Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages
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 sust...
| Main Authors: | , , , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
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Elsevier
2022
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| Subjects: | |
| Online Access: | 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 |
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| author | 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_browse | Assof, Mariela Vanesa Catania, Anibal Alejandro Coronado, Ignacio Leon Fanzone, Martín Leandro Gil i Cortiella, Mariona Jofre, Viviana Patricia Peña Neira, Alvaro Sari, Santiago Eduardo Ubeda, Cristina |
| 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_sort | Fanzone, Martín Leandro |
| collection | INTA Digital |
| 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. |
| format | Artículo |
| id | INTA11525 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA115252022-03-31T17:50:51Z Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages 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 Vinos Microondas Maceracion Tallos Compuestos Fenólicos Polisacáridos Volatilidad Wines Microwave Radiation Macerating Stems Phenolic Compounds Polysaccharides Volatility Bonarda 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 2022-03-31T17:37:46Z 2022-03-31T17:37:46Z 2022-03-30 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion 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 eng info:eu-repograntAgreement/INTA/PNAIyAV-1130043/AR./Estrategias para la diferenciación de alimentos y el desarrollo de nuevos productos alimentarios. info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Research International 156 : 111169 (2022) |
| spellingShingle | Vinos Microondas Maceracion Tallos Compuestos Fenólicos Polisacáridos Volatilidad Wines Microwave Radiation Macerating Stems Phenolic Compounds Polysaccharides Volatility Bonarda 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 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 |
| 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_short | 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 |
| topic | Vinos Microondas Maceracion Tallos Compuestos Fenólicos Polisacáridos Volatilidad Wines Microwave Radiation Macerating Stems Phenolic Compounds Polysaccharides Volatility Bonarda |
| 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 |
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