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» DEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR

Oxygen and SO2 in winemaking
Vicente Ferreira , LAAE, Universidad de Zaragoza
VIDEO SEMINAR ENOFORUM 2018: 70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases. Essentially there are tw...
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Published on: 17/01/2019
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DEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR

DEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR

Eric GRANDJEAN, Centre Œnologique de Bourgogne (COEB), Christine MONAMY, Bureau Interprofessionnel des Vins de Bourgogne (BIVB), Laurent MASSE, FOSS F

Objectives Currently, the assessment of phenolic maturity involves manual, lengthy and tedious methods. In order to allow oenologists or viticulturists to follow the phenolic evolution of the grape in real time (on plot or regional level), it was necessary to convert the reference method into a routine analysis. The FT-IR method developed by FOSS (WINESCAN FT120), and combined with a rapid grape sample preparation technique, is an advantageous and viable analytical technique. The quantitative, and possibly, qualitative data for polyphenols in Pinot Noir should contribute to the proper determination of harvest dates, and to guide the vinification.

Published on 29/10/2004

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