Managing extraction of colour, phenolics and aromas in Pinot noir wine production: Alternative use of grape marc

¹ Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand
² Food and Wine Science & Technology, AgroSup Dijon, Dijon 21079, France

^* Corresponding author: bin.tian@lincoln.ac.nz

Abstract

The aim of this study was to investigate the alternative way of making Pinot noir wine using grape marc. Results showed significantly higher alcohol content, total phenolics and tannins in Pinot noir wines made using grape marc powder. Total anthocyanins showed significant lower level in Pinot noir wines made using grape marc powder due to the limitation of available anthocyanins in grape marc, but SO₂ resistant pigments showed significant higher level. This result indicates the importance of ratio between tannins and anthocyanins on the formation of SO₂ resistant pigments in red wine. Significantly higher level of caftaric acid observed in Pinot noir wines made using grape marc powder suggested less oxidation in the resultant wines, which is likely attributed to higher content of tannins. Most of aroma compounds showed significant differences between treatments, with Pinot noir wines made using grape marc powder showing significantly lower concentration of aroma compounds associated with vegetative/green, woody, and spicy, but higher concentration of those associated with fruity. This study investigated the alternative way of using grape marc in Pinot noir winemaking, which may provide a useful tool for winemaker to manage the extraction of colour, tannins, and aromas from grape skins into wine. This could be also an alternative way of utilisation of grape marc as winery waste, especially those sourced from premium quality grapes.