No Plunging and Cold Maceration followed by No Plunging as Alternative Winemaking Techniques: Tannin Extraction and Pigment Composition of Syrah and Pinot Noir Wines
Abstract
Three different cap management maceration techniques were compared using Syrah (2015) and Pinot Noir (2016). The control, Traditional maceration (TM), of two plunges per day for 15 days total maceration was compared with a No Plunge (NP) trial and a Cold Maceration followed by No Plunge (CM) trial.
Total phenolic, tannin and colour extractions were compared during and post maceration using the AWRI WineCloudTM. Differences were noted for both varieties. The Pinot Noir wine CM trial developed higher extractions and more stable colour over time compared with the NP and TM trials. Whereas with the
Syrah wine, both the CM and NP trials displayed higher total phenolic, tannin and colour extractions with more stable colour over time compared with the TM trial.
Downloads
References
Literature Cited
Aleixandre-Tudo, J., L. & Du Toit, W., J., 2018. Cold maceration applications in red wine production and its effect on phenolic compounds: A review. Food Sci and Tech 95, 200-208.
AWRI, 2012. Sample Preparation Guide- analysing wine and ferment samples for tannin, colour and phenolics measures using the Wine Portal. .
Bindon, K.A., Smith, P.A., Holt, H. & Kennedy, J., 2010. Interactions between grape -derived proanthocyanidins and cell wall material. 2. Implications for vinification. J. Agric. Food Chem. 58(19), 10736- 10746.
Bosso, A., Guaita, M., Panero, L., Borsa, D. & Follis, R., 2009. Influence of two winemaking techniques on polyphenolic composition and colour of wines. Am. J. Enol. Vitic. 60(3), 379-385.
Bosso, A., Panero, L., Petrozziello, M., Follis, R., Motta, S. & Guaita, M., 2011. Influence of sumerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines. Am. J. Enol. Vitic. 62(4), 503-511.
Busse-Valverde, N., Gomez-Plaza, E., Lopez-Roca, J., Gil-Munoz, R., Fernandez-Fernandez, J. & Bautista- Ortin, A., 2010. Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines. J. Agric. Food Chem. 58(11333-11339).
Busse-Valverde, N., Gomez-Plaza, E., Lopez-Roca, J., Gil-Munoz, R., & Bautista- Ortin, A., 2011. The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique. Journal of Agricultural and Food Chemistry 59, 5450-5455.
Carew, A., L., Smith, P., A., Close, D., C., Curtin, C. & D., D.R., 2013. Yeast effects on Pinot Noir wine phenolics, color and tannin. J. Agric. Food Chem. 61, 9892-9898.
Casassa, L.F., Bolcato, E., A. & Sari, S., E., 2015. Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak. Food Chem 174, 110-118.
Cerpa-Calderon, F.K. & Kennedy, J.A., 2008. Berry integrity and extraction of skin and seed proanthocyanidins during red wine fermentation. J. Agric. Food Chem. 56(19), 9006-9014.
Chittenden, R., Annand, M., King, P. & Russell, G., 2015. The effect of half plunging and no plunging as alternative winemaking techniques on phenolic extraction and pigment composition of wine. S. Afr. J. Enol. Vitic. 36(1), 134-145.
Dambergs, R., G., Mercurio, M., D., Kassara, S., Cozzolino, D. & Smith, P.A., 2012. Rapid measure of precipitable tannins using ultraviolet spectroscopy and chemometrics- application to red wine and inter-laboratory calibration transfer. Applied Spectroscopy 66(6), 656-664.
de Beer, D., Joubert., E., Marais, J. & Manley, M., 2006. Maceration before and during maceration: Effects on Pinotage wine phenolic composition, total antioxidant capacity and objective colour parameters. S. Afri. J. Enol. Vitic. 27(2), 137-150.
Gao, L., Girard, B. & Reynolds, A.G., 1997. Changes in anthocyanins and color characteristics of Pinot Noir wines during different vinification processes. J. Agric. Food Chem. 45, 2003-2008.
