01 228FST10.5.

047565 21/9/2004 08:59 Page 287

Wine-making of High Coloured Wines: Extended Pomace

Contact and Run-off of Juice Prior to Fermentation

A.B. Bautista-Ortín,1 J.I. Fernández-Fernández,2 J.M. López-Roca1 and

E. Gómez-Plaza1∗

1
Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria,
Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain
2
I.M.I.D.A. Ctra. La Alberca s/n, 30150 Murcia, Spain

The influence of two different oenological practices (pomace contact time and the running-off of the
juice prior to fermentation) on the production of high coloured wines was analysed and tested with two
vintages from the years 2001 and 2002. There were assayed three pomace contact times (15, 25 and 35
days) and 15 and 20% run-off treatments. The colour stability of the resulting wines was also evaluated,
using an accelerated ageing process. Differences were observed in the colour characteristics between
vintages. Larger berries in 2002 led to wines with a lower colour density although the effect of the
studied practices was very similar both years. A pomace contact time longer than 15 days led to wines
with poor and unstable colour both years. Running-off juice prior to fermentation produced wines with
a higher colour density, lower yellow percentage and a higher polymerisation of the anthocyanins. These
wines also showed the highest colour stability. The effect of the running-off treatments on wine colour
was more pronounced in 2001 than in 2002 due to the different characteristics of the grapes. The extent
of this practice must therefore be decided on a year-by-year basis to obtain the best characteristics.

Key Words: wine, colour, maceration, anthocyanins, run-off juice

INTRODUCTION species are generally more resistant to hydration and

sulphite bleaching (Cheynier et al., 2000). Phenolic
Red wine quality and its stability is associated with compounds may also have a positive effect on human
the concentration of phenolic compounds in the grapes health, especially because of their positive action with
and the resulting musts. Anthocyanins and tannins are regard to heart diseases and their radical scavenger
among the most important phenolic compounds ability (Man-Ying Chan et al., 2000; Minussi et al.,
responsible for the colour and astringency of wines. 2003; Rodrigo and Rivera, 2002; Soleas et al., 2002).
These compounds accumulate primarily in the skins For producing wines rich in phenolic compounds,
and seeds of grape berries and are extracted into the the most important factors are the concentration of
must and wine during pomace contact period. these compounds in grapes, the wine-making techno-
The colour of young wines mainly comes from free logy used and the transformation that occurs during
anthocyanins. During wine-making and ageing, these the wine ageing process (Auw et al., 1996).
molecules undergo several changes, which may lead to The optimum pomace contact time needed to
colour loss or its stabilisation. Polymerisation between achieve the proper level and composition of phenols
anthocyanins and tannins is important for stabilising depends on the desired wine style and cultivar, among
wine colour by protecting the anthocyanins from other factors. Various types of red wine can be pro-
degradation (Sims and Bates, 1994) since the resulting duced by changing this time. The maximum antho-
cyanin and colour is achieved within 3 to 4 days of the
start of the fermentation, but tannins and flavonoids
*To whom correspondence should be sent usually continue to be extracted from the pomace up to
(e-mail: [email protected]). the end of fermentation (Yokotsuka et al., 2000).
Received 7 January 2004; revised 4 April 2004. Young wines for rapid consumption should not be
astringent, therefore reduced contact times are used.
Food Sci Tech Int 2004; 10(5):287–295 Young Monastrell wines gave their better character-
© 2004 Sage Publications
ISSN: 1082-0132 istics with 10 days of maceration, shorter times led to
DOI: 10.1177/1082013204047565 poor
Downloaded from fst.sagepub.com at UNSJ anthocyanin
on September 25, 2015 extraction and unstable colour
01 228FST10.5.047565 21/9/2004 08:59 Page 288

