Macrowine 2021
IVES 9 IVES Conference Series 9 Effect of the winemaking technology on the phenolic compounds, foam parameters in sparklig wines

Effect of the winemaking technology on the phenolic compounds, foam parameters in sparklig wines

Abstract

Contribution Sparkling wines elaborated following the traditional method undergo a second fermentation in closed bottles of base wines, followed by aging of wines with lees for at least 9 months. Most of the sparkling wines elaborated are white and rosé ones, although the production of red ones is highly increasing. One of the initial problems in red sparkling wine processing is to obtain suitable base wines that should have moderate alcohol content and astringency and adequate color intensity; which is difficult to obtain when grapes must be harvested at low phenolic and industrial maturity stage. The low phenolic maturity degree in the red grapes makes essential to choose an adequate winemaking methodology to obtain the base wines because the extracted polyphenols will vary according the winemaking technique: carbonic maceration or destemmed-crushed grapes. Therefore, wines with different phenolic contents will be obtained, which may affect the foam quality of the sparkling wine. Therefore, this work studies the effect of the winemaking technique used to obtain the base wine on the color, polyphenolic compounds and the foam parameters HM (maximum height reached by foam after CO2 injection) and HS (foam stability height during CO2 injection). Grapes from Tempranillo variety were harvested in prematurity grapes. Then, two base red wines were manufactured using the carbonic maceration technique, and the traditional destemming and crushing technique. Therefore, two red sparkling wines were manufactured using the traditional method. Samples for analyses were taken from the base wines and 9 months of aging on yeast lees. The sparkling wines made from the destemmed-crushed grapes showed the highest values of HS proanthocyanidins, monomeric anthocyanins and color parameters after nine months of wine aging.

Acknowledgements
The authors thank the INIA and the Ministry of Economy and Competitiveness for financing this study through the projects RTA2009-00029-C02-01 and RTA2012-00092-C02-01 (with FEDER funds)

Publication date: May 17, 2024

Issue: Macrowine 2016

Type: Poster

Authors

Belén Ayestarán*, Ana Ruiz, Carlos González-Huerta, Leticia Martínez-Lapuente, Marta Bueno-Herrera, Mirian González-Lázaro, Pedro López de la Cuesta, Silvia Pérez-Magariño, Zenaida Guadalupe

*ICVV

Contact the author

Tags

IVES Conference Series | Macrowine | Macrowine 2016

Citation

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