Macrowine 2021
IVES 9 IVES Conference Series 9 Macrowine 9 Macrowine 2021 9 Chemical diversity of 'special' wine styles: fortified wines, passito style, botrytized and ice wines, orange wines, sparkling wines 9 Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

Abstract

During recent years, carbonic maceration (CM) wines are increasingly demanded by consumers. The Spanish Rioja Qualified Designation of Origin (D.O.Ca. Rioja) is a winemaking area in which this traditional vinification system is fairly widespread. Traditionally, it has been thought that CM wines are very different to those produced by destemming and crushing (DC), being described as light red wines with low tannins and less colour intensity, which have a shorter life and should be consumed early. The aim of the study was to determine the differences in the phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing. Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration.

This study has been co-financed (50/50) by the European Regional Development Fund (FEDER) and the Government of La Rioja, and from the Project RTI2018-096051-R-C31/C33 (MCIU/AEI/FEDER; UE).

DOI:

Publication date: September 15, 2021

Issue: Macrowine 2021

Type: Article

Authors

Lucía González-Arenzana

ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC). Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain.,R. Escribano-Viana J. Portu P. Garijo R. López P. Santamaría A.R. Gutiérrez ICVV, Instituto de Ciencias de la Vid y el Vino (Universidad de La Rioja, Gobierno de La Rioja, CSIC). Finca La Grajera, Ctra. LO-20- salida 13, 26071 Logroño, Spain.

Contact the author

Keywords

carbonic maceration; tempranillo; colour

Citation

Related articles…

Characterization of various groups of pyranoanthocyanins in Merlot red wine

In red wines, anthocyanins evolve during the wine-making process and ageing. They react with other compounds (such as vinylphenols, acetaldehyde, pyruvic acid…) to form a stable family of compounds called pyranoanthocyanins. Furthermore, the oxidation process can modify the anthocyanic profile of a red wine. It is also interesting to evaluate the occurrence of the different subclasses of pyranoanthocyanins and to characterize their chemical properties. The first objective of this study is to evaluate the occurrence of the different groups of pyranoanthocyanins in an oxidised Merlot wine by a centrifugal partition chromatography strategy. The second goal is to evaluate their relative impact in red wines from Bordeaux region by measuring their concentrations.

Read More

Exploring the effect of oxygen exposure during malolactic fermentation on red wine color

this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes

Read More

Geology and landscape as determining factors in microfields and development of the different Spanish appellations of origin

Dividing agrarian exploitations into microfields is a problem that influences the modern viticulture in a very important way. The aim of this work is the study of the influence of Geology and Geomorphology in agricultural structures

Read More

Evaluating South African Chenin blanc wine styles using an LC-MS screening method

Sorting Chenin blanc is one of the most important white wine cultivars in South Africa. It has received a lot of attention and accolades in the past years and more research than ever is dedicated to this versatile cultivar. According to the Chenin blanc association of South Africa, there are three recognized dry wine styles, Fresh and Fruity (FF), Rich and Ripe Unwooded
(RRU), and Rich and Ripe Wooded (RRW). They are traditionally established with the aid of expert sensory evaluation, but the cost and the (subjective) human factor are aspects to be taken into account. A more objective and possibly robust way of assessing and attributing these styles can be the use of chemical analysis.

Read More

Process for partial or total dealcoholization of wine using a post-fermentation microbiological technique

The dealcoholized wine sector is experiencing strong market growth, driven by increasing consumer demand.

Read More