Watrelot Aude A, Delchier Nicolas
Department of Food Science and Human Nutrition, Iowa State University, 536 Farm House Lane, Ames, IA 50011-1054, USA.
Foods. 2025 Mar 28;14(7):1187. doi: 10.3390/foods14071187.
Red wines produced with interspecific grape cultivars tend to have low tannin concentration and are therefore unbalanced. Extended maceration (EM) is a common winemaking technique which can promote the extraction of tannins from grape skins and seeds. The goal of this study was to evaluate the effect of EM on the tannin concentration, color intensity and other chemical properties of red wines made from cold-hardy grape cultivars. The wines were made from two cold-hardy interspecific grape cultivars (Marquette, and Petite Pearl) for either 7 days (control) or 21 days (EM) before pressing. Chemical analysis of the wines was conducted to determine their tannin concentration and color parameters at different stages of the process and after 14 months of aging. EM resulted in an improvement in the iron-reactive phenolic content of Marquette red wines (from 582 to 969 mg/L at bottling in control and EM wines, respectively), but no significant improvement in tannin content. The hue of Petite Pearl wines increased following EM only at pressing, and color intensity of those wines decreased at pressing and bottling by 43% and 52%, respectively. This study was the first one conducted on non- grapes which showed a lack of impact of EM on the phenolics and tannin concentration in the red wines made in 2022.
用种间葡萄品种酿造的红葡萄酒往往单宁浓度较低，因此口感不均衡。延长浸皮时间（EM）是一种常见的酿酒技术，它可以促进从葡萄皮和葡萄籽中提取单宁。本研究的目的是评估延长浸皮时间对由抗寒葡萄品种酿造的红葡萄酒中单宁浓度、颜色强度和其他化学性质的影响。这些葡萄酒由两种抗寒种间葡萄品种（马凯特和小珍珠）酿造，压榨前分别酿造7天（对照）或21天（延长浸皮时间）。对葡萄酒进行化学分析，以确定其在酿造过程不同阶段以及陈酿14个月后的单宁浓度和颜色参数。延长浸皮时间使马凯特红葡萄酒的铁反应性酚类物质含量有所提高（对照葡萄酒和延长浸皮时间葡萄酒在装瓶时分别从582毫克/升提高到969毫克/升），但单宁含量没有显著提高。小珍珠葡萄酒的色调仅在压榨后因延长浸皮时间而增加，这些葡萄酒的颜色强度在压榨和装瓶时分别下降了43%和%。这项研究是首次针对非葡萄品种进行 的，结果表明延长浸皮时间对2022年酿造的红葡萄酒中的酚类物质和单宁浓度没有影响。
