RT Journal Article
SR Electronic
T1 Microwave Maceration with Early Press Off Improves Phenolics and Fermentation Kinetics in Pinot noir
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP ajev.2014.13089
DO 10.5344/ajev.2014.13089
A1 Anna L. Carew
A1 Warwick Gill
A1 Dugald C. Close
A1 Robert G. Dambergs
YR 2014
UL http://www.ajevonline.org/content/early/2014/06/13/ajev.2014.13089.abstract
AB 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.