Skip to main content
SpringerLink
Log in

Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

Maceration is an important step in vinification in red. The aim of this study was to assess the influence of four different maceration procedures on oenological parameters, phenolic profiles, and sensory characteristics of Nero di Troia wines. The comparisons were made among the following procedures: standard (15 days of maceration at 25 °C); cryo-maceration (24 h at 5 °C); addition of pectolytic enzyme preparation; and extended maceration (30 days of maceration at 25 °C). The pre-fermentative cryo-maceration allowed the obtainment of wines more alcoholic, less acid, and richer in proanthocyanidins than the standard wines. The enzymatic maceration caused an increase in proanthocyanidins content and LPP/SPP ratio, whereas the wines produced through extended maceration were low in alcohol, acetaldehyde, phenolics, and antioxidant activity. The type of maceration did not significantly affect the sensorial attributes. It is possible to obtain different red wines from the same grapes by applying different maceration procedures.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. González-Neves G, Gil G, Favre G, Baldi C, Hernández N, Traverso S (2013) Influence of winemaking procedure and grape variety on the colour and composition of young red wines. S Afr J Enol Vitic 34:138–146

    Google Scholar 

  2. Budić-Leto I, Gracin L, Lovric T, Vrhovsek U (2008) Effect of maceration conditions on the polyphenolic composition of red wine ‘Plavac mali’. Vitis 47:245–250

    Google Scholar 

  3. González-Neves G, Gil G, Barreiro L, Favre G (2010) Pigment profile of red wines cv. Tannat made with alternative winemaking techniques. J Food Comp Anal 23:447–454

    Article  Google Scholar 

  4. Casassa LF, Bolcato EA, Sari SE (2015) Chemical, chromatic, and sensory attributes of 6 red wines produced with pre-fermentative cold soak. Food Chem 174:110–118

    Article  CAS  Google Scholar 

  5. Petropulos VI, Bogeva E, Stafilov T, Stefova M, Siegmund B, Pabi N, Lankmayr E (2014) Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines. Food Chem 165:506–514

    Article  CAS  Google Scholar 

  6. Ortega-Heras M, Pérez-Magariño S, González-Sanjosé ML (2012) Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine. LWT-Food Sci Technol 48:1–8

    Article  CAS  Google Scholar 

  7. Baiano A, Varva G, De Gianni A, Terracone C, Viggiani I, Del Nobile MA (2013) Effects of different vinification technologies on physico-chemical properties and antioxidant activity of ‘Falanghina’ and ‘Bombino bianco’ wines. Eur Food Res Technol 237:831–842

    Article  CAS  Google Scholar 

  8. EEC Regulation 2676 (1990) Community methods for the analysis of wine. Off J Eur Commun L272:1–192

    Google Scholar 

  9. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. Am J Enol Vitic 16:144–158

    CAS  Google Scholar 

  10. Di Stefano R, Cravero MC, Gentilini N (1989) Metodi per lo studio dei polifenoli dei vini. L’Enotecnico XXV(5):83–89

    Google Scholar 

  11. Di Stefano R, Cravero MC (1991) Metodi per lo studio dei polifenoli delle uve. Rivista di Viticoltura ed Enologia 2:37–43

    Google Scholar 

  12. Ribéreau-Gayon P, Stonestreet E (1965) Le dosage des anthocyanes dans le vin rouge. Bulletin de la Société Chimique de France 9:2649–2652

    Google Scholar 

  13. Glories Y (1984) La couleur des vins rouges. Mesure, origine et interprétation. Partie I. Connaissance de la Vigne et du Vin 18:195–217

    CAS  Google Scholar 

  14. Glories Y (1978) La matérie colorante des vins rouges. Thèse doct es sciences, Université de Bordeaux

  15. Habertson JF, Picciotto EA, Adams DO (2003) Measurement of polymeric pigments in grape berry extracts and wine using a protein precipitation assay combined with bisulfite bleaching. Am J Enol Vitic 54:301–306

    Google Scholar 

  16. Crupi P, Coletta A, Milella RA, Perniola R, Gasparro M, Genghi R et al (2012) HPLC–DAD–ESI–MS analysis of flavonoid compounds in 5 seedless table grapes grown in Apulian Region. J Food Sci 77:C174–C181

    Article  CAS  Google Scholar 

  17. ISO 3591 (1997) Sensory analysis. Apparatus wine-tasting glass. International Organization of Standardization, Geneva

    Google Scholar 

  18. ISO 8589 (1998) Guide for the installation of a chamber for sensory analysis. International Organization of Standardization, Geneva

