Influence of Different Maceration Techniques and Microbial Enzymatic Activities on Wine Stilbene Content

摘要

The influence of four different methods of maceration―standard vinification, vinification with addition of pectolytic enzymes, maceration including cold maceration, and heating in the final stage of maceration―on the stilbene content of Merlot wines was studied. Differences in the stilbene and phenolic compounds extraction profiles were only observed for the cold maceration before alcoholic fermentation. It was also shown that yeasts (Saccharomyces cerevisiae) and lactic acid bacteria (Oenococcus oeni) can affect the amount of stilbenes detected in red wines.