288 A.B. BAUTISTA-ORTÍN ET AL.

(Gil-Muñoz et al., 1997, 1999; Gómez-Plaza et al., 2001, Table 1. Physico-chemical characteristics of grapes
2002). However, Monastrell grapes are also used to at harvest time.
produce wines that will withstand a maturation period,
Characteristic Harvest Year
usually in oak barrels (Perez-Prieto et al., 2003). This
type of wine needs a high and stable phenol content 2001 2002
and, therefore, extended pomace contact time is one
practice that could be used to produce such wines. Weight of 100 berries (g) 124.04 209.15
° Brix 23.70 24.35
However, under some conditions the harvested
Total acidity (mg/L) 4.39 5.35
grapes may contain less than the desired concentration pH 3.80 3.66
of secondary metabolites for a particular style of wine. Total phenols (O.D. 280 nm) 27.44 29.42
In this case, it is possible to modify the skin/must ratio to Anthocyanins at pH 3.6
obtain products which differ with regard to the content (mg/kg fresh berry weight) 628.50 754.10
Anthocyanins at pH 1
of phenolics extracted from the pomace (Cuinier, 1988).
(mg/kg fresh berry weight) 977.70 1325.00
It may be expected that increasing the skin-to-juice ratio Total anthocyanins (mg/L must) 325.30 317.15
will result in greater colour, flavour and polyphenolic Phenolic maturity index 35.80 43.08
content (Gawel et al., 2001) and so running-off the juice Seed maturity index 53.65 48.70
prior to fermentation is a vinification option that may be Skin tannins (g/kg fresh berry weight) 2.01 2.41
Seed tannins (g/kg fresh berry weight) 2.38 2.29
used to improve phenolic composition.
Both practices were tested during the vinification of
Monastrell wines to obtain high coloured wines, and punched down twice a day and the temperature and
since colour stability is an important attribute in red must density were recorded. At the end of this period,
wine, their behaviour in an accelerated ageing process. the wines were pressed at 1.5 bar in a 75 L tank mem-
brane press. Free-run and press wines were combined
and stored at room temperature. One month after that,
MATERIAL AND METHODS the wines were racked. After malolactic fermentation
had occurred, the wines were racked again and sulphur
Samples dioxide was added. In February, the wines were cold
stabilised (3 °C) for one month and bottled.
The experiments were done in two harvesting The accelerated ageing process involved storing the
seasons: 2001 and 2002. Grapes from Vitis vinifera var. wines at 35 °C for 12 weeks in 125 mL bottles. Two dif-
Monastrell cultivated in Jumilla (S.E. Spain) were har- ferent sets were prepared: the headspace of one set of
vested at optimum maturity in 20 kg boxes and trans- the bottles was filled with N2 and hermetically closed,
ported to the winery. The characteristics of the grapes while the other half of the bottles maintained the ori-
at the harvest are shown in Table 1. ginal composition of their headspace.
The grapes were crushed, destemmed and then
sodium metabisulphite was added (8 g of SO2/100 kg of
Methods
grapes). The crushed grapes were distributed into
fifteen 100-liter tanks. Total acidity was corrected to Physico-Chemical Determinations in Grapes
5.5 g/L and selected yeasts were added (Fermirouge,
Gist Brocades, 10 g of dry yeast/100 kg of grapes). Total soluble solids (°Brix) were measured using an
Three different pomace contact periods were Abbé-type refractometer. Titratable acidity and pH
assayed: 15 days (control wine, wine C), 25 days (M1 were measured using an automatic titrator (Metrohm,
wine) and 35 days (M2 wine). The fermentation tem- Switzerland). Titration was made with 0.1 N NaOH.
perature was controlled at 25°C. Each vinification was For the determination of total anthocyanin and total
made in triplicate, filling nine 100 L tanks. In the other phenols content of the must, berry samples were
six tanks, two different running-off treatments were homogenised in a Coupe GT 500 blender for 2 min and
tested, separating 10% (R1 wine) or 20% (R2 wine) of 50 g of the homogenate were used for the analysis
the juice. For these vinifications, the skin-to-juice ratio following the method described by Lamadon (1995).
was determined as follows: the must in each tank was Phenolic maturity, seed maturity and an estimation
previously weighted and, with the knowledge that juice of the skin and seed tannin content were calculated
portion of Monastrell grapes grown in our conditions according to the method described by Saint-Cricq et al.
averages 70% of the must, the calculations were made (1998) by macerating the grapes for 4 h at two different
to run-off 10 and 20% of the juice prior to fermenta- pH values (3.6 and 1). The anthocyanin contents of the
tion. In these experiments the maceration lasted 15 two solutions (ApH1 and ApH3.6) were then deter-
days, so the same wine as above (wine C) served as the ined by measuring the absorbance of the samples at pH
control. 1 (Guerrand et al., 2003) while total phenol content
Throughout the pomace contact period, theDownloaded
cap was wasatcalculated
from fst.sagepub.com UNSJ on Septemberby measuring the optical density of the
25, 2015
01 228FST10.5.047565 21/9/2004 08:59 Page 289

