Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of (CS + 5d), or long 10 10d). CS did not affect the basic chemistry wines, nor improved anthocyanins, polymeric pigments total phenolics relative to Control wines (10 maceration). Wine tannins lowered in 5d 71 % (Cabernet Sauvignon) 29 (Merlot). CIELab coordinates showed negative impact on L*, C*, copigmentation indicating that these lighter color than their counterparts differences could be distinguished human eye. Astringency bitterness lower whereas 10d enhanced fresh fruit aroma, body, bitterness, astringency.