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Open AccessArticle

Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

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Unidad de Tecnología de los Alimentos, Facultad de Agronomía. UDELAR. Garzon 780, Montevideo 11900, Uruguay
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Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (TECNENOL), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcelli Domingo s/n, 43007 Tarragona, Spain
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(3), 80; https://doi.org/10.3390/fermentation5030080
Received: 19 July 2019 / Accepted: 30 August 2019 / Published: 2 September 2019
(This article belongs to the Special Issue Modern Technologies and Their Influence in Fermentation Quality)
This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines. View Full-Text
Keywords: Tannat; must replacement; hot pre-fermentative maceration; wine color; wine composition Tannat; must replacement; hot pre-fermentative maceration; wine color; wine composition
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Piccardo, D.; González-Neves, G.; Favre, G.; Pascual, O.; Canals, J.M.; Zamora, F. Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines. Fermentation 2019, 5, 80.

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