Colour characterisation of two‐year‐old Pinot noir wines by UV–Vis spectrophotometry and tristimulus colourimetry (CIELab): Effect of whole bunch or grape stems addition

• DOI: 10.1111/ijfs.16264
• Publication Date: 2022-12-20T14:31:21Z
• Authors: Pradeep M. Wimala...; Roland Harrison; Kenneth J. Olejar; Richard Hider; Bin Tian
• Keywords: ANZSRC::3210 Nutrition and dietetics; wine colour; pinot noir; CIELab; ANZSRC::3006 Food sciences; modified somers; stem; ANZSRC::4004 Chemical engineering; whole bunch; 630

SummaryPinot noir wines were made with inclusion of different amount of whole bunches or grape stems: destemmed grapes only (DS), 30% whole bunch (WB30), 60% whole bunch (WB60), 100% whole bunch (WB100), and destemmed grapes with 100% stems added back (DS100). Wines were analysed using modified Somers assay and CIELab method at the end of fermentation and after a 2 years bottle ageing. CIELab analysis showed that DS100 was significantly different from all other treatments at both sampling points, and whole bunch addition treatments (except of WB30) only showed significant colour difference compared to DS treatment after bottle ageing. Total anthocyanins were significantly reduced in stem inclusion treatments at the end of alcoholic fermentation, but after the 2 years bottle ageing, only DS100 treatment showed significantly lower anthocyanins than DS treatment. Stem inclusion treatments significantly increased tannin concentration. Total anthocyanins and tannins in wines reduced by 69%–71% and 24%–31% respectively after bottle ageing.