<abstract xmlns="http://www.w3.org/1999/xhtml"><p> The effects of three pre-fermentative techniques (standard procedure, cold soak pre-fermentation and cryomaceration), temperature (20 or 30°C) and saignée (with/without) on the extraction of total anthocyanins were investigated during maceration of must obtained from Sangiovese grapes. A Bayesian hierarchical model was developed to estimate time-dependent contrasts while addressing the peculiar features displayed by the experimental units (wine tanks): substantial heterogeneity among replicates, departure from low-order `textbook' kinetics and the occasional presence of very low observations. Prior distributions of critical model parameters were elicited with the help of wine{making experts and by considering the results of previous experiments. The posterior distribution of model parameters was approximated by Markov Chain Monte Carlo simulation using JAGS software. Among the main findings, it is to be highlighted that temperature and saignée increased the total anthocyanin concentration in all the techniques, although at different times during maceration. In all the procedures the total anthocyanin gain decreased as the maceration came to an end. </p></abstract>

The effects of three pre-fermentative techniques (standard procedure, cold soak pre-fermentation and cryomaceration), temperature (20 or 30°C) and saignée (with/without) on the extraction of total anthocyanins were investigated during maceration of must obtained from Sangiovese grapes. A Bayesian hierarchical model was developed to estimate time-dependent contrasts while addressing the peculiar features displayed by the experimental units (wine tanks): substantial heterogeneity among replicates, departure from low-order `textbook' kinetics and the occasional presence of very low observations. Prior distributions of critical model parameters were elicited with the help of wine{making experts and by considering the results of previous experiments. The posterior distribution of model parameters was approximated by Markov Chain Monte Carlo simulation using JAGS software. Among the main findings, it is to be highlighted that temperature and saignée increased the total anthocyanin concentration in all the techniques, although at different times during maceration. In all the procedures the total anthocyanin gain decreased as the maceration came to an end.

A Bayesian model to compare vinification procedures

Dipartimento di Statistica, Informatica, Applicazioni `G.Parenti', Università degli Studi di Firenze, viale Morgagni 59, I-50134 Firenze, Italia

Dipartimento di Scienze delle Produzioni Agroalimentari e dell'Ambiente, Università degli Studi di Firenze, Piazzale Cascine 28, I-50144 Firenze, Italia

Biometrical Letters

{"article-title":"A Bayesian model to compare vinification procedures"}

The effects of three pre-fermentative techniques (standard procedure, cold soak pre-fermentation and cryomaceration), temperature (20 or 30°C) and saignée...

A Bayesian model to compare vinification procedures

Online veröffentlicht: 10. Dez. 2013

Seitenbereich: 61 - 80

DOI: https://doi.org/10.2478/bile-2013-0018

Schlüsselwörter
semiparametric regression, outliers, MCMC, wine making, pre-fermentation treatments

This content is open access.

A Bayesian model to compare vinification procedures

Online veröffentlicht: 10. Dez. 2013

Seitenbereich: 61 - 80

DOI: https://doi.org/10.2478/bile-2013-0018

Schlüsselwörtersemiparametric regression, outliers, MCMC, wine making, pre-fermentation treatments

This content is open access.

Schlüsselwörter
semiparametric regression, outliers, MCMC, wine making, pre-fermentation treatments