Table 2: Effect of treatment frequency (averages of three mixing techniques – punching-down, pumping-over and rotor action) on Pinotage wine composition and quality (2000 – 2002 seasons).
|
Treatment frequency (hours) and season
|
Acetate esters (mg/L) |
Total polyphenols [mg/L(+) catechin] |
Wine quality (%) |
|||||
|
i-Butyl acetate |
i-Amyl acetate |
Hexyl acetate |
Total flavonoids |
Total tannins |
Total antho-cyanins |
Berry/ Plum intensity |
Overall wine quality |
|
|
2000 season |
||||||||
|
1 |
0.744a |
11.64a |
0.376a |
1640.0b |
1134.0a |
550.6a |
59.0a |
56.6a |
|
3 |
0.827a |
13.26a |
0.344a |
1719.2a |
1158.2a |
561.0a |
61.5a |
56.6a |
|
|
|
|
|
|
|
|
|
|
|
2001 season |
||||||||
|
1 |
0.492a |
8.61a |
0.169a |
2091.1a |
1480.7a |
610.4a |
60.4a |
59.4a |
|
3 |
0.505a |
8.59a |
0.141b |
2158.9a |
1550.1a |
608.7a |
64.2a |
60.5a |
|
|
|
|
|
|
|
|
|
|
|
2002 season |
||||||||
|
1 |
0.633a |
10.27a |
0.178a |
2034.6a |
1298.3a |
736.3a |
57.6a |
58.3a |
|
3 |
0.624a |
9.75a |
0.137b |
1989.4a |
1293.4a |
696.0a |
55.9a |
55.0a |
|
|
|
|
|
|
|
|
|
|
Treatments with the same letter do not differ significantly (p < 0.05) (each season, aroma component, phenolic
group and wine quality characteristic are considered separately).