Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
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, polymeri...
| Autores principales: | , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/10315 https://www.sciencedirect.com/science/article/pii/S0889157521003689 https://doi.org/10.1016/j.jfca.2021.104168 |
| _version_ | 1855036369872617472 |
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| author | Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Barda, Nora |
| author_browse | Barda, Nora Bolcato, Esteban Augusto Casassa, Luis Federico Sari, Santiago Eduardo |
| author_facet | Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Barda, Nora |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA10315 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA103152021-09-21T13:36:11Z Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Barda, Nora Vinos Maceración Fermentación Antocianinas Pigmentos Compuestos Fenólicos Taninos Color Wines Macerating Fermentation Anthocyanins Pigments Phenolic Compounds Tannins Colour Malbec Cabernet sauvignon Merlot 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. EEA Mendoza Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos Fil: Bolcato, Esteban Augusto. 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: Barda, Nora. Instituto Nacional de Tecnología Industrial (INTI), Villa Regina; Argentina 2021-09-21T13:10:21Z 2021-09-21T13:10:21Z 2021-09-21 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/10315 https://www.sciencedirect.com/science/article/pii/S0889157521003689 0889-1575 https://doi.org/10.1016/j.jfca.2021.104168 eng 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) application/pdf Elsevier Journal of Food Composition and Analysis 104 : 104168 (December 2021) |
| spellingShingle | Vinos Maceración Fermentación Antocianinas Pigmentos Compuestos Fenólicos Taninos Color Wines Macerating Fermentation Anthocyanins Pigments Phenolic Compounds Tannins Colour Malbec Cabernet sauvignon Merlot Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Barda, Nora 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 |
| 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_short | 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 |
| topic | Vinos Maceración Fermentación Antocianinas Pigmentos Compuestos Fenólicos Taninos Color Wines Macerating Fermentation Anthocyanins Pigments Phenolic Compounds Tannins Colour Malbec Cabernet sauvignon Merlot |
| url | http://hdl.handle.net/20.500.12123/10315 https://www.sciencedirect.com/science/article/pii/S0889157521003689 https://doi.org/10.1016/j.jfca.2021.104168 |
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