Compositional and sensory differences in Syrah wines following juice run-off prior to fermentation

• Autores: Richard Gawel, Patrick G. Iland, Peter Leske, Caroline G. Dunn
• Localización: Journal of wine research, ISSN 0957-1264, Vol. 12, Nº 1, 2001, págs. 5-18
• Idioma: inglés
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• Resumen

  • The effect of running off 10% and 20% of juice from two Syrah musts prior to fermentation on the resultant wine sensory properties and composition was investigated. The concentration of total anthocyanins, phenolics and glycosyl-glucose increased and that of glycerol decreased with juice run-off, though the strength of the effects was dependent on the source of the fruit from which the wines were made. Declines in concentrations of anthocyanins, phenolics and glycosyl-glucose from pressing to 6 months of age occurred. The rate of decline was dependent on the fruit source but was independent of the degree of run-off. Formal sensory evaluation showed that run-off enhanced perceived colour intensity, and generally resulted in increased aroma, flavour and astringency.