High Coloured Wines Obtained by Extended Pomace Contact 289

solution at pH 3.6 at 280 nm. The phenolic maturity pH values (3.6 and 1). At pH 1, there is a complete dis-
and seed maturity indexes were calculated as follows: organisation of the vacuolar membrane and this facili-
tates the release of phenolic compounds. When the pH
(ApH1  ApH3.6) of the macerating solution is 3.6, the natural degradation
Phenolic maturity index =   100
ApH1 of the cells is maintained in a situation that is similar to
that occurring during the maceration at wine-making.
Extractability is considered good when the difference
Seed maturity index =
between the two results is low and the lowest difference
TP(pH3.6)  (ApH3.6  40)/1000 was found in 2001. The absorbance at 280 nm of the
  100
TP(pH3.6) solution at pH 3.6 also allows the seed and skin tannin
content to be estimated. The values of the seed tannin
Tannins in skin and seeds were estimated using the for- content were higher in 2001, while skin tannin content
mulas proposed by Glories and Saucier (2000) and was higher in 2002. Total acidity was higher in 2002 but
Saint-Cricq et al. (1998). the difference in acidity was not detected in wines since
must acidity was corrected during wine-making.
Colour Determinations in Wines
Evolution of Colour Parameters During Wine-making
Absorbance measurements were made in a Helios
Alpha (Thermospectronic) with 0.2 cm path length There was little difference in the evolution of total
glass cells. The samples were clean and contained no anthocyanins, total phenol content and colour density
CO2 which was eliminated by ultrasound and stirring. until the end of malolactic fermentation. As expected
Colour density was calculated as the sum of from the results obtained for anthocyanin extractabil-
absorbance at 620 nm, 520 nm, and 420 nm (Glories, ity, the highest values for colour density and total
1984). Other variables calculated were red, yellow and anthocyanin content during the first days of vinification
blue percentages, according to Glories (1984). were observed in 2001, although the differences were
Total tannins (g/L), total phenols and the HCl index not great.
were determined following the methods described by Anthocyanin levels were higher in R2 wines and the
Ribereau-Gayon et al. (1998). Total anthocyanins differences were more pronounced during the first year
(mg/L), monomeric anthocyanins (mg/L) and poly- of vinification. The larger berry size in 2002 led to a
meric anthocyanins (mg/L) were calculated by fraction- less pronounced effect of the running-off treatments.
ation using C18 Sep-pak cartridges (Ho et al., 2003). Perhaps the quantity of juice run-off should have been
The fractionation and quantification of procyanidins larger this year to obtain similar results to the previous
were carried out following the methods described by year. As Gawel et al. (2001) stated, the benefit of
Sun et al. (1998, 1999). running-off treatments appears to vary depending on
the fruit source; the degree of juice run-off required to
Statistical Data Treatment achieve improved wine quality must be determined on
a case-by-case basis by the wine-maker.
Significant differences among the wines and for each In 2001, the maximum level of anthocyanins was found
variable were assessed with analysis of variance on day 9, except in R2 wines which showed a maximum
(ANOVA). This statistical analysis, together with a on day 6. In 2002, the maximum was observed on day 8 in
multiple regression analysis, were performed using all the vinifications. These observations reflected previous
Statgraphics 2.0 Plus. studies, which also found that anthocyanins usually
reached their maximum concentration during the first
days of vinification (Gil-Muñoz et al., 1997, 1999). From
RESULTS AND DISCUSSION that time onwards, and in all the different vinifications,
anthocyanin levels decreased until the end of malolactic
Anthocyanins and tannins, compounds that play a fermentation. At that moment (end of November in 2001
key role in the colour and taste of wines, vary with grape and end of January 2003 in the 2002 vintage), the differ-
maturity and climatic conditions during the growing ences in total anthocyanin content between vinifications
season. The year 2002 had an unusually rainy summer were not very large but still important.
that produced larger berries. The maturation date was The total phenol values increased for a longer time
delayed one week but grapes matured correctly. The than anthocyanins, as also observed by Sims and Bates
sugar content was similar at the time of harvest in both (1994). Since the seeds are protected by a lipidic layer
years, as was the anthocyanin content, but the that needs alcohol to be disorganised, seed tannins are
extractability of anthocyanins was higher in 2001 (lower only extracted at the end of alcoholic fermentation.
phenolic maturity index). The phenolic maturity is eval- However, the extended pomace vinifications showed
uated by macerating the grapes for 4 h Downloaded
at twofrom
different similar
fst.sagepub.com at UNSJ on Septembertotal
25, 2015 phenol values to the control wine. No
01 228FST10.5.047565 21/9/2004 08:59 Page 290

