HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Citation Map Services Similar articles in this journal Similar articles in ISI Web of Science Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Sampaio, T. L. Articles by Vasconcelos, M. C. Search for Related Content PubMed Articles by Sampaio, T. L. Articles by Vasconcelos, M. C. Agricola Articles by Sampaio, T. L. Articles by Vasconcelos, M. C.

Use of Microscale Fermentations in Grape and Wine Research

¹ Research associate and ³ Associate professor, Department of Horticulture, ² Associate professor, Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331.

^* Corresponding author (email: james.kennedy{at}oregonstate.edu; tel: 541 737–9150; fax: 541 737–1877)

A microscale fermentation technique was developed and compared to commercial fermentations. The method used 4-L fermentors that accommodated 3.5 kg fruit. During the course of fermentation, the microscale fermentors showed delayed extraction of phenolic components into the wine, but after eight days concentrations of skin-derived flavan-3-ols were the same as in commercial ferments. Variability in composition among fermentation replicates was very low. Analysis of proanthocyanidins revealed that the total amount and relative proportion of seed proanthocyanidin extracted during microscale fermentations was lower than in commercial fermentations. Based on wine color and volatile acidity, oxidation and spoilage were effectively controlled. Results suggest that microscale fermentations have utility in viticultural and enological research.

Key words: microscale, fermentation, red wine, phenolics, skin, seed, proanthocyanidins, anthocyanins, extraction, Pinot noir