Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds.

ABSTRACT: Cold-hardy interspecific hybrid grape varieties (Vitis spp.) have distinctive chemical compositions such as high acidity, a high content of anthocyanin diglucoside and a low condensed tannins content, compared to Vitis vinifera varieties. Considering the importance of phenolic compounds on the quality of red wine, a mechanical maceration technique, accentuated cut edges (ACE), has been evaluated when applied directly to crushed grapes (ACE-C), and 24 h before pressing (ACE-P), to improve the extraction of phenolic compounds. Samples were collected at crushing, bottling, and after five months of aging. Phenolic compounds and color characteristics of the wines were analyzed by high-performance liquid chromatography (HPLC) with diode array and fluorescence detectors and UV-Visible spectrophot

SUBMITTER: Cheng Y 

PROVIDER: S-EPMC8779630 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature