The effect of different winemaking techniques on the polyphenolic components and color of wines at racking and after 12 months of aging was studied. Over a three-year period of time, a comparison was conducted on three maceration/fermentation techniques: maceration submerged cap, utilizing a horizontal rotor-vinificator in which the pomace was continuously submerged in the must; maceration emerged cap, the pomace was mixed with the must utilizing appropriate pumping-over coupled with delestage cycles; and the other conventional method in which the pomace was mixed with the must using simple punching. Among the winemaking technique there were differences in color intensity, in total anthocyanins, in pro-anthocyanidins, and in total polyphenols. The wine produced by horizontal rotor-vinificator gave better results for all phenolic components, decidedly higher with respect to the conventional method and a bit less with respect to the maceration emerged cap. From an organoleptic point of view, horizontal rotor-vinificator wines confirm the analytic data, demonstrating a stronger structure and a higher tannic aggressiveness.
|Autori:||Suriano, S.;Ceci, G.;Tamborra, P.|
|Data di pubblicazione:||2012|
|Titolo:||Impact of different winemaking techniques on polyphenolic compounds of Nero di Troia wine|
|Rivista:||ITALIAN FOOD & BEVERAGE TECHNOLOGY|
|Appare nelle tipologie:||1.1 Articolo in rivista|