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Microwave maceration with early pressing improves phenolics and fermentation kinetics in Pinot noir

journal contribution
posted on 2023-05-18, 06:58 authored by Anna CarewAnna Carew, Warwick GillWarwick Gill, Dugald CloseDugald Close, Robert Dambergs
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.

History

Publication title

American Journal of Enology and Viticulture

Volume

65

Pagination

401-406

ISSN

0002-9254

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

Amer Soc Enology Viticulture

Place of publication

Po Box 1855, Davis, USA, Ca, 95617-1855

Rights statement

Copyright 2014 American Society for Enology and Viticulture

Repository Status

  • Restricted

Socio-economic Objectives

Wine grapes

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    University Of Tasmania

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