maceration process during winemaking extraction of anthocyanins from grape skins into wine

The rate of anthocyanin extraction from skins of Monastrell grapes into wine during the maceration process has been studied by following anthocyanin accumulation in wine and its decrease in crushed skins. The most important changes occurred during the first 7 days of maceration; the following 7 days...

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Bibliographic Details
Published in:European food research & technology 2005-07, Vol.221 (1-2), p.163-167
Main Authors: Romero-Cascales, I, Fernandez-Fernandez, J.I, Lopez-Roca, J.M, Gomez-Plaza, E
Format: Article
Language:English
Subjects:
anthocyanins
Biological and medical sciences
chemical composition
color
diffusion
duration
Fermented food industries
food composition
Food engineering
Food industries
Fruits
Fundamental and applied biological sciences. Psychology
General aspects
grape skins
maceration
temperature
wine grapes
winemaking
Wineries & vineyards
Wines
Wines and vinegars
Yeasts
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Summary:The rate of anthocyanin extraction from skins of Monastrell grapes into wine during the maceration process has been studied by following anthocyanin accumulation in wine and its decrease in crushed skins. The most important changes occurred during the first 7 days of maceration; the following 7 days saw very little variation in the levels of the anthocyanins found in the wine or the crushed skins. The anthocyanin profile of the wines was quite different from that of the grape skins, whereas the crushed grape skins had a profile very similar to the profile of the grape skins at the time of harvest. Any differences in the proportions of the different anthocyanins found in Monastrell grapes and wines cannot therefore be attributed to different rates of extraction for each of the anthocyanins during winemaking. Other explanations, such as degradation or yeast cell wall adsorption, must be sought.[PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-005-1144-1