The aim of this study was to assess the influence of different winemaking technologies on the chemical characteristics and, in particular, on the phenolic fraction of Aglianico, Montepulciano, Nero di Troia and Sangiovese wines produced in Apulia, Southern Italy. Four different winemaking technologies were compared: control (traditional, 5 days of maceration at 25°C with three daily punching-down), prolonged maceration (10 days), addition of ellagic tannins, and cryomaceration (24 h at 5°C using dry ice), without any other oenological treatment. Results showed that the different technologies slightly influenced the phenolic fraction of Aglianico, which is known to be naturally rich of phenols. On the contrary, the prolonged maceration led to an increase of total phenols (TP) in Nero di Troia (2592 mg/kg versus 2115 mg/kg of control) and a decrease in Sangiovese (869 mg/kg versus 1013 mg/kg); the addition of tannins led to an increase of TP in Montepulciano (1358 mg/kg versus 1216 mg/kg) and to a decrease in Sangiovese (916 mg/kg versus 1013 mg/kg); cryomaceration led to a decrease of anthocyans in all cultivars (about 15%). Phenols extraction from grapes was found to be mostly dependent on the grape variety rather than on the applied winemaking technology.
Influence of winemaking technologies on phenolic composition of Italian red wines
GAMBACORTA, Giuseppe;FACCIA, Michele;
2011-01-01
Abstract
The aim of this study was to assess the influence of different winemaking technologies on the chemical characteristics and, in particular, on the phenolic fraction of Aglianico, Montepulciano, Nero di Troia and Sangiovese wines produced in Apulia, Southern Italy. Four different winemaking technologies were compared: control (traditional, 5 days of maceration at 25°C with three daily punching-down), prolonged maceration (10 days), addition of ellagic tannins, and cryomaceration (24 h at 5°C using dry ice), without any other oenological treatment. Results showed that the different technologies slightly influenced the phenolic fraction of Aglianico, which is known to be naturally rich of phenols. On the contrary, the prolonged maceration led to an increase of total phenols (TP) in Nero di Troia (2592 mg/kg versus 2115 mg/kg of control) and a decrease in Sangiovese (869 mg/kg versus 1013 mg/kg); the addition of tannins led to an increase of TP in Montepulciano (1358 mg/kg versus 1216 mg/kg) and to a decrease in Sangiovese (916 mg/kg versus 1013 mg/kg); cryomaceration led to a decrease of anthocyans in all cultivars (about 15%). Phenols extraction from grapes was found to be mostly dependent on the grape variety rather than on the applied winemaking technology.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
