Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red com...
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0308814614017208 http://hdl.handle.net/20.500.12123/2681 https://doi.org/10.1016/j.foodchem.2014.10.146 |
| _version_ | 1855483100884107264 |
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| author | Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo |
| author_browse | Bolcato, Esteban Augusto Casassa, Luis Federico Sari, Santiago Eduardo |
| author_facet | Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| description | Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D’Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied. |
| format | Artículo |
| id | INTA2681 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA26812018-06-26T13:43:07Z Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Uva Vino Tinto Propiedades Organolépticas Remojo Vinos Grapevines Red Wines Organoleptic Analysis Soaking Wines Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D’Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied. EEA Mendoza Fil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. 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 2018-06-26T13:39:55Z 2018-06-26T13:39:55Z 2015-05-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0308814614017208 http://hdl.handle.net/20.500.12123/2681 0308-8146 https://doi.org/10.1016/j.foodchem.2014.10.146 eng info:eu-repo/semantics/restrictedAccess application/pdf Food Chemistry 174 : 110-118 (May 2015) |
| spellingShingle | Uva Vino Tinto Propiedades Organolépticas Remojo Vinos Grapevines Red Wines Organoleptic Analysis Soaking Wines Casassa, Luis Federico Bolcato, Esteban Augusto Sari, Santiago Eduardo Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak |
| title | Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak |
| title_full | Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak |
| title_fullStr | Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak |
| title_full_unstemmed | Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak |
| title_short | Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak |
| title_sort | chemical chromatic and sensory attributes of 6 red wines produced with prefermentative cold soak |
| topic | Uva Vino Tinto Propiedades Organolépticas Remojo Vinos Grapevines Red Wines Organoleptic Analysis Soaking Wines |
| url | https://www.sciencedirect.com/science/article/pii/S0308814614017208 http://hdl.handle.net/20.500.12123/2681 https://doi.org/10.1016/j.foodchem.2014.10.146 |
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