Effect of pre-fermentation saignée treatment on phenolic compound profile in wine made of Cabernet Sauvignon

The saignée method was applied to Vitis vinifera L. Cabernet Sauvignon wine making to improve the phenolic component in fresh and 1-year aged wines. The physicochemical properties of the saignée-treated wine were similar to those of the control. A moderate enhancement of the total non-anthocyanin content was observed in the saignée-treated wine, but this was not significant (p > .05). After fermentation, the anthocyanin content was increased in the treated wine compared to the control (p ≤ .05). Anthocyanin content was reduced after aging (p ≤ .05), while the content of the treated wine was still higher than the control (p ≤ .05). After aging, the treated wine showed lower b* value (blue/yellow component) than the control. Principal component analysis (PCA) revealed that decreased anthocyanin was the major factor differentiating between aged and fresh wines. There were also significant differences in individual phenolic acid, flavonol, and anthocyanin contents between the treated and control wines from the PCA. Practical applications Saignée treatment could enhance extraction of phenolic compounds and improve wine color. This study could provide winemakers with an approach to compensate for poor color intensity and stability.