Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/130561
Citations
Scopus Web of Science® Altmetric
?
?
Full metadata record
DC FieldValueLanguage
dc.contributor.authorTindal, R.A.-
dc.contributor.authorJeffery, D.W.-
dc.contributor.authorMuhlack, R.A.-
dc.date.issued2021-
dc.identifier.citationAustralian Journal of Grape and Wine Research, 2021; 27(2):219-233-
dc.identifier.issn1322-7130-
dc.identifier.issn1755-0238-
dc.identifier.urihttp://hdl.handle.net/2440/130561-
dc.description.abstractRed wine quality is determined greatly by phenolic substances whose presence relies on extraction of grape skins and seeds during fermentation. Monitoring phenolic behaviour is beneficial for fermentation management because of the importance of maceration during red winemaking and its influence on phenolics that contribute to predominant red wine characteristics, such as colour, flavour and mouthfeel. Properly quantifying the kinetics associated, however, with red grape and wine phenolics is an intricate process. This review focuses on the extraction and ensuing reactions of principal phenolic substances during various stages of red winemaking as described by dynamic and spatial mathematical models. The extraction and reaction phenomena are concurrently influenced by several environmental and technological factors during fermentation, such as temperature, oxidation and mixing regimes, resulting in complex phenolic behaviour over time. As such, employing mathematical modelling is extremely useful for ascertaining the kinetic and spatial basis for phenolic behaviour, and the models significantly enhance the existing understanding of the extraction and reaction mechanisms of phenolic substances that are critical to red wine quality. Ultimately, this knowledge will allow for the development of predictive tools for phenolic extraction based on fruit composition and can potentially contribute to increased wine quality with optimised and sustainable production practices.-
dc.description.statementofresponsibilityR.A. Tindal, D.W. Jeffery, R.A. Muhlack-
dc.language.isoen-
dc.publisherWiley-
dc.rights© 2021 Australian Society of Viticulture and Oenology Inc.-
dc.titleMathematical modelling to enhance winemaking efficiency: a review of red wine colour and polyphenol extraction and evolution-
dc.typeJournal article-
dc.identifier.doi10.1111/ajgw.12488-
dc.relation.granthttp://purl.org/au-research/grants/arc/IC170100008-
pubs.publication-statusPublished-
dc.identifier.orcidTindal, R.A. [0000-0003-3796-8536]-
dc.identifier.orcidJeffery, D.W. [0000-0002-7054-0374]-
dc.identifier.orcidMuhlack, R.A. [0000-0001-8865-5615]-
Appears in Collections:Agriculture, Food and Wine publications
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 8

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.