Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine, cv. Blaufrankisch
DOI:
https://doi.org/10.5073/vitis.2002.41.47-51Keywords:
wine, polyphenols, proanthocyanidins, maceration, malolactic fermentationAbstract
The influence of duration of maceration, of different maceration temperatures during the last two days of maceration, and the effect of malolactic fermentation on the content of oligomeric and polymeric proanthocyanidins in wine, cv. Blaufränkisch, were investigated using spectrophotometric methods and the NP-HPLC procedure. Results show that the duration of maceration affected the extraction from seeds more strongly, while heating of must primarily affected the extraction from skins. An increase of temperature from 25°C to 35°C during the last two days of maceration increased total anthocyanins and high molecular weight proanthocyanidins. Malolactic fermentation lowered the color of wine, the amount of total anthocyanins and total polyphenols and may reduce polymerization reactions of proanthocyanidins.
Downloads
Published
Issue
Section
License
The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.