Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages

Autores
Fanzone, Martín Leandro; Coronado, Ignacio Leon; Sari, Santiago Eduardo; Catania, Anibal Alejandro; Gil i Cortiella, Mariona; Assof, Mariela Vanesa; Jofre, Viviana Patricia; Ubeda, Cristina; Peña Neira, Alvaro
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely applied in other foods. Stems addition (S) during vinification can be a sustainable technology for phenolic and aroma contribution without additional cost. Therefore, this study aimed to evaluate the combined effect of MW application with stem additions in different conditions, before fermentation, on the chemical composition of Bonarda wines. During two consecutive vintages (2018 and 2019), the experimental design consisted of ten treatments (two factors) by triplicate. Two maceration strategies (Factor 1) were applied [control (C), and microwaved-assisted extraction after grape crushing (MW; 2450 MHz, 7600 W, 45–50 ◦C)], combined with five stem-contact conditions (Factor 2) [control without stems (WS), 50% stems addition (S50), 50% stems addition + MW of the stems (S50MW; 2450 MHz, 7600 W, 60 ◦C), 100% stems addition (S100), 100% stems addition + MW (S100MW)]. Wines were analyzed for basic chemistry, phenolic composition and color parameters, polysaccharides, and aroma profiles. The 2018 wines showed higher pH and lower volatile acidity with stem additions and MW application in both matrices (grapes and stems). Stem additions increased tannin content by >55% (S100) and by >25% for the other treatments; while MW, mostly in the 2018 season, consistently improved phenolic extraction and polymeric pigments formation, enhancing wine color (greater saturation) and intensifying violet hue. The behavior observed in 2019 was similar, with a more marked effect of MW on wine color (C*ab and polymeric pigments). Likewise, combined strategies increased polysaccharides extraction and modified the volatile profile of wines. The reported results are promising and are considered the first advance in the knowledge of the impact of the proposed combined strategies on the chemical composition of red wines.
EEA Mendoza
Fil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Coronado, Ignacio Leon. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. 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: Gil i Cortiella, Mariona. Universidad Autónoma de Chile. Instituto de Ciencias Químicas Aplicadas; Chile
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: Ubeda, Cristina. Universidad de Sevilla. Facultad de Farmacia. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; España
Fil: Ubeda, Cristina. Universidad Autónoma de Chile. Facultad de Ciencias. Instituto de Ciencias Biomédicas; Chile
Fil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; Chile
Fuente
Food Research International 156 : 111169 (2022)
Materia
Vinos
Microondas
Maceracion
Tallos
Compuestos Fenólicos
Polisacáridos
Volatilidad
Wines
Microwave Radiation
Macerating
Stems
Phenolic Compounds
Polysaccharides
Volatility
Bonarda
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/11525
Acceder
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oai_identifier_str oai:localhost:20.500.12123/11525
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintagesFanzone, Martín LeandroCoronado, Ignacio LeonSari, Santiago EduardoCatania, Anibal AlejandroGil i Cortiella, MarionaAssof, Mariela VanesaJofre, Viviana PatriciaUbeda, CristinaPeña Neira, AlvaroVinosMicroondasMaceracionTallosCompuestos FenólicosPolisacáridosVolatilidadWinesMicrowave RadiationMaceratingStemsPhenolic CompoundsPolysaccharidesVolatilityBonardaBonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely applied in other foods. Stems addition (S) during vinification can be a sustainable technology for phenolic and aroma contribution without additional cost. Therefore, this study aimed to evaluate the combined effect of MW application with stem additions in different conditions, before fermentation, on the chemical composition of Bonarda wines. During two consecutive vintages (2018 and 2019), the experimental design consisted of ten treatments (two factors) by triplicate. Two maceration strategies (Factor 1) were applied [control (C), and microwaved-assisted extraction after grape crushing (MW; 2450 MHz, 7600 W, 45–50 ◦C)], combined with five stem-contact conditions (Factor 2) [control without stems (WS), 50% stems addition (S50), 50% stems addition + MW of the stems (S50MW; 2450 MHz, 7600 W, 60 ◦C), 100% stems addition (S100), 100% stems addition + MW (S100MW)]. Wines were analyzed for basic chemistry, phenolic composition and color parameters, polysaccharides, and