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

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.