Effect of early seed removal during fermentation on proanthocyanidin extraction in red wine: A commercial production example

Wines (Vitis vinifera L. cv. Merlot) were made by a commercial winery to examine the effects of seed removal at ∼10 °Brix on the extraction of proanthocyanidins during fermentation. Seeds were removed at the point when they fell to the bottom of the fermenter, and were thus easily removed during regular pump-over operations. Proanthocyanidin extraction was compared to wine made from traditional winemaking regime in which no seed removal occurred. Proanthocyanidin differences observed in the wines were minor. The control wine contained a slightly higher percentage molar proportion of seed proanthocyanidins ((−)-epicatechin-3-O-gallate extension and terminal subunits), demonstrating higher seed tannin extraction, and the seed removed wine contained a higher percentage molar proportion of skin proanthocyanidin indicators ((−)-epigallocatechin extension subunits). Seed removed Merlot wines had higher concentrations of total anthocyanins. Minor differences in colour measurement values between the two wines were also observed. The control wine was slightly more orange (larger hue angle, h°), lighter (larger L∗ value), and more saturated (higher chroma value, C∗) in colour. This appears to be the first paper to report the effects of early seed removal in Merlot winemaking, and demonstrates how winery tannin management techniques contribute to proanthocyanidin composition.