Project report: Influence of the fining agent CFine on colour, antioxidative capacity and phenloc compounds in Pinot noir wine

Abstract

Pinot noir, a premium black grape, originates from the Burgundy and Champagne regions in France. In New Zealand Pinot noir production is set to expand rapidly in the next few years. In 2002, the production area of Pinot noir grapes in New Zealand was 2209 ha and it is predicted to expand up to 3282 ha by 2005, an increase of 62% over the next three years. Therefore, Pinot noir will become more and more important to domestic and export markets and, behind Sauvignon Blanc and Chardonnay, is the third largest export wine of New Zealand. While many wine export amounts decrease, Pinot noir export increased by 183% (2002 vs. 2000) (Wine and Grape Industry Statistical Annual 2002). Quality of Pinot noir wine is, therefore, very important. Colour is a major component of quality and Pinot noir wines are known for their relatively high sensitivity of colour and sometimes, a lack of anthocyanins. Berry colour begins to develop early in the ripeness period reaching a maximum near harvest. But colour and polyphenol content in wine, particularly red wine, depends on several factors, such as grape variety, winemaking technique, pH, wine stabilisation (fining) and ageing. In regard to the expectations consumers have of red wine (the trend is to prefer dark coloured red wines), colour loss during winemaking should be avoided.