Gawel, R., 1998. Red wine astringency: a review. Aust. J. Grape Wine Res. 4, 74-95.
Gil-Munoz, R., Moreno-Perez, A., Vila-Lopez, R., Fernandez- Fernandez, J., I, Martinez-Cutillas, A. & Gomez-Plaza, E., 2009. Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet sauvignon wines. Eur. Food Res. Technol. 228, 777-788.
Gil, M., Kontoudakis, N., Gonzalez, E., Esteruelas, M., Fort, F., Miguel Canals, J. & Zamora, F., 2012. Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines. J. Agric. Food Chem. 60, 7988-8001.
Gomez- Miguez, M., Gonzalez- Miret, M., L & Heredia, F.J., 2007. Evolution of colour and anthocyanin composition of Syrah wines elaboratted with pre-fermenmtative cold maceration. J. Food Eng. 79, 271-278.
Gonzales- Neves, G., Gil, G., Barreiro, L. & Favre, G., 2010. Pigment profile of red wines cv. Tannat made with alternative winemaking techniques. J. Food Comp. Anal. 23, 447-454.
Gonzales- Nevez, G., Gil, G., Favre, G., Hernandez, N., & Traverso, S., 2013. Influence of winemaking procedure and grape variety on colour and composition of young red wines. S. Afri. J. Enol. Vitic. 34(1), 138-146.
Iland, P.G., Ewart, A. & Sitters, J., 1993. Techniques for chemical analysis and stability tests of grape juice and wine. Patrick Iland Wine Promotions, Campbelltown, S Australia.
Kassara, S. & Kennedy, J., A., 2011. Relationship between red wine grade and phenolics. 2. Tannin composition and size. J. Agric and Food Chem 59, 8409-8412.
Kemp, B., S., Harrison, R. & Creasy, G.L., 2011. Effect of mechanical leaf removal and its timing on flavan-3-ol composition and concentrations in Vitis vinifera L. cv. Pinot Noir wine. Aust. J. Grape. Wine. Res. 17, 270-279.
Kennedy, J., A. & Jones, P., J., 2001. Analysis of proanthocyanidin cleavage products following acid-catalysis in the presence of excess phloroglucinol. J. Agric and Food Chem 49(4), 1740-1746.
Kennedy, J., A. & Taylor, A., W., 2003. Analysis of PA's by high-performance gel permeation chromotography. J. Chromatogr., A(995), 99-107.
Kennedy, J.A. & Hayasaka, Y., 2004. Compositional investigation of pigmented tannin. In: Waterhouse, A.L., & Kennedy, J. A. (ed). Red wine color: Revealing the mysteries. American Chemical Society, Washington, DC. pp. 247-264.
Kovac, V., Alonso, E., Bourzeix, M. & Revilla, E., 1992. Effect of several enological practices on the content of catechins and proanthocyanidins of red wines. J. Agric. Food Chem. 40, 1953-1957.
Lattey, K.A., Bramley, B.R. & Francis, I.L., 2010. Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines. Aust. J. Grape Wine Res. 16, 189-202.
Lee, J., 2010. Degradation kinetics of grape skin and seed proanthocyanidins in a model wine system. Food Chem 123, 51-56.
Lerno, L., Panprivech, S., Ponangi, R., Hearne, L., Blair, T., Oberholster, A. & Block, D., E., 2018. Research note. Effect of pump-over conditions on extraction of phenolic compounds during Cabernet Sauvignon fermentation. Am. J. Enol. Vitic. Published on line March 13 2018.
Lerno, L., Reichenbacher, M., Ponangi, R., Hearne, L., Block, D., E. & Oberholster, A., 2015. Effects of cap and overall fermentation temperature on phenolic extraction in Cabernet Sauvignon fermentations. Am. J. Enol. Vitic. 66(4), 444-453.
Marais, J., 2003. Effect of different winemaking techniques on the composition and quality of Pinotage wine. II. Juice/Skin mixing practices. S. Afri. J. Enol. Vitic. 24(2), 76-79.
