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
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2061
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oai_identifier_str oai:localhost:20.500.12123/2061
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spelling 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/restrictedAccess2025-09-29T13:44:16Zoai: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:l2025-09-29 13:44:16.592INTA 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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score 12.558318

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