Effect of Adding Seeds During Maceration on Quality of Wine From Vitis Vinifera CV. Cabernet Sauvignon

Tian Yi Shang; Yi Bin Zhang; Yan Liu

doi:10.4028/www.scientific.net/AMR.709.867

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HomeAdvanced Materials ResearchAdvanced Materials Research Vol. 709Effect of Adding Seeds During Maceration on...

Effect of Adding Seeds During Maceration on Quality of Wine From Vitis Vinifera CV. Cabernet Sauvignon

Abstract:

Red wines were made from Vitis vinifera cv. Cabernet Sauvignon in China at different methods of maceration. The effects of adding seeds during maceration on the quality characteristics, in terms of colour, aroma profile and sensory characteristics, of the wines before bottling were evaluated, and made a comparison with the effects of adding skins. Seed contact treatments raised wine colour intensity, proanthocyanidins, tannins, and polyphenols content in comparison to the control wines. However, as indicated in the sensory evolution, the significant increase in astringency intensity was found in the wines with seed contact. Besides, the bitterness of the red wine also increased in the wines with seed contact, but it was not significantly

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Periodical:

Advanced Materials Research (Volume 709)

Pages:

867-870

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.709.867

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Online since:

June 2013

Authors:

Tian Yi Shang, Yi Bin Zhang, Yan Liu

Keywords:

Maceration, Quality, Red Wine, Seed

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References

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