Effects of Skin Contact Temperature on Chardonnay Must and Wine Composition

Publisher Website
Google Scholar
Abstract
Chardonnay grapes from a single vineyard block were held after crushing for 20 to 25 hours at four different temperatures between 9°C and 30°C, pressed, and vinified separately but identically. Must samples taken at five-hour intervals showed greatly increased phenolic extraction rates at higher temperatures, particularly of the flavonoid fraction. Wine results were similar, showing increased phenolic content in warm-skin-contact wines. Temperature control below 15°C minimized wine protein levels and bentonite requirements. Elevated maceration temperatures produced wines of deeper color, increased oxidative sensitivity, and coarser character which matured more rapidly during barrel aging.

This publication has 0 references indexed in Scilit: