Impact of fermentation temperature and grape solids content on the chemical composition and sensory profiles of Cabernet Sauvignon wines made from flash detente treated must fermented off-skins

This study investigated the color, phenolic, polysaccharide, volatile and sensory profiles of Cabernet Sauvignon wines made from flash de ' tente (FD) treated musts fermented at different temperatures (16, 24 or 32 degrees C), with and without suspended grape solids. Low fermentation temperature and low solids content increased the concentration of esters, whereas the opposite conditions increased the concentration of fusel alcohols, polysaccharides and glycerol. Higher fermentation temperatures also increased linalool concentration independent of solids content. Traditional maceration fermentation conditions gave the highest concentration of fusel alcohols and 1-hexanol relative to FD treatments. Pre-fermentation removal of grape solids from FD juice created wines with increased red fruit and confectionery attributes, whereas inclusion of 3.5% grape solids increased dark fruit notes. In comparison, control wines had significantly higher green and savory attributes compared to wines from FD treatments. Research findings demonstrated the potential for FD to be used to create differentiated red wine styles.