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Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines

European Food Research and Technology volume 245, pages 1321–1335 (2019)Cite this article

Abstract

The aim of this research was to determine the effectiveness of the substitution of grape juice of grapes with different maturation degree and prefermentative hot maceration to obtain Pinot Noir and Tannat red wines with lower alcohol content and pH and higher color and phenolic compound concentrations. Immature grape juice was extracted of grapes harvested in veraison and kept at 4 °C until its use. In technological maturity, the grapes harvested were destemmed, crushed and distributed in 12 containers per cultivar. Six were controls while in the other six 3 L of the original grape juice were substituted by 3 L of unripe grape juice. Next, three containers from each experimental group were traditionally macerated, while the other three were submitted to a prefermentative hot maceration (one hour at 60–70 °C). All treatments performed a fermentative maceration of 7 days. Wines produced from substituted musts had lower alcohol content (14% off) and pH (9% off) and higher titratable acidity (48% more), but no other important changes in wine components were detected. Prefermentative hot maceration increased wine color intensity (50%), total phenolic compounds (66%), total anthocyanin (42%), proanthocyanidin (65%) and polysaccharide (95%) concentrations. The joint consideration of both techniques is an interesting tool to simultaneously mitigate the problems caused by climate change with respect to the maturity of the grape and improve the color of the wine and its concentration in polysaccharides and phenolic compounds.

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Acknowledgements

The financial support of CAP (Comisión Académica de Posgrado de la Universidad De la República), ANII (Agencia Nacional de Investigación e Innovación, beca MOV_CA_2015_1_107599), CISC (Comisión Sectorial de Investigación Científica, beca de Movilidad, 2017), INAVI (Instituto Nacional de Vitivinicultura), Establecimiento Juanicó y Bodega Olga Silva.

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Authors and Affiliations

  1. Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzon 780, Montevideo, Uruguay

    Diego Piccardo, Guzman Favre & Gustavo González-Neves

  2. Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (TECNENOL), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007, Tarragona, Spain

    Olga Pascual, Joan Miquel Canals & Fernando Zamora

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  1. Diego Piccardo
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  2. Guzman Favre
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  3. Olga Pascual
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  4. Joan Miquel Canals
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Correspondence to Fernando Zamora.

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Piccardo, D., Favre, G., Pascual, O. et al. Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines. Eur Food Res Technol 245, 1321–1335 (2019). https://doi.org/10.1007/s00217-019-03258-4

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Keywords

  • Ethanol reduction
  • pH reduction
  • Unripe grapes
  • Pre-fermentative hot maceration
  • Wine color
  • Wine composition