Effect of thermovinification temperature on phenolic compounds and colour of Syrah wine.

SILVA, I. S.; BARROS, A. P. A.; CORREA, L. C.; SOUZA, C. O. de; BIASOTO, A. C. T.

Effect of thermovinification temperature on phenolic compounds and colour of Syrah wine.

Autores

Descripción

This study evaluated the influence of thermovinification temperature on the quality of Syrah wines. The treatments included traditional winemaking with 7 days of maceration during alcoholic fermentation at 23 ◦C (TW—control); and thermovinification for 2 h at 55 ◦C (TV55), 65 ◦C (TV65), and 75 ◦C (TV75. The red wines were made through microvinification (10-litre glass). Phenolic compounds (n = 26) were quantified by high-performance liquid chromatography and a colour analysis using the CIELab/CIEL*C*h systems and a sensory analysis was conducted to evaluate the acceptability of the thermovinified wine.