Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation
Investigating the Effect of Cold Soak Duration on Phenolic Extraction during Cabernet Sauvignon Fermentation
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2015
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1420-3049
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eng
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application/pdf
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16 pages
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Molecules 2015, 20 :7974-7989
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Abstract
The impact of increasing cold soak (CS) duration (0, 1, 4, 7, and 10 days at
10 °C) on the extraction of phenolic compounds during the CS period and primary
fermentation as well as the final composition of Cabernet Sauvignon wine was investigated.
The results showed that CS duration had no effect on hydroxycinnamate and flavonol
extractions. Greater amounts of gallic acid, (+)-catechin, (−)-epicatechin, and total tannins
were extracted with increasing CS duration, with differences maintained during bottle aging.
Anthocyanin extraction and color density increased with longer periods of CS; however, by
the end of primary fermentation, as well as three months’ bottle aging, there were no
significant differences due to CS duration. The wines made with seven and 10 days of CS
had higher seed tannin contributions and total tannin compared to the non-CS wine, which
could potentially result in increased astringency.