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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/4831
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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/restrictedAccess2025-09-04T09:47:55Zoai: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:l2025-09-04 09:47:55.648INTA 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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12.623145 |