MALOLACTIC FERMENTATION EFFECT ON THE CHEMICAL AGE OF CABERNET SAUVIGNON RED WINE UNDER DIFFERENT AGING CONDITIONS

  • J. R. Verde-Calvo
Keywords: wine, aging, anthocyanins, chemical age

Abstract

The effect of the malolactic fermentation on the chemical age of red wine was studied as a measure of its aging. The evaluated factors and levels were: temperature (15 and 25º C), total SO2 concentration (30 and 50 ppm), and pH (3.0 and 3.5). Grapes of Cabernet sauvignon cultivar from the Mexican state of Zacatecas were used. The changes occurring in the phenolic compounds during an aging period of 18 months were followed. Wine was prepared from the grapes, half was subjected to malolactic fermentation with Lactobacillus brevis and Pediococcus pentosaceus. The content of polymeric anthocyanins and chemical age (CE) increased with time. The CE for the manufactured wines presented a linear relationship with the time. The conditions which favored the highest values of CE were: pH=3.0; SO2=50 ppm and T=25º C. The wines with higher initial acidity and undergoing the malolactic fermentation presented the highest CE indexes and high linear correlation with the time.

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Published
2020-11-09
How to Cite
Verde-Calvo, J. R. (2020). MALOLACTIC FERMENTATION EFFECT ON THE CHEMICAL AGE OF CABERNET SAUVIGNON RED WINE UNDER DIFFERENT AGING CONDITIONS. Revista Mexicana De Ingeniería Química, 3(3), 265-272. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/2169

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