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dc.contributor.authorTownshend, Emily
dc.date.accessioned2018-12-04T22:59:07Z
dc.date.available2018-12-04T22:59:07Z
dc.date.issued2018
dc.identifier.urihttps://hdl.handle.net/10182/10384
dc.description.abstractAn in-depth analysis of orange wines was conducted to assess factors affecting the phenolic composition. Orange wines were produced from Pinot Gris juice and table grape skins from September 2017 to March 2018. Factors included in this experiment were different ratios of skin contact to juice, additions of sulfur dioxide and aging. Basic wine data was analysed along with methylcellulose precipitable tannin, fractionation by solid-phase extraction and mean degree of polymerisation via acid catalysis in the presence of excess phloroglucinol. Increasing rates of skin addition resulted in a higher tannin composition in wine, along with an increase in pH and a decrease in TA and alcohol percentage. The use of SO2 limited tannin development, mean degree of polymerisation and affected the proportions observed in fractions two and three, but protected total phenolics from oxidation over time, especially those present in fraction one. The use of SO2 also resulted in orange wines with a lesser degree of browning. Orange wine phenolics develop in a similar way to red wine phenolics and are affected by similar winemaking conditions, however further study is required to confirm results.en
dc.language.isoenen
dc.publisherLincoln Universityen
dc.subjectorange wineen
dc.subjectphenolicsen
dc.subjecttanninen
dc.subjectfractionationen
dc.subjectcolouren
dc.subjectoxidationen
dc.subjectskin contacten
dc.subjectsolid-phase extractionen
dc.subjectPinot gris wineen
dc.subjectmean degree of polymerisation (mDP)en
dc.subjectmacerationen
dc.titleInvestigating the phenolic composition of orange wines: studying the effects of oxidation and skin contact on white wine tanninen
dc.typeDissertationen
thesis.degree.nameBachelor of Viticulture and Oenology (Honours)en
lu.thesis.supervisorHarrison, Roland
lu.thesis.supervisorTian, Bin
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc070604 Oenology and Viticultureen


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