kitchen wine coolers

· 3) Extended maceration. Keeping the wine in contact with the pomace for 20 additional days after
dryness caused a significant increase of both types of proanthocyanidins, HMWP and LMWP, for all of the
vineyards. It also increased the high molecular weight colored proanthocyanidins (HMWCP), but only in
Sonoma. In contrast, polymeric pigment measured by spectrophotometer increased for all vineyards. This
illustrates a compositional difference between HMWCP and polymeric pigment, still not well understood.
As for overall color, results were clearly mixed: extended maceration increased color in Lodi and Paso
Robles, but it decreased color in Sonoma and Monterey.
· 4) Rotary fermentor. This parameter was studied only with Lodi and Paso Robles fruit. Fermenting in a
rotary fermentor for the first 4 days (rotating twice in each direction every 3 hours) significantly decreased
both proanthocyanidins and colored proanthocyanidins. Polymeric pigments and the free anthocyanins
measured with spectrophotometer also decreased. Interestingly, rotary fermentation increased
copigmentation only for the Paso Robles fruit. Color was either lower or about the same as the control, for
both Lodi and Paso Robles. These results are in agreement with previous studies. The authors propose that
rotary tanks produce a strong mechanical maceration that tends to yield components with low degree of
polymerization. They also point out that residence time in the rotary fermentor might have been insufficient
to achieve full extraction (after 4 days, fermentations were finished in a regular tank).
· 5) Oak chips. Loose French oak chips added at the beginning of fermentation at a rate of 3.6g/l had
inconsistent results. HMWP increased for Lodi, but decreased for Sonoma. Similarly, LMWP, decreased
only in Paso Robles. The most common effect was a decrease in free anthocyanins in 3 of the 4 sites, with
the exception being Lodi. As for overall color, Lodi showed an increase, and Sonoma and Monterey a
decrease. The authors note that the fact that chips turn red at the end of fermentation might account for
some of the red color loss. Also, chips contain components that can alter the equilibrium of phenolic
compounds in different ways depending on the original composition of the must, which would explain such
a variable response.

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