Show simple item record

dc.contributor.authorYang, Y
dc.contributor.authorDeed, RC
dc.contributor.authorDias Araujo, Leandro
dc.contributor.authorWaterhouse, AL
dc.contributor.authorKilmartin, PA
dc.date.accessioned2021-11-02T22:00:39Z
dc.date.available2021-07-18
dc.date.issued2021-12-21
dc.date.submitted2021-05-11
dc.identifier.issn1322-7130
dc.identifier.urihttps://hdl.handle.net/10182/14347
dc.description.abstractBackground 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/LSO₂ 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.format.extentpp.50-60
dc.languageen
dc.language.isoen
dc.publisherWiley on behalf of Australian Society of Viticulture and Oenology Inc.
dc.relationThe original publication is available from Wiley on behalf of Australian Society of Viticulture and Oenology Inc. - https://doi.org/10.1111/ajgw.12512
dc.relation.urihttps://doi.org/10.1111/ajgw.12512
dc.rights© 2021 Australian Society of Viticulture and Oenology Inc.
dc.subjectacetaldehyde production
dc.subjectcolour parameter
dc.subjectmicrooxygenation
dc.subjectPinot Noir wine
dc.subjectyeast growth
dc.titleEffect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1111/ajgw.12512
dc.relation.isPartOfAustralian Journal of Grape and Wine Research
pubs.issue1
pubs.organisational-group|LU
pubs.organisational-group|LU|Agriculture and Life Sciences
pubs.organisational-group|LU|Agriculture and Life Sciences|WFMB
pubs.publication-statusPublished
pubs.volume28
dc.identifier.eissn1755-0238
lu.identifier.orcid0000-0002-3216-7003


Files in this item

Default Thumbnail

This item appears in the following Collection(s)

Show simple item record