India's First Wine, Food and Hospitality Website, INDIAN WINE ACADEMY, Specialists in Food & Wine Programmes. Food Importers in Ten Cities Across India. Publishers of delWine, India’s First Wine.
Skip Navigation Links
About Us
Indian Market
Wine & Health
Wine Events
Retail News
Contact Us
Skip Navigation Links
Wine Tourism
Book Review
Photo Gallery
Readers' Comments
Video Wall
Media Partners
Ask Wineguyindia
Wine & Food
Wine Guru
Gerry Dawes
Harvest Reports
Mumbai Reports
Advertise With Us
US Report on Indian Market Released
Top Ten Importers List 2015-16
On Facebook
On Twitter
Delhi Wine Club
TechTalk: Improving Pinot Noir using a Microwave

Posted: Saturday 21 September 2013 11:26

TechTalk: Improving Pinot Noir using a Microwave

Saturday 21: A Burgundy producer would be appalled and a Pinot Noir connoisseur would abhor the very thought but a wine researcher from Tasmania doing the laboratory trials is the first to claim that using a microwave may improve the quality of a Pinot Noir though only commercial trials planned in a few years might be able to establish her claims

Anna Carew, a wine researcher from the Tasmanian Institute of Agriculture in Australia, has been doing laboratory trials using a domestic microwave to loosen the cells of crushed grapes from the inside, noting that French wine makers have used fire to extract colour from grapes for centuries.

Dr Carew says the technique results in a fuller flavoured wine with a richer colour and more tannins. "I guess that some wine makers would find it is quite counter to traditional wine making practices so it is not really for those people who like to make wine in a very traditional way," she said."But for the winemakers who are interested in innovation, they have been really excited by it."

She has reportedly told ABC News that a microwave loosens the cells of the crushed grapes from the inside, resulting in a fuller flavored wine with more tannins, the things that give wine its distinctive taste. Carew asserts that her technique is a whole lot more complex than just popping the wine in the microwave for a few minutes, but she does not want to reveal her exact methods yet. But she's hoping to continue her tests and start commercial trials in the next few years. She is now seeking funding to conduct the trials commercially.

As may be expected, there was initial scepticism from wine makers. But Brett McClen, a viticulturist at Brown Brothers says it is being watched closely by the industry, according to a report. "It may not change anything overnight, but I think in the medium term it will," he said.

Tags: Pinot Noir, Anna Carew, Tasmanian Institute of Agriculture


Want to Comment ?
Please enter your comments in the space provided below. If there is a problem, please write directly to Thank you.

Generate a new image

Type letters from the image:

Please note that it may take some time to get your comment published...Editor

Wine In India, Indian Wine, International Wine, Asian Wine Academy, Beer, Champagne, World Wine Academy, World Wine, World Wines, Retail, Hotel


Copyright©indianwineacademy, 2003-2020 |All Rights Reserved
Developed & Designed by Sadilak SoftNet