The
actual wine global market presents the risk of standardization of the wines and
the losses of wine grape peculiarities. To
combat this fact, autochthonous wine
grapes are extremely interesting to use for winemaking. The use of the
pre-fermentative maceration technique in autochthonous grape varieties could be
an alternative of increasing their complexity. 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 evolution
during 12 months of the different wines was also studied for one vintage. Enzymatic, refrigerate and cryo-maceration
treatments were applied to PP autochthonous grape varieties. The study was
carried out during two consecutive vintages. Results showed that enzymatic
maceration was the most effective treatment to improve levels of phenols,
colour intensity and volatile compounds. Cold maceration showed also good
effects. However, it was not able to improve the extractive effects of
enzymatic macerations. Generally, wines obtained with pre-fermentative
maceration techniques showed better colour and volatile stability than control
wines.
Cite this paper
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