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Microwave maceration of Pinot noir grape must: sanitation and extraction effects and wine phenolics outcomes

Citation

Carew, AL and Sparrow, AM and Curtin, CD and Close, DC and Dambergs, RG, Microwave maceration of Pinot noir grape must: sanitation and extraction effects and wine phenolics outcomes, Food and Bioprocess Technology, 7, (4) pp. 954-963. ISSN 1935-5130 (2014) [Refereed Article]

Copyright Statement

Copyright 2013 Springer Science+Business Media

DOI: doi:10.1007/s11947-013-1112-x

Abstract

Pinot noir grapes have a unique phenolic profile which can impinge on the extraction and stabilisation of compounds such as anthocyanins and tannins which contribute to the colour and mouthfeel of red wine. This study examined the concentration of phenolic compounds in Pinot noir grape must and wine following application of a novel microwave maceration treatment for red grape must. Microwave maceration was shown to be highly effective for extraction of phenolics from grape solids into grape juice. When juices were fermented to wine, ultraviolet–visible spectrophotometry showed microwave maceration was associated with significantly higher concentrations of total phenolics, anthocyanin, tannin and pigmented tannin in wine at 18 months bottle age, compared with control wine. Mean tannin concentration in microwave treatment wine was 0.60 gm/L at 18 months, compared with 0.14 gm/L in control wine. The microwave treatment was also associated with a substantial and rapid decrease in the grape-associated yeast population, compared with control maceration, and a shorter lag phase at the outset of alcoholic fermentation. Based on this study, microwave maceration warrants further investigation as a potential industrial-scale application in red winemaking.

Item Details

Item Type:Refereed Article
Keywords:tannin, anthocyanin, phenolics, extraction, maceration, pasteurisation
Research Division:Agricultural and Veterinary Sciences
Research Group:Horticultural Production
Research Field:Oenology and Viticulture
Objective Division:Manufacturing
Objective Group:Processed Food Products and Beverages (excl. Dairy Products)
Objective Field:Beverages (excl. Fruit Juices)
Author:Carew, AL (Dr Anna Carew)
Author:Sparrow, AM (Dr Angela Sparrow)
Author:Close, DC (Associate Professor Dugald Close)
Author:Dambergs, RG (Dr Robert Dambergs)
ID Code:85193
Year Published:2014
Web of Science® Times Cited:11
Deposited By:TIA - Research Institute
Deposited On:2013-06-18
Last Modified:2015-04-17
Downloads:0

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