Originally published in AJEV.
Joshua C. Reynolds, R. Cole Meusel, Anibal A. Catania, L. Federico Casassa
Am J Enol Vitic. April 2022 73: 75-92; published ahead of print January 25, 2022 ; DOI: 10.5344/ajev.2021.21035
This article explores the impact of fermentation/maceration temperature on phenolic extraction and chromatic characteristics of three distinct Pinot Noir clones from California's Central Coast. The study revealed that fermentation temperature significantly influenced phenolic extraction, with higher temperatures resulting in increased extraction of phenolic compounds. EnartisFerm D20 successfully completed alcoholic fermentation across all temperature regimes. Additionally, variations in phenolic content and color characteristics were observed among the Pinot Noir clones, with Clone 777 displaying the highest phenolic content. The findings highlight the roles of fermentation temperature, vintage, and clone in phenolic extraction and color expression in Pinot Noir wines.