aroma profiles. The 2018 wines showed higher pH and lower volatile acidity with stem additions and MW application in both matrices (grapes and stems). Stem additions increased tannin content by >55% (S100) and by >25% for the other treatments; while MW, mostly in the 2018 season, consistently improved phenolic extraction and polymeric pigments formation, enhancing wine color (greater saturation) and intensifying violet hue. The behavior observed in 2019 was similar, with a more marked effect of MW on wine color (C*ab and polymeric pigments). Likewise, combined strategies increased polysaccharides extraction and modified the volatile profile of wines. The reported results are promising and are considered the first advance in the knowledge of the impact of the proposed combined strategies on the chemical composition of red wines.EEA MendozaFil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Coronado, Ignacio Leon. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. 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: Gil i Cortiella, Mariona. Universidad Autónoma de Chile. Instituto de Ciencias Químicas Aplicadas; ChileFil: 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: Ubeda, Cristina. Universidad de Sevilla. Facultad de Farmacia. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; EspañaFil: Ubeda, Cristina. Universidad Autónoma de Chile. Facultad de Ciencias. Instituto de Ciencias Biomédicas; ChileFil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; ChileElsevier2022-03-31T17:37:46Z2022-03-31T17:37:46Z2022-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/11525https://www.sciencedirect.com/science/article/abs/pii/S09639969220022650963-9969https://doi.org/10.1016/j.foodres.2022.111169Food Research International 156 : 111169 (2022)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/PNAIyAV-1130043/AR./Estrategias para la diferenciación de alimentos y el desarrollo de nuevos productos alimentarios.info:eu-repo/semantics/restrictedAccess2025-10-16T09:30:33Zoai:localhost:20.500.12123/11525instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:30:37.544INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
title Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
spellingShingle Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
Fanzone, Martín Leandro
Vinos
Microondas
Maceracion
Tallos
Compuestos Fenólicos
Polisacáridos
Volatilidad
Wines
Microwave Radiation
Macerating
Stems
Phenolic Compounds
Polysaccharides
Volatility
Bonarda
title_short Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
title_full Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
title_fullStr Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
title_full_unstemmed Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
title_sort Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
dc.creator.none.fl_str_mv Fanzone, Martín Leandro
Coronado, Ignacio Leon
Sari, Santiago Eduardo
Catania, Anibal Alejandro
Gil i Cortiella, Mariona
Assof, Mariela Vanesa
Jofre, Viviana Patricia
Ubeda, Cristina
Peña Neira, Alvaro
author Fanzone, Martín Leandro
author_facet Fanzone, Martín Leandro
Coronado, Ignacio Leon
Sari, Santiago Eduardo
Catania, Anibal Alejandro
Gil i Cortiella, Mariona
Assof, Mariela Vanesa
Jofre, Viviana Patricia
Ubeda, Cristina
Peña Neira, Alvaro
author_role author
author2 Coronado, Ignacio Leon
Sari, Santiago Eduardo
Catania, Anibal Alejandro
Gil i Cortiella, Mariona
Assof, Mariela Vanesa
Jofre, Viviana Patricia
Ubeda, Cristina
Peña Neira, Alvaro
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Microondas
Maceracion
Tallos
Compuestos Fenólicos
Polisacáridos
Volatilidad
Wines
Microwave Radiation
Macerating
Stems
Phenolic Compounds
Polysaccharides
Volatility
Bonarda
topic Vinos
Microondas
Maceracion
Tallos
Compuestos Fenólicos
Polisacáridos
Volatilidad
Wines
Microwave Radiation
Macerating
Stems
Phenolic Compounds
Polysaccharides
Volatility
Bonarda
dc.description.none.fl_txt_mv Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely applied in other foods. Stems addition (S) during vinification can be a sustainable technology for phenolic and aroma contribution without additional cost. Therefore, this study aimed to evaluate the combined effect of MW application with stem additions in different conditions, before fermentation, on the chemical composition of Bonarda wines. During two consecutive vintages (2018 and 2019), the experimental design consisted of ten treatments (two factors) by triplicate. Two maceration strategies (Factor 1) were applied [control (C), and microwaved-assisted extraction after grape crushing (MW; 2450 MHz, 7600 W, 45–50 ◦C)], combined with