Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak

•Six red wines were produced with or without prefermentative cold soak (CS).•CS had no effect on the basic chemistry of the wines.•CS had a positive effect on the colour saturation and red component of the wines.•CS had no effect on perceived aroma, bitterness, astringency, and body.•The outcome of...

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Bibliographic Details
Published in:Food chemistry 2015-05, Vol.174, p.110-118
Main Authors: Casassa, L. Federico, Bolcato, Esteban A., Sari, Santiago E.
Format: Article
Language:English
Subjects:
Anthocyanins
Anthocyanins - analysis
Color
Fermentation
Food Handling - methods
Humans
Phenols - analysis
Prefermentative cold soak
Principal Component Analysis
Sensory analysis
Smell
Tannins
Tannins - analysis
Taste
Vitaceae
Vitis - chemistry
Wine - analysis
Wine colour
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Summary:•Six red wines were produced with or without prefermentative cold soak (CS).•CS had no effect on the basic chemistry of the wines.•CS had a positive effect on the colour saturation and red component of the wines.•CS had no effect on perceived aroma, bitterness, astringency, and body.•The outcome of CS is contingent upon the specific cultivar to which CS is applied. Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D’Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2014.10.146