However, the absence of SO2 caused a decrease in the concentration of some of these compounds, which could be explained by oxidative effects or by changes in the selection of the fermenting yeasts.
That treatment with MW in maceration can be very positive to increase the aroma of wines reducing the presence of SO2.
The microwave treatment with medium intensity (700W) and temperature control applied in the maceration of grape crushed, increased the amounts of varietal compounds of the must in a very evident way in both the free and the glycosidically bound fractions. This increase may be due to a greater extraction of these compounds from the grape skin or by the breakdown of bound forms thanks to MW treatment.
Poster presented at Macrowine virtual (June 23-30, 2021)
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