Skip to main content
SpringerLink
Log in

Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

Cold Pre-fermentative Maceration (CPM) is an interesting winemaking technique to enhance the extraction of pigments, aroma and flavour compounds from grape skins to wine. This work aimed to evaluate the effect of Cold Pre-fermentative Maceration (CPM) on the composition of Tannat red wines produced in Uruguay in several vintages. For this purpose, wines elaborated by CPM were compared with control wines produced by Traditional Maceration (TM) in 4 years. Control wines (TM) were made with classical fermentation on skins. The CPM was carried out with additions of dry ice for 5 days to keep the must at 10 ºC. Wines were analysed at devatting. The impact of CPM on composition and color of wines was different in each year. Color intensity was significantly higher in CPM than control wines in 2007 and 2009 whereas the anthocyanins levels were higher in control wines every year. However, CPM wines had the highest polyphenols contents in 2007, 2009 and 2010 principally due to their catechins and proanthocyanidins contents. Anthocyanin profile was similar in the wines of each vintage, according to the varietal fingerprint. The highest contents of higher alcohols were verified in CPM wines. The Cold Pre-fermentative Maceration could have an important effect on the characteristics of Tannat red wines, although it depends strongly on the composition of the grapes of origin.

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
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  • Álvarez I, Aleixandre J, García M, Lizama V (2006) Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines. Anal Chim Acta 563:109–115

    Article  Google Scholar 

  • Álvarez I, Aleixandre J, García M, Lizama V, Aleixandre J (2009) Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation. Eur Food Res Technol 228:501–510

    Article  Google Scholar 

  • Baumes R (1998) Les constituants volatils du stade fermentaire, In: Flanzy C (Coord) Œnologie. Fondaments scientifiques et technologiques. Lavoisier, Paris, pp 193–201

    Google Scholar 

  • Bertrand A (1993) Les principales substances chimiques actuellement dosées par chromatographie, In: Doneche B (Coord.) Les acquisitions récentes en chromatographie du vin. Lavoisier, Paris, pp 1–16

    Google Scholar 

  • Bosso A, Panero L, Di Stefano R (2006) La criomacerazione con neve carbonica abbinata alla tecnica dell’estrazione differita degli antociani. Ind Bevande XXXV:449–461.

  • Busse-Valverde N, Gómez-Plaza E, López-Roca J, Gil-Muñoz R, Fernández-Fernández J, Bautista-Ortín A (2010) Effect of different enological practices on skin and seed proanthocyanidins in three varietal wines. J Agric Food Chem 58:11333–11339

    Article  CAS  Google Scholar 

  • Busse-Valverde N, Gómez-Plaza E, López-Roca J, Gil-Muñoz R, Bautista-Ortín A (2011) The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique. J Agric Food Chem 59:5450–5455

    Article  CAS  Google Scholar 

  • Cagnasso E, Rolle L, Caudana A, Gerbi V (2008) Relationship between grape phenolic maturity and red wine phenolic composition. Ital J Food Sci 3:365–380

    Google Scholar 

  • Cagnasso E, Torchio F, Gerbi V, Río Segade S, Giacosa S, Rolle L (2011) Evolution of the phenolic content and extractability indices during ripening of nebbiolo grapes from the piedmont growing areas over six consecutive years. S Afr J Enol Vitic 31(2):229–241

    Google Scholar 

  • Canals R, Llaudy M, Valls J, Canals J, Zamora F (2005) Influence of ethanol concentration on the extraction of color and phenolic compounds from the skin and seeds of Tempranillo grapes at different stages of ripening. J Agric Food Chem 53:4019–4025

    Article  CAS  Google Scholar 

  • Carbonneau A, Moueix A, Leclair N, Renoux J (1991) Proposition d’une méthode de prélèvement de raisins à partir de l’analyse de l’hétérogéneité de maturation sur un cep. Bull OIV 727(728):679–690

    Google Scholar 

  • Couasnon M (1999) Une nouvelle technique, la maceration prefermentaire a froid. extraction a la neige carbonique. 2e. partie : la technologie de la neige carbonique. Rev Œnol 93:28–32

