Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines

Autores
Fanzone, Martín Leandro; Catania, Anibal Alejandro; Assof, Mariela Vanesa; Jofre, Viviana Patricia; Prieto, Jorge Alejandro; Gil Quiroga, Daniela; Lacognata Sottano, Juan; Sari, Santiago Eduardo
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality
EEA Mendoza
Fil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Assof, Mariela Vanesa.Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Prieto, Jorge Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Gil Quiroga, Daniela. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina
Fil: Lacognata Sottano, Juan. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina
Fuente
Beverages 7 (3) : 51. (2021)
Materia
Vid
Poda Apical
Astillas
Vinos
Envejecimiento
Compuestos Fenólicos
Propiedades Organolépticas
Grapevines
Shoot Pruning
Wood Chips
Wines
Ageing
Phenolic Compounds
Organoleptic Properties
Sarmiento
Malbec
Bonarda
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/11051
Acceder
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oai_identifier_str oai:localhost:20.500.12123/11051
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda winesFanzone, Martín LeandroCatania, Anibal AlejandroAssof, Mariela VanesaJofre, Viviana PatriciaPrieto, Jorge AlejandroGil Quiroga, DanielaLacognata Sottano, JuanSari, Santiago EduardoVidPoda ApicalAstillasVinosEnvejecimientoCompuestos FenólicosPropiedades OrganolépticasGrapevinesShoot PruningWood ChipsWinesAgeingPhenolic CompoundsOrganoleptic PropertiesSarmientoMalbecBonardaThe growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic qualityEEA MendozaFil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof, Mariela Vanesa.Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Prieto, Jorge Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Gil Quiroga, Daniela. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; ArgentinaFil: Lacognata Sottano, Juan. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; ArgentinaMDPI Publication2022-01-04T12:42:18Z2022-01-04T12:42:18Z2021-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/11051https://www.mdpi.com/2306-5710/7/3/512306-5710https://doi.org/10.3390/beverages7030051Beverages 7 (3) : 51. (2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentosinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:26Zoai:localhost:20.500.12123/11051instacron: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 13:45:27.102INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
title Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
spellingShingle Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
Fanzone, Martín Leandro
Vid
Poda Apical
Astillas
Vinos
Envejecimiento
Compuestos Fenólicos
Propiedades Organolépticas
Grapevines
Shoot Pruning
Wood Chips
Wines
Ageing
Phenolic Compounds
Organoleptic Properties
Sarmiento
Malbec
Bonarda
title_short Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
title_full Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
title_fullStr Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
title_full_unstemmed Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
title_sort Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
dc.creator.none.fl_str_mv Fanzone, Martín Leandro
Catania, Anibal Alejandro
Assof, Mariela Vanesa
Jofre, Viviana Patricia
Prieto, Jorge Alejandro
Gil Quiroga, Daniela
Lacognata Sottano, Juan
Sari, Santiago Eduardo
author Fanzone, Martín Leandro
author_facet Fanzone, Martín Leandro
Catania, Anibal Alejandro
Assof, Mariela Vanesa
Jofre, Viviana Patricia
Prieto, Jorge Alejandro
Gil Quiroga, Daniela
Lacognata Sottano, Juan
Sari, Santiago Eduardo
author_role author
author2 Catania, Anibal Alejandro
Assof, Mariela Vanesa
Jofre, Viviana Patricia
Prieto, Jorge Alejandro
Gil Quiroga, Daniela
Lacognata Sottano, Juan
Sari, Santiago Eduardo
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Vid
Poda Apical
Astillas
Vinos
Envejecimiento
Compuestos Fenólicos
Propiedades Organolépticas
Grapevines
Shoot Pruning
Wood Chips
Wines
Ageing
Phenolic Compounds
Organoleptic Properties
Sarmiento
Malbec
Bonarda
topic Vid
Poda Apical
Astillas
Vinos
Envejecimiento
Compuestos Fenólicos
Propiedades Organolépticas
Grapevines
Shoot Pruning
Wood Chips
Wines
Ageing
Phenolic Compounds
Organoleptic Properties
Sarmiento
Malbec
Bonarda
dc.description.none.fl_txt_mv The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality
EEA Mendoza
Fil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Assof, Mariela Vanesa.Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Prieto, Jorge Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Gil Quiroga, Daniela. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina
Fil: Lacognata Sottano, Juan. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales; Argentina
description The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality
publishDate 2021
dc.date.none.fl_str_mv 2021-07
2022-01-04T12:42:18Z
2022-01-04T12:42:18Z
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/20.500.12123/11051
https://www.mdpi.com/2306-5710/7/3/51
2306-5710
https://doi.org/10.3390/beverages7030051
url http://hdl.handle.net/20.500.12123/11051
https://www.mdpi.com/2306-5710/7/3/51
https://doi.org/10.3390/beverages7030051
identifier_str_mv 2306-5710
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I153-001/2019-PD-E7-I153-001/AR./Estrategias tecnológicas innovadoras para la transformación y preservación de alimentos
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI Publication
publisher.none.fl_str_mv MDPI Publication
dc.source.none.fl_str_mv Beverages 7 (3) : 51. (2021)
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 12.559606

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