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· The authors study how these 7 fractions are affected by the following common winemaking practices:
increased fermentation temperature, heat at the end of fermentation, extended maceration, the use of a
rotary fermentor, the addition of oaks chips, and the use of color enzymes. They also compare the effects
across 4 California viticultural areas: Lodi, Paso Robles, Sonoma and Monterey. To better mimic a
production situation, wines were aged for 14 months in barrel and 4 months in bottle before analysis.
· 1) Increased fermentation temperature . This parameter was studied only with grapes from Paso
Robles. Increasing the temperature from 24oC to 32oC caused an important increase in HMWP, the
proanthocyanidins of high molecular weight. It also increased the contribution to color due to
copigmentation, and decreased the contribution of free anthocyanins. The authors note that these results
disagree with previous studies. But they also point out that differences in variety, fermentation scale, time
before analysis, or method of analysis would likely make results difficult to compare.
Summary 5
· 2) Heat at the end. Passing the wine through a heat exchanger at the end of fermentation until it reached
32oC caused a significant increase in proanthocyanidins of high molecular weight (HMWP), in 3 of the 4
sites studied. Heat at the end also affected the contribution to color of anthocyanins, copigmentation and
polymeric pigments, but these differed depending on the site. For Lodi and Paso Robles, all of these factors
increased, with an overall increase in color. For Sonoma and Monterey, copigmentation also increased with
a concomitant decrease in free anthocyanins. Thus, both heating at the end and increased fermentation
temperature were consistent in two effects: they both increased HMWP and copigmented color.

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