Biostatistics Commons^™

Pre-Maceration, Saignée And Temperature Affect Daily Evolution Of Pigment Extraction During Vinification, Ottorino L. Pantani, Federico M. Stefanini, Irene Lozzi, Luca Calamai, Alessandra Biondi Bartolini, Stefano Di Blasi

COBRA Preprint Series

Consumer demand for intensely coloured wines necessitates the systematic testing of pigment extraction in Sangiovese, a cultivar poor in easily extractable anthocyanins. Pre-fermentation (absent, cold soak pre-fermentation at 5 °C, cryomaceration by liquid N₂ addition), temperature (20 or 30 °C), and saignée were compared during vinification (800 kg). Concentrations of anthocyanins, non-anthocyanic flavonoids and SO₂-resistant pigments were recorded daily. A semiparametric Bayesian model permitted the kinetic description and the comparison of sigmoidal- and exponential-like curves. In total anthocyanins, saignée at 30 °C yielded a significant gain, later lost at drawing off; cryomaceration had little effect and cold …