12 October 2008

Pump-overs give lower colour and anti-oxidents

Results of a four year study into whether the total antioxidant capacity (TAC), colour and phenolic composition of Pinotage wines are affected by growing methods and locations and winemaking practises have been published.

The research by Dalene de Beer, Elizabeth Joubert & Johan Marais into vintages from 2000 to 2003 doesn’t appear to come to any firm conclusions, except that wines from warmer areas and those that underwent the pumping of juice over skin caps gave wines with the lowest TAC and colour saturation.

The full report in Afrikaans is in the magazines August issue and an English version can be read on the Wynboer site at http://www.wynboer.co.za/recentarticles/200808pinotage.php3

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