Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

Autores
Casassa, Luis Federico; Bolcato, Esteban Augusto; Sari, Santiago Eduardo; Barda, Nora
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
EEA Mendoza
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Barda, Nora. Instituto Nacional de Tecnología Industrial (INTI), Villa Regina; Argentina
Fuente
Journal of Food Composition and Analysis 104 : 104168 (December 2021)
Materia
Vinos
Maceración
Fermentación
Antocianinas
Pigmentos
Compuestos Fenólicos
Taninos
Color
Wines
Macerating
Fermentation
Anthocyanins
Pigments
Phenolic Compounds
Tannins
Colour
Malbec
Cabernet sauvignon
Merlot
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/10315
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oai_identifier_str oai:localhost:20.500.12123/10315
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network_name_str INTA Digital (INTA)
spelling Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot winesCasassa, Luis FedericoBolcato, Esteban AugustoSari, Santiago EduardoBarda, NoraVinosMaceraciónFermentaciónAntocianinasPigmentosCompuestos FenólicosTaninosColorWinesMaceratingFermentationAnthocyaninsPigmentsPhenolic CompoundsTanninsColourMalbecCabernet sauvignonMerlotCabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.EEA MendozaFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Barda, Nora. Instituto Nacional de Tecnología Industrial (INTI), Villa Regina; ArgentinaElsevier2021-09-21T13:10:21Z2021-09-21T13:10:21Z2021-09-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/10315https://www.sciencedirect.com/science/article/pii/S08891575210036890889-1575https://doi.org/10.1016/j.jfca.2021.104168Journal of Food Composition and Analysis 104 : 104168 (December 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-18T10:08:22Zoai:localhost:20.500.12123/10315instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-18 10:08:23.072INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
spellingShingle Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
Casassa, Luis Federico
Vinos
Maceración
Fermentación
Antocianinas
Pigmentos
Compuestos Fenólicos
Taninos
Color
Wines
Macerating
Fermentation
Anthocyanins
Pigments
Phenolic Compounds
Tannins
Colour
Malbec
Cabernet sauvignon
Merlot
title_short Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title_full Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title_fullStr Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title_full_unstemmed Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title_sort Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
dc.creator.none.fl_str_mv Casassa, Luis Federico
Bolcato, Esteban Augusto
Sari, Santiago Eduardo
Barda, Nora
author Casassa, Luis Federico
author_facet Casassa, Luis Federico
Bolcato, Esteban Augusto
Sari, Santiago Eduardo
Barda, Nora
author_role author
author2 Bolcato, Esteban Augusto
Sari, Santiago Eduardo
Barda, Nora
author2_role author
author
author
dc.subject.none.fl_str_mv Vinos
Maceración
Fermentación
Antocianinas
Pigmentos
Compuestos Fenólicos
Taninos
Color
Wines
Macerating
Fermentation
Anthocyanins
Pigments
Phenolic Compounds
Tannins
Colour
Malbec
Cabernet sauvignon
Merlot
topic Vinos
Maceración
Fermentación
Antocianinas
Pigmentos
Compuestos Fenólicos
Taninos
Color
Wines
Macerating
Fermentation
Anthocyanins
Pigments
Phenolic Compounds
Tannins
Colour
Malbec
Cabernet sauvignon
Merlot
dc.description.none.fl_txt_mv Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
EEA Mendoza
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Barda, Nora. Instituto Nacional de Tecnología Industrial (INTI), Villa Regina; Argentina
description Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
publishDate 2021
dc.date.none.fl_str_mv 2021-09-21T13:10:21Z
2021-09-21T13:10:21Z
2021-09-21
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/10315
https://www.sciencedirect.com/science/article/pii/S0889157521003689
0889-1575
https://doi.org/10.1016/j.jfca.2021.104168
url http://hdl.handle.net/20.500.12123/10315
https://www.sciencedirect.com/science/article/pii/S0889157521003689
https://doi.org/10.1016/j.jfca.2021.104168
identifier_str_mv 0889-1575
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Journal of Food Composition and Analysis 104 : 104168 (December 2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.001348

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