Zeitschriftenaufsatz
Optimization of a Micro-Scale Fermentation Set-Up: Repeatability and Comparison with Larger-Scale Red Wine Fermentation
Details zur Publikation
Autorenliste: Blank M., Samer S., Böhm A., Freund M., Stoll M.
Jahr der Veröffentlichung: 2021
Quelle: Mitteilungen Klosterneuburg
Bandnummer: 71
Erste Seite: 99
Letzte Seite: 112
ISSN: 0250-4944; 0007-5922
URL: https://www.weinobst.at/dam/jcr:c63b1060-349e-4a9b-abda-3d7855d7d736/99-2021.pdf
Sprachen: Englisch
Peer reviewed
Assessing tannins in grapes remains difficult and sometimes it is insufficient to predict what will be extracted into wine. Therefore, research in viticulture tends to perform small-scale fermentations. The aim of this study was to develop and optimize a micro-scale fermentation set-up (200 g of berries) with the potential to increase the repeatability of fermentation replicates mimicking the mechanical cap management similar to standard procedures. A vineyard was established in 2003 at Hochschule Geisenheim University (Germany) with a rootstock trial (section A) using Vitis vinifera L. cv. 'Pinot Noir' grafted onto 17 rootstocks and a variability trial (section B) with 'Pinot Noir' grafted on SO4. Repeatability of the micro-scale method averaged at 12.1 % for anthocyanins, improved with increasing maturity (5.1 % to 9.1 %) a range between 4.2 % to 12.7 % was achieved for tannins, thus proving that the micro-scale winemaking method was repeatable. Though tannin concentration found in micro-scale fermentations was higher by 34 %, it was linearly correlated to the amount extracted during higher-scale fermentations (50 kg, 400 kg) (R² = 0.86, n = 23), argumenting for the reliability of the micro-scale method used for anthocyanins (R² = 0.89, n = 23). Ultimately, combined with berry analysis, this system could contribute to a better understanding of the influence of vineyard management on the extraction of phenolic compounds into wines. Keywords: micro-scale winemaking, red wine, extraction, Pinot Noir, phenolics
Abstract