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July 2010

Virginia Tech compares delestage (rack and return) with manual and mechanical cap punch-downs in Merlot and Cab. Get ready for yummy results.

AN A-TO-Z READ

DÉLESTAGE EFFECTS ON MERLOT AND CAB

Reproduced with permission from the Dept of Food Science & Technology, Virginia Tech

Brunce W. Zoeklein ¹*, Lisa M. Pélanne, and Sandy S Birkenmaier

¹Professor and Head, Wine/Enology-Grape Chemistry Group, Department of Food Science and Technology (0418), Virginia Tech, Blackburg, VA 24061.

* Corresponding author

This study compared délestage (rack and return) involving partial seed deportation, with Merlot produced by manual cap punching for three seasons, and Cabernet Sauvignon produced by mechanical punch-down (pigeage) systems for one season. Fermentation reduced the percentage of color from monomeric pigments and increased the percentage of color from polymeric pigments for all treatments. Délestage wines generally had a higher percentage of color derived from large polymeric pigments than manual cap-punched or pigeage wines. Total glycosides (in part, aroma/flavor precursors) increased during cold soak and fermentation, and were in greater concentration in the manual cap-punched Merlot wines. Triangle difference sensory analysis demonstrated Merlot wines differed in aroma and/or flavor in two of three vintages. Cabernet Sauvignon wines were perceived to differ in both aroma and flavor.

Introduction

The color, structure and aftertaste of red wines are mainly derived from the varied and complex impact of phenolic compounds. It is estimated that 50% or less of the total phenolic compounds present in the skins, seeds and flesh of grapes can be extracted during conventional winemaking (Somers and Vérette, 1998). The transfer depends on various factors, including fruit maturity, duration of skin contact, temperature, ethanol concentration (Ramey et al., 1986) and vinification pactives, including cap management techniques (Singleton, 1982; Revilla et al., 1997; Fisher et al., 2000; Mattivi et al., 2002). Therefore understanding the quantitative and qualitative influences processing has on grape and wine phenolic compounds is important in premium wine production ....

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