The effects of different must fermentation parameters on colour and organoleptical properties of red wines

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In this study, the colour and organoleptical properties of wines from Vitis vinifera L. Cabernet sauvignon produced at different must fermentation temperatures (hot, cold and transit productions) and different must fermentation times (3 and 6 days) conditions were investigated. The aim of the study was to determine the effects of low (15°C) must fermentation temperature on the colour and organoleptical properties of wines.
In all wines produced with different production methods were performed general wine analysis, specific wine analysis, colour analysis, CIE Lab analysis and descriptive sensory analysis.
The results of the analysis demonstrated the importance of temperature ranges of wine colour during the first 3 days of must fermentation. In must fermentations that prolonges more than 3 days the effect of temperature were demonstrated to be insignificant. The highest total phenolics contents (5269.76 mg/L GAE), D280 values (72.65) and ionized anthocyanin (2.47) levels were obtained in samples processed with cold production method, pressed after 6 days.
The results of descriptive sensory analysis demonstrated that the temperature effects some odour and flavour characteristics of the wines significantly for the first 3 days of must fermentation. It was determined that the effect of temperatures become an insignificant with increasing the must fermentation times. The highest “cassis” and “clove” odours, “fresh fruit” odour and “rose” odour levels were obtained in samples processed with cold production method, pressed after 6 days.

Hasan Şener
Farklı mayşe fermantasyon parametrelerinin kırmızı şarabın renk ve organoleptik özelliklerine etkileri · 2008 · 191 sayfa.
Danışman: Yrd. Doç. Dr. Hatice Kalkan Yıldırım