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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1396
Acceder
id INTADig_685bd0b522c6e4780fc39c0d35122578
oai_identifier_str oai:localhost:20.500.12123/1396
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling 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/restrictedAccess2025-09-29T13:44:12Zoai: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:l2025-09-29 13:44:12.326INTA 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
_version_ 1844619117816971264
score 12.558318

Publicaciones similares