Cryomaceration improves the extraction of the compounds contained in the grape skins

Cryomaceration is a winemaking technique where the grapes are stabilized at low temperatures

The process provides, well-balanced, better-rounded wines, with a stronger body in the mouth. Therefore, by means of this process, a final product can be obtained with better characteristics than the wines made with traditional processes. One of the most important techniques used during wine-making is cryo-maceration. It consists in submitting the mashed grapes to rapid cooling, up to 281-283 K (46.4 – 50 fahrenheit), and maintaining this temperature for several days, in order to improve the extraction of the compounds contained in the grape skins, such as phenolic compounds and the primary aromas. Low-temperature pre-fermentative maceration is frequently used in elaborating white wines to encourage contact between grape skins and juices in order to extract the greatest amount of aromas and their precursors, both mainly located in the skin of grape berries.

Wine prepared with grapes by the use of cryomaceration show more aroma intensity, stability of taste properties of the wine than wines prepared traditionally by maceration without cooling. The use of cryomaceration presents white wines showing high stability to oxidation and typical intensive varietal taste and aroma. Cryomacerating process is used by the winemaker to enhance the varietal character of white wines. This procedure provides, acceptable, well-balanced, better-rounded wines, with a stronger body in the mouth. Therefore, by means of this process, a final product can be obtained with better characteristics than the wines made with traditional processes. READ MORE HERE

Source: Electronic Journal of Biotechnology