Phenol-free glycosides were in
larger concentration in Merlot, but not
Cabernet Sauvignon, délestage-produced
wines. The analysis of phenolfree
glycosides includes all but
shikimic acid metabolites. This analysismay
be a better approximation of the
pool than is the total glycosides assay.
Discrimination sensory analysis on
pooled treatment replications indicated
differences in aroma and flavor among
Merlot andCabernet Sauvignondélestage
and control wines. PCA analysis of
Cabernet Sauvignon treatment replications
demonstrated differences between
délestage and pigeage wines, and among
replications of the same treatment.
It is evident that délestage wine-1 and
pigeage wine-3 have similar aroma and
flavor profiles. While treatments were
dejuiced each day at the same Brix, individual
replicate variation occurred, possibly
as a result of the degree of seed
removal, pomace drain time, and/or oxygen
exposure.With the exception of replicate-
1, délestage wines were characterized
by pungent black pepper aromas
and pungent raspberry flavors.
An important industry goal is to be
able to customize maceration methods,
predicated on fruit composition and
desired outcome. This study evaluated
the impact of a cap management technique
in conjunction with seed removal.
Given the large variability in fruit
composition, the response to a particular
maceration technique may be variable.
Délestage with partial seed
removal appeared to slightly modify
the percentage of color derived from
monomeric and large polymeric pigments.
The result of discriminatory
sensory analysis generally suggested
differences in aroma and flavor
between délestage and control wines.
These differences were charted for
the Cabernet Sauvignon, and were
variable among replications. These differences
may or may not justify the
additional effort involved in the utilization
of délestage with seed removal
as a cap management strategy.