Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines

Autores
Casassa, Luis Federico; Sari, Santiago Eduardo; Bolcato, Esteban Augusto; Diaz Sambueza, Alejandra Mariela; Catania, Anibal Alejandro; Fanzone, Martín Leandro; Raco, Fernando; Barda, Nora
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investigated for their impact on phenolics, color, volatile and sensory composition of the resulting wines. The basic chemistry of the wines was marginally, if at all affected by CS, WC or S treatments. For the cooler 2014 vintage, CS increased tannin extraction by 37% whereas for the warmer 2015 vintage, CS had no effect on tannin extraction relative to control wines. Addition of stems increased tannin extraction by 60%. Overall for both vintages, CS decreased anthocyanin extraction and color intensity. β-damascenone absolute concentration and Odor Activity Value were higher in control and control + WC wines than in CS wines, suggesting that the former wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that control wines of the 2014 vintage were the least saturated in color, whereas CS + WC wines were the most saturated. However, the opposite was found in 2015 whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was most likely due to the influence of the added stems. Whole clusters and stem additions had a moderate effect of on the diversity of aromas and a larger, enhancing effect on bitter taste and astrigency within the sensory profile of these Pinot noir wines.
EEA Mendoza
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Raco, Fernando. Instituto Nacional de Tecnología Industrial. Centro Lácteos PTM. Laboratorio de Cromatografía y Ensayos Especiales; Argentina
Fil: Barda, Nora. Instituto Nacional de Tecnología Industrial, Rio Negro; Argentina
Fuente
American journal of enology and viticulture 70 (1) : 19-33. (January 2019)
Materia
Flavour
Phenolic Compounds
Organoleptic Analysis
Racemes
Wines
Sabor
Compuestos Fenólicos
Análisis Organoléptico
Racimo
Vinos
Pinot Noir
Remojo Frío
Cold Soak
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/4831
Acceder
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oai_identifier_str oai:localhost:20.500.12123/4831
network_acronym_str INTADig
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network_name_str INTA Digital (INTA)
spelling Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir winesCasassa, Luis FedericoSari, Santiago EduardoBolcato, Esteban AugustoDiaz Sambueza, Alejandra MarielaCatania, Anibal AlejandroFanzone, Martín LeandroRaco, FernandoBarda, NoraFlavourPhenolic CompoundsOrganoleptic AnalysisRacemesWinesSaborCompuestos FenólicosAnálisis OrganolépticoRacimoVinosPinot NoirRemojo FríoCold SoakPinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investigated for their impact on phenolics, color, volatile and sensory composition of the resulting wines. The basic chemistry of the wines was marginally, if at all affected by CS, WC or S treatments. For the cooler 2014 vintage, CS increased tannin extraction by 37% whereas for the warmer 2015 vintage, CS had no effect on tannin extraction relative to control wines. Addition of stems increased tannin extraction by 60%. Overall for both vintages, CS decreased anthocyanin extraction and color intensity. β-damascenone absolute concentration and Odor Activity Value were higher in control and control + WC wines than in CS wines, suggesting that the former wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that control wines of the 2014 vintage were the least saturated in color, whereas CS + WC wines were the most saturated. However, the opposite was found in 2015 whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was most likely due to the influence of the added stems. Whole clusters and stem additions had a moderate effect of on the diversity of aromas and a larger, enhancing effect on bitter taste and astrigency within the sensory profile of these Pinot noir wines.EEA MendozaFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Raco, Fernando. Instituto Nacional de Tecnología Industrial. Centro Lácteos PTM. Laboratorio de Cromatografía y Ensayos Especiales; ArgentinaFil: Barda, Nora. Instituto Nacional de Tecnología Industrial, Rio Negro; ArgentinaAmerican Society for Enology and Viticulture2019-04-05T14:52:54Z2019-04-05T14:52:54Z2019-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/4831http://www.ajevonline.org/content/ajev/early/2018/09/20/ajev.2018.18014.full.pdf0002-9254https://doi.org/10.5344/ajev.2018.18014American journal of enology and viticulture 70 (1) : 19-33. (January 2019)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:37Zoai:localhost:20.500.12123/4831instacron: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 13:44:38.177INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
title Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
spellingShingle Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
Casassa, Luis Federico
Flavour
Phenolic Compounds
Organoleptic Analysis
Racemes
Wines
Sabor
Compuestos Fenólicos
Análisis Organoléptico
Racimo
Vinos
