Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes
作者： Anna L. Carew , Angela M. Sparrow , Chris D. Curtin , Dugald C. Close , Robert G. Dambergs
DOI: 10.1007/S11947-013-1112-X
关键词:
摘要: Pinot noir grapes have a unique phenolic profile which can impinge on the extraction and stabilisation of compounds such as anthocyanins tannins contribute to colour mouthfeel red wine. This study examined concentration in grape must wine following application novel microwave maceration treatment for must. Microwave was shown be highly effective phenolics from solids into juice. When juices were fermented wine, ultraviolet–visible spectrophotometry showed associated with significantly higher concentrations total phenolics, anthocyanin, tannin pigmented at 18 months bottle age, compared control Mean 0.60 gm/L months, 0.14 The also substantial rapid decrease grape-associated yeast population, maceration, shorter lag phase outset alcoholic fermentation. Based this study, warrants further investigation potential industrial-scale winemaking.
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