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w i inneeGMAKIN GG w R O WIN 20 40 16 Black Pigeage 3 Licorice Délestage 1 Pigeage 1 Black Currant Grape Musty 12 30 Pigeage Délestage 20 Fruit 1 5 10 Cold soak Fermentation 15 20 % LPP % SPP 50 25 Smoky 8 4 cold soak, and appeared to increase only slightly from the beginning of fermentation to dejuicing (average 7.8%). The percentage of color from LPP increased during fermentation by approximately 150%. The Cabernet Sauvignon LPP-to-SPP ratio, as percent of color, ranged from 0.11 during cold soak to 0.37 at dejuicing. The SPP would be expected to contain pigment dimers and trimers formed by acetaldehyde crosslinking of anthocyanin and flavan-3-ols.28 The LPP fraction likely contains anthocyanins that have 145 Jordan Street • Black Pepper Délestage 2 Délestage 3 Pigeage 2 Post-fermentation days Figure VII. Effect of pigeage and délestage on Cabernet Sauvignon — small polymeric pigments (SPP) as a percentage of total color during cold soak, fermentation, and post-fermentation; n = 3. Pungent Alcohol Pigeage Délestage 1 Fruit 5 Cold soak Fermentation 10 15 20 25 Figure IX. Projection of aroma attributes on principal components 1 and 2 for Cabernet Sauvignon pigeage- and délestage-produced wines; n=11. Post-fermentation days Figure VIII. Effect of pigeage and délestage on Cabernet Sauvignon — large polymeric pigments (LPP) as a percentage of total color during cold soak, fermentation, and post-fermentation; n = 3. glycosides assay. Discrimination sensory analysis on pooled treatment replications indicated differences in aroma and flavor among Merlot and Cabernet Sauvignon délestage and control wines. PCA analysis of Cabernet Sauvignon treatment replications demonstrated differences between délestage and pigeage wines, and among replications of the same treatment. It is evident that délestage wine-1 and pigeage wine-3 have similar aroma and flavor profiles. While treatments were dejuiced each day at the same Brix, individual replicate variation occurred, pos- reacted directly with polymeric flavan3-ols, or by acetaldehyde crosslinks, to form polymeric pigments large enough to precipitate with BSA in the assay. Phenol-free glycosides were in larger concentration in Merlot, but not Cabernet Sauvignon délestage-produced wines. The analysis of phenol-free glycosides includes all but shikimic acid metabolites. This analysis may be a better approximation of the glycosidicallyderived aroma/flavor pool than the total San Rafael, CA 94901 • 415-457-3955 • Fax 457-0304 • www.boswellcompany.com pr actica l win ery & vin eya r d JANUARY 20 14 51