Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines (pages 25–39) / (Record no. 3856)

000 -LEADER
fixed length control field 03010nma a2200253 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 1755-0238
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name L. Federico Casassa.
245 10 - TITLE STATEMENT
Title Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines (pages 25–39) /
Statement of responsibility, etc by L. Federico Casassa; C.W. Beaver; M.S. Mireles and J.F. Harbertson.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc Australian Society of Viticulture and Oenology,
Date of publication, distribution, etc 2013.
490 0# - JOURNAL TITLE
Title of the journal Australian Journal of Grape and Wine Research
520 ## - ABSTRACT
Abstract Abstract Background and AimsAnecdotal evidence suggests that there may be a synergistic effect of ethanol (EtOH) and prolonged skin contact on the extraction of certain phenolics that may negatively impact wine sensory properties. The combined effect of extended maceration (EM) and EtOH concentration was studied during winemaking and bottle ageing. Methods and ResultsThe evolution of phenolics and colour components was followed for up to 1 year of bottle ageing. Harvest skins and seeds and those obtained from the pomace after maceration were also analysed. Sensory attributes were studied by Quantitative Flavour Profiling. The relationship between the chemical and sensory data was explored with Partial Least Square Regression. EtOH concentration differing by 1.2% v/v had no effect on tannin and anthocyanin extraction, colour, tannin mean degree of polymerisation, polymeric pigment formation and recovery of anthocyanins and tannins in the pomace after maceration. The maceration length defined the chemical and sensory profile of the wines. The tannin content of wines produced with EM was mainly derived from seed tannins, whereas control wines had a balanced proportion of seed and skin tannins. The anthocyanin concentration was lower in EM wines, whereas polymeric pigments and tannins were predictors of astringency. In control wines, perceived red colour was associated with anthocyanins, vitisins, a* (red component), and small polymeric pigments. Significance of the StudyEvidence of the nature and interrelation of the chemical and sensory composition of wines obtained with EM is provided. Major chemical features responsible for the sensory properties of wines produced by two contrasting skin contact regimes are identified.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME C.W. Beaver.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME M.S. Mireles and J.F. Harbertson.
773 0# - SOURCE JOURNAL
Journal title Australian Journal of Grape and Wine Research
Related parts (Vol.) 19. (No.) issue-1. 2013.
Issue number issue-1
Volume number 19
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12009/suppinfo
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URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12009/references
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12009/full
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://onlinelibrary.wiley.com/doi/10.1111/ajgw.12009/pdf
991 ## - OAI IDENTIFIER
OAI set code AJGWR
OAI set name Australian Journal of Grape and Wine Research
100 0# - MAIN ENTRY--PERSONAL NAME
-- 13516
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-- 13517
700 0# - ADDED ENTRY-PERSONAL NAME
-- 13518
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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