Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine.
The effects of six maceration treatments on volatile aroma and phenol composition of Teran red wine were studied: standard maceration (control C), cold pre-fermentation maceration (CPM), saignée (S), pre-fermentation heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating (POH). PHP wine contained the highest amounts of esters, fatty acids and anthocyanins, and the lowest content of other phenols. Alternative treatments decreased higher alcohols in relation to control C. CPM treatment lowered the extraction of seed tannins, exhibited the highest acetaldehyde, ethyl acetate and C6-compounds levels, and had increased ester levels in relation to control C. POH wine contained the highest concentration of total phenols, flavonoids, monomeric, oligomeric and polymeric flavanols, and color intensity and hue. S and PHT wines contained lower amount of total phenols, but higher than in C and CPM wines. The calculated Odor Activity Values were used to establish significant differences between the treatments.
Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia; Centre of Excellence for Biodiversity and Molecular Plant Breeding, Svetošimunska 25, 10000 Zagreb, Croatia. Electronic address: igor@iptpo.hr.
Igor
I
Lukić
Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, HR-21000 Split, Croatia.
Irena
I
Budić-Leto
Institute of Agriculture and Tourism, K. Huguesa 8, 52440 Poreč, Croatia.
Marijan
M
Bubola
Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, 52440 Poreč, Croatia.
Kristijan
K
Damijanić
Polytechnic of Rijeka, Department of Agriculture, Karla Huguesa 6, 52440 Poreč, Croatia.
Mario
M
Staver
D000438:Alcohols; D000872:Anthocyanins / Q000032:analysis; D003080:Cold Temperature; D003116:Color; D005285:Fermentation; D005419:Flavonoids / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit; D006358:Hot Temperature; D009812:Odorants / Q000032:analysis*; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D012639:Seeds / Q000737:chemistry; D013634:Tannins / Q000032:analysis; D027843:Vitis; D014835:Volatilization; D014920:Wine / Q000032:analysis*
D000438:Alcohols; D000872:Anthocyanins; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D013634:Tannins
Aroma; Cold pre-fermentation; Heating; Maceration; Phenols; Red wine