five stem-contact conditions (Factor 2) [control without stems (WS), 50% stems addition (S50), 50% stems addition + MW of the stems (S50MW; 2450 MHz, 7600 W, 60 ◦C), 100% stems addition (S100), 100% stems addition + MW (S100MW)]. Wines were analyzed for basic chemistry, phenolic composition and color parameters, polysaccharides, and aroma profiles. The 2018 wines showed higher pH and lower volatile acidity with stem additions and MW application in both matrices (grapes and stems). Stem additions increased tannin content by >55% (S100) and by >25% for the other treatments; while MW, mostly in the 2018 season, consistently improved phenolic extraction and polymeric pigments formation, enhancing wine color (greater saturation) and intensifying violet hue. The behavior observed in 2019 was similar, with a more marked effect of MW on wine color (C*ab and polymeric pigments). Likewise, combined strategies increased polysaccharides extraction and modified the volatile profile of wines. The reported results are promising and are considered the first advance in the knowledge of the impact of the proposed combined strategies on the chemical composition of red wines.
EEA Mendoza
Fil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Coronado, Ignacio Leon. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Sari, Santiago Eduardo. 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: Gil i Cortiella, Mariona. Universidad Autónoma de Chile. Instituto de Ciencias Químicas Aplicadas; Chile
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: Ubeda, Cristina. Universidad de Sevilla. Facultad de Farmacia. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; España
Fil: Ubeda, Cristina. Universidad Autónoma de Chile. Facultad de Ciencias. Instituto de Ciencias Biomédicas; Chile
Fil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; Chile
description Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely applied in other foods. Stems addition (S) during vinification can be a sustainable technology for phenolic and aroma contribution without additional cost. Therefore, this study aimed to evaluate the combined effect of MW application with stem additions in different conditions, before fermentation, on the chemical composition of Bonarda wines. During two consecutive vintages (2018 and 2019), the experimental design consisted of ten treatments (two factors) by triplicate. Two maceration strategies (Factor 1) were applied [control (C), and microwaved-assisted extraction after grape crushing (MW; 2450 MHz, 7600 W, 45–50 ◦C)], combined with five stem-contact conditions (Factor 2) [control without stems (WS), 50% stems addition (S50), 50% stems addition + MW of the stems (S50MW; 2450 MHz, 7600 W, 60 ◦C), 100% stems addition (S100), 100% stems addition + MW (S100MW)]. Wines were analyzed for basic chemistry, phenolic composition and color parameters, polysaccharides, and aroma profiles. The 2018 wines showed higher pH and lower volatile acidity with stem additions and MW application in both matrices (grapes and stems). Stem additions increased tannin content by >55% (S100) and by >25% for the other treatments; while MW, mostly in the 2018 season, consistently improved phenolic extraction and polymeric pigments formation, enhancing wine color (greater saturation) and intensifying violet hue. The behavior observed in 2019 was similar, with a more marked effect of MW on wine color (C*ab and polymeric pigments). Likewise, combined strategies increased polysaccharides extraction and modified the volatile profile of wines. The reported results are promising and are considered the first advance in the knowledge of the impact of the proposed combined strategies on the chemical composition of red wines.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-31T17:37:46Z
2022-03-31T17:37:46Z
2022-03-30
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/20.500.12123/11525
https://www.sciencedirect.com/science/article/abs/pii/S0963996922002265
0963-9969
https://doi.org/10.1016/j.foodres.2022.111169
url http://hdl.handle.net/20.500.12123/11525
https://www.sciencedirect.com/science/article/abs/pii/S0963996922002265
https://doi.org/10.1016/j.foodres.2022.111169
identifier_str_mv 0963-9969
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/PNAIyAV-1130043/AR./Estrategias para la diferenciación de alimentos y el desarrollo de nuevos productos alimentarios.
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.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv Food Research International 156 : 111169 (2022)
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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