Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA)

Abstract

Pinot noir and Zinfandel wines were produced with traditional maceration (Control), and extended maceration for one (1 month-EM), and six months (6 months-EM). Addition of an extra amount of pomace during EM was also evaluated through a treatment referred to as Double pomace. The application of EM and Double pomace decreased the chromatic as well as the anthocyanin and anthocyanin-derived pigment composition of the wines. Large polymeric pigments were favored in EM and Double pomace wines, but the total polymeric pigment content was not improved by any of the winemaking treatments. The 6 months-EM wines showed a 13-fold (Pinot noir) and a 1.6-fold increase (Zinfandel) in tannins, respectively, relative to Control wines. However, the 1 month-EM and Double pomace treatments did not affect tannin levels, suggesting that in these wines, the extraction of tannins during EM may depend upon desorption of previously extracted tannins during extended contact time.

Keywords: Extended maceration; Phenolics; Pinot noir; Pomace addition; Wine color; Zinfandel.