290 A.B. BAUTISTA-ORTÍN ET AL.

increase in the total phenol content was observed with whereas no effect in non-flavonoid compounds was
longer pomace contact times, the maximum values for observed, since they occur mainly in the pulp.
all the wines were obtained after a maceration period The maximum values of colour density were
of 15 days. This disagreed with the findings of Yokot- reached at the same time as the maximum shown by
suka et al. (2000), who remarked that prolonged anthocyanins. A slight decrease was observed after
pomace contact (up to 64 days) increased the total that and it was more pronounced in the extended
phenol content. M2 wines, after reaching a maximum, pomace contact vinifications. However, the observed
decreased their total phenol values, probably due to decrease in colour density was less acute than that seen
precipitations. Prolonged pomace contact is often in the total anthocyanins concentration. It is clear that
accompanied by oxidative polymerisation of monomeric anthocyanins are not the only compounds
monomeric anthocyanins and their complexing with responsible for colour density in wines but, rather, the
other phenols to produce oligomeric and polymeric formation of new compounds, mainly condensation
pigments, resulting in the precipitation of pigments fol- products between anthocyanins and tannins. The
lowed by a decrease in red colour and an increase in control wine and those made with the running-off
browning (Yokotsuka et al., 2000). treatments maintained the highest colour density
The highest values of total phenols were found in values until the end of malolactic fermentation. Colour
the running-off vinifications, although the differences density was much higher in 2001, with the colour of R1
were less appreciable for the different treatments in and R2 wines being significantly higher than in M1 and
2002. This is in agreement with Singleton (1972), who M2 wines, all the time. It is very important to empha-
found that wines made with a high skin-to-juice ratio sise that C, R1 and R2 wines maintained their colour
had a significantly higher flavonoids concentration from pressing to the end of malolactic fermentation,

Figure 1. Changes in total anthocyacin content from crushing to the end of malolactic fermentation. () Control
wine. () M1. () M2. () R1. () R2.

Figure 2. Changes in total phenol content in wines from crushing to the end of malolactic fermentation. ()
Control wine. () M1. () M2. () R1. () R2.Downloaded from fst.sagepub.com at UNSJ on September 25, 2015
01 228FST10.5.047565 21/9/2004 08:59 Page 291

High Coloured Wines Obtained by Extended Pomace Contact 291

Figure 3. Colour density changes in wines from crushing to the end of malolactic fermentation. () Control wine.
() M1. () M2. () R1. () R2.

whereas in M1 and M2 wines the colour density kept phenolics and adsorption onto proteins, tartrates and
decreasing as pomace contact continued, especially in dead yeast (Lubbers et al., 1994). M2 wines in 2001 had
M2. Pardo and Navarro (1993) also found that Monas- the lowest colour density and their anthocyanins were
trell wines elaborated with 20 days of maceration had a the least polymerised. This resulted in wines with a
lower colour density than wines elaborated with 10 high yellow percentage. The value of HCl index, which
days of maceration. Part of this decrease could be due represents the tannin polymerisation level, was very
to the adsorption of phenolic compounds, mainly low in M2, pointing to the previous precipitation of
anthocyanins, to yeast or solid parts (Vasserot et al., unstable colour polymers. The wines elaborated this
1997) or due to the precipitation of polymeric material. year (2001) with running-off part of the juice prior to
Borzi et al. (1993) determined that, when the wine is fermentation had the highest colour density. Extended
more equilibrated, the colour density is more stable. maceration wines in 2002, see Table 3, also presented
This observation led us to the conclusion that the run- low colour density and low levels of polymeric antho-
off wines, with the highest colour density are probably cyanins.
the more stable wines The results showed how the best colour character-
At bottling time, see Table 2, the differences among istics were obtained in control wines and those involv-
the variables colour density, total anthocyanins and ing the run-off procedure, with higher colour densities,
total phenols were lower than at the beginning of the low yellow percentage and high red and blue percent-
vinification process, as also found by Gawel et al. ages.
(2001). A clear decrease in the values of these para- However, wine colour stability is as important as
meters was evident after cold stabilisation and bottling, wine colour quality, especially for wines that will
possibly due to the polymerisation and precipitation of undergo a maturation period and we attempted to

Table 2. Phenolic compounds and colour characteristics of wines at bottling time (2001).
Analytical Parameter Control M1 M2 R1 R2

