This study examined the impact of increasing fermentation temperature on the chemical, sensory, and thiol attributes of Merlot rose. Merlot grapes were harvested, destemmed, and cold soaked for 1 day, then pressed off into tank. Juice was stabulated in tank for 3-5 days before racking into two separate tanks. The NTU of the juice was adjusted to 200 prior to fermentation. All treatments between the juices and wines were equal, except that the control was fermented at 14°C for the whole fermentation whereas the treatment was fermented at 20°C for the first 4 days, then dropped to 14°C for the rest of fermentation. Wine chemistry was not much affected by the treatments. Hydrogen sulfide and 3-MH were slightly lower in the higher temperature fermentation. 71% of judges were able to distinguish the wines in triangle testing, suggesting a statistically significant difference between the wines (p<0.001). This may have been due to turbidity differences from lees being disrupted in the bottles during pouring. In general, the control wine was preferred. There were no strong trends for the descriptors used in this study. There was a slight tendency for Fruit Intensity, Thiol Aromas, and Overall Aromatic Intensity to be increased by Low Temperature. The High Temperature wine may have had slight reduction relative to the low temperature wine.
This study examines the effect of different rosé must processing techniques on the chemical and sensory qualities of finished wine. Merlot grapes were either sent directly to press or cold soaked for two days prior to pressing. After cold soak and pressing, juice was either settled and inoculated or stabulated for approximately 5 days, after which it was inoculated and a Laffort thiolase enzyme was added. Merlot sent directly to press underwent stabulation. Not many chemical differences could be seen between stabulated juices with the control, except a higher initial turbidity. These results suggest that for this particular style of rose winemaking, judges preferred wine made from the two-day cold soak, regardless of stabulation. Although the stabulated and control wines were found to be significantly different, no major trends could be seen for the descriptors used in this study except for perhaps a slight increase in fruit intensity and thiol aromas. No major preference could be seen for the control wine and stabulated wine, suggesting that stabulation can act as a technique to process wine without much altering the flavor profile in a negative matter.