TheWineFly |
Here it is, for what it's worth. One year of papers and one year doing the following...
"The Effect of Pre-Fermentation Enzyme Maceration on the Extraction and Stability of colour in Pinot noir wine"
It was actually quite interesting, and was following on from earlier work on prefermentation maceration of Pinot noir at Lincoln University under Dr. Heatherbell. My one main interesting result was that the enzyme treated wines did have better colour, at least over the time of the experiment, and this was not necessarily due to greater extraction of any of the phenolic substrates, but due to the fact that the treated wines had significantly more polymeric pigments. The exact reason for this is not clear, it may be simply that more co-pigmentation substrates and anthoyanins were extracted earlier and react with acetaldehyde from the yeast, or it may be that there are some sort of protective colloids involving polysaccharides and anthocyanins and/or phenols that slows polymeric pigment formation. Anyway, give it a read if you're interested.
If anyone else wants to send me an electronic copy of an oenology thesis to put on the site, by all means, I'd love to have it. Don't let your thesis rot in some library, put it here so we can all see it!!
Download Now and give it a read!
Note - to download the files to save to disk, instead of having them open in the browser, right-click the link and select "save target as..."
I also have the paper that resulted from this work that was presented at the 5th International Symposium on Cool Climate Viticulture and Oenology, Melbourne, 2000. It was put together by Leo Vanhanen and includes some results after further bottle ageing.
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For anyone who is a little miffed about copigmentation, there is an essay here that covers the guts, but it is a little out of date now - it needs extra info about measurements of copigmentation in wines - the work of Boulton et al., plus there are now some results of polymeric pigments formed in copigment model soultions of malvidin and epicatechin.
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But wait, there's more!!! The up-to-date critical review of copigmentation in red wines from Roger Boulton. This is the paper published in the AJEV 52:2 (2001), and is the best info around on the topic right now. Download It
I also have an essay summarising some redwinemaking issues, principally related to phenol managememt.
Download Now and give it a read!