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Research Note

Effect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon Fermentation

Larry A. Lerno, Siriwan Panprivech, Ravi Ponangi, Leanne Hearne, Tom Blair, Anita Oberholster, David E. Block
Am J Enol Vitic. July 2018 69: 295-301; published ahead of print March 13, 2018 ; DOI: 10.5344/ajev.2018.16103
Larry A. Lerno
1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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Siriwan Panprivech
1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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Ravi Ponangi
1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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Leanne Hearne
1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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Tom Blair
1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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Anita Oberholster
1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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David E. Block
1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
1Department of Viticulture and Enology, University of California, One Shields Avenue, Davis, CA 95616
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  • For correspondence: deblock@ucdavis.edu
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Abstract

The formation of the cap during red wine fermentation necessitates use of some mode of cap management to maintain proper control of fermentation temperatures and promote phenolic extraction during the course of alcoholic fermentation. Pump-overs are among the most common modes of cap management and involve pumping the fermenting juice from below the cap and spraying it over the top. The efficacy of pump-overs at maintaining temperature and promoting phenolic extraction is thought to be affected by the volume and frequency of pump-over, but these effects have not been thoroughly investigated in a highly controlled environment. Research-scale Cabernet Sauvignon fermentations (100 L) were performed in which the volume and frequency of the pump-overs were systematically varied, and phenolic extraction was monitored during fermentation. Pump-over volume and frequency did not have a significant effect on phenolic extraction in research-scale fermentors, although the results obtained may depend on fermentor size or design. Half of the fermentor volume twice per day was the minimum mixing needed to maintain phenolic extraction and temperature control during fermentation. However, analysis of the bottled wines showed no significant differences in phenolic content five months posttreatment.

  • cap management
  • phenolics
  • pump-over
  • red wine
  • Received November 2016.
  • Revision received March 2017.
  • Revision received November 2017.
  • Revision received February 2018.
  • Accepted March 2018.
  • ©2018 by the American Society for Enology and Viticulture
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Effect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon Fermentation
Larry A. Lerno, Siriwan Panprivech, Ravi Ponangi, Leanne Hearne, Tom Blair, Anita Oberholster, David E. Block
Am J Enol Vitic.  July 2018  69: 295-301;  published ahead of print March 13, 2018 ; DOI: 10.5344/ajev.2018.16103

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Effect of Pump-over Conditions on the Extraction of Phenolic Compounds during Cabernet Sauvignon Fermentation
Larry A. Lerno, Siriwan Panprivech, Ravi Ponangi, Leanne Hearne, Tom Blair, Anita Oberholster, David E. Block
Am J Enol Vitic.  July 2018  69: 295-301;  published ahead of print March 13, 2018 ; DOI: 10.5344/ajev.2018.16103
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