Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines
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...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI Publication
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/11051 https://www.mdpi.com/2306-5710/7/3/51 https://doi.org/10.3390/beverages7030051 |
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| author | 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_browse | Assof, Mariela Vanesa Catania, Anibal Alejandro Fanzone, Martín Leandro Gil Quiroga, Daniela Jofre, Viviana Patricia Lacognata Sottano, Juan Prieto, Jorge Alejandro Sari, Santiago Eduardo |
| 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_sort | Fanzone, Martín Leandro |
| collection | INTA Digital |
| 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 |
| format | info:ar-repo/semantics/artículo |
| id | INTA11051 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI Publication |
| publisherStr | MDPI Publication |
| record_format | dspace |
| spelling | INTA110512022-01-04T12:55:17Z Application of vine-shoot chips during winemaking and aging of Malbec and Bonarda wines Fanzone, Martín Leandro Catania, Anibal Alejandro Assof, Mariela Vanesa Jofre, Viviana Patricia Prieto, Jorge Alejandro Gil Quiroga, Daniela Lacognata Sottano, Juan Sari, Santiago Eduardo Vid Poda Apical Astillas Vinos Envejecimiento Compuestos Fenólicos Propiedades Organolépticas Grapevines Shoot Pruning Wood Chips Wines Ageing Phenolic Compounds Organoleptic Properties Sarmiento Malbec Bonarda 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 2022-01-04T12:42:18Z 2022-01-04T12:42:18Z 2021-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng 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 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 MDPI Publication Beverages 7 (3) : 51. (2021) |
| spellingShingle | Vid Poda Apical Astillas Vinos Envejecimiento Compuestos Fenólicos Propiedades Organolépticas Grapevines Shoot Pruning Wood Chips Wines Ageing Phenolic Compounds Organoleptic Properties Sarmiento Malbec Bonarda Fanzone, Martín Leandro Catania, Anibal Alejandro Assof, Mariela Vanesa Jofre, Viviana Patricia Prieto, Jorge Alejandro Gil Quiroga, Daniela Lacognata Sottano, Juan Sari, Santiago Eduardo 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 |
| 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_short | 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 |
| 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 |
| url | http://hdl.handle.net/20.500.12123/11051 https://www.mdpi.com/2306-5710/7/3/51 https://doi.org/10.3390/beverages7030051 |
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