alexa Phenolic potential of Tannat, Cabernet-Sauvignon and Merlot grapes and their correspondence with wine composition


Fermentation Technology

Author(s): G GonzlezNeves, D Charamelo, J Balado

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The phenolic potential of Tannat, Cabernet-Sauvignon and Merlot grapes was evaluated in 2001 and 2002 and its correspondence with the colour and composition of the respective wines was established. Three vineyards of each variety, situated in the south of Uruguay were considered. Two samples of each vineyard were taken at the moment of the harvest. Phenolic richness, extractable anthocyanins contents and total potential in anthocyanins of the grapes were estimated. Two fermentations on skins were carried out for each vineyard using 50 kg of grape in each one. The anthocyanic and total polyphenols contents of the musts were analysed every 24 h, and skins extractions were carried out in parallel in the laboratory. The duration of the maceration for each variety was decided in function of the analytical results in the grapes, musts and skins extractions. Wines were analysed 2 months after the alcoholic fermentation, determining its phenolic composition and colour. Tannat grapes presented anthocyanic and total polyphenols contents significantly higher in both years. Therefore, wines from this variety presented colour intensity and phenolic contents statistically higher than Cabernet-Sauvignon and Merlot. The correlations between the phenolic contents of the grapes, skins, musts and wines were very significant. Colour intensity and phenolic contents of the wines were highly correlated with the total polyphenols of the grapes and with anthocyanins of the grapes, skins, musts and wines. The estimate of the phenolic potential of the grapes and the extractability of the pigments allows to manage more adequately the fermentation on skins and is an interesting tool to predict the colour and the composition of the wines.

This article was published in Analytica Chimica Acta and referenced in Fermentation Technology

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