Impact of whole bunch vinification on the abundance of sweetening compound astilbin

Abstract

Whole-bunch vinification is a practice that can change the sensory properties of wine. Experimental wines resulting from the addition of stems in varying proportions were analyzed to quantify a sweet compound, astilbin. A significant increase in astilbin content was observed in wines made in the presence of stems. Experiments carried out in several winegrowing regions have demonstrated the influence of grape variety on both the astilbin content and its increase.