Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

Carew, Anna L.; Sparrow, Angela M.; Curtin, Chris; Close, DC; Dambergs, Robert G.

doi:10.1007/s11947-013-1112-x

Cited by 57 publications

(47 citation statements)

References 41 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Wine obtained using microwave maceration was richer in total phenolics, anthocyanins and tannins and showed higher color density than control wines. Anthocyanin content was much higher in the must after microwave maceration (250 mg/L) as compared to control (19 mg/L) and more stable after 6 and 18 months of storage [22]. Bai et al [23] reported that thermal FR before fermentation may not only improve tannin-to-anthocyanin ratio and increase conversion of anthocyanins to tanninanthocyanin polymers showing the same color properties as anthocyanins, but also enhance wine stability during aging.…”

Section: Anthocyaninsmentioning

confidence: 97%

See 1 more Smart Citation

The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

Samoticha

Chmielewska

Oszmiański

2016

Eur Food Res Technol

View full text Add to dashboard Cite

Section: Anthocyaninsmentioning

confidence: 97%

“…Carew et al [22] recommended microwave maceration as a solution for winemakers working with expensive Pinot noir grapes. Wine obtained using microwave maceration was richer in total phenolics, anthocyanins and tannins and showed higher color density than control wines.…”

Section: Anthocyaninsmentioning

confidence: 99%

The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

Samoticha

Chmielewska

Oszmiański

2016

Eur Food Res Technol

View full text Add to dashboard Cite

“…This study found an interaction between variety and the MW treatment in that the MW treatment failed to increase color in Cabernet Sauvignon and Merlot, but it did so in Syrah [17]. Another study on Pinot noir, a variety particularly deficient in skin-derived phenolics, reported that MW produced a four-fold increase in tannin concentration, additionally causing a decrease in the native grape yeast-derived populations [18].…”

Section: Introductionmentioning

confidence: 99%

Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color

et al. 2019

View full text Add to dashboard Cite

Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were followed during winemaking. The MW treatment did not affect the basic chemical composition of the wines. Upon crushing, MW caused a 211% improvement in anthocyanins in the wines of the first harvest and an 89% improvement in the wines of the third harvest. At bottling, MW favored the formation of pyranoanthocyanins and tannin-anthocyanin dimers. Tannin extraction was not affected by MW just after application of this process, but improvements of 30, 20, and 10% on MW-treated wines of the first, second, and third harvest, respectively, were recorded at pressing. The formation of polymeric pigments during aging generally increased along with harvest date and was only favored in MW-treated wines of the first and third harvest, with preferential formation of small polymeric pigments, in accordance with enhanced anthocyanin extraction in these wines. Initial improvements of wine color upon application of MW in the wines of the first, second, and third harvest were of 275, 300, and 175%, respectively. Although these differences subsided or disappeared for the wines of the second and third harvest during aging, the wines of the first harvest treated with MW retained 52% more color than Control wines at day 150 post-crushing. Results suggest the MW treatment was more efficient in extracting and retaining phenolics and color when applied to unripe fruit.Fermentation 2019, 5, 15 2 of 16 varieties), and tannins (located both in skins and seeds) change during ripening, winemakers usually define harvest decisions based on a complex combination of factors that include weather forecast and disease pressure, fruit basic chemistry (including Brix, pH, and titratable acidity), and phenolic composition (including anthocyanins and tannins).Studies in Cabernet Sauvignon, Merlot, and Tempranillo have found a direct link between grape maturity, usually defined in terms of color and phenolic composition, and wine composition [1,3,8]. This accumulated knowledge has, in turn, allowed the production of wines with specific sensory features based on harvest time. Bindon et al. (2014) [9] studied the effect of five different harvest dates, with sugar levels spanning from 20 to 26 Brix, and corresponding alcohol contents in the finished wines spanning from 12 to 15.5% v/v. It was found that wine anthocyanins and tannins increased with harvest date, as well as an enhanced extraction of skin-derived phenolics [9]. From a sensory standpoint, later harvest dates produced wines with less green or vegetative attributes and more dark fruit attributes [1].Because grape maturity plays such a critical role in wine composition, it is expected that the outcomes of a given winemaking technique may be different based on when the fruit is harvested. In turn, variations in ethanol due to changes in fruit maturity may have an effect in phenolic e...

show abstract

“…In order to increase the yield of pigments' extraction (Şener and Yildirim, 2013), the pomace was subjected at high temperature for 20 minutes at 70 o C, than the must was separated and cooled at 20 o C. Microwave treatment of the pomace. By conducting the pre-fermentation maceration with microwave radiation (Carew et al, 2014), the heated water within the cells of grapes, has been transformed into vapors, which increased the pressure inside and hence the constituents of intracellular cell were released. Pomace was treated for 15 minutes at 650 W at pre-maceration with microwave.…”

Section: Methodsmentioning

confidence: 99%

Effect of Maceration Conditions on Chemical Composition and Colour Characteristics of Merlot Wines

Moldovan¹,

Mudura²,

Coldea³

et al. 2015

BUASVMCN-FST

View full text Add to dashboard Cite

Due to their complex composition, Merlot cultivar red grapes were subjected to maceration-fermentation as an important stage for the natural pigments and aroma compounds extraction. The purpose of this paper was the assessment of three pre-fermentation maceration techniques in order to improve wine's characteristics. For the experiment were used Merlot cultivar red grapes. The grapes were removed from their clusters, crushed and then transferred to three maceration techniques: microwave maceration at 650 W for 15 minutes, thermal maceration by heating the grape grains at 70 ⁰C for 20 minutes and classical maceration for 7 days at 20 ⁰C. During the process of maceration and fermentation all the samples were monitored considering the yeast cell count and alcohol content. The wine samples were evaluated in terms of colour, by spectrophotometric method. The evaluation of technological index, the evolution of the yeast cells and the fermentation parameters from the three samples indicate that the most advantageous fermentation procedure was classical maceration-fermentation.

show abstract

Microwave Maceration of Pinot Noir Grape Must: Sanitation and Extraction Effects and Wine Phenolics Outcomes

Cited by 57 publications

References 41 publications

The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

The effects of flash release conditions on the phenolic compounds and antioxidant activity of Pinot noir red wine

Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color

Effect of Maceration Conditions on Chemical Composition and Colour Characteristics of Merlot Wines

Contact Info

Product

Resources

About