Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines

Autores
Perez, Maria Dolores; Assof, Mariela Vanesa; Bolcato, Esteban Augusto; Sari, Santiago Eduardo; Fanzone, Martí­n Leandro
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (14 y 22 °C), with and without addition of 200 mg/L of yeast assimilable nitrogen, using ammonium salt. The fermentation profile was obtained by daily monitoring weight loss and counting viable yeasts. HS-SPME-GC-MS procedure was applied in order to determine the aromatic profile of wines. Two-way ANOVA and PCA analysis revealed that the treatment fermented at low temperature and with nutrition (14AN) showed the maximal concentration of terpenes and lower levels of pH and volatile acidity, obtaining a better quality wines. However, the treatment fermented at higher temperature and with nutrition (22AN) was identified by the sensory panel as the most aromatic wine, finding notes of pineapple and banana related with its greater amounts of higher alcohol acetates. Low temperature displayed slow fermentations and the nitrogen salts were hardly consumed by yeast in this process condition. Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates.
EEA Mendoza
Fil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fuente
LWT - Food science and technology 87 : 488-497. (January 2018)
Materia
Vinos
Temperatura
Amonio
Vino Blanco
Compuesto Volátil
Precursor de Aroma
Wines
Temperature
Ammonium
White Wines
Volatile Compounds
Aroma Precursors
Vino Torrontés Riojano
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2050
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2050
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano winesPerez, Maria DoloresAssof, Mariela VanesaBolcato, Esteban AugustoSari, Santiago EduardoFanzone, Martí­n LeandroVinosTemperaturaAmonioVino BlancoCompuesto VolátilPrecursor de AromaWinesTemperatureAmmoniumWhite WinesVolatile CompoundsAroma PrecursorsVino Torrontés RiojanoThe effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (14 y 22 °C), with and without addition of 200 mg/L of yeast assimilable nitrogen, using ammonium salt. The fermentation profile was obtained by daily monitoring weight loss and counting viable yeasts. HS-SPME-GC-MS procedure was applied in order to determine the aromatic profile of wines. Two-way ANOVA and PCA analysis revealed that the treatment fermented at low temperature and with nutrition (14AN) showed the maximal concentration of terpenes and lower levels of pH and volatile acidity, obtaining a better quality wines. However, the treatment fermented at higher temperature and with nutrition (22AN) was identified by the sensory panel as the most aromatic wine, finding notes of pineapple and banana related with its greater amounts of higher alcohol acetates. Low temperature displayed slow fermentations and the nitrogen salts were hardly consumed by yeast in this process condition. Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates.EEA MendozaFil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina2018-03-16T13:16:14Z2018-03-16T13:16:14Z2018-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0023643817306953http://hdl.handle.net/20.500.12123/20500023-6438https://doi.org/10.1016/j.lwt.2017.09.020LWT - Food science and technology 87 : 488-497. (January 2018)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:16Zoai:localhost:20.500.12123/2050instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:16.556INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
title Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
spellingShingle Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
Perez, Maria Dolores
Vinos
Temperatura
Amonio
Vino Blanco
Compuesto Volátil
Precursor de Aroma
Wines
Temperature
Ammonium
White Wines
Volatile Compounds
Aroma Precursors
Vino Torrontés Riojano
title_short Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
title_full Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
title_fullStr Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
title_full_unstemmed Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
title_sort Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
dc.creator.none.fl_str_mv Perez, Maria Dolores
Assof, Mariela Vanesa
Bolcato, Esteban Augusto
Sari, Santiago Eduardo
Fanzone, Martí­n Leandro
author Perez, Maria Dolores
author_facet Perez, Maria Dolores
Assof, Mariela Vanesa
Bolcato, Esteban Augusto
Sari, Santiago Eduardo
Fanzone, Martí­n Leandro
author_role author
author2 Assof, Mariela Vanesa
Bolcato, Esteban Augusto
Sari, Santiago Eduardo
Fanzone, Martí­n Leandro
author2_role author
author
author
author
dc.subject.none.fl_str_mv Vinos
Temperatura
Amonio
Vino Blanco
Compuesto Volátil
Precursor de Aroma
Wines
Temperature
Ammonium
White Wines
Volatile Compounds
Aroma Precursors
Vino Torrontés Riojano
topic Vinos
Temperatura
Amonio
Vino Blanco
Compuesto Volátil
Precursor de Aroma
Wines
Temperature
Ammonium
White Wines
Volatile Compounds
Aroma Precursors
Vino Torrontés Riojano
dc.description.none.fl_txt_mv The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (14 y 22 °C), with and without addition of 200 mg/L of yeast assimilable nitrogen, using ammonium salt. The fermentation profile was obtained by daily monitoring weight loss and counting viable yeasts. HS-SPME-GC-MS procedure was applied in order to determine the aromatic profile of wines. Two-way ANOVA and PCA analysis revealed that the treatment fermented at low temperature and with nutrition (14AN) showed the maximal concentration of terpenes and lower levels of pH and volatile acidity, obtaining a better quality wines. However, the treatment fermented at higher temperature and with nutrition (22AN) was identified by the sensory panel as the most aromatic wine, finding notes of pineapple and banana related with its greater amounts of higher alcohol acetates. Low temperature displayed slow fermentations and the nitrogen salts were hardly consumed by yeast in this process condition. Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates.
EEA Mendoza
Fil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
description The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (14 y 22 °C), with and without addition of 200 mg/L of yeast assimilable nitrogen, using ammonium salt. The fermentation profile was obtained by daily monitoring weight loss and counting viable yeasts. HS-SPME-GC-MS procedure was applied in order to determine the aromatic profile of wines. Two-way ANOVA and PCA analysis revealed that the treatment fermented at low temperature and with nutrition (14AN) showed the maximal concentration of terpenes and lower levels of pH and volatile acidity, obtaining a better quality wines. However, the treatment fermented at higher temperature and with nutrition (22AN) was identified by the sensory panel as the most aromatic wine, finding notes of pineapple and banana related with its greater amounts of higher alcohol acetates. Low temperature displayed slow fermentations and the nitrogen salts were hardly consumed by yeast in this process condition. Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates.
publishDate 2018
dc.date.none.fl_str_mv 2018-03-16T13:16:14Z
2018-03-16T13:16:14Z
2018-01
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 https://www.sciencedirect.com/science/article/pii/S0023643817306953
http://hdl.handle.net/20.500.12123/2050
0023-6438
https://doi.org/10.1016/j.lwt.2017.09.020
url https://www.sciencedirect.com/science/article/pii/S0023643817306953
http://hdl.handle.net/20.500.12123/2050
https://doi.org/10.1016/j.lwt.2017.09.020
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv LWT - Food science and technology 87 : 488-497. (January 2018)
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 12.559606

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