Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

摘要

Background and Aims: This work studies the effect of winemaking process (carbonic maceration (CM) vs destemming) and the effect of grape variety (100% Tempranillo red grapes vs Tempranillo grapes and Viura white grapes) on sensory and physicochemical characteristics of young red wines from Rioja Alavesa. Methods and Results: Nineteen wines distributed in four groups (the four combinations from the two factors) were collected from 12 wineries. Twenty-four sensory attributes and 15 physicochemical parameters were analysed at four time points through 9 months. Data were analysed by analysis of variance and by canonical variate analysis. CM wines were higher in red berry aroma and flavour, alcoholic flavour and acidity, and lower in licorice and tree fruit aroma. CM wines were higher in ethanol, and lower in glycerol, reducing sugars, total acidity, relative density, total dry extract and colour intensity. Wines with Viura addition were scored higher in acidity and lower in colour intensity and purple hue. Wines with Viura also had lower values for anthocyanins, total polyphenol index, colour intensity, total dry extract, tannins and pH. Conclusions: Making red wine by CM compared with destemming introduced some sensory and physicochemical differences in the wines. Viura grape addition influenced a smaller number of sensory attributes and physicochemical parameters. Significance of the Study: This study increases the information on the sensory description of CM wines and the effect of adding white grapes in making red wine. This work provides winemakers information to be considered when choosing winemaking process and/or adding Viura grapes in making red wine.