Managing extraction of colour, phenolics and aromas in Pinot noir wine production: Alternative use of grape marc

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Title

Managing extraction of colour, phenolics and aromas in Pinot noir wine production: Alternative use of grape marc

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

The aim of this study was to investigate the alternative way of making Pinot noir wine using grape marc. Results showed significantly higher alcohol content, total phenolics and tannins in Pinot noir wines made using grape marc powder. Total anthocyanins showed significant lower level in Pinot noir wines made using grape marc powder due to the limitation of available anthocyanins in grape marc, but SO₂ resistant pigments showed significant higher level. This result indicates the importance of...

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Format

Research Paper

Research format

Conference paper

Date created

2023

Creator

Piquot, Adrien / Wimalasiri, Pradeep / Tian, Bin

URL

https://hdl.handle.net/10182/16621

Related subjects

Oenology and viticulture / Beverage chemistry and beverage sensory science / Microbiology not elsewhere classified / Fermentation

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