Maceration duration

The influence of enzyme maceration using pectinolytic enzyme preparations (Pectofruit and Pectofruit Press) on anthocyanin extraction at 43°C from two variants of black currant berries was studied. Enzymes accelerated the extraction yield the yield of anthocyanin extraction was similar for both enzymes and the duration did not influence the total content of released pigments. 

FIGURE 1.1 Scheme of carbonic maceration winemaking. AM, anaerobic metabolism of grape berries YAF, yeast alcoholic fermentation M, maceration qd = pair temperature (q°C) action duration (days). (Figure from CEnologie—fondements scientifi-ques et techniques. Flanzy et al. collection Sciences Techniques Agroalimentaires. Technique Documentation, 1998, p. 780. Reproduced with the permission of the Editor.)... 

Nevertheless, the proposed protocols do not simulate flavonoid extraction during the maceration and fermentation process, as they do not reproduce the effect of gradual alcohol accumulation, temperature increase and duration of the maceration phase. 

Depending on winemaking techniques, the duration of grape solid maceration in must varies. During this period, hydrolase-type enzymes act on grapes and must. These enzymes are responsible for the hydrolysis of diverse macromolecules such as proteins, polyosides, heterosidic derivatives and various esters. Their action often improves the grape/must mixture. This maceration phase should therefore sometimes be prolonged. 

Different systems can be developed to make use of carbonic maceration. Its success depends on anaerobic metabolism intensity, which itself depends on fruit integrity, degree of anaerobiosis, possible traces of oxygen, duration and temperature. 

The temperature and duration of the anaerobic phase are essential parameters of carbonic maceration. The elevation of the temperature is less important with carbonic maceration than with crushed grapes, which have more active fermentations. In hot climates, this fact was used to the winemaker s advantage, when controlling temperatures was more difficult than today. The anaerobic metabolism, however, must take place at... 

Contact time, temperature and sulfiting are factors that influence phenolic compound dissolution and color in rose wines (Castino, 1988). Sulfur dioxide is known to have a certain dissolvent power (Section 8.7.5). It is not manifested during traditional red winemaking, due to the preponderant effects of other factors (duration, temperature and pumping-over). Yet when maceration is limited, the effect of sulfiting is obvious. Table 14.3 shows the impact of the winemaking techniqne on the color intensity and phenolic componnd concentrations of rose wines. Sulfiting promotes anthocyanin dissolution and color enhancement. It is not easy to control the conditions that will produce the required color and phenolic structure, as they depend on the specific characteristics of the wine. 

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