Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines
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Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines. / Garrido-Bañuelos, Gonzalo; Buica, Astrid; Kuhlman, Brock; Schückel, Julia; Zietsman, Anscha J.J.; Willats, William G.T.; Moore, John P.; du Toit, Wessel J.
In: Food Research International, Vol. 150, No. Part A., 110697, 2021.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines
AU - Garrido-Bañuelos, Gonzalo
AU - Buica, Astrid
AU - Kuhlman, Brock
AU - Schückel, Julia
AU - Zietsman, Anscha J.J.
AU - Willats, William G.T.
AU - Moore, John P.
AU - du Toit, Wessel J.
N1 - Publisher Copyright: © 2021
PY - 2021
Y1 - 2021
N2 - Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.
AB - Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.
KW - Cell walls
KW - Extended maceration
KW - Polysaccharides
KW - Sensory evaluation
KW - Wine phenolics
U2 - 10.1016/j.foodres.2021.110697
DO - 10.1016/j.foodres.2021.110697
M3 - Journal article
C2 - 34865745
AN - SCOPUS:85118889562
VL - 150
JO - Food Research International
JF - Food Research International
SN - 0963-9969
IS - Part A.
M1 - 110697
ER -
ID: 287071878