RT Journal Article
SR Electronic
T1 Estimation of Must Oxidation During Pressing in Champagne
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 393
OP 399
DO 10.5344/ajev.1993.44.4.393
VO 44
IS 4
A1 V. Cheynier
A1 G. Masson
A1 J. Rigaud
A1 M. Moutounet
YR 1993
UL http://www.ajevonline.org/content/44/4/393.abstract
AB Chardonnay and Pinot noir musts obtained in Champagne wineries using commercial pressing equipment were sampled at regular intervals throughout the pressing cycle. Their phenolic compositions were monitored by HPLC and compared with those of musts prepared from the same grapes and oxidized under controlled conditions. Important oxidation occurred inside the press. At the beginning of pressing, must oxygen consumption was estimated at 300 to 400 µmoles per liter. The musts obtained at the end of pressing contained larger amounts of phenolic compounds but were also highly oxidized. Sulfiting under enological conditions (50 mg/L) reduced the quinones present so that oxidation was partly reversible. The extent of oxidation and extraction depended on the kind of press used but also on pressing management, in particular on the time allowed for pressing.