Abstracts from Presentations at the ASEV 60th Annual Meeting 23-26 June 2009, Napa, California

摘要

Tannin content plays an important role in the quality of red wines. The objective of this research was to completely account for tannin extraction from the fruit to the finished wine throughout fermentation. This study addresses extraction and retention of tannins and polymeric pigments and provides additional quantitative information on tannin partitioning during the extraction process. Merlot grapes from 101-14 rootstock and full irrigation were harvested at the Oakville Experimental station and were fermented in triplicate of 5-gal lots at the UC Davis Winery. The use of a controlled, small-scale fermentation was to account for all of the tannin in fruit at harvest and to show how it is partitioned during fermentation, taking into account tannin that might be covalently bound to cell wall material in the pomace and gross lees.