Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines
Raquel Muñoz García,
Rodrigo Oliver-Simancas,
María Arévalo Villena,
Leticia Martínez-Lapuente,
Belén Ayestarán,
Lourdes Marchante-Cuevas,
María Consuelo Díaz-Maroto,
María Soledad Pérez-Coello
Affiliations
Raquel Muñoz García
Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, Spain
Rodrigo Oliver-Simancas
Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, Spain
María Arévalo Villena
Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, Spain
Leticia Martínez-Lapuente
Institute of Vine and Wine Sciences, University of La Rioja, La Rioja Government and CSIC, Finca La Grajera, Ctra, De Burgos Km 6, 26007 Logroño, Spain
Belén Ayestarán
Institute of Vine and Wine Sciences, University of La Rioja, La Rioja Government and CSIC, Finca La Grajera, Ctra, De Burgos Km 6, 26007 Logroño, Spain
Lourdes Marchante-Cuevas
Regional Institute for Research and Agrifood and Forestry Development of Castilla La Mancha (IRIAF), IVICAM, 13700 Tomelloso, Spain
María Consuelo Díaz-Maroto
Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, Spain
María Soledad Pérez-Coello
Area of Food Technology, Faculty of Chemical Sciences and Technologies, Regional Institute for Applied Scientific Research (IRICA), University of Castilla-La Mancha, Avda, Camilo José Cela 10, 13071 Ciudad Real, Spain
The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can affect the organoleptic quality and stability of the wine. This study demonstrated for the first time the effect of the microwave treatment of grapes on native yeast species and their diversity, producing an increase in fermentation kinetics and a decrease in the lag phase. The microwave treatment produced a positive effect on the extraction of amino acids and polysaccharides from the grapes, resulting in significantly higher amounts of the main amino acids of the must and some major volatile compounds in the treated samples. The polysaccharides most affected by the microwave treatment were the PRAGs, the main polysaccharides liberated from grapes during the maceration.
