Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day‐1 was observed in CS‐T during the...
| Main Authors: | , |
|---|---|
| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
|
| Subjects: | |
| Online Access: | https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12572 http://hdl.handle.net/20.500.12123/2061 https://doi.org/10.1111/ijfs.12572 |
| _version_ | 1855034897446469632 |
|---|---|
| author | Casassa, Luis Federico Sari, Santiago Eduardo |
| author_browse | Casassa, Luis Federico Sari, Santiago Eduardo |
| author_facet | Casassa, Luis Federico Sari, Santiago Eduardo |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| description | Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day‐1 was observed in CS‐T during the CS period. Both the viability of the population of Saccharomyces and non‐Saccharomyces were maintained during CS. CS‐T was detrimental for the anthocyanin and phenolic content and caused a reduction of absorbance in the visible spectrum of the wines relative to C and CS‐DI. CS‐DI had an early positive effect in the anthocyanin content and chromatic properties, but this effect subsided after 6 months of bottle ageing relative to C. From a sensory standpoint, CS‐T had the lowest colour saturation and a marked acetaldehyde character. CS‐DI wines were the most saturated in colour at press and early ageing, whereas a balsamic‐like aroma developed during bottle ageing. C wines were characterised by red fruits aroma, reduction and astringency early during winemaking, but a decrease in astringency and the reduction character occurred during bottle ageing. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2061 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA20612018-06-21T15:12:43Z Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing Casassa, Luis Federico Sari, Santiago Eduardo Vinos Vino Tinto Remojo Vinificación Maduramiento Wines Red Wines Soaking Winemaking Ripening Organoleptic Analysis Análisis Organoléptico Vino Malbec Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day‐1 was observed in CS‐T during the CS period. Both the viability of the population of Saccharomyces and non‐Saccharomyces were maintained during CS. CS‐T was detrimental for the anthocyanin and phenolic content and caused a reduction of absorbance in the visible spectrum of the wines relative to C and CS‐DI. CS‐DI had an early positive effect in the anthocyanin content and chromatic properties, but this effect subsided after 6 months of bottle ageing relative to C. From a sensory standpoint, CS‐T had the lowest colour saturation and a marked acetaldehyde character. CS‐DI wines were the most saturated in colour at press and early ageing, whereas a balsamic‐like aroma developed during bottle ageing. C wines were characterised by red fruits aroma, reduction and astringency early during winemaking, but a decrease in astringency and the reduction character occurred during bottle ageing. EEA Mendoza Fil: Casassa, Luis Federico. 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 2018-03-19T11:53:34Z 2018-03-19T11:53:34Z 2015 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12572 http://hdl.handle.net/20.500.12123/2061 0950-5423 (Print) 1365-2621 (Online) https://doi.org/10.1111/ijfs.12572 eng info:eu-repo/semantics/restrictedAccess application/pdf International journal of food science and technology 50 (4) : 1044–1055. (2015) |
| spellingShingle | Vinos Vino Tinto Remojo Vinificación Maduramiento Wines Red Wines Soaking Winemaking Ripening Organoleptic Analysis Análisis Organoléptico Vino Malbec Casassa, Luis Federico Sari, Santiago Eduardo Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
| title | Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
| title_full | Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
| title_fullStr | Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
| title_full_unstemmed | Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
| title_short | Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing |
| title_sort | sensory and chemical effects of two alternatives of prefermentative cold soak in malbec wines during winemaking and bottle ageing |
| topic | Vinos Vino Tinto Remojo Vinificación Maduramiento Wines Red Wines Soaking Winemaking Ripening Organoleptic Analysis Análisis Organoléptico Vino Malbec |
| url | https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12572 http://hdl.handle.net/20.500.12123/2061 https://doi.org/10.1111/ijfs.12572 |
| work_keys_str_mv | AT casassaluisfederico sensoryandchemicaleffectsoftwoalternativesofprefermentativecoldsoakinmalbecwinesduringwinemakingandbottleageing AT sarisantiagoeduardo sensoryandchemicaleffectsoftwoalternativesofprefermentativecoldsoakinmalbecwinesduringwinemakingandbottleageing |