Microoxidation of pinot noir wine
DOI:
https://doi.org/10.14720/aas.2006.87.2.15126Keywords:
wines, Pinot Noir, microoxidation, microoxygenators, oxygen, phenols, colour, stability, anthocyanins, tannins, copigmentationAbstract
Under controlled conditions, young red wine can benefit from the exposure to oxygen. The process of microoxidation is basically a way to manipulate the phenolic structures in wine, which attempts to control the amount of oxygen added to wine to enhance colour stability, soften hard tannins, and decrease the perception of off-flavours. We examined the influence of microoxidation on colour changing and content of phenolic compounds in Pinot Noir wine. We determined the content of total phenols, tannins, non-tannins, flavonoids, non-flavonoids, anthocyanins, colour density, colour hue, degree of red pigment colouration at different wavelength (420, 520 and 620 nm), estimation of SO2 resistant pigments concentration, and comparison in chemical parameters between control and microoxidated sample (pH, free and bounded SO2, ethanol, total dry extract, total, titratable and volatile acids). Results showed that microoxidation caused changes in colour characteristics, improved the wine colour density as compared to the control, encouraged the formation of polymeric pigments and copigment complex as a result of softer tannins (polymerization of phenolic compounds) and more stable colour which is resistant to the bleaching effect of SO2.
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Copyright (c) 2006 University of Ljubljana, Biotechnical Faculty

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