Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities

Ning Shi; Hui-Qing Li; Hao-Cheng Lu; Meng-Bo Tian; Xiao Han; Fei He; Jun Wang

doi:10.1016/j.fochx.2023.100939

Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities

Food Chem X. 2023 Oct 12:20:100939. doi: 10.1016/j.fochx.2023.100939. eCollection 2023 Dec 30.

Authors

Ning Shi^{1

2}, Hui-Qing Li^{1

2}, Hao-Cheng Lu^{1

2}, Meng-Bo Tian^{1

2}, Xiao Han^{1

2}, Fei He^{1

2}, Jun Wang^{1

2}

Affiliations

¹ Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
² Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.

Abstract

Adding pomace or juice runoff during maceration is a traditional winemaking process. To mitigate the negative effects of rainfall during harvest and examine the effects of adjusting the pomace ratio during fermentation on the flavor profile of Marselan grape wines, the prefermentation addition of Petit Manseng grape pomace (PAP) and prefermentation juice runoff (PJR) was determined. The phenolic and volatile compounds were investigated using HPLC-MS and GC-MS. PAP enriched the flavanols and PJR enriched the pigment and copigment matrix. Approximate 10% increase in the ratio of pomace promoted the formation of anthocyanin derivatives. The increased pomace ratio reduced the concentration of volatile compounds without impacting the aroma quality. Sensory analysis revealed PAP wines scored higher for acidity and astringency and PJR wines scored higher for color. In conclusion, an appropriate increase in the pomace ratio of approximately 10% can enhance the color and mouthfeel of the wine while having a limited influence on aroma.

Keywords: Flavor compounds; Saignée; Sensory; White grape pomace; Wine color.