The enzymatic maceration has been demonstrated to be one of these strategies, and nowadays is the oenological maceration technique most widely applied to make rosé and red wines. Due to the fact that phenolic compounds and aroma precursors are mainly located in the solid parts of the grapes, all strategies that can increase their extraction are potentially useful to increase the quality of wines. Their levels in wine depend on the grape composition, the pre-fer- mentative and fermentative techniques but also on the storage conditions. It is well known that volatile and phenolic compounds contribute strongly to the quality of red wines and the composition of the wine for these compounds is affected by different factors. analysed some uncommon thiols in PP red wines, while other authors have published some recently data on PP rosé wines and sparkling wines. Red wines from this variety are considered to have similar characteristics to Tempranillo with deep colour and marked aroma and have been poorly studied until recently. Prieto Picudo (PP) is an autochthonous Spanish red grape (Vitis vinifera) with an intense dark colour, which is mainly cultivated in the North-West of Spain, and it is the main grape variety used to make the wines under the registered Denomination of Origen (DO) of “Tierra de Leon”. To combat this risk, autochthonous varieties become more important, and oenologist and wine experts try to recover certain varieties with demonstrable oenological potential. During the last two or three decades, the global market favoured the diffusion of a reduced number of grape varieties all over the world with the high risk of standardisation and losses of peculiarities of the wines. The grape-wine viticultural heritage was drastically reduced during the last century, and many autochthonous varieties were lost. Generally, wines obtained with pre-fermentative maceration techniques showed better colour and volatile stability than control wines. However, it was not able to improve the extractive effects of enzymatic macerations. Cold maceration showed also good effects. Results showed that enzymatic maceration was the most effective treatment to improve levels of phenols, colour intensity and volatile compounds. The study was carried out during two consecutive vintages. Enzymatic, refrigerate and cryo-maceration treatments were applied to PP autochthonous grape varieties. The evolution during 12 months of the different wines was also studied for one vintage. The aim of the present work was to compare the effect of five different pre-fermentative maceration treatments on the colour, phenolic and volatile composition of Prieto Picudo (PP) autochthonous red wines. The use of the pre-fermentative maceration technique in autochthonous grape varieties could be an alternative of increasing their complexity. To combat this fact, autochthonous wine grapes are extremely interesting to use for winemaking. The actual wine global market presents the risk of standardization of the wines and the losses of wine grape peculiarities.
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