The purpose of our research was to determine how two different maceration processes affect the final characteristics of a red wine Merlot. In the produced wine we analysed color parameters, anthocyanins, phenolic compounds and esters. By comparing the results of the measured parameters and compounds, we wanted to highlight the differences in wines produced by post-fermentative maceration and cold soaking processes. We wanted to show that there are differences between the maceration processes in compounds extraction. However, our results showed comparable values of all color parameters, anthocyanins, phenolic compounds and esters in all samples. Despite that, we managed to prove that there are minor differences between processes. We also investigated the influence of temperature and duration of maceration process on the compounds extraction. With longer lasting maceration, more substances should be extracted. We confirmed this with our results and results of others researches. The study concluded that the alcohol content affects the extraction of the substances, since the sample with the highest amount of alcohol had the highest values of the extracted compounds.
|
