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Naviglio D, Formato A, Scaglione G, et al. Study of the Grape Cryo-Maceration Process at Different Temperatures. Foods. 2018;7(7)doi: 10.3390/foods7070107.
Naviglio, D., Formato, A., Scaglione, G., Montesano, D., Pellegrino, A., Villecco, F., & Gallo, M. (2018). Study of the Grape Cryo-Maceration Process at Different Temperatures. Foods (Basel, Switzerland), 7(7), . https://doi.org/10.3390/foods7070107
Naviglio, Daniele, et al. "Study of the Grape Cryo-Maceration Process at Different Temperatures." Foods (Basel, Switzerland) vol. 7,7 (2018). doi: https://doi.org/10.3390/foods7070107
Naviglio D, Formato A, Scaglione G, Montesano D, Pellegrino A, Villecco F, Gallo M. Study of the Grape Cryo-Maceration Process at Different Temperatures. Foods. 2018 Jul 06;7(7). doi: 10.3390/foods7070107. PMID: 29986416; PMCID: PMC6069240.
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Foods. 2018 Jul 06;7(7). doi: 10.3390/foods7070107.

Study of the Grape Cryo-Maceration Process at Different Temperatures.

Foods (Basel, Switzerland)

Daniele Naviglio, Andrea Formato, Giampiero Scaglione, Domenico Montesano, Arcangelo Pellegrino, Francesco Villecco, Monica Gallo

Affiliations

  1. Department of Chemical Sciences, University of Naples Federico II, via Cinthia; Monte S. Angelo Complex, 80126 Naples, Italy. [email protected].
  2. Department of Agricultural Science, University of Naples Federico II, Via Università 100, Portici, 80045 Naples, Italy. [email protected].
  3. Department of Agricultural Science, University of Naples Federico II, Via Università 100, Portici, 80045 Naples, Italy. [email protected].
  4. Department of Pharmaceutical Sciences, Food Science and Nutrition Section, University of Perugia, via S. Costanzo 1, 06126 Perugia, Italy. [email protected].
  5. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy. [email protected].
  6. Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy. [email protected].
  7. Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, via Pansini 5, 80131 Naples, Italy. [email protected].

PMID: 29986416 PMCID: PMC6069240 DOI: 10.3390/foods7070107

Abstract

This research aimed to determine the effects of cryo-maceration at different temperatures on polyphenol content during the winemaking process of Chardonnay wine. Samples of Chardonnay grapes were subjected to rapid cooling processes by direct injection of liquid CO₂ to obtain final temperatures of 10.0, 8.0, 6.0 and 4.0 °C and yield different batches of grape mash. Subsequently, each batch underwent the winemaking process to produce four different wines. The wines obtained were characterized by chemical analyses. We observed higher extraction of polyphenolic compounds with low-temperature cold maceration, particularly when the temperature was reduced from 10.0 to 6.0 °C. Conversely, when the temperature was reduced below 6.0 °C, the increase in polyphenol content in wine was negligible, whereas CO₂ consumption increased. Furthermore, a numerical simulation was performed to determine the pipe length,

Keywords: Chardonnay grapes; cryo-maceration; liquid carbon dioxide; numerical simulation; polyphenols

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