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Improved red wine process efficiency & product quality control through enhanced phenolic extraction by Controlled Phenolic Release (CPR) & Accentuated Cut Edge (ACE)

Citation

Carew, AL and Merry, A and Close, DC and Sparrow, A, Improved red wine process efficiency & product quality control through enhanced phenolic extraction by Controlled Phenolic Release (CPR) & Accentuated Cut Edge (ACE), Australian Grape and Wine Authority, Hobart, Australia (In Press) [Contract Report]


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Abstract

Two novel approaches to Pinot noir winemaking were investigated; Controlled Phenolic Release (CPR) by microwave maceration of must, and Accentuated Cut Edge (ACE) to increase diffusion from grape skins. Industry engagement was achieved through Distributed Industry Trials conducted in working wineries, and wines were subjected to full chemical and sensory analysis. The novel wines were phenolically and sensorily acceptable. Each process demonstrated a relatively short payback period, and ACE moved to follow-on investigation (VIN1501). CPR improved extraction efficiency, but human factors and the existence of competing technologies suggested CPR was unlikely to be developed further at this time.

Item Details

Item Type:Contract Report
Research Division:Engineering
Research Group:Food Sciences
Research Field:Wine Chemistry and Wine Sensory Science
Objective Division:Plant Production and Plant Primary Products
Objective Group:Industrial Crops
Objective Field:Wine Grapes
Author:Carew, AL (Dr Anna Carew)
Author:Merry, A (Dr Angela Merry)
Author:Close, DC (Associate Professor Dugald Close)
Author:Sparrow, A (Dr Angela Sparrow)
ID Code:118189
Year Published:In Press
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2017-07-06
Last Modified:2017-07-06
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