Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines
- Autores
- Kuchen, Benjamín; Vazquez, Fabio; Mestre Furlani, María Victoria; Toro, Maria Eugenia; Maturano, Yolanda Paola
- Año de publicación
- 2018
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this technique. The aim was analyse the effect of cold soak time on colour parameters such as total polyphenols, total anthocyanins, tannins, colour and polymerisation indexes. Moreover, Saccharomyces and non-Saccharomyces populations were studied to evaluate their impact on colour. Cabernet Sauvignon must (Pedernal, San Juan) was distributed into four vessels: CONTROL (CT): simultaneous maceration and alcoholic fermentation (AF) with commercial yeast D254; T1: CS for two days; T2: CS for five days; and T3: CS for seven days. T1, T2 and T3 were maintained at 4 ± 1°C during CS. They were later inoculated with D254 (AF: 22 ± 1°C). The total polyphenol index (TPI), total anthocyanins (TA) and tannins were quantified during CS and AF. The colour index (CI) and polymerisation index (PI) were determined at the end of AF. The total yeast populations of Saccharomyces and non-Saccharomyces were quantified during CS and AF. The highest values of TA, tannins, TPI and PI were obtained by CT. This treatment also registered the highest total yeast population and the highest total yeast death. The highest CI was observed in T3. When Saccharomyces was found at the end of CS (T1 and T2), it dominated the alcoholic fermentation in the early stages (not observed in CT and T3). The use of the pre-fermentative CS technique in Cabernet Sauvignon wines is promising for young wines due to the increased colour obtained.
Fil: Kuchen, Benjamín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Mestre Furlani, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina - Materia
-
PRE-FERMENTATIVE COLD SOAK
COLOUR PARAMETERS
MACERATION TIME
YEAST POPULATIONS
WINE - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
- Repositorio
.jpg)
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/159141
Ver los metadatos del registro completo
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Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon winesKuchen, BenjamínVazquez, FabioMestre Furlani, María VictoriaToro, Maria EugeniaMaturano, Yolanda PaolaPRE-FERMENTATIVE COLD SOAKCOLOUR PARAMETERSMACERATION TIMEYEAST POPULATIONSWINEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this technique. The aim was analyse the effect of cold soak time on colour parameters such as total polyphenols, total anthocyanins, tannins, colour and polymerisation indexes. Moreover, Saccharomyces and non-Saccharomyces populations were studied to evaluate their impact on colour. Cabernet Sauvignon must (Pedernal, San Juan) was distributed into four vessels: CONTROL (CT): simultaneous maceration and alcoholic fermentation (AF) with commercial yeast D254; T1: CS for two days; T2: CS for five days; and T3: CS for seven days. T1, T2 and T3 were maintained at 4 ± 1°C during CS. They were later inoculated with D254 (AF: 22 ± 1°C). The total polyphenol index (TPI), total anthocyanins (TA) and tannins were quantified during CS and AF. The colour index (CI) and polymerisation index (PI) were determined at the end of AF. The total yeast populations of Saccharomyces and non-Saccharomyces were quantified during CS and AF. The highest values of TA, tannins, TPI and PI were obtained by CT. This treatment also registered the highest total yeast population and the highest total yeast death. The highest CI was observed in T3. When Saccharomyces was found at the end of CS (T1 and T2), it dominated the alcoholic fermentation in the early stages (not observed in CT and T3). The use of the pre-fermentative CS technique in Cabernet Sauvignon wines is promising for young wines due to the increased colour obtained.Fil: Kuchen, Benjamín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Mestre Furlani, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaSouth African Society for Enology & Viticulture2018-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/159141Kuchen, Benjamín; Vazquez, Fabio; Mestre Furlani, María Victoria; Toro, Maria Eugenia; Maturano, Yolanda Paola; Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines; South African Society for Enology & Viticulture; South African Journal of Enology and Viticulture; 39; 1; 5-2018; 89-990253-939X2224-7904CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.journals.ac.za/index.php/sajev/article/view/2460info:eu-repo/semantics/altIdentifier/doi/10.21548/39-1-2460info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:13:30Zoai:ri.conicet.gov.ar:11336/159141instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:13:30.536CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
| dc.title.none.fl_str_mv |
Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines |
| title |
Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines |
| spellingShingle |
Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines Kuchen, Benjamín PRE-FERMENTATIVE COLD SOAK COLOUR PARAMETERS MACERATION TIME YEAST POPULATIONS WINE |
| title_short |
Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines |
| title_full |
Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines |
| title_fullStr |
Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines |
| title_full_unstemmed |
Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines |
| title_sort |
Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines |
| dc.creator.none.fl_str_mv |
Kuchen, Benjamín Vazquez, Fabio Mestre Furlani, María Victoria Toro, Maria Eugenia Maturano, Yolanda Paola |
| author |
Kuchen, Benjamín |
| author_facet |
Kuchen, Benjamín Vazquez, Fabio Mestre Furlani, María Victoria Toro, Maria Eugenia Maturano, Yolanda Paola |
| author_role |
author |
| author2 |
Vazquez, Fabio Mestre Furlani, María Victoria Toro, Maria Eugenia Maturano, Yolanda Paola |
| author2_role |
author author author author |
| dc.subject.none.fl_str_mv |
PRE-FERMENTATIVE COLD SOAK COLOUR PARAMETERS MACERATION TIME YEAST POPULATIONS WINE |
| topic |
PRE-FERMENTATIVE COLD SOAK COLOUR PARAMETERS MACERATION TIME YEAST POPULATIONS WINE |
| purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.9 https://purl.org/becyt/ford/2 |
| dc.description.none.fl_txt_mv |
The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this technique. The aim was analyse the effect of cold soak time on colour parameters such as total polyphenols, total anthocyanins, tannins, colour and polymerisation indexes. Moreover, Saccharomyces and non-Saccharomyces populations were studied to evaluate their impact on colour. Cabernet Sauvignon must (Pedernal, San Juan) was distributed into four vessels: CONTROL (CT): simultaneous maceration and alcoholic fermentation (AF) with commercial yeast D254; T1: CS for two days; T2: CS for five days; and T3: CS for seven days. T1, T2 and T3 were maintained at 4 ± 1°C during CS. They were later inoculated with D254 (AF: 22 ± 1°C). The total polyphenol index (TPI), total anthocyanins (TA) and tannins were quantified during CS and AF. The colour index (CI) and polymerisation index (PI) were determined at the end of AF. The total yeast populations of Saccharomyces and non-Saccharomyces were quantified during CS and AF. The highest values of TA, tannins, TPI and PI were obtained by CT. This treatment also registered the highest total yeast population and the highest total yeast death. The highest CI was observed in T3. When Saccharomyces was found at the end of CS (T1 and T2), it dominated the alcoholic fermentation in the early stages (not observed in CT and T3). The use of the pre-fermentative CS technique in Cabernet Sauvignon wines is promising for young wines due to the increased colour obtained. Fil: Kuchen, Benjamín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Mestre Furlani, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina |
| description |
The pre-fermentative cold soak (CS) is proposed so as to extract and stabilise polyphenolic compounds in wines. CS is applied empirically to Cabernet Sauvignon in Cuyo, Argentina; however, there is poor scientific background on this technique. The aim was analyse the effect of cold soak time on colour parameters such as total polyphenols, total anthocyanins, tannins, colour and polymerisation indexes. Moreover, Saccharomyces and non-Saccharomyces populations were studied to evaluate their impact on colour. Cabernet Sauvignon must (Pedernal, San Juan) was distributed into four vessels: CONTROL (CT): simultaneous maceration and alcoholic fermentation (AF) with commercial yeast D254; T1: CS for two days; T2: CS for five days; and T3: CS for seven days. T1, T2 and T3 were maintained at 4 ± 1°C during CS. They were later inoculated with D254 (AF: 22 ± 1°C). The total polyphenol index (TPI), total anthocyanins (TA) and tannins were quantified during CS and AF. The colour index (CI) and polymerisation index (PI) were determined at the end of AF. The total yeast populations of Saccharomyces and non-Saccharomyces were quantified during CS and AF. The highest values of TA, tannins, TPI and PI were obtained by CT. This treatment also registered the highest total yeast population and the highest total yeast death. The highest CI was observed in T3. When Saccharomyces was found at the end of CS (T1 and T2), it dominated the alcoholic fermentation in the early stages (not observed in CT and T3). The use of the pre-fermentative CS technique in Cabernet Sauvignon wines is promising for young wines due to the increased colour obtained. |
| publishDate |
2018 |
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2018-05 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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http://hdl.handle.net/11336/159141 Kuchen, Benjamín; Vazquez, Fabio; Mestre Furlani, María Victoria; Toro, Maria Eugenia; Maturano, Yolanda Paola; Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines; South African Society for Enology & Viticulture; South African Journal of Enology and Viticulture; 39; 1; 5-2018; 89-99 0253-939X 2224-7904 CONICET Digital CONICET |
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http://hdl.handle.net/11336/159141 |
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Kuchen, Benjamín; Vazquez, Fabio; Mestre Furlani, María Victoria; Toro, Maria Eugenia; Maturano, Yolanda Paola; Influence of cold maceration time periods in chromatic and microbiological characteristics in cabernet sauvignon wines; South African Society for Enology & Viticulture; South African Journal of Enology and Viticulture; 39; 1; 5-2018; 89-99 0253-939X 2224-7904 CONICET Digital CONICET |
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