Polyphenols Extraction and Composition of Tannat Red Wines Produced by Prefermentative Maceration Techniques

Abstract

In order to evaluate the effect of the maceration technique on the extraction of phenolic compounds and the composition of the wine at devatting during 2011 vintage, Tannat red wines were produced by prefermentative cold maceration (MF: must subject to a temperature between 5 to 10 °C for five days, and eight days of fermentation with maceration), prefermentative hot maceration (MC: must subject to sic hours at 60-65 °C and eight days fermentation with maceration) and traditional maceration (MT: must under maceration for eight days). The extraction of total polyphenols and anthocyanins obtained with each vinification technique was compared, performing daily analysis of these compounds from barreling through devatting, where color intensity, hue and percentage of yellow, red and blue were also determined for each technique. The extraction of total polyphenols and anthocyanins in musts MF showed a delayed kinetics during prefermentative stage, producing wines that do not differ significantly from MT wines. MC musts showed higher extraction of total polyphenols and anthocyanins during prefermentative stage, which remained during alcoholic fermentation, getting wines with more color intensity and hue compared with MT wines.

The prefermentative hot maceration is a technological alternative that allows to improve the extraction of polyphenols and enhance the color of Tannat red wines, making them suitable for aging.