RT journal article
T1 Influence of Prefermentative Cold Maceration on the Chemical and Sensory Properties of Red Wines Produced in Warm Climates
A1 Lasanta Melero, Cristina
A1 Cejudo Bastante, Cristina
A1 Gómez Benítez, Juan
A1 Caro Pina, Ildefonso
A2 Ingeniería Química y Tecnología de Alimentos
K1 prefermentative coldmaceration
K1 redwine
K1 wine aromatic profile
K1 bottle aging
K1 warmclimate
AB Red wines produced in warm climates generally possess a lower content of phenolic compoundsand color structure than those produced in colder climates, which hinders bottle evolution.To improve these properties, cold maceration could be a useful procedure. To study the effect of thistechnique, Tempranillo, Merlot and Syrah grape varieties cultivated in the Jerez area (SouthwestSpain) were cold macerated at 4  C for ten days before alcoholic fermentation. Their compositionand characteristics compared to the directly fermented control grapes were analyzed for phenoliccontent, color, volatile compounds, and sensory properties. It has been verified that phenolic contentincreased by around 10% during the treatment, which was maintained after the alcohol fermentation,along with an increase in color intensity and aromatic profile. This modification on the compositionprovided better scores for appearance, aroma intensity, and aroma quality in sensory analysis. Theevolution of all studied parameters during 12 months of aging in the bottle is also studied, confirmingthe advantages of this technique in preserving the compositional and sensory characteristicsthroughout the period studied.
PB MDPI
SN 2227-9717
YR 2023
FD 2023
LK http://hdl.handle.net/10498/32450
UL http://hdl.handle.net/10498/32450
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 10-nov-2026