Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

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...

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Bibliographic Details
Published inFood and bioprocess technology Vol. 7; no. 4; pp. 954 - 963
Main Authors Carew, Anna L., Sparrow, Angela M., Curtin, Chris D., Close, Dugald C., Dambergs, Robert G.
Format Journal Article
LanguageEnglish
Published Boston Springer US 01.04.2014
Springer Nature B.V
Subjects
Agriculture
Anthocyanins
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Fermentation
Food Science
Grapes
Lag phase
Maceration
Original Paper
Phenolic compounds
Phenols
Sanitation
Spectrophotometry
Tannins
Wines
Yeasts
Anthocyanin
Extraction
Pasteurisation
Tannin
Phenolics
Maceration
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Summary: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.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-013-1112-x