Colour density 13.82b 13.77b 11.26a 14.48b 15.31c

Total anthocyanins (mg/L) 263.49a 248.79a 233.70a 191.53a 267.36a
Monomeric anthocyanins (mg/L) 55.54a 41.82a 59.70ab 40.14a 66.31b
Polymeric anthocyanins (mg/L) 113.11b 114.36b 85.20a 129.08b 130.73b
HCl index 47.53ab 56.04b 37.85a 62.23b 48.28ab
Total phenols (OD 280 nm) 51.78a 50.97a 48.28a 43.90a 54.71a
Total tannins (g/L) 2.58a 2.44a 2.65a 2.41a 2.90b
Monomeric tannins (mg/L) 75.55a 75.89a 123.51b 72.37a 91.47a
Oligomeric tannins (mg/L) 277.53bc 230.57ab 302.61c 208.08a 243.30ab
Polymeric tannins (mg/L) 802.28bc 607.60a 910.63c 696.81ab 908.35c
%Y 31.79a 31.46a 33.88b 32.72a 32.13a
%R 51.03b 50.47b 49.27a 48.84b 50.50b
%B 17.19a 18.07a 16.86a 18.43a 17.37a

Values followed by different superscripts within the same row arefrom

Downloaded significantly different
fst.sagepub.com according
at UNSJ on to2015
September 25, an LSD test (p < 0.05).
01 228FST10.5.047565 21/9/2004 08:59 Page 292

292 A.B. BAUTISTA-ORTÍN ET AL.

Table 3. Phenolic compounds and colour characteristics of wines at bottling time (2002).
Analytical Parameter Control M1 M2 R1 R2

Colour density 12.22b 8.08a 8.35a 11.80b 12.78b

Total anthocyanins (mg/L) 252.26a 349.62b 338.11b 251.95a 247.91a
Monomeric anthocyanins (mg/L) 50.88a 90.81c 78.09b 47.86a 44.59a
Polymeric anthocyanins (mg/L) 113.48bc 76.45a 80.48a 108.82b 116.13c
HCl index 55.61b 24.63a 27.89a 54.18b 59.39b
Total phenols (OD 280 nm) 47.20a 52.96c 52.62bc 47.84a 49.25ab
Total tannins (g/L) 1.79ab 2.08c 2.04c 1.95bc 1.76a
Monomeric tannins (mg/L) 93.59a 106.11abc 124.77c 122.47bc 101.00ab
Oligomeric tannins (mg/L) 188.94a 239.42bc 247.09c 199.16abc 197.25ab
Polymeric tannins (mg/L) 651.63a 847.83bc 990.99c 743.66ab 589.64a
%Y 34.06a 38.10b 37.96b 34.20a 33.74a
%R 50.38b 46.79a 48.68ab 50.47b 50.27b
%B 15.56a 15.11a 13.36a 15.32a 16.00a

Values followed by different superscripts within the same row are significantly different according to an LSD test (p < 0.05).

Table 4. Phenolic compounds and colour characteristics of wines after three months of accelerated ageing
(2001).
Analytical Parameter Inert Atmosphere Room Atmosphere

Control M1 M2 R1 R2 Control M1 M2 R1 R2

Colour density 12.95b 12.32ab 10.49a 13.06b 14.54b 7.99a 6.85a 6.68a 7.04a 8.49a
Total anthocyanins (mg/L) 208.56b 175.12a 175.90a 180.36ab 219.29b 114.31b 84.29a 90.04a 87.71a 100.78ab
Monomeric anthocyanins (mg/L) 34.19b 26.32ab 27.08ab 23.80a 34.95b 12.28b 11.58b 11.14ab 10.01a 11.33ab
Polymeric anthocyanins (mg/L) 113.54b 101.26b 80.29a 105.99b 112.03b 44.96b 29.22a 29.47a 35.89a 37.03a
HCl index 44.54ab 49.48ab 35.73a 56.52b 43.85ab 53.77b 48.92a 49.09a 50.36a 53.14b
Total phenols (OD 280 nm) 51.27a 51.40a 49.01a 45.55a 56.93a 38.17a 35.41a 36.19a 34.03a 40.83a
Total tannins (g/L) 2.29bc 1.89a 2.33bc 2.02ab 2.49c 0.96ab 0.84a 0.94ab 1.00ab 1.03b
Monomeric tannins (mg/L) 34.53ab 33.03a 58.24b 24.81a 41.52ab 15.85a 12.74a 15.85a 13.66a 13.86a
Oligomeric tannins (mg/L) 130.28abc 108.25ab 166.89c 97.84a 144.21bc 36.75b 22.29a 23.02a 22.22a 30.78ab
Polymeric tannins (mg/L) 621.00bc 461.40ab 714.52c 373.45a 700.99c 104.21b 61.42a 87.89ab 62.62a 113.36b
%Y 35.82a 35.57a 38.40b 35.68 a 36.33a 35.82a 35.57a 38.02a 37.62a 36.40a
%R 48.27a 48.35a 48.34a 47.54a 49.09a 48.27a 48.35a 47.18a 46.16a 47.92a
%B 15.90ab 16.07b 13.24a 16.07b 14.57ab 15.90a 16.07a 14.78a 16.21a 15.67a

