MYCOLab Ai Logo - gold and army green

Adjusting the pomace ratio during red wine fermentation: Effects of adding white grape pomace and juice runoff on wine flavoromics and sensory qualities

Summary

This study explored adding leftover grape pomace and juice to red wine during fermentation to improve quality, especially in rainy regions where grapes are less ripe. Researchers found that adding about 10% white grape pomace made wine taste more astringent and acidic, while removing some juice improved color. Both methods helped form more stable pigments without significantly affecting the wine’s aroma.

Background

Quality of red wine depends on color, mouthfeel, and aroma characteristics, which are influenced by phenolic and volatile compounds extracted during maceration. In regions with rainy harvest periods, grapes may lack sufficient ripeness and phenolic content. Adjusting the pomace ratio through addition of white grape pomace or juice runoff represents a potential winemaking technique to improve wine quality.

Objective

To investigate the effects of adding white grape pomace (PAP) and prefermentation juice runoff (PJR) at different ratios on the phenolic and volatile compound profiles, color characteristics, and sensory qualities of Marselan red wines.

Results

PAP significantly increased flavanol concentrations and enhanced astringency and acidity but reduced monomeric anthocyanins. PJR enriched pigments and copigments, significantly improving wine color. Both treatments at 10% ratio promoted anthocyanin derivative formation. Higher pomace ratios reduced volatile compound concentrations without substantially affecting aroma quality in sensory evaluation.

Conclusion

Moderate increases in pomace ratio (approximately 10%) through PAP or PJR can effectively enhance the color and mouthfeel of red wines from regions with rainy harvests, with limited impact on aroma. PAP is particularly suited for increasing astringency while PJR is optimal for improving color characteristics.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: PMC10740085, PMID: 38144755
Scroll to Top