Pinot Noir
Remojo Frío
Cold Soak
title_short Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
title_full Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
title_fullStr Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
title_full_unstemmed Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
title_sort Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
dc.creator.none.fl_str_mv Casassa, Luis Federico
Sari, Santiago Eduardo
Bolcato, Esteban Augusto
Diaz Sambueza, Alejandra Mariela
Catania, Anibal Alejandro
Fanzone, Martín Leandro
Raco, Fernando
Barda, Nora
author Casassa, Luis Federico
author_facet Casassa, Luis Federico
Sari, Santiago Eduardo
Bolcato, Esteban Augusto
Diaz Sambueza, Alejandra Mariela
Catania, Anibal Alejandro
Fanzone, Martín Leandro
Raco, Fernando
Barda, Nora
author_role author
author2 Sari, Santiago Eduardo
Bolcato, Esteban Augusto
Diaz Sambueza, Alejandra Mariela
Catania, Anibal Alejandro
Fanzone, Martín Leandro
Raco, Fernando
Barda, Nora
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Flavour
Phenolic Compounds
Organoleptic Analysis
Racemes
Wines
Sabor
Compuestos Fenólicos
Análisis Organoléptico
Racimo
Vinos
Pinot Noir
Remojo Frío
Cold Soak
topic Flavour
Phenolic Compounds
Organoleptic Analysis
Racemes
Wines
Sabor
Compuestos Fenólicos
Análisis Organoléptico
Racimo
Vinos
Pinot Noir
Remojo Frío
Cold Soak
dc.description.none.fl_txt_mv Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investigated for their impact on phenolics, color, volatile and sensory composition of the resulting wines. The basic chemistry of the wines was marginally, if at all affected by CS, WC or S treatments. For the cooler 2014 vintage, CS increased tannin extraction by 37% whereas for the warmer 2015 vintage, CS had no effect on tannin extraction relative to control wines. Addition of stems increased tannin extraction by 60%. Overall for both vintages, CS decreased anthocyanin extraction and color intensity. β-damascenone absolute concentration and Odor Activity Value were higher in control and control + WC wines than in CS wines, suggesting that the former wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that control wines of the 2014 vintage were the least saturated in color, whereas CS + WC wines were the most saturated. However, the opposite was found in 2015 whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was most likely due to the influence of the added stems. Whole clusters and stem additions had a moderate effect of on the diversity of aromas and a larger, enhancing effect on bitter taste and astrigency within the sensory profile of these Pinot noir wines.
EEA Mendoza
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Raco, Fernando. Instituto Nacional de Tecnología Industrial. Centro Lácteos PTM. Laboratorio de Cromatografía y Ensayos Especiales; Argentina
Fil: Barda, Nora. Instituto Nacional de Tecnología Industrial, Rio Negro; Argentina
description Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investigated for their impact on phenolics, color, volatile and sensory composition of the resulting wines. The basic chemistry of the wines was marginally, if at all affected by CS, WC or S treatments. For the cooler 2014 vintage, CS increased tannin extraction by 37% whereas for the warmer 2015 vintage, CS had no effect on tannin extraction relative to control wines. Addition of stems increased tannin extraction by 60%. Overall for both vintages, CS decreased anthocyanin extraction and color intensity. β-damascenone absolute concentration and Odor Activity Value were higher in control and control + WC wines than in CS wines, suggesting that the former wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that control wines of the 2014 vintage were the least saturated in color, whereas CS + WC wines were the most saturated. However, the opposite was found in 2015 whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was most likely due to the influence of the added stems. Whole clusters and stem additions had a moderate effect of on the diversity of aromas and a larger, enhancing effect on bitter taste and astrigency within the sensory profile of these Pinot noir wines.
publishDate 2019
dc.date.none.fl_str_mv 2019-04-05T14:52:54Z
2019-04-05T14:52:54Z
2019-01
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 http://hdl.handle.net/20.500.12123/4831
http://www.ajevonline.org/content/ajev/early/2018/09/20/ajev.2018.18014.full.pdf
0002-9254
https://doi.org/10.5344/ajev.2018.18014
url http://hdl.handle.net/20.500.12123/4831
http://www.ajevonline.org/content/ajev/early/2018/09/20/ajev.2018.18014.full.pdf
https://doi.org/10.5344/ajev.2018.18014
identifier_str_mv 0002-9254
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.publisher.none.fl_str_mv American Society for Enology and Viticulture
publisher.none.fl_str_mv American Society for Enology and Viticulture
dc.source.none.fl_str_mv American journal of enology and viticulture 70 (1) : 19-33. (January 2019)
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 12.558318

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