The Effect of Half Plunging and No Plunging as Alternative Winemaking Techniques on Phenolic Extraction and Pigment Composition of Wine

  • R. Chittenden School of Applied Science, Eastern Institute of Technology, Private Bag 1201, Hawke’s Bay Mail Centre, Napier, New Zealand
  • M. Annand School of Applied Science, Eastern Institute of Technology, Private Bag 1201, Hawke’s Bay Mail Centre, Napier, New Zealand
  • P. King School of Applied Science, Eastern Institute of Technology, Private Bag 1201, Hawke’s Bay Mail Centre, Napier, New Zealand
  • G. Russell Esk Valley Estate, PO Box 111, Bay View Napier, NZ

Abstract

The extraction of phenolics (anthocyanins, total phenolics and tannins) and pigmented tannin evolution
in Merlot red wines made using three different winemaking techniques were evaluated over one year.
Traditional maceration (TM) (two plunges per day), half plunging (half) and no plunging (NP) methods
were compared using triplicate 12 kg vinification. No pre-fermentation maceration occurred and a 15-day
fermentation and post-fermentation period was used. The wines were analysed daily during the 15-day
maceration period and regularly after pressing during the next 11 months. Phenolic, tannin and colour
measurements were analysed using UV/Vis spectral readings processed using the AWRI WineCloudTM. At
the end of the 15-day maceration, total phenolics, total pigment and free anthocyanins were significantly
lower in concentration in the TM treatment compared with NP. The tannin concentration also was
significantly lower from days 10 to 12. Pigmented tannin was consistently at higher concentrations in the TM
treatment, although not significantly so, during maceration. The significant differences were maintained
as the wine developed over the next 11 months; however, the NP trial wine displayed increased pigmented
tannin development compared with the TM, being significantly higher in pigmented tannin from about
day 90. Higher colour and phenolic extraction in the NP trial led to higher stable colour development in the
resulting wines, with the winemaking having an important effect in modifying the pigment profile of the
wines. General wine quality parameters did not differ significantly between the three treatments.
Published
2016-09-12
Section
Articles