dc.contributor.author |
Yang, Y |
|
dc.contributor.author |
Deed, RC |
|
dc.contributor.author |
Araujo, LD |
|
dc.contributor.author |
Waterhouse, AL |
|
dc.contributor.author |
Kilmartin, PA |
|
dc.date.accessioned |
2022-05-08T22:52:49Z |
|
dc.date.available |
2022-05-08T22:52:49Z |
|
dc.date.issued |
2021-7-18 |
|
dc.identifier.issn |
1322-7130 |
|
dc.identifier.uri |
https://hdl.handle.net/2292/59056 |
|
dc.description.abstract |
Background and Aims: Microoxygenation (MOX) is widely used in winemaking. Its impact, however, on Pinot Noir wines has not been well documented. We investigated the influence of MOX on colour parameters and on the anthocyanin and polymeric pigment concentration of a young Pinot Noir wine. The relationship between MOX, yeast growth and acetaldehyde production was also explored. Methods and Results: Microoxygenation was applied before or after malolactic fermentation (MLF), and at two oxygen doses [10.8 and 52.4 mg/(L ·month)], for 30 days. The end result was reported after dissolved oxygen was depleted and 90 mg/L (Formula presented.) was added. Microoxygenation induced a higher yeast growth and acetaldehyde production, where the latter was associated with both yeast metabolism and chemical oxidation. A larger loss in total anthocyanins and malvidin-3-glucoside occurred under MOX but absorbance at 520 nm and colour intensity were higher. With the higher oxygen dose, MOX promoted the formation of large polymeric pigments. Conclusions: Acetaldehyde formation was strongly induced by MOX, contributing to reactions between anthocyanins and acetaldehyde forming pigments in the red spectrum. Between MOX treatments, only slight variation was found for each parameter, indicating a less important effect of the timing and dosage of MOX on the young Pinot Noir wine than anticipated from prior work. Significance of the Study: Microoxygenation caused a significant impact on the colour development of light-coloured Pinot Noir wine, increasing the colour intensity. |
|
dc.language |
en |
|
dc.publisher |
Wiley |
|
dc.relation.ispartofseries |
Australian Journal of Grape and Wine Research |
|
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
|
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
|
dc.subject |
Science & Technology |
|
dc.subject |
Life Sciences & Biomedicine |
|
dc.subject |
Food Science & Technology |
|
dc.subject |
Horticulture |
|
dc.subject |
Agriculture |
|
dc.subject |
acetaldehyde production |
|
dc.subject |
colour parameter |
|
dc.subject |
microoxygenation |
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dc.subject |
Pinot Noir wine |
|
dc.subject |
yeast growth |
|
dc.subject |
MICRO-OXYGENATION |
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dc.subject |
RED WINE |
|
dc.subject |
SACCHAROMYCES-CEREVISIAE |
|
dc.subject |
PROTEIN PRECIPITATION |
|
dc.subject |
STORAGE-TEMPERATURE |
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dc.subject |
POLYMERIC PIGMENTS |
|
dc.subject |
PHENOLIC-COMPOUNDS |
|
dc.subject |
SULFUR-DIOXIDE |
|
dc.subject |
ANTHOCYANIN |
|
dc.subject |
LEES |
|
dc.subject |
0706 Horticultural Production |
|
dc.subject |
0908 Food Sciences |
|
dc.title |
Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine |
|
dc.type |
Journal Article |
|
dc.identifier.doi |
10.1111/ajgw.12512 |
|
pubs.issue |
1 |
|
pubs.begin-page |
50 |
|
pubs.volume |
28 |
|
dc.date.updated |
2022-04-04T02:30:17Z |
|
dc.rights.holder |
Copyright: The author |
en |
pubs.author-url |
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000674138000001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=6e41486220adb198d0efde5a3b153e7d |
|
pubs.end-page |
60 |
|
pubs.publication-status |
Published |
|
dc.rights.accessrights |
http://purl.org/eprint/accessRights/RestrictedAccess |
en |
pubs.subtype |
Article |
|
pubs.subtype |
Journal |
|
pubs.elements-id |
860913 |
|
dc.identifier.eissn |
1755-0238 |
|
pubs.online-publication-date |
2021-7-18 |
|