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w i inneeGMAKIN GG w R O WIN Pigeage 2 Délestage 2 Black Licorice Musty Raspberry Délestage 3 Table V : E ffect of mechanical pigeage (P) and délestage (D ) on total (TG G) and phenol-free (PFG G) Cabernet S auvignon glycosides. Pigeage 1 Pungent Astringent Black Cherry Pigeage 3 Black Currant Délestage 1 Figure X. Projection of flavor attributes on principal components 1 and 2 for Cabernet Sauvignon pigeage- and délestage-produced wines; n=11. sibly as a result of the degree of seed removal, pomace drain time and/or oxygen exposure. With the exception of replicate-one, délestage wines were characterized by pungent black pepper aromas and pungent raspberry flavors. Volatile components were determined by head-space solid phase micro extraction and quantified using gas chromatography/mass spectrometry (GCMS). The overall trend across three vintages and two cultivars is represented by Table V1. The acetate and fatty acid esters were found to parallel ethanol formation. The higher boiling point, more aromatic esters were generally found in highest concentrations in the delestage wines which also demonstrated a decreased level of long chain or fusel alcohols. Conclusion An important winemaking goal is to be able to customize maceration methods, predicated on fruit composition and desired outcome. This study evaluated the impact of a cap management technique in conjunction with seed removal. Given the large variability in fruit composition, the response to a particular maceration technique may be variable. Délestage with partial seed removal S ample TG G (µM ) PFGG (µM ) P D P D Post-C old Soak 986aa 662b D ay 10 1441a 1505a Dejuice 1470a 1470a a 189a 139b 113a 98b 154a 94b D ifferent letters w ithin row s and assay s indicate significant difference (p ≤ 0.05) of treatment means; n = 3. appeared to slightly modify the percentage of color derived from monomeric and large polymeric pigments. The result of discriminatory sensory analysis generally suggested differences in aroma and flavor between délestage and control wines. Sensory results were supported by difference noted in aroma/flavor compounds. PWV Bibliography 1. Adams, D.O. and J.F. Harbertson. 1999 "Use of alkaline phosphatase for analysis of tannins in grapes and red wines." Am. J. of Enol. & Vitic. 50, 247–252. 2. Adams, D.O., J.F. Harbertson, E.A. Picciotto, and K.D. Wente. 2001 "Tannin and polymeric pigment development in syrah berries during ripening," in: Smith, R.J. (ed) Syrah Symposium Proceedings, San Diego, CA. Am. Society for Enol. & Vit. 23–26. 3. Bosso, A., L. Panero, M. Guaita, and C. Marulli. 2001 "La tecnica del délestage nella vinificazione del Montepulciano d'Abruzzo." L'Enologo, 37, 87–96. 4. Cheynier, V., J. Rigaud, S.M. Souquet, J.M. Barillère, and M. Moutounet. 1989 "Effect of pomace contact and hyperoxidation on the phenolic com- Table VI: Volatile compounds found to be significantly higher in Delestage and control Merlot and Cabernet Sauvignon wines Délestage Ethylacetate Ethyloctanoate Acetic Acid Ethyldecanoate Diethylsuccinate Phenylethylacetate Benzyl Alcohol Octanoic Acid Decanoic Acid 5. 6. 7. 8. Control 2-Methylpropanol 3-Methylbutanol Ethylhexanoate n-Hexanol position and quality of grenache and chardonnay wines." Am. J. of Enol. & Vit. 40, 36–42. Cheynier, V., C. Prieur, S. Guyot, J. Rigaud, and M. Moutounet. 1997 "The structures of tannins in grapes and wines and their interactions with proteins," in: Watkins, T.R. (ed) Wine: Nutritional and Therapeutic Benefits, Amer. Chem. Soc. Symposium Series 661, Washington, D.C.: American Chem. Soc., 81–93. Eglinton, J., M. Griesser, P. Henschke, M. Kwiatkowski, M. Parker, and M. Herderich. 2004 "Yeast-mediated formation of pigmented polymers in red wine," in: Waterhouse, A.L. and Kennedy, J.A. (eds) Red Wine Color: Revealing the Mysteries, Amer. Chem. Soc. Symposium Series 886, Washington, D.C.: Amer. Chem. Soc., 7–21. Fischer, U., M. Strasser, and K. Gutzler. 2000 "Impact of fermentation technology on the phenolic and volatile composition of German red wines." Intrl. J. of Food Science & Technology, 35, 81–94. Fulcrand, H., N. Es-Safi, T. Doco, V. Cheynier, and M. Moutounet.1996 "LC-MS study of acetaldehyde-induced polymerisation of flavan-3-ols." Polyphenols Communications, 96, 203–204. Get the Digital Editions free! Send your email address to subs@winesandvines.com. 52 p r acti c al w i ne ry & v i n e yard JANUARY 20 14