Original Paper

European Food Research and Technology

, Volume 231, Issue 5, pp 789-802

First online:

Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines

  • Elvira Soto VázquezAffiliated withEstación de Viticultura e Enoloxía de Galicia (EVEGA)
  • , Susana Río SegadeAffiliated withEstación de Viticultura e Enoloxía de Galicia (EVEGA) Email author 
  • , Ignacio Orriols FernándezAffiliated withEstación de Viticultura e Enoloxía de Galicia (EVEGA)

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access


The effect of six winemaking techniques (traditional, prefermentative maceration, delestage, Ganimede fermentation system, enzymes and tannins addition, or oak chip addition during alcoholic fermentation) on phenolic composition and chromatic characteristics of young red wines, elaborated from Mencía grapes grown in Galicia (northwestern Spain), was studied. The evolution of phenolic compounds from grapes to bottling and its influence on CIELab parameters were investigated. After bottling, 26 phenolic compounds were determined by high-performance liquid chromatography (HPLC), and their influence on colour stability for ageing was evaluated. Principal component analysis allowed the differentiation of the winemaking techniques studied on the base of phenolic composition, which is correlated with polymerization grade of anthocyanins. This paper can contribute to improve the knowledge about the importance of selecting the winemaking technique to elaborate high-quality young red wines and to evaluate their ability for ageing. So, the addition of enzymes and tannins seems to be the most adequate winemaking technique to elaborate red wines for ageing as it results in the formation of major number of pigmented polymers that are stable over time. Nevertheless, the prefermentative maceration, Ganimede autowinemaker and the addition of oak chips can be used for the elaboration of young red wines.


Winemaking techniques Phenolic compounds Copigmentation Colour HPLC