Berry tissue components (skin, seed, and pulp) were isolated from Pinot noir grapes to determine the tannin content of each component. In addition, the role of each berry component in determining the phenolic profile of the wine was investigated by omitting or doubling each berry tissue in the must and fermenting these using submerged cap micro-vinification. Monomeric anthocyanin, total tannin and non-bleachable pigment concentrations in juice and wine were examined at seven time intervals from yeast inoculation (day 0) to 12 months bottle age (day 400). When included in the must, berry pulp was associated with reduced wine tannin concentration, an effect that was more selective for seed tannin. Consequently the tannin composition of wines made with whole-berry ferments most closely reflected that of skin tannin. The formation of non-bleachable pigments was greater in treatments where seeds were present during fermentation. However, when the contribution of seed tannin in wine was increased by doubling the complement of seeds in the must, anthocyanin concentration remained constant and non-bleachable pigments did not increase during ageing. Treatments with a double complement of grape skins were found to enhance both non-bleachable pigment and tannin in aged wines.

Item Type:	Refereed Article
Keywords:	anthocyanin, non-bleachable pigment, pulp, skin, seed, tannin
Research Division:	Agricultural, Veterinary and Food Sciences
Research Group:	Food sciences
Research Field:	Beverage chemistry and beverage sensory science
Objective Division:	Plant Production and Plant Primary Products
Objective Group:	Industrial crops
Objective Field:	Wine grapes
UTAS Author:	Sparrow, AM (Dr Angela Sparrow)
UTAS Author:	Close, DC (Professor Dugald Close)
ID Code:	103227
Year Published:	2015
Web of Science® Times Cited:	18
Deposited By:	Tasmanian Institute of Agriculture
Deposited On:	2015-09-29
Last Modified:	2017-11-06
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