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Monitoring the effect of micro-oxygenation before malolactic fermantation on South African Pinotage red wine with different colour and phenolic analysis

dc.contributor.authorGeldenhuys, L.en_ZA
dc.contributor.authorOberholster, A.en_ZA
dc.contributor.authorDu Toit, W. J.en_ZA
dc.date.accessioned2013-07-03T08:19:47Z
dc.date.available2013-07-03T08:19:47Z
dc.date.issued2012
dc.identifier.citationGeldenhuys, L., Oberholster, A. & Du Toit, W. J. 2012. Monitoring the effect of micro-oxygenation before malolactic fermantation on South African Pinotage red wine with different colour and phenolic analysis. South African Journal of Enology and Viticulture, 33(2):150-160, doi:10.21548/33-2-1115.
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/33-2-1115
dc.identifier.urihttp://hdl.handle.net/10019.1/82672
dc.descriptionCITATION: Geldenhuys, L., Oberholster, A. & Du Toit, W. J. 2012. Monitoring the effect of micro-oxygenation before malolactic fermantation on South African Pinotage red wine with different colour and phenolic analysis. South African Journal of Enology and Viticulture, 33(2):150-160, doi:10.21548/33-2-1115.
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajev
dc.description.abstractThe use of micro-oxygenation and its effect on the quality of the red wine varietal, Pinotage, is largely unknown. The influence of adding different oxygen dosages before malolactic fermentation on the phenolic composition and colour stabilisation of wine made from Pinotage was studied, and the suitability of certain spectrophotometric and RP-HPLC analyses to determine these changes were assessed in tanks of commercial lengths. Total oxygen dosages of 0 mg/L, 16 mg/L and 32 mg/L were applied, after which the wines underwent malolactic fermentation and maturation in the same tanks for two additional months. Decreases in anthocyanin concentration showed a strong inversely proportional correlation with increasing polymeric pigment concentration. This suggests that the addition of oxygen contributed to the early stabilisation of wine colour in Pinotage red wine. Overall, tannin concentrations were not significantly influenced by the oxygen treatments, although lower levels were observed in wines treated with oxygen. An important finding of the study was that there appeared to be little difference in the colour and phenolic composition of the wines between the 16 mg/L and 32 mg/L oxygen treatments. Good correlations were found between certain spectrophotometric techniques and the RP-HPLC analysis used to study changes induced by micro-oxygenation (total anthocyanins, total phenols). The colour and phenolic composition of Pinotage wine can be influenced before malolactic fermentation by micro-oxygenation. Some spectrophotometric phenolic analyses showed the same tendencies as observed with RP-HPLC (anthocyanins, monomeric flavan-3-ols, tannins), indicating their suitability to follow phenolic and colour changes induced by micro-oxygenation in Pinotage red wine.
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/1115
dc.format.extent11 pages
dc.language.isoen
dc.publisherSouth African Society for Enology and Viticulture
dc.subjectTanninsen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectMicro-oxygenationen_ZA
dc.subjectRed wines -- South Africaen_ZA
dc.subjectPinotage
dc.titleMonitoring the effect of micro-oxygenation before malolactic fermantation on South African Pinotage red wine with different colour and phenolic analysisen_ZA
dc.typeArticle
dc.description.versionPublisher's version
dc.rights.holderSouth African Society for Enology and Viticulture


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