Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines

• Published in: Food science & technology Vol. 66; pp. 193 - 200
• Main Authors: Aleixandre-Tudó, José L., Álvarez, Inmaculada, Lizama, Victoria, Nieuwoudt, Hélène, García, María J., Aleixandre, José L., du Toit, Wessel J.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-03-2016
• Subjects: Cold soak; Dry ice; Phenolics; Volatiles and OPLS-DA; Cold soak; Volatiles and OPLS-DA; Phenolics; Dry ice
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2015.10.033

The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without cold soak was also evaluated. A sample set consisting of 66 wines was investigated. The results from ANOVA and PCA analysis showed significant treatment-related differences for a number of chemical measurements, as well as overlapping effects. Orthogonal projections to latent structures discriminant analysis (OPLS-DA) of the data showed that the dry ice addition treatment had a major effect on the anthocyanin fraction and on the levels of ethyl decanoate, 2-phenylethyl acetate and decanoic acid. In comparison, the cold soak treatment only had a slight effect on the bisulphite bleaching anthocyanins and volatile composition.
•The effect of two cold soak techniques was investigated against control wines.•Tempranillo wines were analyzed after twelve months of bottle storage.•Dry ice addition caused an important effect on wine anthocyanins and volatiles.•Differences between cold soak techniques were also observed.•The length of cold soak vs dry ice addition needs to be considered.