Chemical and chromatic composition of wines produced with reduced cap management at industrial scale on two clones of Pinot noir from California

Two contrasting cap management regimes were applied during the winemaking of two clones of Pinot noir (UCD 23 and 828). Control wines received regular punch-downs throughout alcoholic fermentation (AF), whereas minimal intervention (MI) wines did not receive punch-downs during active AF but only aft...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food composition and analysis 2024-01, Vol.125, p.105728, Article 105728
Main Authors: Casassa, L. Federico, Kuster, Sean, Perlette, Daniel J., Bargetto, Kevin L.
Format: Article
Language:English
Subjects:
acetic acid
alcoholic fermentation
alcohols
Anthocyanins
California
Cap management
chemical composition
flavonols
food composition
geometry
Maceration
Pinot noir
polymers
protocols
Punch-down
Tannins
winemaking
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Two contrasting cap management regimes were applied during the winemaking of two clones of Pinot noir (UCD 23 and 828). Control wines received regular punch-downs throughout alcoholic fermentation (AF), whereas minimal intervention (MI) wines did not receive punch-downs during active AF but only after completion of AF. The basic chemical composition of the wines, including alcohol and acetic acid, flavonol and polymeric pigment formation and chromatic characteristics were not affected by the cap management protocol. Differences that were small in magnitude were observed only for anthocyanins (favoring Control wines) and tannins (favoring MI wines) throughout winemaking but not after bottle aging. Although current results may be confined to fermentors of moderate size (1.5 tons) and appropriate geometry, MI protocols seem to result in comparable phenolic and chromatic composition than wines produced with traditional cap management protocols. •Two cap management regimes applied to two clones of Pinot noir (UCD 23 and 828).•Control and Minimal Intervention (MI) wines received 23 and 13 punch-downs, respectively.•Anthocyanins slightly higher in Control wines and tannins higher in MI wines.•MI wines had comparable polymeric pigment and color to control wines.•Gentle cap management may benefit Pinot noir wines.
ISSN:0889-1575
DOI:10.1016/j.jfca.2023.105728