Casassa L Federico, Bolcato Esteban A, Sari Santiago E
Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina.
Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, 5507 Luján de Cuyo, Mendoza, Argentina.
Food Chem. 2015 May 1;174:110-8. doi: 10.1016/j.foodchem.2014.10.146. Epub 2014 Nov 3.
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 1 year 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.
六个红葡萄品种，阿斯蒂巴贝拉、赤霞珠、马尔贝克、梅洛、黑皮诺和西拉，分别在有或没有预发酵冷浸渍（CS）的情况下酿造。冷浸渍对葡萄酒的基本化学成分没有影响。压榨时，经冷浸渍的葡萄酒比对照葡萄酒颜色更饱满，红色成分更高。瓶陈1年后，经冷浸渍的葡萄酒中的花青素比对照葡萄酒多保留22%，但单宁和总酚含量不受影响。经冷浸渍的葡萄酒的饱和度和颜色的红色成分也略高。从感官角度来看，冷浸渍仅增强了阿斯蒂巴贝拉和赤霞珠葡萄酒的颜色强度，而降低了黑皮诺葡萄酒的颜色强度。冷浸渍对葡萄酒的香气、苦味、涩味和酒体没有影响。主成分分析表明，冷浸渍的结果取决于应用该技术的具体品种。
