Cold-driven strategies as pre-fermentative techniques on winemaking: A review.

Area of Science:

• Enology
• Food Science
• Agricultural Science

Background:

• Pre-fermentative cold applications are explored to improve wine quality.
• Research since 2004 investigates cold's impact on grape compound extraction.
• Four main cold techniques exist: ice wine, berry freezing, cold maceration, and cryoconcentration.

Purpose of the Study:

• To review scientific literature on cold pre-fermentative practices in winemaking.
• To assess the impact of cold on grape compound extraction, particularly phenolics.
• To identify factors influencing the outcomes of these cold applications.

Main Methods:

• Literature review of scientific publications from 2004 onwards.
• Analysis of studies on ice wine production, berry freezing, cold maceration, and cryoconcentration.
• Synthesis of reported effects on grape must composition and wine quality.

Main Results:

• Cold application can elevate phenolic compounds in grape must.
• These compounds are crucial for wine quality and distinctiveness.
• Reported outcomes are often controversial, influenced by grape skin properties, process duration, and temperature.

Conclusions:

• Cold pre-fermentative practices offer potential for producing high-quality, differentiated wines.
• Variability in results necessitates further research into influencing factors.
• Continued interest exists in optimizing cold applications for winemaking innovation.