    Google Scholar 

  • De Beer D, Joubert E, Marais J, Manley M (2006) Maceration before and during fermentation: effect on pinotage wine phenolic composition, total antioxidant capacity and objective colour parameters. S Afr J Enol Vitic 27:137–150

    Google Scholar 

  • 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 

  • Gil-Muñoz R, Gómez-Plaza E, Martínez A, López-Roca J (1999) Evolution of phenolic compounds during wine fermentation and post-fermentation: influence of grape temperature. J Food Comp Anal 12:259–272

    Article  Google Scholar 

  • Gil-Muñoz R, Moreno-Pérez A, Vila-López R, Fernández-Fernández J, Martínez-Cutillas A, Gómez-Plaza E (2009) Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines. Eur Food Res Technol 228:777–788

    Article  Google Scholar 

  • Girard B, Yuksel D, Cliff M, Delaquis P, Reynolds A (2001) Vinification effects on the sensory, colour and GC profiles of pinot noir wines from British Columbia. Food Res Int 34:483–499

    Article  CAS  Google Scholar 

  • Glories Y (1984) La couleur des vins rouges. 2e. Partie: Mesure, origine et interpretation. Conn Vigne Vin 18(4):253–271

    CAS  Google Scholar 

  • Glories Y, Augustin M (1993) Maturité phénolique du raisin, conséquences technologiques: application aux millésimes 1991 et 1992, In: C.R. Colloque Journée Techn. CIVB, Bordeaux, pp 56–61

    Google Scholar 

  • Gómez-Míguez M, González-Miret G, Heredia F (2007) Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration. J Food Eng 9:271–278

    Article  Google Scholar 

  • Gómez-Plaza E, Gil-Muñoz R, López-Roca J, Martínez A (2000) Color and phenolic compounds of a young red wine. Influence of wine-making techniques, storage temperature, and length of storage time. J Agric Food Chem 48:736–741

    Article  Google Scholar 

  • González-Neves G, Charamelo D, Balado J, Barreiro L, Bochicchio R, Gatto G, Gil G, Tessore A, Carbonneau A, Moutounet M (2004) Phenolic potential of tannat, cabernet-sauvignon and merlot grapes and their correspondence with wine composition. Anal Chim Acta 513:191–196

    Article  Google Scholar 

  • González-Neves G, Franco J, Barreiro L, Gil G, Moutounet M, Carbonneau A (2007) Varietal differentiation of tannat, cabernet-sauvignon and merlot grapes and wines according to their anthocyanic composition. Eur Food Res Technol 225:111–117

    Article  Google Scholar 

  • González-Neves G, Gil G, Barreiro L, Bochicchio R, Gatto G, Tessore A, Favre G (2010a) Pigment profile of red wines cv Tannat made with alternative winemaking. J Food Comp Ana 23(5):447–454

    Article  Google Scholar 

  • González-Neves G, Gil G, Ferrer M, Charamelo D, Balado J, Bochicchio R, Gatto G, Tessore A (2010b) Prediction of the color and polyphenolic composition of the young red wines from the phenolic potential of the grapes. Int J Food Sci Technol 45(9):1843–1851

    Article  Google Scholar 

  • González-Neves G, Gil G, Favre G, Ferrer M (2012) Influence of grape composition and winemaking on the anthocyanin composition of red wines of Tannat. Int J Food Sci Technol 47:900–909

    Article  Google Scholar 

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

    Google Scholar 

  • Heredia F, Escudero M, Hernandez D, Gordillo B, Meléndez A, Vicario I, González M (2010) Influence of the refrigeration technique on the colour and phenolic composition of Syrah red wines obtained by pre-fermentative cold maceration. Food Chem 118(2):377–383

    Article  CAS  Google Scholar 

  • Llaudy M, Canals R, Cabanillas P, Canals J, Zamora F (2005) La maceración prefermentativa en frío. ACE Revista de Enología. http://www.acenologia.com. Accessed 18 Sept 2008.

