Abstract

In order to investigate the effects of cryomaceration and reductive vinification on chemical and physical indices and on antioxidant compounds of Sauvignon blanc wines, four wine-making procedures were applied: traditional white vinification, skin cryomaceration, vinification in a reductive environment, and a combination of the last two procedures. Significant differences were highlighted by both conventional analyses and NMR spectroscopy. The strongest changes were for organic acid concentrations (tartaric, in particular) and phenolic content. Cryomaceration caused a strong precipitation of tartaric acid, which may be desired if grapes have high acidity values. Cryomaceration protected those fiavans reactive with vanillin from the action of oxidative enzymes. Vinification in a reductive environment, alone or combined with a cryomaceration step, gave wines with the highest solids content and caused a greater extraction of phenolic compounds from skins compared to traditional winemaking or cryomaceration alone, due to SO2 solubilisation. Grape oenological expression can be strongly affected by the application of the investigated wine-making procedures. (C) 2012 Elsevier Ltd. All rights reserved.

Autore Pugliese

• Agostiano Angela , Longobardi Francesco

Tutti gli autori

• AGOSTIANO A.;LONGOBARDI F.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2012

ISSN

0308-8146

ISBN

Non Disponibile

Numero di citazioni Wos

19

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

19

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

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Codici ASJC

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