Fuente: PubMed "wine" Food Chem. 2026 Jul 8;525(Pt 1):150337. doi: 10.1016/j.foodchem.2026.150337. Online ahead of print.ABSTRACT'Schiava' grapes contain peonidin-3-O-glucoside as main anthocyanin, which is associated to colour instability in the wines. A primary objective of this study was to test a potential strategy (grape freezing) to increase the pigments' extraction from these grapes, and/or the colour stability in wine. Evaluated variables were: (1) application of grapes freezing or not; (2) fermentation with or without fermentative maceration; (3) fermentation by inoculum with Saccharomyces cerevisiae, or co-inoculum with S. cerevisiae and Oenococcus oeni. Potential interactions between grape freezing and malolactic fermentation were also evaluated. Without fermentative maceration, wines from frozen grapes presented "light/pink", "pink/salmon" (visual), "nutty/almond", "tropical/banana" (aroma) attributes. Although grape freezing allowed higher initial contents of peonidin-3-O-glucoside in must, no significant differences were found in the wines after storage. Colorimetric parameters were still positively impacted by grape freezing. The profile of free anthocyanins could not alone accurately reflect the colour of the wines, as other relevant factors were significant.PMID:42431044 | DOI:10.1016/j.foodchem.2026.150337