Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation

Molecules

Siriwan Panprivech³  Larry A. Lerno¹  Charles A. Brenneman¹  David E. Block¹  Anita Oberholster¹  Susan Ebeler² 

[1] Department of Viticulture and Enology, University of California, Davis, CA 95616-8749, USA; E-Mails:;Faculty of Biotechnology, Assumption University, Bangkok 10240, Thailand; E-Mail;Faculty of Biotechnology, Assumption University, Bangkok 10240, Thailand; E-Mail:

关键词: cold soak;    phenolics;    extraction;    wine;    Cabernet Sauvignon;   

DOI  :  10.3390/molecules20057974

来源: mdpi

【 摘 要 】

The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at 10 °C) on the extraction of phenolic compounds during the CS period and primary fermentation as well as the final composition of Cabernet Sauvignon wine was investigated. The results showed that CS duration had no effect on hydroxycinnamate and flavonol extractions. Greater amounts of gallic acid, (+)-catechin, (−)-epicatechin, and total tannins were extracted with increasing CS duration, with differences maintained during bottle aging. Anthocyanin extraction and color density increased with longer periods of CS; however, by the end of primary fermentation, as well as three months’ bottle aging, there were no significant differences due to CS duration. The wines made with seven and 10 days of CS had higher seed tannin contributions and total tannin compared to the non-CS wine, which could potentially result in increased astringency.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.