Exploring the impact of elevated pH and short maceration on the physicochemical stability and phenolic composition of tropical red wines.
This study explored the impact of high pH and short maceration on red wines’ physical and chemical traits and stability. Specifically, wines from Petit verdot, Merlot, Malbec and Tempranillo grapes, harvested in a tropical wine-producing region, were analysed. A consistent maceration period of 96 ho...
| Autores: | , , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | Brasil |
| Institución: | Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
| Repositorio: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
| Idioma: | inglés |
| OAI Identifier: | oai:www.alice.cnptia.embrapa.br:doc/1178448 |
| Acceso en línea: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1178448 https://doi.org/10.20870/oeno-one.2025.59.1.8111 |
| Access Level: | acceso abierto |
| Palabra clave: | Vinho tinto Indicadores de deterioração Acetaldeído GC-BID Vinho Composto Fenólico Viticultura Uva Phenolic compounds Grapes Wines Red wines |
| Sumario: | This study explored the impact of high pH and short maceration on red wines’ physical and chemical traits and stability. Specifically, wines from Petit verdot, Merlot, Malbec and Tempranillo grapes, harvested in a tropical wine-producing region, were analysed. A consistent maceration period of 96 hours was applied in all vinification trials. After six months of bottling, parameters such as colour, acetaldehyde levels, higher alcohols and phenolic compounds were assessed. The findings highlighted significant impacts of grape pH on chemical stability, influenced by the phenolic profile of each grape variety. The short maceration period reduced phenolic compound extraction in high-pH musts, leading to decreased antioxidant potential and chemical stability. Critical indicators included colorimetric parameters, acetaldehyde and free SO₂ content. Acetaldehyde levels were strongly correlated with free SO₂ consumption and colour variations, signifying oxidative processes. Wines with higher concentrations of (+)-catechin, procyanidins and monomeric anthocyanins exhibited enhanced stability, while the presence of hydroxycinnamic acids was associated with oxidative changes. Caffeic acid emerged as a potential marker of oxidative stress, particularly in grapes from warmer climates. To improve the stability of wines made from high-pH grapes, extended maceration times or increased SO₂ dosages may be required. |
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