Published January 13, 2022
| Version v1
Publication
Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate
Contributors
Others:
- Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal
- Universidad de Sevilla. Departamento de Química Analítica
- Universidad de Sevilla. AGR225: Color y Calidad de Alimentos
- Universidad de Sevilla. FQM347: Análisis Aplicado
- Vinícola del Condado winery (Designation of Origin 'Condado de Huelva', Spain)
Description
The effect of different cold maceration times on Syrah red wines from warm climate has been evaluated.
Differential colorimetry and tristimulus colorimetry were applied to colour data at different points of the
vinification stage. Virtually, all the phenolic compounds showed significantly higher content in cold macerated
wines, even more when longer contact time was used. Long cold macerated (LCM) wines had the
significantly (P < 0.05) highest chroma values (C*ab) and lowest of lightness (L*) and hue (hab). Unexpectedly,
wines submitted to short-time cold maceration (SCM) presented the lowest chroma values, even
significantly inferior to that observed in traditional macerated (TM) wines. Moreover, colour changes
(DE*ab) between TM and SCM were mainly quantitative (%D2L and %D2C), whereas they were also
qualitative when compared TM with LCM (%D2C and %D2H). Cold maceration in warm climates
characterised by common colour losses must be carefully employed because undesirable consequences on
colour may occur.
Abstract
Consejería de Innovación, Ciencia y Empresa (Junta de Andalucía, Spain) project P-10- AGR-06331Abstract
Ministerio de Ciencia y Tecnología (Spain) project AGL2003-02972Additional details
Identifiers
- URL
- https://idus.us.es/handle//11441/128826
- URN
- urn:oai:idus.us.es:11441/128826