Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (1...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2018
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| Online Access: | https://www.sciencedirect.com/science/article/pii/S0023643817306953 http://hdl.handle.net/20.500.12123/2050 https://doi.org/10.1016/j.lwt.2017.09.020 |
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| author | Perez, Maria Dolores Assof, Mariela Vanesa Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro |
| author_browse | Assof, Mariela Vanesa Bolcato, Esteban Augusto Fanzone, Martín Leandro Perez, Maria Dolores Sari, Santiago Eduardo |
| author_facet | Perez, Maria Dolores Assof, Mariela Vanesa Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro |
| author_sort | Perez, Maria Dolores |
| collection | INTA Digital |
| description | The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (14 y 22 °C), with and without addition of 200 mg/L of yeast assimilable nitrogen, using ammonium salt. The fermentation profile was obtained by daily monitoring weight loss and counting viable yeasts. HS-SPME-GC-MS procedure was applied in order to determine the aromatic profile of wines. Two-way ANOVA and PCA analysis revealed that the treatment fermented at low temperature and with nutrition (14AN) showed the maximal concentration of terpenes and lower levels of pH and volatile acidity, obtaining a better quality wines. However, the treatment fermented at higher temperature and with nutrition (22AN) was identified by the sensory panel as the most aromatic wine, finding notes of pineapple and banana related with its greater amounts of higher alcohol acetates. Low temperature displayed slow fermentations and the nitrogen salts were hardly consumed by yeast in this process condition. Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2050 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA20502018-06-28T13:57:12Z Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines Perez, Maria Dolores Assof, Mariela Vanesa Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Vinos Temperatura Amonio Vino Blanco Compuesto Volátil Precursor de Aroma Wines Temperature Ammonium White Wines Volatile Compounds Aroma Precursors Vino Torrontés Riojano The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (14 y 22 °C), with and without addition of 200 mg/L of yeast assimilable nitrogen, using ammonium salt. The fermentation profile was obtained by daily monitoring weight loss and counting viable yeasts. HS-SPME-GC-MS procedure was applied in order to determine the aromatic profile of wines. Two-way ANOVA and PCA analysis revealed that the treatment fermented at low temperature and with nutrition (14AN) showed the maximal concentration of terpenes and lower levels of pH and volatile acidity, obtaining a better quality wines. However, the treatment fermented at higher temperature and with nutrition (22AN) was identified by the sensory panel as the most aromatic wine, finding notes of pineapple and banana related with its greater amounts of higher alcohol acetates. Low temperature displayed slow fermentations and the nitrogen salts were hardly consumed by yeast in this process condition. Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates. EEA Mendoza Fil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina 2018-03-16T13:16:14Z 2018-03-16T13:16:14Z 2018-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0023643817306953 http://hdl.handle.net/20.500.12123/2050 0023-6438 https://doi.org/10.1016/j.lwt.2017.09.020 eng info:eu-repo/semantics/restrictedAccess application/pdf LWT - Food science and technology 87 : 488-497. (January 2018) |
| spellingShingle | Vinos Temperatura Amonio Vino Blanco Compuesto Volátil Precursor de Aroma Wines Temperature Ammonium White Wines Volatile Compounds Aroma Precursors Vino Torrontés Riojano Perez, Maria Dolores Assof, Mariela Vanesa Bolcato, Esteban Augusto Sari, Santiago Eduardo Fanzone, Martín Leandro Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines |
| title | Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines |
| title_full | Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines |
| title_fullStr | Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines |
| title_full_unstemmed | Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines |
| title_short | Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines |
| title_sort | combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of torrontes riojano wines |
| topic | Vinos Temperatura Amonio Vino Blanco Compuesto Volátil Precursor de Aroma Wines Temperature Ammonium White Wines Volatile Compounds Aroma Precursors Vino Torrontés Riojano |
| url | https://www.sciencedirect.com/science/article/pii/S0023643817306953 http://hdl.handle.net/20.500.12123/2050 https://doi.org/10.1016/j.lwt.2017.09.020 |
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