Polyphenol Extraction in Aglianico Winemaking
Author Information
Author(s): Francesco Errichiello, Martino Forino, Luigi Picariello, Luigi Moio, Angelita Gambuti
Primary Institution: Department of Agricultural Sciences, Grape and Wine Science Division, University of Naples Federico II
Hypothesis
The study investigates the optimal maceration time for Aglianico grapes to enhance wine quality by managing polyphenol extraction.
Conclusion
Shortening the maceration time to 11 days can improve wine quality by preventing excessive astringency from over-extraction of polyphenols.
Supporting Evidence
- Polyphenol extraction peaked at 11 days of maceration.
- Excessive tannin extraction can lead to undesirable astringency in wines.
- Residual grape pomace can be valorized for its high phenolic content.
Takeaway
This study shows that winemakers should stop soaking grape skins after 11 days to make better-tasting wine and to use leftover grape parts more effectively.
Methodology
The study analyzed polyphenol extraction during a 14-day fermentation of Aglianico grapes, measuring various phenolic compounds at different maceration times.
Limitations
The study primarily focuses on Aglianico grapes, which may limit the generalizability of the findings to other grape varieties.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
Want to read the original?
Access the complete publication on the publisher's website