Evolution of Polyphenols during Syrah Grapes Maceration: Time versus Temperature Effect

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Chantal GhanemYoussef El Rayess

Abstract

The effect of maceration time and temperature on the phenolic compounds of Syrah grape musts was studied. Pre-fermentation cold (10 °C) and heat maceration (60, 70 and 80 °C) were applied and compared to traditional maceration (control, 25 °C). The macerations were monitored and the kinetic profile of the maceration was studied by taking samples at 0, 2, 4, 8, 24 and 48 h. The results showed that heat treatment had the most significant effect on the extraction of total polyphenol. A significant loss of anthocyanin content was observed when the maceration was extended beyond eight hours at high temperatures, while longer maceration times seemed to favor the extraction of tannins. A principal component analysis showed that independently of the vinification technique, and for the same grape varieties, different winegrowing regions and harvest years affected the phenolic composition of the grape skin.

References

Jun 8, 2006·Journal of Agricultural and Food Chemistry·Cécile Morel-SalmiVéronique Cheynier
Mar 7, 2007·Journal of Agricultural and Food Chemistry·Paulo LopesYves Glories
Oct 12, 2010·Journal of Agricultural and Food Chemistry·Naiara Busse-ValverdeAna B Bautista-Ortín

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