Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rose wines

Prefermentative maceration for 8 h at 5, 10 and 15 degrees C was used to make rose wines, and changes in their colour (colour intensity (CI), tone and CIELAB parameters), phenolic compounds (classic indices and individual compounds) and volatile compounds (major and minor) were monitored from the mu...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2005-07, Vol.85 (9), p.1527-1536
Main Authors: Salinas, M.R, Garijo, J, Pardo, F, Zalacain, A, Alonso, G.L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Color
colour
Fermentation
Fermented food industries
food composition
Food industries
food quality
Food science
Fundamental and applied biological sciences. Psychology
maceration
phenolic compounds
prefermentative maceration
rose wines
rosé wine
Temperature
volatile compounds
volatile organic compounds
wine grapes
winemaking
Wines
Wines and vinegars
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Summary:Prefermentative maceration for 8 h at 5, 10 and 15 degrees C was used to make rose wines, and changes in their colour (colour intensity (CI), tone and CIELAB parameters), phenolic compounds (classic indices and individual compounds) and volatile compounds (major and minor) were monitored from the must stage to wines until 6 months after bottling. The 15 degrees C maceration temperature provided wines with the highest CI, a* and C* values, the greatest malvidin-3-glucoside content and the lowest alcohol and ethyl acetate levels. Only in these wines were terpenols released after 6 months in the bottle. The wines produced at 5 degrees C had the highest ester levels, which also remained more stable during storage. When using maceration temperature as the differentiating variable in a discriminant analysis, volatile compounds were important contributors. However, colour and phenolic compound parameters were important when sampling time was used as the differentiating variable. The best scoring wines in an informal sensory evaluation test were those subjected to 15 degrees C maceration, while the least appreciated were those macerated at 5 degrees C.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2133