PT  - JOURNAL ARTICLE
AU  - Angela M. Sparrow
AU  - Richard E. Smart
TI  - Pinot noir Wine Processing and Quality Improved by Skin Fragmentation
AID  - 10.5344/catalyst.2017.17004
DP  - 2017 Nov 15
TA  - Catalyst: Discovery into Practice
PG  - 88--98
VI  - 1
IP  - 3
4099  - http://www.asevcatalyst.org/content/1/3/88.short
4100  - http://www.asevcatalyst.org/content/1/3/88.full
SO  - Am. J. Enol. Vitic.2017 Nov 15; 1
AB  - Goals: During vintage 2013, the option of using fragmented grape skins for Accentuated Cut Edges (ACE) maceration to improve the phenolic profile of Pinot noir was evaluated at commercial wineries. Subsequently, a small-scale vinification trial was conducted in 2014 to determine whether the enhanced extraction of grape skin components during the first few days of ACE treatment was sufficient to allow grape solids to be pressed from the fermenting wine early, without compromising wine quality. In the following year, commercial trials were conducted to appraise processing efficiency and quality parameters for ACE and Pressed Early Accentuated Cut Edge (PEACE) treated wines.Key Findings:Commercial evaluation of the ACE maceration technique showed improvement in wine color density and stable pigment compared to conventionally made wine.Small-scale and commercial vinification demonstrated substantial benefits when ACE-treated wines were pressed early to make PEACE wines.Discriminative analyses showed clear sensory differences between conventional, ACE, and PEACE-treated wines: the tasting panel preferred ACE and PEACE for color, fruit characters, and structure.Participants at an international tasting workshop favored the PEACE and ACE wines over conventionally made wine by a ratio of six to one.Impact and Significance: Commercial evaluation of ACE maceration and its refinement, PEACE maceration, confirmed that these two new techniques are viable and important winemaking options for the commercial sector, with the potential to reduce processing time and space and labor requirements in the winery. Sensory properties of wines made using ACE and PEACE techniques were found to be favorable, with phenolic quality parameters maintained or improved relative to conventional treatments.