Sensory and chemical effects of two alternatives of prefermentative cold soak in M albec wines during winemaking and bottle ageing

Summary Two alternatives of cold soak ( CS ), traditional external refrigeration ( CS ‐T) and use of solid CO 2 ( CS ‐ DI ), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day ‐1 was observed in CS ‐T during the CS period. Both the viability of the population of Saccharomyces and non‐ Saccharomyces were maintained during CS . CS ‐T was detrimental for the anthocyanin and phenolic content and caused a reduction of absorbance in the visible spectrum of the wines relative to C and CS ‐ DI . CS ‐ DI had an early positive effect in the anthocyanin content and chromatic properties, but this effect subsided after 6 months of bottle ageing relative to C. From a sensory standpoint, CS ‐T had the lowest colour saturation and a marked acetaldehyde character. CS ‐ DI wines were the most saturated in colour at press and early ageing, whereas a balsamic‐like aroma developed during bottle ageing. C wines were characterised by red fruits aroma, reduction and astringency early during winemaking, but a decrease in astringency and the reduction character occurred during bottle ageing.