Composição fenólica dos vinhos tintos da casta Bobal feitos com maceração pré-fermentativa em frio
2012
The vinifi cation technique called pre-fermentative cold maceration is used to enhance the anthocyanins diffusion from the skins to the must,
increasing the pigments extraction. In this study, the infl uence of the pre-fermentative cold maceration treatments (3 and 5 days) and the time
of maceration (7 or 14 days) on color characteristics and phenolic composition of Bobal red wines made from grapes harvested at different
phenolic maturity was studied. The results showed the higher the phenolic maturity the higher polymerized tannins, ethanol index and the lower
astringency. The pre-fermentative cold maceration enhanced berry compounds extractability, but led to wines with less polymerized anthocyanins
and tannins. Moreover wines with higher tannin concentration, total polyphenols and polymerization degrees were produced with longer
maceration times. On the contrary a decrease in colour and anthocyanins concentration was observed. Regarding sensory analysis, it has been
highlighted the importance of grape maturity and pre-fermentative cold maceration length on the wine quality
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