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Research Note

Microwave Maceration with Early Pressing Improves Phenolics and Fermentation Kinetics in Pinot noir

Anna L. Carew, Warwick Gill, Dugald C. Close, Robert G. Dambergs
Am J Enol Vitic. September 2014 65: 401-406; published ahead of print June 19, 2014 ; DOI: 10.5344/ajev.2014.13089
Anna L. Carew
1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
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  • For correspondence: anna.carew@utas.edu.au
Warwick Gill
1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
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Dugald C. Close
1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
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Robert G. Dambergs
1Perennial Horticulture Centre, Tasmanian Institute of Agriculture, University of Tasmania, 165 Westbury Road, Prospect, Tasmania, Australia 7250
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Abstract

Microwave maceration with early pressing 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 nonbleachable 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 intracellular damage in microwave macerated skins than heat macerated and control skins. The results suggest microwave maceration with early pressing warrants serious consideration as an efficient production process for phenolic-rich Pinot noir wine.

  • thermovinification
  • red wine
  • grape histology
  • phenolics
  • ©2014 by the American Society for Enology and Viticulture
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Vol 65 Issue 3

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Microwave Maceration with Early Pressing Improves Phenolics and Fermentation Kinetics in Pinot noir
Anna L. Carew, Warwick Gill, Dugald C. Close, Robert G. Dambergs
Am J Enol Vitic.  September 2014  65: 401-406;  published ahead of print June 19, 2014 ; DOI: 10.5344/ajev.2014.13089

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Microwave Maceration with Early Pressing Improves Phenolics and Fermentation Kinetics in Pinot noir
Anna L. Carew, Warwick Gill, Dugald C. Close, Robert G. Dambergs
Am J Enol Vitic.  September 2014  65: 401-406;  published ahead of print June 19, 2014 ; DOI: 10.5344/ajev.2014.13089
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