Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology

Autores
Casassa, Luis Federico; Fanzone, Martín Leandro; Sari, Santiago Eduardo
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syrah wines, respectively, and anthocyanin extraction and non-tannin phenolics by 24% in Malbec and Syrah wines, respectively. In Nebbiolo and Pinot noir, MW had no effect on phenolics or chromatic characteristics. Anthocyanins in Nebbiolo wines were the lowest and their pigment profile was composed of 18% pyranoanthocyanins, but tannins were the highest, resulting in a tannin to anthocyanin ratio of 16. Pinot noir and Nebbiolo wines had comparable polymeric pigment content, despite dissimilar tannin to anthocyanin ratios, suggesting different mouthfeel characteristics in their respective wines. Conversely, wines of comparable tannin to anthocyanin produced wines of vastly different polymeric pigment content. MW-treated Cabernet Sauvignon wines showed an improved sensory profile.
EEA Mendoza
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Fanzone, Martín Leandro. 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
Fuente
Heliyon 8(12) : e12332. (December 2022)
Materia
Contenido Fenólico
Propiedades Organolépticas
Vinos
Tratamiento por Microondas
Antocianina
Taninos
Madurez
Phenolic Content
Organoleptic Properties
Wines
Microwave Treatment
Anthocyanins
Tannins
Maturity
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:20.500.12123/25857
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oai_identifier_str oai:localhost:20.500.12123/25857
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spelling Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technologyCasassa, Luis FedericoFanzone, Martín LeandroSari, Santiago EduardoContenido FenólicoPropiedades OrganolépticasVinosTratamiento por MicroondasAntocianinaTaninosMadurezPhenolic ContentOrganoleptic PropertiesWinesMicrowave TreatmentAnthocyaninsTanninsMaturityThe effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syrah wines, respectively, and anthocyanin extraction and non-tannin phenolics by 24% in Malbec and Syrah wines, respectively. In Nebbiolo and Pinot noir, MW had no effect on phenolics or chromatic characteristics. Anthocyanins in Nebbiolo wines were the lowest and their pigment profile was composed of 18% pyranoanthocyanins, but tannins were the highest, resulting in a tannin to anthocyanin ratio of 16. Pinot noir and Nebbiolo wines had comparable polymeric pigment content, despite dissimilar tannin to anthocyanin ratios, suggesting different mouthfeel characteristics in their respective wines. Conversely, wines of comparable tannin to anthocyanin produced wines of vastly different polymeric pigment content. MW-treated Cabernet Sauvignon wines showed an improved sensory profile.EEA MendozaFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaElsevier2026-04-17T17:01:37Z2026-04-17T17:01:37Z2022-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/25857https://www.sciencedirect.com/science/article/pii/S24058440220362092405-8440https://doi.org/10.1016/j.heliyon.2022.e12332Heliyon 8(12) : e12332. (December 2022)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)2026-05-07T11:53:18Zoai:localhost:20.500.12123/25857instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-05-07 11:53:18.698INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
title Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
spellingShingle Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
Casassa, Luis Federico
Contenido Fenólico
Propiedades Organolépticas
Vinos
Tratamiento por Microondas
Antocianina
Taninos
Madurez
Phenolic Content
Organoleptic Properties
Wines
Microwave Treatment
Anthocyanins
Tannins
Maturity
title_short Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
title_full Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
title_fullStr Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
title_full_unstemmed Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
title_sort Comparative phenolic, chromatic, and sensory composition of five monovarietal wines processed with microwave technology
dc.creator.none.fl_str_mv Casassa, Luis Federico
Fanzone, Martín Leandro
Sari, Santiago Eduardo
author Casassa, Luis Federico
author_facet Casassa, Luis Federico
Fanzone, Martín Leandro
Sari, Santiago Eduardo
author_role author
author2 Fanzone, Martín Leandro
Sari, Santiago Eduardo
author2_role author
author
dc.subject.none.fl_str_mv Contenido Fenólico
Propiedades Organolépticas
Vinos
Tratamiento por Microondas
Antocianina
Taninos
Madurez
Phenolic Content
Organoleptic Properties
Wines
Microwave Treatment
Anthocyanins
Tannins
Maturity
topic Contenido Fenólico
Propiedades Organolépticas
Vinos
Tratamiento por Microondas
Antocianina
Taninos
Madurez
Phenolic Content
Organoleptic Properties
Wines
Microwave Treatment
Anthocyanins
Tannins
Maturity
dc.description.none.fl_txt_mv The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syrah wines, respectively, and anthocyanin extraction and non-tannin phenolics by 24% in Malbec and Syrah wines, respectively. In Nebbiolo and Pinot noir, MW had no effect on phenolics or chromatic characteristics. Anthocyanins in Nebbiolo wines were the lowest and their pigment profile was composed of 18% pyranoanthocyanins, but tannins were the highest, resulting in a tannin to anthocyanin ratio of 16. Pinot noir and Nebbiolo wines had comparable polymeric pigment content, despite dissimilar tannin to anthocyanin ratios, suggesting different mouthfeel characteristics in their respective wines. Conversely, wines of comparable tannin to anthocyanin produced wines of vastly different polymeric pigment content. MW-treated Cabernet Sauvignon wines showed an improved sensory profile.
EEA Mendoza
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Fanzone, Martín Leandro. 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
description The effect of MW technology (1,200 Watts for 10 min) on the chemical and sensory composition of five monovarietal wines with different phenolic composition was studied relative to untreated Control wines. MW improved polymeric pigment content by 30, 22 and 31% in Cabernet Sauvignon, Malbec, and Syrah wines, respectively, and anthocyanin extraction and non-tannin phenolics by 24% in Malbec and Syrah wines, respectively. In Nebbiolo and Pinot noir, MW had no effect on phenolics or chromatic characteristics. Anthocyanins in Nebbiolo wines were the lowest and their pigment profile was composed of 18% pyranoanthocyanins, but tannins were the highest, resulting in a tannin to anthocyanin ratio of 16. Pinot noir and Nebbiolo wines had comparable polymeric pigment content, despite dissimilar tannin to anthocyanin ratios, suggesting different mouthfeel characteristics in their respective wines. Conversely, wines of comparable tannin to anthocyanin produced wines of vastly different polymeric pigment content. MW-treated Cabernet Sauvignon wines showed an improved sensory profile.
publishDate 2022
dc.date.none.fl_str_mv 2022-12
2026-04-17T17:01:37Z
2026-04-17T17:01:37Z
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/20.500.12123/25857
https://www.sciencedirect.com/science/article/pii/S2405844022036209
2405-8440
https://doi.org/10.1016/j.heliyon.2022.e12332
url http://hdl.handle.net/20.500.12123/25857
https://www.sciencedirect.com/science/article/pii/S2405844022036209
https://doi.org/10.1016/j.heliyon.2022.e12332
identifier_str_mv 2405-8440
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 Heliyon 8(12) : e12332. (December 2022)
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 13.1485815

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