Mercurio, M.D., ., D., D.R., Cozzolino, D., Herderich, M.J. & Smith, P.A., 2010. Relationship between red wine grades and phenolics. 1. Tannin and total phenolics concentrations. J. Agric. Food Chem. 58, 12313-12319.
Mercurio, M.D., D., D.R., Herderich, M.J. & Smith, P.A., 2007. High throughput analysis of red wine and grape phenolics - adaptation and validation of methyl cellulose precipitable tannin assay and modified Somers color assay to a rapid 96 well plate formatt. J. Agric. Food Chem. 55, 4651-4657.
Panprivech, S., Lerno, L.A., Brenneman, C., A., Block, D., E. & Oberholster, A., 2015. Investigating the effect of cold soak duration on phenolic extraction during Cabernet Sauvignon fermentations. Molecules 20, 7974-7989.
Parley, A., L., Vanhanen. & Heatherbell, D., 2001. Effects of pre-fermentation enzyme maceration and extraction on colour stability in Pinot Noir wine. Aust. J. Grape. Wine. Res. 7, 146-152
.
Puertas , B., Guerrero, R., F., Jurado, M., S., Jimenez, M., J. & Cantos-Villar, E., 2008. Evaluation of alternative winemaking processes for red wine colour enhancement. Food Sci and Tech International 14, 21-27.
Ribereau-Gayon, P., Glories, Y., Maujean, A. & Dubourdieu, D., 2006. Hand book of Enology. The Chemistry of Wine Stabilization and Treatments. John Wiley & Sons Ltd, Chichester.
Sacchi, K., L. , Bisson, L., F. & Adams, D., O., 2005. A review of the effect of winemaking techniques on phenolic extraction in red wines. Am. J. Enol. Vitic. 56(3), 197-206.
Smith, P., A., McRae, J.M. & Bindon, K.A., 2015. Impact of winemaking practices on the concentration and composition of tannins in red wine. Aust. J. Grape. Wine. Res. 21(S1), 601-614.
Somers, T.C. & Evans, M.E., 1977. Spectral evaluation of young red wines: Anthocyanin equilibria, total phenolics, free and molecular SO2, "chemical age.". J. Agric. Food Chem. 28, 279-287.
Sparrow, A., M., D., D.R., Bindon, K.A., Smith, P., A. & Close, D., C., 2015. Interactions of grape skin, seed, and pulp on tannin and anthocyanin extraction in Pinot Noir wines. Am. J. Enol. Vitic. 66(4), 472-481.
Copyright (c) 2020 South African Society for Enology and Viticulture
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
A copyright form will be e-mailed to the corresponding author when the manuscript has been accepted for publication.
In principle, the Author agrees to the following when he/she signes the copyright agreement:
I hereby assign to the SOUTH AFRICAN SOCIETY FOR ENOLOGY AND VITICULTURE (SASEV) the copyright of the text, tables, figures, supplementary material, illustrations and other information (the Material) submitted with the manuscript to be published in SOUTH AFRICAN JOURNAL OF ENOLOGY AND VITICULTURE (SAJEV) (the "Article"). The copyright becomes effective from the date the Article has been accepted for publication in SAJEV.
This is an open access journal, and the authors and journal should be properly acknowledged, when works are cited.
Author's may use the publishers version for teaching purposes, in books, theses, dissertations, conferences and conference papers.
A copy of the authors' publishers version may also be hosted on the following websites:
- Non-commercial personal webpage or blog.
- Institutional webpage.
- Authors Institutional Repository.
The following notice should accompany such a posting on the website: This is an electronic version of an article published in SAJEV, Volume XXX, number XXX, pages XXX - XXX, DOI. Authors should also supply a hyperlink to the original paper or indicate where the original paper (www.journals.ac.za/index.php/sajev/) may be found.
Authors publishers version, affiliated with the Stellenbosch University will be automatically deposited in the University's Institutional Repository SUNScholar.
Articles as a whole, may not be re-published with another journal.
The following license applies:
Attribution CC BY-NC-ND 4.0
