Effect of pre-fermentative cold soaking and use of different enzymes on the chemical and sensory properties of Catarratto wines

Abstract

The wine industry widely recognizes that early-harvested grapes or those with uneven ripeness at harvest can produce wines with an “unripe fruit” mouthfeel [1,2]. Despite this, it is still unknown which compounds cause these sensory flaws or the most effective winemaking techniques to address them. This study evaluates the impact of pre-fermentative cold soaking (PCS) and the addition of enzymes during must fermentation on the chemical composition and sensory characteristics of Catarratto wine, a variety frequently linked to these issues, when early harvested [2]. The research hypothesis suggested that grape polysaccharides released during PCS, along with yeast polysaccharides released during alcoholic fermentation, would result in smoother wines by the end of fermentation [3]. Two winemaking approaches were compared: non-prefermentative cold soaked (NPCS) wines followed traditional white winemaking, while PCS wines underwent a 48-hour skin contact at 4°C. Five trials were conducted for each group, including a control, three pectolytic enzymes with secondary activities, and a β-glucanase enzyme inoculated with fermenting yeast. Alcoholic fermentation kinetics, chemical-physical parameters, volatile organic compounds, and sensory profiles were analyzed. PCS treatment increased grape polysaccharide release, doubling total colloids, and the wine’s volatile profile improved, increasing aromatic complexity. Enzyme treatments further enriched yeast-derived polysaccharides, with β-glucanase showing the greatest effect, raising mannose levels. Addition of enzymes before alcoholic fermentation boosted yeast polysaccharide levels without altering sugar fermentation kinetics. Sensory analysis confirmed that enzyme-treated wines reduced “unripe fruit” flavors and enhanced smoothness by the end of the fermentation. These findings demonstrate for the first time the potential of these techniques to refine the overall quality of Catarratto wines from early harvested grapes.

References

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