Exploring the Stabilization of Phenolic Material and Red Wine Color through Different Polysaccharide Extraction and Addition Strategies

Phenolic composition and color are important quality indicators for red wines. Higher anthocyanin concentrations in the grapes will only have a temporary effect, and some cultivars like Barbera, used in this study, present additional extraction and stabilization challenges during production. In addition to traditional fermentation strategies like co-fermentation with other cultivars (Syrah and Touriga Nacional in this study) and extended maceration, Barbera was also subjected to polysaccharide addition as well as cold soak and ripasso. Wines were analyzed regarding color, phenolic composition, astringency, and polysaccharide profiles by using photometric assays and liquid chromatography methods. The addition of polysaccharides prior to fermentation has stabilizing effects on color, which differ from the extraction from grape material during and after fermentation. Extended maceration enhances the formation of stable pigments but produces wines that are susceptible to oxidation. A secondary polysaccharide extraction like ripasso can positively influence the color and pigment composition simultaneously.