Effect of Whole Cluster Fermentation on Phenolics in Cold-Hardy Hybrid Wines

Abstract

AbstractGenerally, red wines made from cold-hardy hybrid grapes have much lower tannin content than Vitis vinifera wines and they are often perceived as being of lower quality. This study evaluated the chemistry and sensory perception of whole-cluster (WC) fermented “Frontenac” and “Marquette” red wines from Iowa (F-ISU, M-ISU) and “Marquette” red wines from Minnesota (M-UMN). Three conditions were compared: Control 0% WC (w/w), 25% WC (w/w), and 50% WC (w/w). The 50% WC wines had significantly higher iron-reactive phenolics, tannin, and anthocyanin contents than control wines. The color intensity in 50% WC wines was maintained after 4 months of aging. A tasting evaluation was conducted with the “Marquette” wines from both states and untrained panelists preferred 50% WC “Marquette” wines over control wines. This study showed promising results on the use of 50% (w/w) whole clusters as a pre-fermentative technique to improve “Marquette” and “Frontenac” red wine quality.