Pre-fermentative cold maceration, saignée, and various thermal treatments as options for modulating volatile aroma and phenol profiles of red wine

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• 作者：Igor Lukić^a ; ^b ; ^{igor@iptpo.hr} ; Irena Budić-Leto^c ; Marijan Bubola^a ; Kristijan Damijanić^d ; Mario Staver^d
• 关键词：Red wine ; Maceration ; Cold pre-fermentation ; Heating ; Aroma ; Phenols
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：251-261
• 全文大小：767 K
• 卷排序：224

文摘

Standard and several emerging red grape mash maceration techniques were studied. Pre-fermentation heating liquid fermentation produced more esters and anthocyanins. Post-fermentation heating produced more flavonoids, color intensity and hue. Cold pre-fermentation maceration wines had increased anthocyanin/tannin ratio. Calculated aroma and taste series successfully approximated wine sensory attributes.