    Google Scholar 

  19. Puertas B, Jiménez MJ, Cantos-Villar E, Piñeiro Z (2013) Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines. Int J Food Sci Technol 48:835–842

    Article  CAS  Google Scholar 

  20. Gordillo B, Lopez-Infante MI, Ramirez-Perez P, Gonzalez-Miret ML, Heredia FJ (2010) Influence of pre-fermentative cold maceration on the color and anthocyanic copigmentation of organic tempranillo wines elaborated in a warm climate. J Agric Food Chem 58:6797–6803

    Article  CAS  Google Scholar 

  21. Álvarez I, Aleixandre JL, Garcia MJ, Lizama V (2006) Impact of pre-fermentative maceration on the phenolic and volatile compounds in Monastrell red wines. Anal Chim Acta 563:109–115

    Article  Google Scholar 

  22. Coletta A, Trani A, Faccia M, Punzi R, Dipalmo T, Crupi P, Antonacci D, Gambacorta G (2013) Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines. Int J Food Sci Technol 48:2215–2227

    CAS  Google Scholar 

  23. Stegăruş D, Lengye E, Şandru D, Mutu D, Iancu R, Tiţa O (2014) Optimizing the operation of maceration to obtain quality white wines. Acta Universitatis Cibiniensis. Ser E: Food Technol 18:59–70

    Google Scholar 

  24. Gambacorta G, Antonacci D, Pati S, la Gatta M, Faccia M, Coletta A, La Notte E (2011) Influence of winemaking technologies on phenolic composition of Italian red wines. Eur Food Res Technol 233:1057–1066

    Article  CAS  Google Scholar 

  25. Liu SQ, Pilone G (2000) An overview of formation and roles of acetaldehyde in winemaking with emphasis on microbiological implications. Int J Food Sci Technol 35:49–61

    Article  CAS  Google Scholar 

  26. McCloskey LP, Mahaney P (1981) An enzymatic assay for acetaldehyde in grape juice and wine. Am J Enol Vitic 32:159–162

    CAS  Google Scholar 

  27. Margalith PZ (1981) Flavor microbiology. Charles C. Thomas Publishers, Springfield, pp 233–234

    Google Scholar 

  28. Zoecklein BW, Fugelsang KC, Gump BH, Nury FS (1995) Wine analysis and production. Chapman & Hall, New York, pp 115–151, 178–19, 221–222, 282–286, 328–329

  29. Carillo M, Formato A, Fabiani A, Scaglione G, Pucillo GP (2011) An inertizing and cooling process for grapes cryo-maceration. Electron J Biotechnol 14:1–14

    Article  Google Scholar 

  30. Francesca N, Romano R, Sannino C, Le Grottaglie L, Settanni L, Moschetti G (2014) Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration. Int J Food Microbiol 3(171):84–93

    Article  Google Scholar 

  31. Gómez-Plaza E, Gil-Muñoz R, López-Roca JM, Martínez-Cutillas A, Fernández-Fernández JI (2001) Phenolic compounds and color stability of red wines: effect of skin maceration time. Am J Enol Vitic 52:266–270

    Google Scholar 

  32. Favre G, Peña-Neira A, Baldi C, Hernández N, Traverso S, Gil G, González-Neves G (2014) Low molecular-weight phenols in Tannat wines made by alternative winemaking procedures. Food Chem 158:504–512

    Article  CAS  Google Scholar 

  33. Bucelli P, Piracci A, Faviere V, Giannetti F, Scotti B, Bergaglio F (2006) Effect of the application of maceration enzymes on red wine colour stability. The Australian & New Zealand Grapegrower and Winemaker. http://www.enartis.com/download/GaioleA%26NZGW_Nov2006.pdf. Retrieved on 14th July 2013

  34. Marquez A, Serratosa MP, Merida J (2013) Pyranoanthocyanin derived pigments in wine: structure and formation during winemaking. J Chem 2013:1–15

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli, 25, 71122, Foggia, Italy

    Antonietta Baiano, Maria Assunta Previtali, Ilaria Viggiani & Antonio De Gianni

Authors
  1. Antonietta Baiano
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Maria Assunta Previtali
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Ilaria Viggiani
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Antonio De Gianni
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Antonietta Baiano.

Ethics declarations

Conflict of interest

The author has no conflict of interest to declare.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Baiano, A., Previtali, M.A., Viggiani, I. et al. Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine. Eur Food Res Technol 242, 825–835 (2016). https://doi.org/10.1007/s00217-015-2588-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-015-2588-6

Keywords

Search

Navigation