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Understanding sparkling wine phenolics to optimise juice yield extraction

by | Jan 19, 2022 | Oenology

Project number
JT 22-01

Project leader
Jose-Luis Aleixandre-Tudo

Project start date

Project description
Juice recovery from grapes is of critical importance. In sparkling wine production press juice fractions are generally kept separate as they are considered lower quality fractions. This is mainly due to the excessive presence of phenolics. However, phenolic levels can be of little meaning without a better understanding of the role played by these compounds in the quality perception of sparkling wines. The sensorial thresholds of phenolics in sparkling wines are not well established and further research on the topic might improve overall wine quality. This study could also play a positive role in the consistent production of wines over time. The possibility of linking wine phenolic levels and quality will therefore be beneficial for the wine industry. The aim of the project is to investigate the influence of phenolic levels on the overall perception of sparkling wines based on initial phenolic levels in juice. The phenolics measured in combination with a better understanding of the phenolic levels will hopefully assist in the optimisation of yield juice extraction and in the overall quality of sparkling wines.

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