Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

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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
dc.subject Pinot Noir wine
dc.subject yeast growth
dc.subject MICRO-OXYGENATION
dc.subject RED WINE
dc.subject SACCHAROMYCES-CEREVISIAE
dc.subject PROTEIN PRECIPITATION
dc.subject STORAGE-TEMPERATURE
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/RetrictedAccess en
pubs.subtype Article
pubs.subtype Journal
pubs.elements-id 860913
dc.identifier.eissn 1755-0238
pubs.online-publication-date 2021-7-18


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