title: Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat.
abstract: Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Pre-fermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4 years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5 days to keep the must at 10 ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in 2007, 2009 and 2010 principally due to their catechins and proanthocyanidins contents. Anthocyanin profile was similar in the wines of each vintage, according to the varietal fingerprint. The highest contents of higher alcohols were verified in CPM wines. The Cold Pre-fermentative Maceration could have an important effect on the characteristics of Tannat red wines, although it depends strongly on the composition of the grapes of origin.
authors.affiliation: Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay.
authors.forename: Gustavo
authors.initials: G
authors.lastname: González-Neves
authors.affiliation: Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay.
authors.forename: Guzmán
authors.initials: G
authors.lastname: Favre
authors.affiliation: Instituto Nacional de Vitivinicultura, Dr. Pouey 463, Las Piedras, CP 90200 Uruguay.
authors.forename: Graciela
authors.initials: G
authors.lastname: Gil
authors.affiliation: Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP 12900 Uruguay.
authors.forename: Milka
authors.initials: M
authors.lastname: Ferrer
authors.affiliation: Instituto Nacional de Vitivinicultura, Dr. Pouey 463, Las Piedras, CP 90200 Uruguay.
authors.forename: Darwin
authors.initials: D
authors.lastname: Charamelo
keywords: Anthocyanin; Cold pre-fermentative maceration; Maceration; Wine; Winemaking