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w i inneeGMAKIN GG w R O WIN Table I I I : E ffect of manual cap punch (control) and délestage on total (TG G) and phenol-free (PFGG) M erlot glycosides for two seasons. T G G (µM ) C ontrol Délestage S ample PFG G (µM ) C ontrol Délestage Season 2 Post-C old Soak D ay 2 D ejuice 386b a 1513a 2068a 435a 1156b 1866b 157b 180b 135b 191a 264a 194a Season 3 Post-C old Soak D ay 2 D ejuice 360b 1260a 1583a 394a 1279a 1433b 144a 141a 120b 152a 127a 134a Different letters w ithin row s indicate significant difference (p ≤ 0.05) of treatment means; n = 3. Tannin (catechin equivalent mg CE/L) a 450 350 250 150 Pigeage Délestage 50 1 5 10 15 20 25 Fermentation/post-fermentation day Cold soak Figure IV. Effect of pigeage and délestage on Cabernet Sauvignon — tannin concentration during cold soak, fermentation, and postfermentation; n = 3. aged 33% higher than the délestage wine. Press wines showed a similar trend (data not shown). The percentage of color from small polymeric pigments increased during the cold soak period, remained or declined during the first five days of fermentation for both treatments, then increased slightly (Figure VII). The percentage of color from large polymeric pigments increased during cold soak and fermentation for both pigeage and délestage treatments, and was slightly higher in the délestage wines at dejuicing (Figure VIII). Post-fermentation, free-run Cabernet Sauvignon délestage and pigeage wines demonstrated 34.6% compared to 43.5% color from monomeric pigments, 53.8% compared to 49.6% color from SPP and 11.6% compared to 6.9% color from LPP (Table IV), respectively. Following cold soak, total glycoside concentration was greater in the pigeage than délestage tanks by an average of 49% (Table V). Total glycosides increased during fermentation (cold soak to day10) for both treatments. By the completion of fermentation (day-10) and at dejuicing, total glycoside concentrations were similar in pigeage and délestage wines. Phenol-free glycosides were in higher concentrations in pigeage wines post-cold soak and at dejuicing. Discrimination sensory analysis of Cabernet Sauvignon délestage- and pigeageproduced wines indicated differences in aroma and flavor. The principal component analysis (PCA) for aroma indicated variation among treatment replicates that accounted for 59% of the variance (Figure IX). The first and second principal component analysis of flavor accounted for 63% of the variance (Figure X). Discussion A relatively high concentration of extract- 65 Total phenols (AU) 55 45 35 25 Pigeage Délestage 15 1 Cold soak 5 10 15 20 25 Fermentation/post-fermentation day Figure V. Effect of pigeage and délestage on Cabernet Sauvignon — total phenols during cold soak, fermentation, and post-fermentation; n = 3. centage of color from monomeric anthocyanins declined dramatically in the juice, then declined or remained constant for the first three days of fermentation (Figure VI). By sampling on day-10 (completion of alcoholic fermentation), the percentage of monomeric pigments had declined for both treatments. At dejuicing, day-22, the percentage of color from monomeric pigments in the pigeage free-run wine aver- Your source for informative technical books. ORDER TODAY! www.PracticalWinery.com and click BOOKSHELF pr actica l win ery & vin eya r d JANUARY 20 14 49