  • OIV (2007) Récueil des méthodes internationales d’analyse des moûts et des vins. OIV, Paris

    Google Scholar 

  • Ortega-Heras M, Pérez-Magariño S, González-Sanjosé M (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

    CAS  Google Scholar 

  • Ortega-Regules A, Romero-Cascales J, Ros García J, Bautista-Ortín A, López-Roca M, Fernández-Fernández J, Gómez-Plaza E (2008) Anthocyanins and tannins in four grape varieties (Vitis vinifera L.). evolution of their content and extractability. J Int Sci Vigne Vin 42:147–156

    CAS  Google Scholar 

  • Parenti A, Spugnoli P, Calamai L, Ferrari S, Gori C (2004) Effects of cold maceration on red wine quality from Tuscan Sangiovese grape. Eur Food Res Technol 218:360–366

    Article  CAS  Google Scholar 

  • Pérez-Lamela C, García-Falcón M, Simal-Gándara J, Orriols-Fernández I (2007) Influence of grape variety, vine system and enological treatments on the colour stability of young red wines. Food Chem 101:601–606

    Article  Google Scholar 

  • Puertas B, Guerrero R, Jurado M, Jiménez M, Cantos V (2008) Evaluation of alternative winemaking processes for red wine color enhancement. Food Sci Tech Int 14:21–27

    Article  Google Scholar 

  • Revilla I, Pérez-Magariño S, González-Sanjosé M, Beltrán S (1999) Identification of anthocyanin derivatives in grape skin extracts and red wines by liquid chromatography with diode array and mass spectrometric detection. J Chrom A 847:83–90

    Article  CAS  Google Scholar 

  • Reynolds A, Cliff M, Girard B, Kopp T (2001) Influence of fermentation temperature on composition and sensory properties of Semillon and Shiraz wines. Am J Enol Vitic 52(3):235–240

    CAS  Google Scholar 

  • Ribéreau-Gayon P, Stonestreet E (1965) Le dosage des anthocyanes dans le vins rouge. Bull Soc Chimie 9:2649–2653

    Google Scholar 

  • Ribéreau-Gayon P, Stonestreet E (1966) Dosage des tanins dans du vin rouge et détermination de leur structure. Chimie Anal 48:188–196

    Google Scholar 

  • Romano P, Suzzi G, Comi G, Zironi R (1992) Higher alcohol and acetic acid production by apiculate wine yeasts. J Applied Bacteriol 73(2):126–130

    Article  CAS  Google Scholar 

  • Sacchi K, Bisson L, Adams D (2005) A review of the effect of winemaking techniques on phenolic extraction in red wines. Am J Enol Vitic 56(3):197–206

    CAS  Google Scholar 

  • Salinas R, Garijo J, Pardo F, Zalacain A, Alonso G (2003) Color, polyphenol, and aroma compounds in rosé wines after prefermentative maceration and enzymatic treatments. Am J Enol Vitic 54(3):195–202

    CAS  Google Scholar 

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

    CAS  Google Scholar 

  • Swain T, Hillis W (1959) The phenolic constituents of Prunus domestica I The quantitative analysis of phenolic constituents. J Sci Food Agric 10:63–68

    Article  CAS  Google Scholar 

  • Tao Y, Li H, Wang H, Zhang L (2008) Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China). J Food Comp Anal 21:689–694

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors are grateful to L. Barreiro, J. Balado, V. Berriel, R. Bochicchio, G. Gatto, and A. Tessore for their participation in this work.

Author information

Authors and Affiliations

  1. Facultad de Agronomía, Universidad de la República, Avda. Garzón 780, Montevideo, CP, 12900, Uruguay

    Gustavo González-Neves, Guzmán Favre & Milka Ferrer

  2. Instituto Nacional de Vitivinicultura, Dr. Pouey 463, Las Piedras, CP, 90200, Uruguay

    Graciela Gil & Darwin Charamelo

Authors
  1. Gustavo González-Neves
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Guzmán Favre
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Graciela Gil
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Milka Ferrer
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Darwin Charamelo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Gustavo González-Neves.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

González-Neves, G., Favre, G., Gil, G. et al. Effect of cold pre-fermentative maceration on the color and composition of young red wines cv. Tannat. J Food Sci Technol 52, 3449–3457 (2015). https://doi.org/10.1007/s13197-014-1410-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-014-1410-y

Keywords

Search

Navigation