Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines. (December 2021)

• Record Type: Journal Article
• Authors: Garrido-Bañuelos, Gonzalo; Buica, Astrid; Kuhlman, Brock; Schückel, Julia; Zietsman, Anscha J.J.; Willats, William G.T.; Moore, John P.; du Toit, Wessel J.
• Is Part Of: Food research international. Volume 150:Part A(2021)
• Publication Date: 2021-12
• Subjects: Extended maceration -- Wine phenolics -- Cell walls -- Polysaccharides -- Sensory evaluation; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110697
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Phenolic extraction from pomace to wine was modulated by varying maceration times. Cell wall deconstruction was monitored using Comprehensive Microarray Polymer Profiling (CoMPP) and monosaccharide analysis. Differences in phenolic concentration of wines did not always correspond to longer maceration times. Depectination and possible solubilisation of pectin influenced wine sensory perception. Abstract: Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.