Colour characterisation of two‐year‐old Pinot noir wines by UV–Vis spectrophotometry and tristimulus colourimetry (CIELab): Effect of whole bunch or grape stems addition

Summary Pinot noir wines were made with inclusion of different amount of whole bunches or grape stems: destemmed grapes only (DS), 30% whole bunch (WB30), 60% whole bunch (WB60), 100% whole bunch (WB100), and destemmed grapes with 100% stems added back (DS100). Wines were analysed using modified Som...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2023-03, Vol.58 (3), p.1176-1185
Main Authors: Wimalasiri, Pradeep M., Harrison, Roland, Olejar, Kenneth J., Hider, Richard, Tian, Bin
Format: Article
Language:English
Subjects:
Aging
Anthocyanins
CIELab
Color
Fermentation
Fruits
Grapes
modified somers
pinot noir
Spectrophotometry
stem
Stems
Tannins
Vitaceae
whole bunch
wine colour
Wines
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary Pinot noir wines were made with inclusion of different amount of whole bunches or grape stems: destemmed grapes only (DS), 30% whole bunch (WB30), 60% whole bunch (WB60), 100% whole bunch (WB100), and destemmed grapes with 100% stems added back (DS100). Wines were analysed using modified Somers assay and CIELab method at the end of fermentation and after a 2 years bottle ageing. CIELab analysis showed that DS100 was significantly different from all other treatments at both sampling points, and whole bunch addition treatments (except of WB30) only showed significant colour difference compared to DS treatment after bottle ageing. Total anthocyanins were significantly reduced in stem inclusion treatments at the end of alcoholic fermentation, but after the 2 years bottle ageing, only DS100 treatment showed significantly lower anthocyanins than DS treatment. Stem inclusion treatments significantly increased tannin concentration. Total anthocyanins and tannins in wines reduced by 69%–71% and 24%–31% respectively after bottle ageing. Grape stems impact on Pinot noir wine colour.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16264