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Evaluation of the repeatability and reproducibility of  small-scale fermentation methodology for Tempranillo and Cabernet Sauvignon             
  • Antoni Sánchez-Ortiz
Antoni Sánchez-Ortiz
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Abstract

Researchers typically perform winemaking experiments using small amounts of grapes. Few studies have actually evaluated both the repeatability and reproducibility of small-scale fermentations in Tempranillo and Cabernet Sauvignon. This study examines, for two different phenolic potential varieties, the repeatability and reproducibility of the small-scale red winemaking in 4 tank sizes (10, 25, 50 and 100 L), and how volume size may affect to the composition of the wine. Additionally, for each variety we carried out a commercial fermentation using a 2500 L tank. Medium size-tanks gave the best extraction for the phenolic composition. High repeatability was observed for alcohol content, pH and total acidity, anthocyanins and procyanidins for both varieties. This research gives a solid basis for validating the reproducibility of the small-scale fermentations of two different phenolic potential red grapevines andsheds new light on small-scale winemaking potentiality and limitations.