Finally, it was found that the winemaking techniques that positively influence the phenolic content in the final wine are:<\/p>\n\n\n\n
- \n
- The winemaking temperature<\/li>\n\n\n\n
- Thermo-vinification<\/li>\n\n\n\n
- The cooling of the must<\/li>\n\n\n\n
- Bleeding<\/li>\n\n\n\n
- The addition of pectinolytic enzymes<\/li>\n\n\n\n
- Prolonged extraction after completion of alcoholic fermentation.<\/li>\n<\/ul>\n<\/blockquote>\n\n\n\n
Carbonic Maceration (Winemaking in a CO2 environment)<\/h2>\n\n\n\n
When winemaking in a CO2 atmosphere, the whole grapes or grapes are kept in a carbon dioxide atmosphere. * In these conditions, partial fermentation occurs with the activity of the glycolytic enzymes found in , grapes (Flanzy 1935). \u00b7 After a certain period , usually one to two weeks , the grapes are pressed , the resulting juice is inoculated with selected yeasts in order to complete alcoholic fermentation. * The method is usually used to produce light , with fruity aromas of , wines intended to be consumed young. It is difficult to draw general conclusions about the influence of this technique (maceration carbonic) on the phenolic content of the wine produced as there are conflicting results depending on the variety considered.<\/p>\n\n\n\n
Juice removal before fermentation \u2013 \u2018Blooding\u2019 \u2013 Prefermentation Juice Run off \u2013 saign\u00e9e<\/h2>\n\n\n\n
* This technique, known as saign\u00e9e ,, removes the juice before alcoholic fermentation in order to increase the ratio of skins to juice. * As the anthocyanins and tannins extracted during alcoholic fermentation are found in , husks and seeds using this technique, theoretically ,, their concentration will be increased in the final wine.<\/p>\n\n\n\n
Pectinolytic Enzymes.<\/h2>\n\n\n\n
\u00b7 Pectinolytic enzymes were used to optimise the colour of the wine as they deconstruct the cell walls of , skins by releasing the pigments present. \u00b7 The purity of the preparation used is crucial as if , beta-glucosidases are present, the anthocyanins may be converted into less stable non-glycosylated molecules resulting in colour loss. The use of enzymes generally increases the amount of finished juice. There are many tasks that result in the increase of the final color with the use of these enzymes (Ducruet et al. 1997).<\/p>\n\n\n\n
Breaking the Pump-Overs and Punch-Downs Hat<\/h2>\n\n\n\n
\u00b7 During red , winemaking, the release of CO2 pushes the solid components of , must to the top of the , fermentation tank causing the hat to form. The formation of the hat exerts a negative influence in two ways. Increase the temperature and at the same time reduce the contact of the juice with the husks. To reverse the conditions formed by the formation of the hat, we recycle the juice with the marc several times a day. We achieve this either by pressing down on the hat or by spraying the juice over the hat with the help of a pump.<\/p>\n\n\n\n
Extraction time<\/h2>\n\n\n\n
The technique by which the extraction time is lengthened prolongs the contact of the juice with the husks after the alcoholic fermentation has been completed. It is based on the extraction properties of anthocyanins and tannins and is expected to increase the content of tannins rather than anthocyanins. It is generally argued that this increases the extraction of tannins from the skins and seeds.<\/p>\n\n\n\n
Selection of Yeast<\/h2>\n\n\n\n
The possibility that the phenolic content of the red wines was influenced by the choice of the dough attracted considerable interest. It was found that wine lees can absorb anthocyanins (VasEffect serot et al. 1997, Morata et al. 2003). The interaction of tannins and manoproteins from different yeasts was also examined. It was found that the addition of manoproteins from a specific yeast resulted in a greater concentration of anthocyanins \u2013 tannins affecting the taste characteristics of the wine (Escot et al. 2001).<\/p>\n\n\n\n
Finally, it was found that the winemaking techniques that positively influence the phenolic content in the final wine are:<\/p>\n\n\n\n
- \n
- The winemaking temperature<\/li>\n\n\n\n
- Thermo-vinification<\/li>\n\n\n\n
- The cooling of the must<\/li>\n\n\n\n
- Bleeding<\/li>\n\n\n\n
- The addition of pectinolytic enzymes<\/li>\n\n\n\n
- Prolonged extraction after completion of alcoholic fermentation.<\/li>\n<\/ul>\n\n\n\n
* Sulphur dioxide and cryoextraction cause a slight increase in ,, but this increase is not sustained over time. Whilst fermentation in a CO2 , environment, the choice of yeast and the practices used to recycle the must have varying effects on the phenolic content, which depend mainly on the variety.<\/p>\n\n\n\n
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<\/a><\/figure>\n\n\n\nSource: Karna L. Sacchi, Linda F. Bisson, and Douglas O. Adams, 2005. A Review of the Effect of Winemaking Techniques on Phenolic Extraction in Red Wines. Am. J. Enol. Vitic. 56:3 (2005)<\/p>\n
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