This study aimed to investigate the effects of three different cold maceration times on the color, volatiles, and sensory of Syrah wine. The results showed that the physicochemical parameters were not influenced by maceration time. Extending the maceration time significantly increased the color intensity and decreased the hue of the wines. The content of monomeric anthocyanins and monomeric phenols increased gradually with the prolongation of immersion time, however, there was no significant difference between 72 and 120 h. Malvidin-3-O-glucoside was the most abundant monomer in anthocyanins, accounting for 67 % of the total content. Moreover, the highest flavanol content (95.42 ± 0.66 mg/L) was found in 120-h sample. The aroma contents of wines macerated for 72 and 120 h were significantly higher than that of 24 h (p < 0.05). Sensory evaluations showed that extended maceration enhanced the color intensity and floral-fruity aromas of the Syrah wines, while increasing astringency.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141230 | DOI Listing |
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