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dc.contributor.authorSteans, G. F.
dc.date.accessioned2011-05-26T03:01:05Z
dc.date.available2011-05-26T03:01:05Z
dc.date.issued1987
dc.identifier.urihttps://hdl.handle.net/10182/3575
dc.description.abstractThe characteristics of the major pigments in red wines are discussed and the results of an experiment to stabilise the peak of colour extraction which occurs during fermentation are presented. It was found that the peak which occurs early during the fermentation is due to the formation of anthocyanin aggregates and that this could be stabilised by the addition of a solution of commercial grape tannin. This resulted in aged wines which were pressed at 43 hours after innoculation having similar colour densities to those wines fermented to dryness in the presence of the grape skins. Treated wines showed increases in the amount of polymerised anthocyanin present at fifteen months despite an increase in the amount of polymerised colouring material deposited during this time.en
dc.language.isoenen
dc.publisherLincoln College, University of Canterburyen
dc.rights.urihttps://researcharchive.lincoln.ac.nz/page/rights
dc.subjectcolouren
dc.subjectPinot noiren
dc.subjectmalvidin-3-glucosideen
dc.subjectanthocyaninsen
dc.subjecttanninen
dc.subjectpolymersen
dc.subjectwineen
dc.titleExtraction of colour during fermentation of pinot noir wines and its stability on ageingen
dc.typeDissertationen
thesis.degree.grantorUniversity of Canterburyen
thesis.degree.levelDiplomaen
thesis.degree.nameDiploma of Horticultural Scienceen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.subject.anzsrc070604 Oenology and Viticultureen


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