Use of exogenous tannins during extended maceration to enhance colour stability and potential longevity of Pinot Noir

Abstract

Pinot noir is an important grape variety for Australia, with an estimated 35,790 tonnes harvested in 2011 (WFA Vintage report, 2011). It is capable of producing high quality Table wines, but it can be a difficult challenge for viticulturists and oenologists (Smart 1992). Although it can produce wines of great potential during a good vintage, Pinot noir is also known to produce disappointingly light, short-lived wines, which affects quality consistency (Parley, et al. 2001). It is low in phenols and anthocyanin content as compared to most common cultivars, which makes extraction during winemaking and colour stability important considerations for Pinot noir (Gao, et al. 1997).

Summary

Pinot noir is an important grape variety for Australia, with an estimated 35,790 tonnes harvested in 2011 (WFA Vintage report, 2011). It is capable of producing high quality Table wines, but it can be a difficult challenge for viticulturists and oenologists (Smart 1992). Although it can produce wines of great potential during a good vintage, Pinot noir is also known to produce disappointingly light, short-lived wines, which affects quality consistency (Parley, et al. 2001). It is low in phenols and anthocyanins content as compared to most common cultivars, which makes extraction during winemaking and colour stability important considerations for Pinot noir (Gao, et al. 1997).