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Lookup NU author(s): Dr Julia Schuckel, Professor William WillatsORCiD
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© 2021Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.
Author(s): Garrido-Banuelos G, Buica A, Kuhlman B, Schuckel J, Zietsman AJJ, Willats WGT, Moore JP, du Toit WJ
Publication type: Article
Publication status: Published
Journal: Food Research International
Year: 2021
Volume: 150
Issue: Part A
Print publication date: 01/12/2021
Online publication date: 03/09/2021
Acceptance date: 01/09/2021
ISSN (print): 0963-9969
ISSN (electronic): 1873-7145
Publisher: Elsevier Ltd
URL: https://doi.org/10.1016/j.foodres.2021.110697
DOI: 10.1016/j.foodres.2021.110697
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