Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines
Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investiga...
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| Format: | Artículo |
| Language: | Inglés |
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American Society for Enology and Viticulture
2019
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| Online Access: | http://hdl.handle.net/20.500.12123/4831 http://www.ajevonline.org/content/ajev/early/2018/09/20/ajev.2018.18014.full.pdf https://doi.org/10.5344/ajev.2018.18014 |
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| author | Casassa, Luis Federico Sari, Santiago Eduardo Bolcato, Esteban Augusto Diaz Sambueza, Alejandra Mariela Catania, Anibal Alejandro Fanzone, Martín Leandro Raco, Fernando Barda, Nora |
| author_browse | Barda, Nora Bolcato, Esteban Augusto Casassa, Luis Federico Catania, Anibal Alejandro Diaz Sambueza, Alejandra Mariela Fanzone, Martín Leandro Raco, Fernando Sari, Santiago Eduardo |
| author_facet | Casassa, Luis Federico Sari, Santiago Eduardo Bolcato, Esteban Augusto Diaz Sambueza, Alejandra Mariela Catania, Anibal Alejandro Fanzone, Martín Leandro Raco, Fernando Barda, Nora |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| description | Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investigated for their impact on phenolics, color, volatile and sensory composition of the resulting wines. The basic chemistry of the wines was marginally, if at all affected by CS, WC or S treatments. For the cooler 2014 vintage, CS increased tannin extraction by 37% whereas for the warmer 2015 vintage, CS had no effect on tannin extraction relative to control wines. Addition of stems increased tannin extraction by 60%. Overall for both vintages, CS decreased anthocyanin extraction and color intensity. β-damascenone absolute concentration and Odor Activity Value were higher in control and control + WC wines than in CS wines, suggesting that the former wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that control wines of the 2014 vintage were the least saturated in color, whereas CS + WC wines were the most saturated. However, the opposite was found in 2015 whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was most likely due to the influence of the added stems. Whole clusters and stem additions had a moderate effect of on the diversity of aromas and a larger, enhancing effect on bitter taste and astrigency within the sensory profile of these Pinot noir wines. |
| format | Artículo |
| id | INTA4831 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | American Society for Enology and Viticulture |
| publisherStr | American Society for Enology and Viticulture |
| record_format | dspace |
| spelling | INTA48312021-03-22T14:41:06Z Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines Casassa, Luis Federico Sari, Santiago Eduardo Bolcato, Esteban Augusto Diaz Sambueza, Alejandra Mariela Catania, Anibal Alejandro Fanzone, Martín Leandro Raco, Fernando Barda, Nora Flavour Phenolic Compounds Organoleptic Analysis Racemes Wines Sabor Compuestos Fenólicos Análisis Organoléptico Racimo Vinos Pinot Noir Remojo Frío Cold Soak Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investigated for their impact on phenolics, color, volatile and sensory composition of the resulting wines. The basic chemistry of the wines was marginally, if at all affected by CS, WC or S treatments. For the cooler 2014 vintage, CS increased tannin extraction by 37% whereas for the warmer 2015 vintage, CS had no effect on tannin extraction relative to control wines. Addition of stems increased tannin extraction by 60%. Overall for both vintages, CS decreased anthocyanin extraction and color intensity. β-damascenone absolute concentration and Odor Activity Value were higher in control and control + WC wines than in CS wines, suggesting that the former wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that control wines of the 2014 vintage were the least saturated in color, whereas CS + WC wines were the most saturated. However, the opposite was found in 2015 whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was most likely due to the influence of the added stems. Whole clusters and stem additions had a moderate effect of on the diversity of aromas and a larger, enhancing effect on bitter taste and astrigency within the sensory profile of these Pinot noir wines. EEA Mendoza Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos Fil: Sari, Santiago Eduardo. 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: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina Fil: Catania, Anibal Alejandro. 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: Raco, Fernando. Instituto Nacional de Tecnología Industrial. Centro Lácteos PTM. Laboratorio de Cromatografía y Ensayos Especiales; Argentina Fil: Barda, Nora. Instituto Nacional de Tecnología Industrial, Rio Negro; Argentina 2019-04-05T14:52:54Z 2019-04-05T14:52:54Z 2019-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/4831 http://www.ajevonline.org/content/ajev/early/2018/09/20/ajev.2018.18014.full.pdf 0002-9254 https://doi.org/10.5344/ajev.2018.18014 eng info:eu-repo/semantics/restrictedAccess application/pdf American Society for Enology and Viticulture American journal of enology and viticulture 70 (1) : 19-33. (January 2019) |
| spellingShingle | Flavour Phenolic Compounds Organoleptic Analysis Racemes Wines Sabor Compuestos Fenólicos Análisis Organoléptico Racimo Vinos Pinot Noir Remojo Frío Cold Soak Casassa, Luis Federico Sari, Santiago Eduardo Bolcato, Esteban Augusto Diaz Sambueza, Alejandra Mariela Catania, Anibal Alejandro Fanzone, Martín Leandro Raco, Fernando Barda, Nora Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines |
| title | Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines |
| title_full | Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines |
| title_fullStr | Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines |
| title_full_unstemmed | Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines |
| title_short | Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines |
| title_sort | chemical and sensory effects of cold soak whole cluster fermentation and stem additions in pinot noir wines |
| topic | Flavour Phenolic Compounds Organoleptic Analysis Racemes Wines Sabor Compuestos Fenólicos Análisis Organoléptico Racimo Vinos Pinot Noir Remojo Frío Cold Soak |
| url | http://hdl.handle.net/20.500.12123/4831 http://www.ajevonline.org/content/ajev/early/2018/09/20/ajev.2018.18014.full.pdf https://doi.org/10.5344/ajev.2018.18014 |
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