Evaluation of the repeatability and reproducibility of small-scale fermentation methodology for Tempranillo and Cabernet Sauvignon
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.