Research Paper
The effect of pre-fermentation enzyme maceration on extraction and colour stability in Pinot noir wine
About this item
- Title
- The effect of pre-fermentation enzyme maceration on extraction and colour stability in Pinot noir wine
- Content partner
- Lincoln University
- Collection
- Lincoln University Research Archive
- Description
The effect of pre-fermentation enzyme maceration on anthocyanins, phenolics, colour and colour parameters was investigated in Pinot noir (Vitis vinifera L.) wines. Wines were made from Pinot noir musts that were macerated for 12 hours at 20°C with a commercial enzyme preparation, Rohapect VR-C (Rohm, Darmstadt, Germany), with and without additions of SO₂. Anthocyanins and phenolics were determined by spectrophotomeric and HPLC methods. Extraction of anthocyanins was not increased by enzyme tr...
- Format
- Research Paper
- Research format
- Thesis
- Thesis level
- Masters
- Date created
- 1997
- Creator
- Parley, Andrew
- URL
- https://hdl.handle.net/10182/3073
- Related subjects
- enzyme maceration / extraction / anthocyanins / colour / phenolics / polymeric pigments / Pinot noir / Vitis vinifera / colour stability / Horticulture
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Report this itemDigitalNZ brings together more than 30 million items from institutions so that they are easy to find and use. This information is the best information we could find on this item. This item was added on 21 April 2012, and updated 23 September 2024.
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