Effect of thermovinification temperature on phenolic compounds and colour of Syrah wine.
Effect of thermovinification temperature on phenolic compounds and colour of Syrah wine.
Author(s): SILVA, I. S.; BARROS, A. P. A.; CORREA, L. C.; SOUZA, C. O. de; BIASOTO, A. C. T.
Summary: 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.
Publication year: 2024
Types of publication: Journal article
Unit: Embrapa Semi-arid Region
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