Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration
The current study aims to gather information about the color-related characteristics and the monomeric phenolic composition of carbonic maceration (CM) wines. The study was conducted over two vintages, with two different grape varieties. Color-related general parameters and wine monomeric phenolic composition were determined in both free-run and press CM fractions and were compared to conventional winemaking (CW). Overall, wines made by CM had lower phenolic content and color intensity. The analysis of wine detailed phenolic composition showed that CM wines were characterized by low contents of anthocyanins and flavonols. In contrast, free-run wine obtained by CM had the greatest concentration of flavanols and hydroxycinnamic acids, probably due to the presence of stems during the fermentation. In conclusion, vinification by CM leads to important differences in wine phenolic composition and, as consequence, on wine color properties. These differences could play an important role in wine sensorial properties and wine aging potential.
| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Elsevier
2023
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| Subjects: | Anthocyanin, Flavonol, Stilbene, Young wine, Red wine, |
| Online Access: | http://hdl.handle.net/10261/296440 |
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| Summary: | The current study aims to gather information about the color-related characteristics and the monomeric phenolic composition of carbonic maceration (CM) wines. The study was conducted over two vintages, with two different grape varieties. Color-related general parameters and wine monomeric phenolic composition were determined in both free-run and press CM fractions and were compared to conventional winemaking (CW). Overall, wines made by CM had lower phenolic content and color intensity. The analysis of wine detailed phenolic composition showed that CM wines were characterized by low contents of anthocyanins and flavonols. In contrast, free-run wine obtained by CM had the greatest concentration of flavanols and hydroxycinnamic acids, probably due to the presence of stems during the fermentation. In conclusion, vinification by CM leads to important differences in wine phenolic composition and, as consequence, on wine color properties. These differences could play an important role in wine sensorial properties and wine aging potential. |
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