Effect of Skin Contact Before and During Alcoholic Fermentation on the Chemical and Sensory Profile of South African Chenin Blanc White Wines

  • J.L. Aleixandre-Tudo Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7602 Matieland, Stellenbosch, South Africa
  • C. Weightman Institute of Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602 Matieland, Stellenbosch, South Africa
  • V. Panzeri The Institute of Grape and Wine Science (IGWS), Stellenbosch University, Private Bag X1, 7602 Matieland, Stellenbosch, South Africa
  • H.H. Nieuwoudt Institute of Wine Biotechnology, Stellenbosch University, Private Bag X1, 7602 Matieland, Stellenbosch, South Africa
  • W.J. du Toit Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, 7602 Matieland, Stellenbosch, South Africa
DOI: https://doi.org/10.21548/36-3-969

Abstract

The volatile and phenolic composition of Chenin blanc wines made with different skin contact treatments
was studied. One batch of grapes was used to make a dry white wine according to two different treatments,
namely pre-fermentative skin contact and complete fermentation on the skins. A white wine fermented
without any skin contact was used as control. Fermentation on the skins and skin contact before
fermentation led to significantly lower levels of terpenes, esters, acids and thiols, and the highest significant
levels of alcohols and phenolic compounds. However, this effect was less pronounced in wines with skin
contact before fermentation. Sensory analysis of all the experimental wines was also performed. The results
showed a significant shift from the sensory attributes of fresh and tropical fruits of the control Chenin
blanc wines towards riper fruit notes in the skin contact treatments. This observation was correlated with
the length of the skin contact period. Possible reasons to explain the results observed in this study are
discussed.

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Published
2016-09-13
Issue
Vol. 36 No. 3 (2015)
Section
Articles

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