Optimisation of an Oak Chips-grape Mix Maceration Process. Influence of Chip Dose and Maceration Time
2016
Gordillo Arrobas, Belén | Baca Bocanegra, Berta | Rodríguez Pulido, Francisco José | González-Miret Martín, María Lourdes | García Estévez, Ignacio | Quijada Morín, Natalia | Heredia Mira, Francisco José | Escribano Bailón, M. Teresa | Universidad de Sevilla. Departamento de Química Analítica | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | Ministerio de Economía y Competitividad (MINECO). España
Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the phenolic composition and colour of Syrah red wines from warm climate was studied. Two doses of oak chips (3 and 6 g/L) at two maceration times (5 and 10 days) during fermentation was considered. Changes on phenolic composition (HPLC–DAD–MS), copigmentation/polymerisation (spectrophotometry), and colour (Tristimulus and Differential Colorimetry) were assessed by multivariate statistical techniques. The addition of oak chips at shorter maceration times enhanced phenolic extraction, colour and its stabilisation in comparison to the traditional maceration. On contrast, increasing chip dose in extended maceration time resulted in wines with lighter and less stable colour. Results open the possibility of optimise alternative technological applications to traditional grape maceration for avoiding the common loss of colour of wines from warm climate.
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