Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak

Autores
Casassa, Luis Federico; Bolcato, Esteban Augusto; Sari, Santiago Eduardo
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D’Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied.
EEA Mendoza
Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina.
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
Fuente
Food Chemistry 174 : 110-118 (May 2015)
Materia
Uva
Vino Tinto
Propiedades Organolépticas
Remojo
Vinos
Grapevines
Red Wines
Organoleptic Analysis
Soaking
Wines
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/2681
Acceder
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oai_identifier_str oai:localhost:20.500.12123/2681
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soakCasassa, Luis FedericoBolcato, Esteban AugustoSari, Santiago EduardoUvaVino TintoPropiedades OrganolépticasRemojoVinosGrapevinesRed WinesOrganoleptic AnalysisSoakingWinesSix red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D’Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied.EEA MendozaFil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina.Fil: 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; Argentina2018-06-26T13:39:55Z2018-06-26T13:39:55Z2015-05-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://www.sciencedirect.com/science/article/pii/S0308814614017208http://hdl.handle.net/20.500.12123/26810308-8146https://doi.org/10.1016/j.foodchem.2014.10.146Food Chemistry 174 : 110-118 (May 2015)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:47:20Zoai:localhost:20.500.12123/2681instacron: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 09:47:21.279INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
title Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
spellingShingle Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
Casassa, Luis Federico
Uva
Vino Tinto
Propiedades Organolépticas
Remojo
Vinos
Grapevines
Red Wines
Organoleptic Analysis
Soaking
Wines
title_short Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
title_full Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
title_fullStr Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
title_full_unstemmed Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
title_sort Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
dc.creator.none.fl_str_mv Casassa, Luis Federico
Bolcato, Esteban Augusto
Sari, Santiago Eduardo
author Casassa, Luis Federico
author_facet Casassa, Luis Federico
Bolcato, Esteban Augusto
Sari, Santiago Eduardo
author_role author
author2 Bolcato, Esteban Augusto
Sari, Santiago Eduardo
author2_role author
author
dc.subject.none.fl_str_mv Uva
Vino Tinto
Propiedades Organolépticas
Remojo
Vinos
Grapevines
Red Wines
Organoleptic Analysis
Soaking
Wines
topic Uva
Vino Tinto
Propiedades Organolépticas
Remojo
Vinos
Grapevines
Red Wines
Organoleptic Analysis
Soaking
Wines
dc.description.none.fl_txt_mv Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D’Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied.
EEA Mendoza
Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina.
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
description Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D’Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied.
publishDate 2015
dc.date.none.fl_str_mv 2015-05-01
2018-06-26T13:39:55Z
2018-06-26T13:39:55Z
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://www.sciencedirect.com/science/article/pii/S0308814614017208
http://hdl.handle.net/20.500.12123/2681
0308-8146
https://doi.org/10.1016/j.foodchem.2014.10.146
url https://www.sciencedirect.com/science/article/pii/S0308814614017208
http://hdl.handle.net/20.500.12123/2681
https://doi.org/10.1016/j.foodchem.2014.10.146
identifier_str_mv 0308-8146
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 Food Chemistry 174 : 110-118 (May 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 12.623145

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