Influence of the heterogeneity of grape phenolic maturity on wine composition and quality |
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Authors: | Nikolaos Kontoudakis Mireia Esteruelas Francesca Fort Joan Miquel Canals Victor De Freitas Fernando Zamora |
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Affiliation: | 1. Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo, s/n. 43007 Tarragona, Spain;2. Centro de Investigaçao em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal |
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Abstract: | Nowadays, consumers demand red wines with deep colour, soft tannins and fruit scents, but these wines can only be obtained from grapes with complete phenolic maturity. Diverse methods have been proposed for measuring phenolic maturity. However, all these methods only provide the average value and do not consider any possible heterogeneity. Throughout ripening, grapes were separated according to their density, which revealed the existence of a large heterogeneity. Grapes at harvest were also separated by density in three groups. The higher the density of the grapes the higher ethanol content, pH, colour intensity, total phenolic index and anthocyanin and proanthocyanidin concentrations, and the lower the titratable acidity and bitterness of the wines. When the grapes were denser the wines were also better balanced in flavour and mouthfeel sensation. These results suggest that grape heterogeneity may influence the final wine composition and quality and therefore it should be considered at harvest. |
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Keywords: | Phenolic maturity Heterogeneity Red wine colour Phenolic compounds Anthocyanin |
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