Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California
Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic ferm...
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Australian Journal of Grape and Wine Research |
| Online Access: | http://dx.doi.org/10.1155/2022/3453978 |
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| author | L. Federico Casassa Armando Vega-Osorno Anibal A. Catania James F. Harbertson |
| author_facet | L. Federico Casassa Armando Vega-Osorno Anibal A. Catania James F. Harbertson |
| author_sort | L. Federico Casassa |
| collection | DOAJ |
| description | Background and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion. Wines were followed up to 3 years of bottle aging. Tannins were 50% higher in monovarietal Merlot wines, which improved production of large polymeric pigments in Merlot-based cofermented and blended wines. Addition of Malbec favored production of small polymeric pigments. After 3 years of bottle aging, polymeric pigments were higher in cofermented and blended wines. PMLF blended wines showed 15% improved copigmentation and 25% increase in wine colour. The perception of wine length was positively correlated with red fruit aroma (R2 = 0.94 and p=0.006) and negatively correlated with earthy aroma (R2 = 0.91 and p=0.012). Conclusions. Blending postalcoholic fermentation highlighted more of the individual character of each monovarietal wine in the final blend. Cofermentation and postmalolactic fermentation blending tended to equalize the sensory profile of the resulting wines but also showed higher complexity of aromas than monovarietal wines. Significance of the Study. Cofermentation and blending are both suitable winemaking practices for increasing the polymeric pigment content and the sensory complexity of the resulting wines. |
| format | Article |
| id | doaj-art-fd6ee20892ac41d2aa04d05904e9c4cc |
| institution | Kabale University |
| issn | 1755-0238 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Australian Journal of Grape and Wine Research |
| spelling | doaj-art-fd6ee20892ac41d2aa04d05904e9c4cc2025-02-03T06:45:23ZengWileyAustralian Journal of Grape and Wine Research1755-02382022-01-01202210.1155/2022/3453978Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of CaliforniaL. Federico Casassa0Armando Vega-Osorno1Anibal A. Catania2James F. Harbertson3Wine and Viticulture DepartmentWine and Viticulture DepartmentCentro de Estudios de EnologíaSt Michelle Wine Estates WSU Wine Science CenterBackground and Aims. Cofermentation and blending are traditional winemaking practices. This study reports their comparative chemical and sensory outcomes. Methods and Results. Malbec and Merlot were made into monovarietal wines, cofermented (COF), blended postalcoholic (PAF), and postmalolactic fermentation (PMLF), at a 50/50 proportion. Wines were followed up to 3 years of bottle aging. Tannins were 50% higher in monovarietal Merlot wines, which improved production of large polymeric pigments in Merlot-based cofermented and blended wines. Addition of Malbec favored production of small polymeric pigments. After 3 years of bottle aging, polymeric pigments were higher in cofermented and blended wines. PMLF blended wines showed 15% improved copigmentation and 25% increase in wine colour. The perception of wine length was positively correlated with red fruit aroma (R2 = 0.94 and p=0.006) and negatively correlated with earthy aroma (R2 = 0.91 and p=0.012). Conclusions. Blending postalcoholic fermentation highlighted more of the individual character of each monovarietal wine in the final blend. Cofermentation and postmalolactic fermentation blending tended to equalize the sensory profile of the resulting wines but also showed higher complexity of aromas than monovarietal wines. Significance of the Study. Cofermentation and blending are both suitable winemaking practices for increasing the polymeric pigment content and the sensory complexity of the resulting wines.http://dx.doi.org/10.1155/2022/3453978 |
| spellingShingle | L. Federico Casassa Armando Vega-Osorno Anibal A. Catania James F. Harbertson Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California Australian Journal of Grape and Wine Research |
| title | Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California |
| title_full | Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California |
| title_fullStr | Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California |
| title_full_unstemmed | Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California |
| title_short | Chemical and Sensory Effects of Cofermentation and Blending of Malbec and Merlot Wines from the Central Coast of California |
| title_sort | chemical and sensory effects of cofermentation and blending of malbec and merlot wines from the central coast of california |
| url | http://dx.doi.org/10.1155/2022/3453978 |
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