Values followed by different superscripts within the same row are significantly different according to an LSD test (p < 0.05).

evaluate this stability using an accelerated ageing became evident (data not shown), meaning that a very
process (Tables 4 and 5). In 2001, the results of the important precipitation of condensed tannins had
ageing process showed that R2 wines in an inert atmo- occurred. After that, the value started to increase again
sphere maintained the highest colour density, the up to the values shown in Table 4. Several alternating
greatest concentration of total and polymeric antho- phases of precipitation and formation of new con-
cyanins in both years. Anthocyanins polymerised with densed tannins can occur in wines, although the speed
condensed tannins keep more colour and flavonoids in of the occurrence of these phases is slower in more
solution (Singleton, 2000). These wines also had the stable wines.
highest phenol and total tannins content. In M2 wines, Similar results were observed in 2002, the run-off
the HCl index was very low, probably due to precipita- wines stored under an inert atmosphere also behaved
tions. When O2 was not displaced from the headspace, the best, showing higher colour density and a higher
and comparing with samples in inert atmosphere, polymeric anthocyanin content than the other wines.
colour density was very low in all the vinifications. The The results pointed to the importance of the antho-
values of total phenols and polymeric tannins were also cyanin–tannin combinations for maintaining a stable
very low, indicating precipitation of condensed com- wine colour. A step backward multiple regression
pounds but, surprisingly, the HCl index value was high. analysis was conducted to see whether wine colour
HCl index reached its highest value after 4–6 weeks of density could be predicted from the phenolic composi-
storage at 35°C, after which a very significant Downloaded
decrease tionat of
from fst.sagepub.com UNSJwines and
on September to ascertain which variables had the
25, 2015
01 228FST10.5.047565 21/9/2004 08:59 Page 293

High Coloured Wines Obtained by Extended Pomace Contact 293

Table 5. Phenolic compounds and colour characteristics of wines after three months of accelerated ageing
(2002).
Analytical Parameter Inert Atmosphere Room Atmosphere

Control M1 M2 R1 R2 Control M1 M2 R1 R2

Colour density 12.46b 9.72a 10.08a 12.19b 13.12c 7.89b 7.69b 6.37a 6.07a 5.93a
Total anthocyanins (mg/L) 179.16ab 194.71 172.92ab
c
174.19a 188.18bc 107.31a 112.91a 117.57a 118.22a 115.40a
Monomeric anthocyanins (mg/L) 19.64a 50.00b 39.54b 20.02a 18.26a 4.78ab 5.79c 5.41bc 4.91ab 4.66a
Polymeric anthocyanins (mg/L) 121.16b 85.89 a
91.44a 115.75b 126.45b 45.09a 46.09a 42.94a 44.08a 43.83a
HCl index 54.79b 25.10a 29.58a 53.69b 58.44b 56.44a 56.91a 55.69a 55.94a 56.06a
Total phenols (OD 280 nm) 49.92a 54.87 b
55.75b 52.95ab 54.03b 40.87a 47.20b 48.07c 44.40b 44.30ab
Total tannins (g/L) 0.99a 1.32b 1.19ab 0.95a 0.99a 0.31a 0.41b 0.44b 0.30a 0.29a
Monomeric tannins (mg/L) 75.43a 111.86 104.32d
e
87.57b 97.42c 67.00a 75.81b 78.37bc 81.44c 85.91d
Oligomeric tannins (mg/L) 108.66a 172.32c 133.33b 116.72a 109.05a 66.36a 77.35bc 73.00b 73.51b 81.80c
Polymeric tannins (mg/L) 295.66a 458.63b 449.04b 312.28a 270.10a 101.12a 114.80a 110.07a 96.01a 98.82a
%Y 38.67ab 43.63c 43.18c 39.35b 38.67ab 51.25a 54.88c 55.54c 52.43b 51.78b
%R 46.56b 45.06 a
44.98a 46.30b 46.59b 39.17c 37.17ab 36.26a 37.94b 38.08b
%B 14.76b 11.29a 11.82a 14.33b 15.40b 10.57c 8.43a 8.19a 9.61b 10.04bc

Values followed by different superscripts within the same row are significantly different according to an LSD test (p < 0.05).

