Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
PAGEPress
2022
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/13459 https://www.pagepressjournals.org/index.php/wine/article/view/10374 https://doi.org/10.4081/ws.2022.10374 |
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| author | Alvarez Gaona, Izmari Jasel Fanzone, Martín Leandro Sari, Santiago Eduardo Catania, Anibal Alejandro Coronado, Ignacio Leon Jofre, Viviana Patricia Zamora, Maria Clara Galmarini, Mara V. |
| author_browse | Alvarez Gaona, Izmari Jasel Catania, Anibal Alejandro Coronado, Ignacio Leon Fanzone, Martín Leandro Galmarini, Mara V. Jofre, Viviana Patricia Sari, Santiago Eduardo Zamora, Maria Clara |
| author_facet | Alvarez Gaona, Izmari Jasel Fanzone, Martín Leandro Sari, Santiago Eduardo Catania, Anibal Alejandro Coronado, Ignacio Leon Jofre, Viviana Patricia Zamora, Maria Clara Galmarini, Mara V. |
| author_sort | Alvarez Gaona, Izmari Jasel |
| collection | INTA Digital |
| description | The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape compounds into the must, while the stems addition during maceration/fermentation constitutes a sustainable technological alternative for increasing tannins at no additional cost. The present experimental design consisted of ten treatments (in triplicate), obtained combining both technologies. Two maceration strategies were applied: Control must (C) which was not treated, and must treated with microwaved assisted extraction after grape crushing. These were combined with five Stem-contact conditions (ST): C without ST, 50% ST addition, addition of 50% ST previously treated with MWE, 100% ST addition, and addition of 100% ST previously treated with MWE. The effect of the winemaking technologies on wine mouthfeel sensations was evaluated by different (static and dynamic) sensory methods: Sorting Task; Check-All-That-Applies (CATA) with different textiles as trans-modal references; and Temporal Dominance of Sensations (TDS). CATA evaluation revealed that three of the wine samples differed in their description. These were then dynamically described showing subtle differences in their TDS curves. The sequentiality of dominant sensations showed that the MWE treatment of the grapes and the combination ST with MWE did not modify dramatically mouthfeel sensations in Bonarda wines |
| format | info:ar-repo/semantics/artículo |
| id | INTA13459 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | PAGEPress |
| publisherStr | PAGEPress |
| record_format | dspace |
| spelling | INTA134592022-11-28T11:13:59Z Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina) Alvarez Gaona, Izmari Jasel Fanzone, Martín Leandro Sari, Santiago Eduardo Catania, Anibal Alejandro Coronado, Ignacio Leon Jofre, Viviana Patricia Zamora, Maria Clara Galmarini, Mara V. Vinos Microondas Extracción Tallos Análisis Oganoléptico Metodología Maceración Wines Microwave Radiation Extraction Stems Organoleptic Analysis Methodology Macerating Bonarda CheckAll-That-Applies (CATA) Temporal Dominance of Sensations (TDS) The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape compounds into the must, while the stems addition during maceration/fermentation constitutes a sustainable technological alternative for increasing tannins at no additional cost. The present experimental design consisted of ten treatments (in triplicate), obtained combining both technologies. Two maceration strategies were applied: Control must (C) which was not treated, and must treated with microwaved assisted extraction after grape crushing. These were combined with five Stem-contact conditions (ST): C without ST, 50% ST addition, addition of 50% ST previously treated with MWE, 100% ST addition, and addition of 100% ST previously treated with MWE. The effect of the winemaking technologies on wine mouthfeel sensations was evaluated by different (static and dynamic) sensory methods: Sorting Task; Check-All-That-Applies (CATA) with different textiles as trans-modal references; and Temporal Dominance of Sensations (TDS). CATA evaluation revealed that three of the wine samples differed in their description. These were then dynamically described showing subtle differences in their TDS curves. The sequentiality of dominant sensations showed that the MWE treatment of the grapes and the combination ST with MWE did not modify dramatically mouthfeel sensations in Bonarda wines EEA Mendoza Fil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina Fil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Fanzone, Martin Leandro. 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: Coronado, Ignacio Leon. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Jofre, Patricia Viviana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Zamora, Maria Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina Fil: Zamora, Maria Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2022-11-28T11:06:05Z 2022-11-28T11:06:05Z 2022-11-25 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/13459 https://www.pagepressjournals.org/index.php/wine/article/view/10374 2039-4446 https://doi.org/10.4081/ws.2022.10374 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 PAGEPress Wine Studies 7 : 10374. (2022) |
| spellingShingle | Vinos Microondas Extracción Tallos Análisis Oganoléptico Metodología Maceración Wines Microwave Radiation Extraction Stems Organoleptic Analysis Methodology Macerating Bonarda CheckAll-That-Applies (CATA) Temporal Dominance of Sensations (TDS) Alvarez Gaona, Izmari Jasel Fanzone, Martín Leandro Sari, Santiago Eduardo Catania, Anibal Alejandro Coronado, Ignacio Leon Jofre, Viviana Patricia Zamora, Maria Clara Galmarini, Mara V. Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina) |
| title | Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina) |
| title_full | Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina) |
| title_fullStr | Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina) |
| title_full_unstemmed | Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina) |
| title_short | Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina) |
| title_sort | multi method sensory approach to describe the effect of microwave assisted extraction and addition of stems on the mouthfeel sensations of bonarda wines from mendoza argentina |
| topic | Vinos Microondas Extracción Tallos Análisis Oganoléptico Metodología Maceración Wines Microwave Radiation Extraction Stems Organoleptic Analysis Methodology Macerating Bonarda CheckAll-That-Applies (CATA) Temporal Dominance of Sensations (TDS) |
| url | http://hdl.handle.net/20.500.12123/13459 https://www.pagepressjournals.org/index.php/wine/article/view/10374 https://doi.org/10.4081/ws.2022.10374 |
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