Effects of different cryo-macerating temperature on the quality of chardonney wine

Using a new plant set up for this aim, quick cooling processes at different final temperature of 12.0; 10.0; 8.0; 6.0 and, 4.0 °C, for the considered Chardonney grape, have been performed, obtaining different batches of mashed grapes. Subsequently the wine-making process for each of the obtained batches has been performed, producing five different type of wine. Chemical and organoleptic analysis of the obtained wines have been performed and it has been possible to notice that for the Chardonney cultivar grapes, lowering the temperature from 12 up to 6 °C quality improvements were observed (extracted polyphenols), while lowering the temperature below 6 °C quality improvements were negligible. Then for the treated grapes varieties, overcoming such values of temperature (6°C), only notable increases of consumption of CO2 have been obtained, with increases negligible of wine quality. This has allowed the determination, for the considered grapes, of the best value of the cryo macerating temperature, at parity of initial conditions of the considered grape and the productive processes used. Moreover, for a better understanding of the studied phenomena’s, a numerical simulation has been performed aimed to evaluate the temperature distribution during the considered process along the pipeline in which mashed grapes flow.