GESVIN research group, from ICVV, has recently published a scientific paper about the characterization of the phenolic composition from wines made by carbonic maceration. This work aimed to gather information about the color-related characteristics and the monomeric phenolic composition of carbonic maceration wines. The study was conducted over two vintages, with two different grape varieties: Tempranillo and Graciano. The free-run and the press fractions obtained by carbonic maceration were compared to conventional winemaking.
Considerable differences were observed between the wines made by conventional winemaking and those made by carbonic maceration, the latter presenting less color intensity and a lower content of this type of compounds. In particular, the detailed analysis of the wines by UHPLC-MS technique showed that carbonic maceration wines have a lower concentration of anthocyanins and flavonols, while free-run wine has a high content of flavanols and hydroxycinnamic acids. The differences in their composition may explain their peculiar organoleptic characteristics.
This study was co-funded (50/50) by the European Regional Development Fund (ERDF) and the Government of La Rioja, within the ERDF operational program of La Rioja 2014–2020. It was also funded by MCIN/AEI 10.13039/501100011033, Project RTI2018-096051.
The paper was published as Open Access in Food Chemistry:
Javier Portu, Ana Rosa Gutiérrez-Viguera, Lucía González-Arenzana and Pilar Santamaría. 2023. Characterization of the color parameters and monomeric phenolic composition of ‘Tempranillo’ and ‘Graciano’ wines made by carbonic maceration. Food Chemistry, 406: 134327.
https://doi.org/10.1016/j.foodchem.2022.134327
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