Microwave maceration with early press off was applied to Pinot noir must and produced wine with faster fermentation kinetics and significantly higher yeast assimilable nitrogen than control must, and 10% greater juice yield than heat macerated must. UV-visible spectrophotometry showed microwave maceration wine as equivalent to, or greater than, control wine for: total pigment, anthocyanin, tannin and non-bleachable pigment concentration. Microwave maceration was compared with heat maceration, and phenolic differences apparent in juice were not sustained in bottle-aged wines. Histological examination of grape skins showed more substantial intra-cellular damage in microwave macerated skins than heat macerated and control skins. The results suggest microwave maceration with early press off warrants serious consideration as an efficient production process for phenolic-rich Pinot noir wine.

Item Type:	Refereed Article
Keywords:	wine, thermovinification, red wine, grape histology, phenolics
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:	Carew, AL (Dr Anna Carew)
UTAS Author:	Gill, W (Dr Warwick Gill)
UTAS Author:	Close, DC (Professor Dugald Close)
UTAS Author:	Dambergs, RG (Dr Robert Dambergs)
ID Code:	98106
Year Published:	2014
Web of Science® Times Cited:	21
Deposited By:	Tasmanian Institute of Agriculture
Deposited On:	2015-02-02
Last Modified:	2017-11-06
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