- (1) Control---water addition to compensate for a high Brix must
- (2) High ethanol---water addition to achieve 26.8 Brix
- (3) Low saignée---juice runoff with an equal volume of water addition to target 24.1 Brix
- (4) Low saignée plus extended maceration---similar treatment to (3) but with 20 days extended maceration
- (5) High saignée---approximately 32% saignée with water addition to compensate
Anthocyanins, which give red wine their color is a flavonoid type of phenolic. The positive charge on the anthocyanins means that they are more likely to be extracted in an aqueous environment, such as at the beginning of fermentation. Tannins are more ethanol soluble and consequently, they are extracted from the grape skins and seeds as ethanol levels rise.
In this study, anthocyanin, tannin and iron reactive phenolic content were measured at press and again at 185 days. The most tannic wine was (4) the low saignée and extended maceration treatment. it was also significantly less smooth and more drying than the other treatments. The conclusion also mentions that treatment (3) low saignée with an equal volume of water addition did not yield higher concentrations of phenolics or greater aroma or flavor attributes. This is clearly a paper that I need to read again and again in order to understand the final results. I may need to update this blog in order to clarify the conlcusions. Stay tuned.
Reference:
1. James F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen M. Weller, and Carolyn F. Ross "Chemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix Must", Am. J. Enol. Vitic., December 2009, 60:450-460.
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