Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
- Autores
- Casassa, Luis Federico; Sari, Santiago Eduardo
- Año de publicación
- 2015
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day‐1 was observed in CS‐T during the CS period. Both the viability of the population of Saccharomyces and non‐Saccharomyces were maintained during CS. CS‐T was detrimental for the anthocyanin and phenolic content and caused a reduction of absorbance in the visible spectrum of the wines relative to C and CS‐DI. CS‐DI had an early positive effect in the anthocyanin content and chromatic properties, but this effect subsided after 6 months of bottle ageing relative to C. From a sensory standpoint, CS‐T had the lowest colour saturation and a marked acetaldehyde character. CS‐DI wines were the most saturated in colour at press and early ageing, whereas a balsamic‐like aroma developed during bottle ageing. C wines were characterised by red fruits aroma, reduction and astringency early during winemaking, but a decrease in astringency and the reduction character occurred during bottle ageing.
EEA Mendoza
Fil: Casassa, Luis Federico. 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 - Fuente
- International journal of food science and technology 50 (4) : 1044–1055. (2015)
- Materia
-
Vinos
Vino Tinto
Remojo
Vinificación
Maduramiento
Wines
Red Wines
Soaking
Winemaking
Ripening
Organoleptic Analysis
Análisis Organoléptico
Vino Malbec - Nivel de accesibilidad
- acceso restringido
- Condiciones de uso
- Repositorio
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/2061
Ver los metadatos del registro completo
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Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageingCasassa, Luis FedericoSari, Santiago EduardoVinosVino TintoRemojoVinificaciónMaduramientoWinesRed WinesSoakingWinemakingRipeningOrganoleptic AnalysisAnálisis OrganolépticoVino MalbecTwo alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day‐1 was observed in CS‐T during the CS period. Both the viability of the population of Saccharomyces and non‐Saccharomyces were maintained during CS. CS‐T was detrimental for the anthocyanin and phenolic content and caused a reduction of absorbance in the visible spectrum of the wines relative to C and CS‐DI. CS‐DI had an early positive effect in the anthocyanin content and chromatic properties, but this effect subsided after 6 months of bottle ageing relative to C. From a sensory standpoint, CS‐T had the lowest colour saturation and a marked acetaldehyde character. CS‐DI wines were the most saturated in colour at press and early ageing, whereas a balsamic‐like aroma developed during bottle ageing. C wines were characterised by red fruits aroma, reduction and astringency early during winemaking, but a decrease in astringency and the reduction character occurred during bottle ageing.EEA MendozaFil: Casassa, Luis Federico. 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; Argentina2018-03-19T11:53:34Z2018-03-19T11:53:34Z2015info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12572http://hdl.handle.net/20.500.12123/20610950-5423 (Print)1365-2621 (Online)https://doi.org/10.1111/ijfs.12572International journal of food science and technology 50 (4) : 1044–1055. (2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:10Zoai:localhost:20.500.12123/2061instacron: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 09:47:11.052INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse |
dc.title.none.fl_str_mv |
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
title |
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
spellingShingle |
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing Casassa, Luis Federico Vinos Vino Tinto Remojo Vinificación Maduramiento Wines Red Wines Soaking Winemaking Ripening Organoleptic Analysis Análisis Organoléptico Vino Malbec |
title_short |
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
title_full |
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
title_fullStr |
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
title_full_unstemmed |
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
title_sort |
Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
dc.creator.none.fl_str_mv |
Casassa, Luis Federico Sari, Santiago Eduardo |
author |
Casassa, Luis Federico |
author_facet |
Casassa, Luis Federico Sari, Santiago Eduardo |
author_role |
author |
author2 |
Sari, Santiago Eduardo |
author2_role |
author |
dc.subject.none.fl_str_mv |
Vinos Vino Tinto Remojo Vinificación Maduramiento Wines Red Wines Soaking Winemaking Ripening Organoleptic Analysis Análisis Organoléptico Vino Malbec |
topic |
Vinos Vino Tinto Remojo Vinificación Maduramiento Wines Red Wines Soaking Winemaking Ripening Organoleptic Analysis Análisis Organoléptico Vino Malbec |
dc.description.none.fl_txt_mv |
Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day‐1 was observed in CS‐T during the CS period. Both the viability of the population of Saccharomyces and non‐Saccharomyces were maintained during CS. CS‐T was detrimental for the anthocyanin and phenolic content and caused a reduction of absorbance in the visible spectrum of the wines relative to C and CS‐DI. CS‐DI had an early positive effect in the anthocyanin content and chromatic properties, but this effect subsided after 6 months of bottle ageing relative to C. From a sensory standpoint, CS‐T had the lowest colour saturation and a marked acetaldehyde character. CS‐DI wines were the most saturated in colour at press and early ageing, whereas a balsamic‐like aroma developed during bottle ageing. C wines were characterised by red fruits aroma, reduction and astringency early during winemaking, but a decrease in astringency and the reduction character occurred during bottle ageing. EEA Mendoza Fil: Casassa, Luis Federico. 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 |
description |
Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day‐1 was observed in CS‐T during the CS period. Both the viability of the population of Saccharomyces and non‐Saccharomyces were maintained during CS. CS‐T was detrimental for the anthocyanin and phenolic content and caused a reduction of absorbance in the visible spectrum of the wines relative to C and CS‐DI. CS‐DI had an early positive effect in the anthocyanin content and chromatic properties, but this effect subsided after 6 months of bottle ageing relative to C. From a sensory standpoint, CS‐T had the lowest colour saturation and a marked acetaldehyde character. CS‐DI wines were the most saturated in colour at press and early ageing, whereas a balsamic‐like aroma developed during bottle ageing. C wines were characterised by red fruits aroma, reduction and astringency early during winemaking, but a decrease in astringency and the reduction character occurred during bottle ageing. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015 2018-03-19T11:53:34Z 2018-03-19T11:53:34Z |
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://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12572 http://hdl.handle.net/20.500.12123/2061 0950-5423 (Print) 1365-2621 (Online) https://doi.org/10.1111/ijfs.12572 |
url |
https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12572 http://hdl.handle.net/20.500.12123/2061 https://doi.org/10.1111/ijfs.12572 |
identifier_str_mv |
0950-5423 (Print) 1365-2621 (Online) |
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 |
International journal of food science and technology 50 (4) : 1044–1055. (2015) 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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1842341353298591744 |
score |
12.623145 |