Influence of Winemaking Procedure and Grape Variety on the Colour and Composition of Young Red Wines

  • G. González-Neves Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay
  • G. Gil Instituto Nacional de Vitivinicultura, Dr. Pouey 463, C.P. 90200, Las Piedras, Uruguay
  • G. Favre Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay
  • C. Baldi Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay
  • N. Hernández Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay
  • S. Traverso Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, C.P. 12900, Montevideo, Uruguay
DOI: https://doi.org/10.21548/34-1-1089

Abstract

The influence of winemaking procedure and grape variety on the colour and composition of young red
wines was evaluated. For this purpose, Tannat, Syrah and Merlot wines were elaborated in Uruguay in
2011. Traditional maceration (TM), the addition of pectolytic enzymes (ENZ) and cold pre-fermentative
maceration before traditional maceration (CPM) were the alternative procedures of winemaking tested.
Two batches of grapes (70 kg each) were employed for each winemaking procedure. Tannat wines had
the highest colour intensity, red colour (a*), and anthocyanin, proanthocyanidin and alcohol content,
and the lowest luminosity (L*) and pH values. CPM increased the colour intensity and total polyphenol,
anthocyanin and proanthocyanidin content in Tannat and Merlot wines. Pectolytic additions enhanced
colour intensity and red colour and decreased the luminosity in all wines. Meanwhile, enzyme additions
enhanced proanthocyanidin content in all cases. Pectolytic enzyme significantly increased the methanol
levels of the wines. Nevertheless, the amounts of this compound are far within maximum acceptable limits.
Principal component analysis of the data shows significant separation between the wines of each variety,
since the colour and composition are largely related to the cultivar and the vintage, despite the effect of the
winemaking procedures.

Downloads

Download data is not yet available.
Published
2016-11-01
Issue
Vol. 34 No. 1 (2013)
Section
Articles

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