Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

Autores
Casassa, L. F.; Bolcato, E. A.; Sari, S. E.; Barda, N. B.
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
Fil: Casassa, L. F. California Polytechnic State University. Wine and Viticulture Department (Calpoly); Estados Unidos
Fil: Bolcato, E. A. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza (INTA); Argentina
Fil: Sari, S. E. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza (INTA); Argentina
Fil: Barda, N. B. Instituto Nacional de Tecnología Industrial (INTI); Argentina
Fuente
Journal of Food Composition and Analysis 104 (2021) 104168
Materia
Vino
Vitivinicultura
Laminados fenólicos
Maceración
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
Institución
Instituto Nacional de Tecnología Industrial
OAI Identificador
nuevadc:2025CasassaL_pdf
Acceder
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oai_identifier_str nuevadc:2025CasassaL_pdf
network_acronym_str RIINTI
repository_id_str
network_name_str Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
spelling Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot winesCasassa, L. F.Bolcato, E. A.Sari, S. E.Barda, N. B.VinoVitiviniculturaLaminados fenólicosMaceraciónCabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.Fil: Casassa, L. F. California Polytechnic State University. Wine and Viticulture Department (Calpoly); Estados UnidosFil: Bolcato, E. A. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza (INTA); ArgentinaFil: Sari, S. E. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza (INTA); ArgentinaFil: Barda, N. B. Instituto Nacional de Tecnología Industrial (INTI); ArgentinaElsevier2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf2025CasassaL.pdfhttps://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/2025Casa/ssaL_pdf.dir/doc.pdfJournal of Food Composition and Analysis 104 (2021) 104168reponame:Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)instname:Instituto Nacional de Tecnología Industrialenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/openAccess2025-09-18T11:36:56Znuevadc:2025CasassaL_pdfinstacron:INTIInstitucionalhttps://app.inti.gob.ar/greenstone3/biblioOrganismo científico-tecnológicohttps://argentina.gob.ar/intihttps://app.inti.gob.ar/greenstone3/oaiserver?verb=Identifypfalcato@inti.gob.arArgentinaopendoar:2025-09-18 11:36:57.34Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI) - Instituto Nacional de Tecnología Industrialfalse
dc.title.none.fl_str_mv Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
spellingShingle Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
Casassa, L. F.
Vino
Vitivinicultura
Laminados fenólicos
Maceración
title_short Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title_full Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title_fullStr Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title_full_unstemmed Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
title_sort Effects of maceration length after prefermentative cold soak: detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
dc.creator.none.fl_str_mv Casassa, L. F.
Bolcato, E. A.
Sari, S. E.
Barda, N. B.
author Casassa, L. F.
author_facet Casassa, L. F.
Bolcato, E. A.
Sari, S. E.
Barda, N. B.
author_role author
author2 Bolcato, E. A.
Sari, S. E.
Barda, N. B.
author2_role author
author
author
dc.subject.none.fl_str_mv Vino
Vitivinicultura
Laminados fenólicos
Maceración
topic Vino
Vitivinicultura
Laminados fenólicos
Maceración
dc.description.none.fl_txt_mv Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
Fil: Casassa, L. F. California Polytechnic State University. Wine and Viticulture Department (Calpoly); Estados Unidos
Fil: Bolcato, E. A. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza (INTA); Argentina
Fil: Sari, S. E. Instituto Nacional de Tecnología Agropecuaria. Estación Experimental Agropecuaria Mendoza (INTA); Argentina
Fil: Barda, N. B. Instituto Nacional de Tecnología Industrial (INTI); Argentina
description Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
publishDate 2021
dc.date.none.fl_str_mv 2021
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 2025CasassaL.pdf
https://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/2025Casa/ssaL_pdf.dir/doc.pdf
identifier_str_mv 2025CasassaL.pdf
url https://app.inti.gob.ar/greenstone3/sites/localsite/collect/nuevadc/index/assoc/2025Casa/ssaL_pdf.dir/doc.pdf
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
openAccess
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 Journal of Food Composition and Analysis 104 (2021) 104168
reponame:Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
instname:Instituto Nacional de Tecnología Industrial
reponame_str Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
collection Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI)
instname_str Instituto Nacional de Tecnología Industrial
repository.name.fl_str_mv Repositorio Institucional del Instituto Nacional de Tecnología Industrial (INTI) - Instituto Nacional de Tecnología Industrial
repository.mail.fl_str_mv pfalcato@inti.gob.ar
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score 12.490522

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