Impact of berry size at harvest on red wine composition: a winemaker's approach
Autor
Gil Cortiella M.
Úbeda C.
del Barrio-Galán R.
Peña-Neira A.
Resumen
BACKGROUND: A classical postulate of viticulture declares that small grape berries produce the best red wines. The popularity of this postulate among winemakers leads them to consider berry size at harvest as a tool to measure the grape's potential to obtain great red wines. To address this issue, two vineyards from the same cultivar and subjected to the same physiological conditions during growing were selected for their difference in average grape berry size at harvest. Grapes from both origins were characterized and used for red winemaking by the same way. Release of volatile compounds and phenolic compounds during the alcoholic fermentation was monitored, and the finished wines were chemically characterized. RESULTS: Larger grapes have a lower theoretical surface-to-volume ratio but have thicker skins and a greater proportion of skins (m/m). Wines made from grapes with a greater proportion of skins contain higher amounts of phenolic compounds, terpenes, volatile acids, acetate esters and polysaccharides. CONCLUSION: According to the results, it seems that grape skin extraction is more related to skin proportion than to berry size. Thus not always smaller grapes produce darker red wines. © 2019 Society of Chemical Industry. © 2019 Society of Chemical Industry
Colecciones
Ítems relacionados
Mostrando ítems relacionados por Título, autor o materia.
-
Article
Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method (2020)
Ubeda C.; Kania-Zelada I.; del Barrio-Galán R.; Medel-Marabolí M.; Gil M.; Peña-Neira Á. (Elsevier Ltd, 2019) -
Article
Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines (2020)
Barrio-Galán R.D.; Úbeda C.; Gil M.; Medel-Marabolí M.; Sieczkowski N.; Peña-Neira Á. (MDPI AG, 2019) -
Article
Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines (2020)
Del Barrio-Galán R.; Úbeda C.; Gil M.; Sieczkowski N.; Peña-Neira Á. (Vigne et Vin Publications Internationales, 2018)