Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties
The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar fact...
| Autores principales: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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2017
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| Acceso en línea: | http://hdl.handle.net/20.500.12123/1396 http://www.sciencedirect.com/science/article/pii/S0023643815302437 https://doi.org/10.1016/j.lwt.2015.10.026 |
| _version_ | 1855482880967311360 |
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| author | Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Jofre, Viviana Patricia |
| author_browse | Bolcato, Esteban Augusto Casassa, Luis Federico Fanzone, Martín Leandro Jofre, Viviana Patricia Sari, Santiago Eduardo |
| author_facet | Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Jofre, Viviana Patricia |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| description | The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar factor affected anthocyanins, tannins, total phenolics and the chromatic features of the wines, favoring Malbec over Barbera D'Asti wines. Cold soak combined with 50 mg L1 SO2 failed to increase the phenolic content of the wines relative to a control, but combined with 100 mg L1 SO2, CS increased anthocyanins, saturation and the red color component of the wines. Cold soak þ 100 mg L1 also increased the sensory attributes color intensity, violet hue, jammy aroma and astringency in Barbera D'Asti wines but there was no effect of any treatment on the sensory properties of Malbec wines. Overall, CS combined with an SO2 addition of 100 mg L1 appears to have a positive effect but only from the perspective of wine phenolics and color. |
| format | Artículo |
| id | INTA1396 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA13962018-06-21T12:32:22Z Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Jofre, Viviana Patricia Vinos Remojo Dióxido de Azufre Antocianinas Análisis Organoléptico Wines Soaking Sulphur Dioxide Anthocyanins Organoleptic Analysis Malbec Barbera D'Asti The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar factor affected anthocyanins, tannins, total phenolics and the chromatic features of the wines, favoring Malbec over Barbera D'Asti wines. Cold soak combined with 50 mg L1 SO2 failed to increase the phenolic content of the wines relative to a control, but combined with 100 mg L1 SO2, CS increased anthocyanins, saturation and the red color component of the wines. Cold soak þ 100 mg L1 also increased the sensory attributes color intensity, violet hue, jammy aroma and astringency in Barbera D'Asti wines but there was no effect of any treatment on the sensory properties of Malbec wines. Overall, CS combined with an SO2 addition of 100 mg L1 appears to have a positive effect but only from the perspective of wine phenolics and color. EEA Mendoza Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. California Polytechnic State University. Wine & Viticulture Department; Estados Unidos Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina 2017-10-04T11:32:35Z 2017-10-04T11:32:35Z 2016 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion info:ar-repo/semantics/artículo http://hdl.handle.net/20.500.12123/1396 http://www.sciencedirect.com/science/article/pii/S0023643815302437 0023-6438 https://doi.org/10.1016/j.lwt.2015.10.026 eng info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food science and technology 66 : 134-142. (March 2016) |
| spellingShingle | Vinos Remojo Dióxido de Azufre Antocianinas Análisis Organoléptico Wines Soaking Sulphur Dioxide Anthocyanins Organoleptic Analysis Malbec Barbera D'Asti Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Jofre, Viviana Patricia Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
| title | Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
| title_full | Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
| title_fullStr | Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
| title_full_unstemmed | Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
| title_short | Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties |
| title_sort | combined effect of prefermentative cold soak and so2 additions in barbera d asti and malbec wines anthocyanin composition chromatic and sensory properties |
| topic | Vinos Remojo Dióxido de Azufre Antocianinas Análisis Organoléptico Wines Soaking Sulphur Dioxide Anthocyanins Organoleptic Analysis Malbec Barbera D'Asti |
| url | http://hdl.handle.net/20.500.12123/1396 http://www.sciencedirect.com/science/article/pii/S0023643815302437 https://doi.org/10.1016/j.lwt.2015.10.026 |
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