Microwave technology (MW) was applied to musts and stems over three consecutive vintages in Cabernet Sauvignon, Merlot and Syrah wines from California (USA). Stems were added to musts at a rate of 50 and 100% (50% Stems and 100% Stems), either as untreated or after MW (50% MW Stems and 100% MW Stems). Stem additions lowered ethanol (up to 1.15% v/v reduction), but increased pH (up to 0.16 units) and the tannin content of the wines. In 2016, tannins increased by 103% (100% Stems), and 124% (100% MW Stems). In 2017, tannins increased by 39% in stem-added Merlot wines and by 63% (100% Stems) and 85% (100% MW Stems) in Syrah wines. In 2018, tannins in Syrah wines increased by 250% (100% MW Stems) and by 743% (100% Stems). Wines made with 50% Stems exhibited intermediate tannin contents. Must MW increased flavonols (up to 278% in Syrah wines), monoglucosylated, acylated and anthocyanin-derived pigments. Stem additions reduced wine color and polymeric pigment formation in Syrah. Must MW decreased the perception of coarseness and herbaceous flavors in Merlot, whereas stem additions increased herbaceous aromas in Syrah. Despite higher tannin contents in stem-added wines, no concomitant increases in astringency were observed.
Keywords: anthocyanins; microwave; phenolic compounds; sensory analysis; stems; tannins; wine color.