摘要
Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
摘要译文
赤霞珠，马尔贝克和梅洛葡萄用优化的冷浸泡（Cs）加工5天，然后是5天（Cs + 5d）的短浸出时间，或10天的长浸渍时间（CS + 10D）。CS不影响葡萄酒的基本化学，也没有改善花青素，聚合物颜料和总酚类相对于对照葡萄酒（10天浸渍）。在CS + 5D葡萄酒中以71％（Cabernet Sauvignon）和29％（Merlot）中降低了葡萄酒单宁。Cielab坐标对L *，C *和CS葡萄酒的Copigation表现出负面影响，表明这些葡萄酒的颜色比其控制对应物更轻，并且这些差异可以通过人眼来区分。Cs + 5d葡萄酒中的涩味和苦味较低，而Cs + 10d葡萄酒显示出增强的新鲜水果香气，身体，苦味和涩味。
L. Federico Casassa[a];Esteban A. Bolcato[b];Santiago E. Sari[b];Nora Barda[c]. Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines[J]. Journal of Food Composition and Analysis, 2021,104