Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA.
Food Chem. 2019 Dec 1;300:125147. doi: 10.1016/j.foodchem.2019.125147. Epub 2019 Jul 9.
Pinot noir and Zinfandel wines were produced with traditional maceration (Control), and extended maceration for one (1 month-EM), and six months (6 months-EM). Addition of an extra amount of pomace during EM was also evaluated through a treatment referred to as Double pomace. The application of EM and Double pomace decreased the chromatic as well as the anthocyanin and anthocyanin-derived pigment composition of the wines. Large polymeric pigments were favored in EM and Double pomace wines, but the total polymeric pigment content was not improved by any of the winemaking treatments. The 6 months-EM wines showed a 13-fold (Pinot noir) and a 1.6-fold increase (Zinfandel) in tannins, respectively, relative to Control wines. However, the 1 month-EM and Double pomace treatments did not affect tannin levels, suggesting that in these wines, the extraction of tannins during EM may depend upon desorption of previously extracted tannins during extended contact time.
黑皮诺和仙粉黛葡萄酒采用传统浸渍（对照）、一个月（1 个月-EM）和六个月（6 个月-EM）的延长浸渍法酿造。还通过一种称为双皮渣的处理方法评估了在 EM 期间添加额外皮渣的效果。EM 和双皮渣的应用降低了葡萄酒的色度以及花青素和花青素衍生色素的组成。大聚合色素在 EM 和双皮渣葡萄酒中受到青睐，但任何酿酒处理都没有提高总聚合色素含量。与对照葡萄酒相比，6 个月-EM 葡萄酒中黑皮诺的单宁含量增加了 13 倍，仙粉黛的单宁含量增加了 1.6 倍。然而，1 个月-EM 和双皮渣处理并没有影响单宁水平，这表明在这些葡萄酒中，EM 期间单宁的提取可能取决于在延长接触时间期间解吸先前提取的单宁。