highest loadings in the prediction. All the data for all Wine colour density depended negatively on
the wines (wines at the time of bottling and those after monomeric anthocyanins and positively on polymeric
the accelerated ageing process) were used to build the anthocyanins, total phenol and total tannins, being
model, which can be summarised as follows: polymeric anthocyanins the variable with the highest
loading in predicting colour density (Figure 4).
Colour density = 1.49  0.042  [monomeric antho- In conclusion, to obtain Monastrell red wines with a
cyanins]+0.065[polymeric anthocyanins]+0.051[total high and stable colour, running-off juice prior to fer-
phenols] + 1.49  [total tannins] mentation seems to be a promising practice, although
(r2 = 0.93, p < 0.05, unstandardised variables) the extent of the treatment must be decided on a year-
by-year basis to obtain the best characteristics. Also,
Colour density = 0.32  [monomeric anthocyanins] + maceration time is critical for obtaining wines with
0.75  [polymeric anthocyanins] + 0.13  [total phenols] good colour intensity and stability. It is clear that, in
+ 0.37  [total tannins] the case of Monastrell grapes, maceration periods
(r2 = 0.93, p < 0.05, standardised variables) longer than 15 days produce wines with poor and

Figure 4. Correlation between the observed and predicted values of colour density, applying the model obtained
by multiple regression analysis. Downloaded from fst.sagepub.com at UNSJ on September 25, 2015
01 228FST10.5.047565 21/9/2004 08:59 Page 294

294 A.B. BAUTISTA-ORTÍN ET AL.

unstable wine colour characteristics, unsuited to both Martínez-Cutillas A. and Fernández-Fernández J.I.
young and matured wines. (2002). Maintenance of colour composition of a red
wine during storage. Influence of prefermentative prac-
tices, maceration time and storage. Food Science and
ACKNOWLEDGEMENTS Technology 35: 46–53.
Guerrand D., Aloisio S., Palacios A., Santiago L., Macías
This work was made possible by a grant of the C. and Navascues E. (2003). Elaboración de vinos
Spanish Ministerio de Ciencia y Tecnología, Project tintos de crianza: impacto de nuevas preparaciones
enzimáticas sobre la variedad Cabernet Sauvignon y
VIN00–028-C2–1 and the cooperation and assistance
Tempranillo. Viticultura y Enologia Profesional 85:
of the winery Julia Roch e Hijos. 45–50.
Ho P., Da Conceição M., Silva M. and Hogg T.A. (2003).
Changes in the colour and phenolic composition during
REFERENCES the early stages of maturation of port in wood, stainless
steel and glass. Journal of the Science of Food and Agri-
Auw J.M., Blanco V., O’Keefe S.F. and Sims C.A. (1996). culture 81: 1269–1280.
Effect of processing on the phenolics and colour of
Lamadon F. (1995). Protocole pour I’évaluation de la
Cabernet Sauvignon, Chambourcin, and noble wines
richesse polyphénolique des raisins. Revue des Oeno-
and juices. American Journal of Enology and Viticul-
logues 76: 37–38.
ture 47: 279–286.
Lubbers S., Charpentier C., Feuillat M. and Voilley A.
Borzi A., Rodríguez Villa J.C., Richardi B., Lozano M.A.
and Ruffo R. (1993). Influencia de la relación (1994). Influence of yeast walls on the behavior of
sólido/líquido en la obtención de vinos tintos de carác- aroma compounds in a model wine. American Journal
ter. Viticultura y Enología Profesional 27: 37–47. of Enology and Viticulture 45: 29–33.
Cheynier V., Remy S. and Fulcrand H. (2000). Mechan- Man-Ying Chan M., Mattiacci J.A., Hwang H.S., Shah A.
isms of anthocyanin and tannin changes during wine- and Fong D. (2000). Synergy between ethanol and
making and aging. In: Rantz J.M. (ed.), Proceedings of grape polyphenols, quercetin, and resveratrol, in the
the ASEV 50th Aniversary Annual Meeting, Washing- inhibition of the inducible nitric oxide synthase
ton: American Society of Enology and Viticulture, pp. pathway. Biochemical Pharmacology 60: 1539–1548.
337–344. Minussi R.C., Rossi M., Bologna L., Cordi L., Rotilio D.,
Cuinier C. (1988). Influence des levures sur les composés Pastore G.M. and Duran N. (2003). Phenolic com-
phénoliques du vin. Bulletin d’O.I.V. 689–690: 596–600. pounds and total antioxidant potential of commercial
wines. Food Chemistry 82: 409–416.
Gawel R., Iland P.G., Leske P.A. and Dunn C.G. (2001).
Compositional and sensory differences in Syrah wines Pardo F. and Navarro G. (1993). Influencia del tiempo de
following juice run-off prior to fermentation. Journal of maceración sobre el contenido de compuestos fenólicos
Wine Research 12: 5–18. en la vinificación en tinto de uvas monastrell. Viticul-
tura y Enologia Profesional 26: 51–55.
Gil-Muñoz R., Gómez-Plaza E., Martínez A. and López-
Roca J.M. (1997). Evolution of the CIELAB and other Perez-Prieto L.J., De la Hera Orts M.L., López-Roca
spectrophotometric parameters during wine fermenta- J.M., Fernández-Fernández J.I. and Gómez-Plaza E.
tion. Influence of some pre and postfermentative (2003). Oak matured wines. Influence of the character-
factors. Food Research International 30: 699–705. istics of the barrell on wine colour and sensory
Gil-Muñoz R., Gómez-Plaza E., Martínez A. and López- characteristics. Journal of the Science of Food and Agri-
Roca J.M. (1999). Evolution of phenolic compounds culture 83: 1445–1450.
during wine fermentation and post-fermentation: influ- Ribéreau Gayon P., Glories Y., Maujean A. and Dubour-
ence of grape temperature. Journal of Food Composi- dieu D. (1998). Traité d’Oenologie.2. Chimie du vin.
tion and Analysis 12: 259–272. Stabilisation et traitements. Paris: Editorial Dunod.
Glories Y. (1984). La coleur des vins rouges:1º partie “les Rodrigo R. and Rivera G. (2002). Renal damage medi-
equilibres des anthocyanes et des tanins”. Connaisance ated by oxidative stress: a hypothesis of protective
Vigne Vin 18: 195–217. effects of red wine. Free Radical Biology and Medicine
Glories Y. and Saucier C. (2000). Tannin evolution from 33: 409–422.
grape to wine. Effects on wine taste. In: Rantz, J.M. Saint-Cricq de Gaulejac N., Vivas N. and Glories Y.
(ed.), Proceedings of the ASEV 50th Aniversary Annual (1998). Maturité phénolique: définition et contrôle.
Meeting, Washington: American Society of Enology Revue Francaise d’ OEnologie 173: 22–25.
and Viticulture, pp. 353–355. Sims C.A. and Bates R.P. (1994). Effects of skin fermen-
Gómez-Plaza E., Gil-Muñoz R., López-Roca J.M., tation time on the phenols, anthocyanins, ellagic acid
Martínez-Cutillas A. and Fernández-Fernández J.I. sediment, and sensory characteristics of a red Vitis
(2001). Phenolic compounds and colour stability of red rotundifolia wine. American Journal of Enology and
wines. Effect of skin maceration time. American Viticulture 45: 56–62.
Journal of Enology and Viticulture 52: 271–275. Singleton V. (1972). Effects on red wine quality of remov-
Gómez-Plaza E., Gil-Muñoz R., López-Roca J.M.,
Downloaded ing
from fst.sagepub.com juice
at UNSJ before
on September fermentation to simulate variation in
25, 2015
01 228FST10.5.047565 21/9/2004 08:59 Page 295

