Investigation of the formation of polymeric phenols and pigments in Pinotage wine during bottle aging and the subsequent influence on the mouth-feel properties

Project Number
WW AO 10-01

Project title
Investigation of the formation of polymeric phenols and pigments in Pinotage wine during bottle aging and the subsequent influence on the mouth-feel properties

Project leader
Oberholster, A

Institution
University of Stellenbosch. Department of AgriSciences. Department of Viticulture and Oenology

Team members
Du Toit, W
Buica, A
Lawrence, N

Project description
The composition of polymeric phenols/pigments formed in red wine is relatively unknown. Although the polymeric pigments have been isolated from red wines of different cultivars (Cabernet Sauvignon, Shiraz and Pinot noir) and ages (fermentation to 5 years old), the development of polymeric pigments during aging in a wine has not been followed. The aim of this project would be to characterise and identify the polymeric pigment composition and polymerisation reactions of red wines with aging and the effect thereof on the mouth-feel properties of the wine, as well as the effect of fining and filtration on these characteristics.

Presentation(s)
Oberholster, A, Carstens, L M and Du Toit, W J. 2010. Investigation of the effect of gelatine and egg albumen fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine. Paper presented at the MacroWine 2010: 3rd International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines. 16-18 June, Torino, Italy

Oberholster, A, Carstens, L M and Witbooi, E H. 2010. Evaluation of methods used for the isolation and characterisation of grape skin and seed and wine tannin. Paper presented at the MacroWine 2010: 3rd International Symposium on Macromolecules and 2nd Metabolites of Grapevine and Wines. 16-18 June, Torino, Italy,

Oberholster, A, Carstens, L M and Witbooi, E H. 2010. Development of a standard protocol for the isolation and characterization of grape skin, seed and wine tannin. Paper presented at the Analitika 2010 International Conference on Analytical Sciences. 5-9 December, Stellenbosch, South Africa

Oberholster, A, Carstens, L M and Du Toit, W J. 2011. Influence of fining and cross-flow microfiltration on the phenol composition of Pinotage wine. Paper presented at the 33rd National Congress of the South African Society for Enology and Viticulture. November, Somerset West, South Africa

Article
Oberholster, A, Carstens, L M, Du Toit, W J. 2013. Investigation of the effect of gelatine, egg albumin and cross-flow microfiltration on the phenolic composition of Pinotage wine, Food Chemistry, v. 138 (2-3) (p. 1275-1281)

Paper
Oberholster, A, Carstens, L, Du Toit, W J. 2010. Investigation of the effect of gelatine and egg albumin fining and cross-flow microfiltration on the phenolic composition of Pinotage red wine, IN: International Symposium on Macromolecules and Secondary Metabolites of Grapevine and Wines: Macrowine 2010. (p. 149-152) 16-18 June 2010,

Oberholster, A, Carstens, L, Witbooi, E H. 2010. Development of a standard protocol for the isolation and characterization of grape skin, seed and wine tannin, IN: Proceedings of the International Conference on Analytical Sciences. (p. 33-36)

FinalReport.pdf

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