Effect of fermented pomace pressing on the phenolic compounds extraction in red wine

This paper examines the influence of pressing conditions during winemaking on the content of several representative phenolic compounds. The winemaking techniques used in red wine production, such as the pressing of fermented pomace, can have a direct impact on the quality of the final product. In this experiment, three phenolic compounds - catechin, epicatechin and trans-resveratrol that are important components of wine and influence both its sensory properties and its potential health benefits were investigated. After a 14-day maceration of the red grapes, three pressure levels (0.5 bar, 1.0 bar and 1.5 bar) were applied, resulting in three experimental wines, designated Wine 1, Wine 2 and Wine 3. In addition to these samples, one fraction was separated as free-run wine to compare with the others. After LC-MS/MS analysis, the results showed a higher phenolic content in wines exposed to a higher pressure of fermented pomace. In particular, the pressure of 1.5 bar led to the highest levels of these compounds in the wines analyzed.