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.
History
Publication title
American Journal of Enology and Viticulture
Volume
65
Pagination
401-406
ISSN
0002-9254
Department/School
Tasmanian Institute of Agriculture (TIA)
Publisher
Amer Soc Enology Viticulture
Place of publication
Po Box 1855, Davis, USA, Ca, 95617-1855
Rights statement
Copyright 2014 American Society for Enology and Viticulture