ArticleFoods (Basel, Switzerland)2020
Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 17 citations in OpenAlex.
- Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.Foods (Basel, Switzerland) · 2026Review
- A Handheld IoT Vis/NIR Spectroscopic System to Assess the Soluble Solids Content of Wine Grapes.Sensors (Basel, Switzerland) · 2025Article
- Effects of Saignée and Bentonite Treatment on Phenolic Compounds of Marquette Red Wines.Molecules (Basel, Switzerland) · 2022Article
- Effect of the Application Time of Accentuated Cut Edges (ACE) on Marquette Wine Phenolic Compounds.Molecules (Basel, Switzerland) · 2022Article
- Effect of Sonication Treatment and Maceration Time in the Extraction of Polysaccharide Compounds during Red Wine Vinification.Molecules (Basel, Switzerland) · 2021Article
- Pre-Fermentation Water Addition to High-Sugar Shiraz Must: Effects on Wine Composition and Sensory Properties.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
7 authors at 4 institutions in 2 countries.
Funding
Abstract
Accentuated Cut Edges (ACE) is a recently developed grape must extraction technique, which mechanically breaks grape skins into small fragments but maintains seed integrity. This study was the first to elucidate the effect of ACE on Shiraz wine's basic chemical composition, colour, phenolic compounds, polysaccharides and sensory profiles. A further aim was to investigate any potential influence provided by ACE on the pre-fermentation water addition to must. ACE did not visually affect Shiraz wine colour, but significantly enhanced the concentration of tannin and total phenolics. Wine polysaccharide concentration was mainly increased in response to the maceration time rather than the ACE technique. ACE appeared to increase the earthy/dusty flavour, possibly due to the different precursors released by the greater skin breakage. The pre-fermentation addition of the water diluted the wine aromas, flavours and astringency profiles. However, combining the ACE technique with water addition enhanced the wine textural quality by increasing the intensities of the crucial astringent wine quality sub-qualities, adhesive and graininess. Furthermore, insights into the chemical factors influencing the astringency sensations were provided in this study. This research indicates that wine producers may use ACE with pre-fermentation water dilution to reduce the wine alcohol level but maintain important textural components.
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