Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
- Autores
- Casassa, Luis Federico; Bolcato, Esteban Augusto; Sari, Santiago Eduardo; Fanzone, Martín Leandro; Jofre, Viviana Patricia
- Año de publicación
- 2016
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión aceptada
- Descripción
- The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar factor affected anthocyanins, tannins, total phenolics and the chromatic features of the wines, favoring Malbec over Barbera D'Asti wines. Cold soak combined with 50 mg L1 SO2 failed to increase the phenolic content of the wines relative to a control, but combined with 100 mg L1 SO2, CS increased anthocyanins, saturation and the red color component of the wines. Cold soak þ 100 mg L1 also increased the sensory attributes color intensity, violet hue, jammy aroma and astringency in Barbera D'Asti wines but there was no effect of any treatment on the sensory properties of Malbec wines. Overall, CS combined with an SO2 addition of 100 mg L1 appears to have a positive effect but only from the perspective of wine phenolics and color.
EEA Mendoza
Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. California Polytechnic State University. Wine & Viticulture Department; Estados Unidos
Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina
Fil: Sari, Santiago Eduardo. 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: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina - Fuente
- LWT - Food science and technology 66 : 134-142. (March 2016)
- Materia
-
Vinos
Remojo
Dióxido de Azufre
Antocianinas
Análisis Organoléptico
Wines
Soaking
Sulphur Dioxide
Anthocyanins
Organoleptic Analysis
Malbec
Barbera D'Asti - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/1396
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Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory propertiesCasassa, Luis FedericoBolcato, Esteban AugustoSari, Santiago EduardoFanzone, Martín LeandroJofre, Viviana PatriciaVinosRemojoDióxido de AzufreAntocianinasAnálisis OrganolépticoWinesSoakingSulphur DioxideAnthocyaninsOrganoleptic AnalysisMalbecBarbera D'AstiThe effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar factor affected anthocyanins, tannins, total phenolics and the chromatic features of the wines, favoring Malbec over Barbera D'Asti wines. Cold soak combined with 50 mg L1 SO2 failed to increase the phenolic content of the wines relative to a control, but combined with 100 mg L1 SO2, CS increased anthocyanins, saturation and the red color component of the wines. Cold soak þ 100 mg L1 also increased the sensory attributes color intensity, violet hue, jammy aroma and astringency in Barbera D'Asti wines but there was no effect of any treatment on the sensory properties of Malbec wines. Overall, CS combined with an SO2 addition of 100 mg L1 appears to have a positive effect but only from the perspective of wine phenolics and color.EEA MendozaFil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. California Polytechnic State University. Wine & Viticulture Department; Estados UnidosFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Sari, Santiago Eduardo. 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: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina2017-10-04T11:32:35Z2017-10-04T11:32:35Z2016info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1396http://www.sciencedirect.com/science/article/pii/S00236438153024370023-6438https://doi.org/10.1016/j.lwt.2015.10.026LWT - Food science and technology 66 : 134-142. (March 2016)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:05Zoai:localhost:20.500.12123/1396instacron: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 09:47:06.109INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
title |
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
spellingShingle |
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties Casassa, Luis Federico Vinos Remojo Dióxido de Azufre Antocianinas Análisis Organoléptico Wines Soaking Sulphur Dioxide Anthocyanins Organoleptic Analysis Malbec Barbera D'Asti |
title_short |
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
title_full |
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
title_fullStr |
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
title_full_unstemmed |
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
title_sort |
Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
dc.creator.none.fl_str_mv |
Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Jofre, Viviana Patricia |
author |
Casassa, Luis Federico |
author_facet |
Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Jofre, Viviana Patricia |
author_role |
author |
author2 |
Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Jofre, Viviana Patricia |
author2_role |
author author author author |
dc.subject.none.fl_str_mv |
Vinos Remojo Dióxido de Azufre Antocianinas Análisis Organoléptico Wines Soaking Sulphur Dioxide Anthocyanins Organoleptic Analysis Malbec Barbera D'Asti |
topic |
Vinos Remojo Dióxido de Azufre Antocianinas Análisis Organoléptico Wines Soaking Sulphur Dioxide Anthocyanins Organoleptic Analysis Malbec Barbera D'Asti |
dc.description.none.fl_txt_mv |
The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar factor affected anthocyanins, tannins, total phenolics and the chromatic features of the wines, favoring Malbec over Barbera D'Asti wines. Cold soak combined with 50 mg L1 SO2 failed to increase the phenolic content of the wines relative to a control, but combined with 100 mg L1 SO2, CS increased anthocyanins, saturation and the red color component of the wines. Cold soak þ 100 mg L1 also increased the sensory attributes color intensity, violet hue, jammy aroma and astringency in Barbera D'Asti wines but there was no effect of any treatment on the sensory properties of Malbec wines. Overall, CS combined with an SO2 addition of 100 mg L1 appears to have a positive effect but only from the perspective of wine phenolics and color. EEA Mendoza Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. California Polytechnic State University. Wine & Viticulture Department; Estados Unidos Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina Fil: Sari, Santiago Eduardo. 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: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina |
description |
The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar factor affected anthocyanins, tannins, total phenolics and the chromatic features of the wines, favoring Malbec over Barbera D'Asti wines. Cold soak combined with 50 mg L1 SO2 failed to increase the phenolic content of the wines relative to a control, but combined with 100 mg L1 SO2, CS increased anthocyanins, saturation and the red color component of the wines. Cold soak þ 100 mg L1 also increased the sensory attributes color intensity, violet hue, jammy aroma and astringency in Barbera D'Asti wines but there was no effect of any treatment on the sensory properties of Malbec wines. Overall, CS combined with an SO2 addition of 100 mg L1 appears to have a positive effect but only from the perspective of wine phenolics and color. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016 2017-10-04T11:32:35Z 2017-10-04T11:32:35Z |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
acceptedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/20.500.12123/1396 http://www.sciencedirect.com/science/article/pii/S0023643815302437 0023-6438 https://doi.org/10.1016/j.lwt.2015.10.026 |
url |
http://hdl.handle.net/20.500.12123/1396 http://www.sciencedirect.com/science/article/pii/S0023643815302437 https://doi.org/10.1016/j.lwt.2015.10.026 |
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 66 : 134-142. (March 2016) 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 |