Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins

Richard G Ntuli; Yaelle Saltman; Ravi Ponangi; David W Jeffery; Keren Bindon; Kerry L Wilkinson

doi:10.1016/j.foodchem.2021.130861

Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash détente treated must fermented off-skins

Food Chem. 2022 Feb 1:369:130861. doi: 10.1016/j.foodchem.2021.130861. Epub 2021 Aug 14.

Authors

Richard G Ntuli¹, Yaelle Saltman², Ravi Ponangi³, David W Jeffery², Keren Bindon⁴, Kerry L Wilkinson⁵

Affiliations

¹ E & J Gallo Winery, PO Box 1130, Modesto, CA 95353, USA; Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
² Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia.
³ E & J Gallo Winery, PO Box 1130, Modesto, CA 95353, USA.
⁴ The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.
⁵ Department of Wine Science and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, SA 5064, Australia. Electronic address: kerry.wilkinson@adelaide.edu.au.

PMID: 34469835
DOI: 10.1016/j.foodchem.2021.130861

Abstract

This study investigated the color, phenolic, polysaccharide, volatile and sensory profiles of Cabernet Sauvignon wines made from flash détente (FD) treated musts fermented at different temperatures (16, 24 or 32 °C), with and without suspended grape solids. Low fermentation temperature and low solids content increased the concentration of esters, whereas the opposite conditions increased the concentration of fusel alcohols, polysaccharides and glycerol. Higher fermentation temperatures also increased linalool concentration independent of solids content. Traditional maceration fermentation conditions gave the highest concentration of fusel alcohols and 1-hexanol relative to FD treatments. Pre-fermentation removal of grape solids from FD juice created wines with increased red fruit and confectionery attributes, whereas inclusion of 3.5% grape solids increased dark fruit notes. In comparison, control wines had significantly higher green and savory attributes compared to wines from FD treatments. Research findings demonstrated the potential for FD to be used to create differentiated red wine styles.

Keywords: Color stability; Flash release; Liquid phase fermentation; Thermovinification; Vitis vinifera.

MeSH terms

Fermentation
Fruit
Temperature
Vitis*
Wine* / analysis