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Two heat maceration methods and extended hold time: effects on phenolic outcomes in Pinot noir must and wine


Carew, ALJ, Two heat maceration methods and extended hold time: effects on phenolic outcomes in Pinot noir must and wine, CRUSH 2012 The grape and wine science symposium : GWRDC (2012) [Contract Report]


The extraction and stabilisation of phenolic compounds can be challenging for Pinot noir winemakers. Two heat maceration methods (thermal heat exchange and microwave maceration) were developed and applied at laboratory scale. Both methods were compared with a control (crush and destem, eight days fermentation on skins) for phenolic extraction outcomes in must and wine. Phenolic outcomes were quantified using UV-visible spectroscopy and the Modified Somers Method. Significant differences were seen between the three treatments, with microwave maceration most often showing the highest concentration of phenolics. The two heat methods were also evaluated for impact on phenolics in must over an extended hold time (5 hours at 70„aC) and hold time was shown to have a significant impact on anthocyanin, tannin and pigmented tannin concentration in musts for both of the heat treatments. The findings are relevant to industry as they demonstrate the importance of hold time in managing phenolic extraction withheat maceration, and further development of the novel microwave maceration method may lead to industry efficiency by avoiding extended time in tank for extraction (eg extended maceration).

Item Details

Item Type:Contract Report
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Horticultural production
Research Field:Oenology and viticulture
Objective Division:Plant Production and Plant Primary Products
Objective Group:Industrial crops
Objective Field:Wine grapes
UTAS Author:Carew, ALJ (Dr Anna Carew)
ID Code:84276
Year Published:2012
Deposited By:Tasmanian Institute of Agriculture
Deposited On:2013-05-01
Last Modified:2013-05-01

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