Effect of Whole Cluster Fermentation on Phenolics in Cold-Hardy Hybrid Wines

Abstract Generally, red wines made from cold-hardy hybrid grapes have much lower tannin content than Vitis vinifera and they are often perceived as being of quality. This study evaluated the chemistry sensory perception whole-cluster (WC) fermented “Frontenac” “Marquette” Iowa (F-ISU, M-ISU) Minnesota (M-UMN). Three conditions were compared: Control 0% WC (w/w), 25% 50% (w/w). The had significantly higher iron-reactive phenolics, tannin, anthocyanin contents control wines. color intensity in was maintained after 4 months aging. A tasting evaluation conducted with both states untrained panelists preferred over showed promising results on use (w/w) whole clusters a pre-fermentative technique to improve wine