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

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.