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Effect of the time of cold maceration on the evolution of phenolic compounds and colour of S yrah wines elaborated in warm climate
Author(s) -
CejudoBastante María Jesús,
Gordillo Belén,
Hernanz Dolores,
EscuderoGilete María Luisa,
GonzálezMiret Maria Lourdes,
Heredia Francisco J.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12523
Subject(s) - maceration (sewage) , lightness , hue , colorimetry , food science , chemistry , wine , chromatography , environmental science , optics , physics , environmental engineering
Summary The effect of different cold maceration times on S yrah red wines from warm climate has been evaluated. Differential colorimetry and tristimulus colorimetry were applied to colour data at different points of the vinification stage. Virtually, all the phenolic compounds showed significantly higher content in cold macerated wines, even more when longer contact time was used. Long cold macerated ( LCM ) wines had the significantly ( P < 0.05) highest chroma values ( C* ab ) and lowest of lightness ( L* ) and hue ( h ab ). Unexpectedly, wines submitted to short‐time cold maceration ( SCM ) presented the lowest chroma values, even significantly inferior to that observed in traditional macerated ( TM ) wines. Moreover, colour changes (Δ E * ab ) between TM and SCM were mainly quantitative (%Δ 2 L and %Δ 2 C ), whereas they were also qualitative when compared TM with LCM (%Δ 2 C and %Δ 2 H ). Cold maceration in warm climates characterised by common colour losses must be carefully employed because undesirable consequences on colour may occur.