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· 6) Color enzyme. This parameter was studied only for Sonoma and Monterey. The addition of a color
enzyme (Rapidase) the first day of fermentation decreased overall color, or had about the same color as the
Control, for both sites studied. Free anthocyanins also decreased for these two vineyards. Enzymes did
increase the amount of higher molecular weight proanthocyanidins (HMWP), as well as the amount of
colored proanthocyanidins. The authors note that even though color enzymes failed to increase the color of
the wine, they did increase the amount of proanthocyanidins, which could favor future colored
proanthocyanidin formation.
· Grape composition. The researchers found an interesting fact: a given winemaking operation did not
always had the same effect, depending on the source of the grapes. For example, the grapes sourced from
the vineyard in Sonoma had by far the highest concentration of proanthocyanidins and color regardless of
the winemaking operation. Polymeric pigments and free anthocyanins were also the highest for this site. On
the other hand, the vineyard in Monterey was the site with the highest copigmented color for all of the
treatments. As the authors state, the original grape composition, dictated by the growing area and the
vineyard management techniques, was able to overwhelm any differences caused by the winemaking
treatment itself.
So how does grape composition compare among these sites? The authors did look at must composition for
all the sites. Sonoma was the site with the highest Brix, while Monterey was the site with the lowest Brix,
something that would likely have affected the parameters studied. Interestingly, both Sonoma and
Monterey had the highest TA and the lowest pH, when compared to Paso Robles and Lodi.
In summary, not every practice intended to increase phenolic extraction worked for every site. Also,
researchers are still trying to understand what a change in a specific phenolic fraction means in terms of its
sensory impact on the wine. The phenolic fraction changes found by the authors are summarized in the
table below.
Fermentation
Temperature
(Paso Robles
only)
Heat @ End
Extended
Maceration
Rotary
Fermentor
(Paso Robles
and Lodi only)
Oak Chips
Color
Enzymes
(Sonoma and
Monterey
only)
Large
Proanthocyanidins
Small
Large
Colored
Proanthocyanidins
Small
Anthocyanin
s
( Sonoma,
Monterey)
Copigmentat
ion
Contribution to
color of:
Polymeric
pigments
Red color
(A520)
( Sonoma,
Monterey)
( Lodi )
Only main trends presented.

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