High Coloured Wines Obtained by Extended Pomace Contact 295

berry size. American Journal of Enology and Viticul- Sun B.S., Pinto T., Leandro M.C., Ricardo-da-Silva J.M.
ture 43: 63–70. and Spranger M.I. (1999). Transfer of catechins and
Singleton V. (2000). A survey of wine aging reactions, proanthocyanidins from solid parts of the grape cluster
especially with oxygen. In: Rantz J.M. (ed.), Proceed- into wine. American Journal of Enology and Viticulture
ings of the ASEV 50th Aniversary Annual Meeting, 50: 179–184.
Washington: American Society of Enology and Viticul- Vasserot Y., Caillet S. and Maujean A. (1997). Study of
ture, pp. 323–336. anthocyanin adsorption by yeast lees. Effect of some
Soleas G.J., Grass L., Josephy P.D., Goldberg D.M. and physicochemical parameters. American Journal of
Diamandis E.P. (2002). A comparison of the anticar- Enology and Viticulture 48: 433–437.
cinogenic properties of four red wine polyphenols. Yokotsuka K., Sato M., Ueno N. and Singleton V. (2000).
Clinical Biochemistry 35: 119–124. Colour and sensory characteristics of Merlot red wines
Sun B., Leandro C., Ricardo da Silva J.M. and Spranger I. caused by prolonged pomace contact. Journal of Wine
(1998). Separation of grape and wine proanthocyani- Research 11: 7–18.
dins according to their degree of polymerization.
Journal of Agriculture and Food Chemistry 46:
1390–1396.

Downloaded from fst.sagepub.com at UNSJ on September 25, 2015