Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine

Abstract

Maceration is essential in modulating the sensory quality of cherry wines. In this study the impact of two maceration practices-cold pre-fermentative maceration (CM) and extended post-fermentative maceration (EM) - was investigated, on the chemical, volatile, biogenic amine and sensory profiles of cherry wines. Volatile analysis showed that CM boosted the production of many aromatic compounds, including esters (ethyl hexanoate, ethyl butyrate), aldehydes (benzaldehyde) and terpenes (linalool and β-damascenone), and enhanced the cherry wines’ fruity notes. Meanwhile, a reduction of biogenic amines was obtained at the end of malolactic fermentation with CM. Principal component analysis showed that control and EM wines were similar, whereas CM wines were different. Overall, cold pre-fermentative maceration had greater potential to be used in the production of cherry wine. © 2018 The Institute of Brewing & Distilling.