The influence of different winemaking techniques on the extraction of grape tannins and anthocyanins
作者： A.P. Nel , P. van Rensburg , M.G. Lambrechts
DOI: 10.21548/35-2-1019
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摘要: The aim of this study was to determine the effect different maceration techniques on extraction grape tannins and anthocyanins. Two cultivars (Cabernet Sauvignon Shiraz) were harvested in two climatic regions (Durbanville Simondium) at ripeness levels for 2008 2009 harvest seasons. Five basic winemaking processes applied, namely a normal alcoholic fermentation (C), enzyme treatment (E), cold soaking (CM), post-maceration (PM), combination (CM+PM). At phenolic determined with Glories method, while tannin concentration methyl cellulose (MCP) method. grapes warmer area had higher than cooler both years. In season, extracted highest tannin. CM+PM showed best results early Sauvignon), CM fuller warm area. PM levels, E level area, varied levels. years, from contained more anthocyanin those (2009) treatments no effect.
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