Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle
Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different wine styles. During bottled aging, the chemical and organoleptic composition of wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, t...
| Main Authors: | , , , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S0963996919304314 http://hdl.handle.net/20.500.12123/6079 https://doi.org/10.1016/j.foodres.2019.108553 |
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| author | Giuffrida, María Lourdes Ubeda, Cristina Heredia, Francisco José Catania, Anibal Alejandro Assof, Mariela Vanesa Fanzone, Martín Leandro Jofre, Viviana Patricia |
| author_browse | Assof, Mariela Vanesa Catania, Anibal Alejandro Fanzone, Martín Leandro Giuffrida, María Lourdes Heredia, Francisco José Jofre, Viviana Patricia Ubeda, Cristina |
| author_facet | Giuffrida, María Lourdes Ubeda, Cristina Heredia, Francisco José Catania, Anibal Alejandro Assof, Mariela Vanesa Fanzone, Martín Leandro Jofre, Viviana Patricia |
| author_sort | Giuffrida, María Lourdes |
| collection | INTA Digital |
| description | Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different wine styles. During bottled aging, the chemical and organoleptic composition of wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, time). However, the combined effect of these factors on chemical composition and organoleptic characteristics of Malbec wines has not been studied yet. Wines were bottled with screw cap and natural cork and were kept in chambers at 15 °C and 25 °C for 2 years. Sampling was performed at 2, 4, 6, 9, 12, 15, 18, 21 and 24 months. Concentrations of free sulfur dioxide, dissolved oxygen, anthocyanins, tannins, esters, volatile phenols, organic acids, and color saturation decreased during the storage process. While, the formation of polymeric pigments, the color attributes (lightness and hue) and the levels of alcohols, norisoprenoids, furanoids and terpenoids increased. At 24 months, Malbec wines were organoleptically different. Wines kept at 15 °C were associated with high sensory perceptions in color intensity and violet tint, those presented a positive correlation with free sulfur dioxide, tannins, and anthocyanins levels. On the contrary, wines aged at 25 °C were linked with high sensory perceptions of dried vegetative and dried fruit aromas. These descriptors were positively correlated with norisoprenoids, furanoids, and terpenoids. In general, the chemical composition and organoleptic attributes of bottled Malbec wines (Mendoza, Argentina) were stable respect closure type employed, but highly sensitive to the combined effect of time and storage temperature. This finding is key to making decisions about the wine style searched, and costs (e.g. refrigeration) involved in the conservation period until consumption. |
| format | Artículo |
| id | INTA6079 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA60792019-10-10T11:27:12Z Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle Giuffrida, María Lourdes Ubeda, Cristina Heredia, Francisco José Catania, Anibal Alejandro Assof, Mariela Vanesa Fanzone, Martín Leandro Jofre, Viviana Patricia Vinos Temperatura Almacenamiento Maduramiento Compuestos Fenólicos Precursor de Aroma Corcho Wines Temperature Storage Ripening Phenolic Compounds Aroma Precursors Cork Malbec Maduración de productos Aging of Products Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different wine styles. During bottled aging, the chemical and organoleptic composition of wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, time). However, the combined effect of these factors on chemical composition and organoleptic characteristics of Malbec wines has not been studied yet. Wines were bottled with screw cap and natural cork and were kept in chambers at 15 °C and 25 °C for 2 years. Sampling was performed at 2, 4, 6, 9, 12, 15, 18, 21 and 24 months. Concentrations of free sulfur dioxide, dissolved oxygen, anthocyanins, tannins, esters, volatile phenols, organic acids, and color saturation decreased during the storage process. While, the formation of polymeric pigments, the color attributes (lightness and hue) and the levels of alcohols, norisoprenoids, furanoids and terpenoids increased. At 24 months, Malbec wines were organoleptically different. Wines kept at 15 °C were associated with high sensory perceptions in color intensity and violet tint, those presented a positive correlation with free sulfur dioxide, tannins, and anthocyanins levels. On the contrary, wines aged at 25 °C were linked with high sensory perceptions of dried vegetative and dried fruit aromas. These descriptors were positively correlated with norisoprenoids, furanoids, and terpenoids. In general, the chemical composition and organoleptic attributes of bottled Malbec wines (Mendoza, Argentina) were stable respect closure type employed, but highly sensitive to the combined effect of time and storage temperature. This finding is key to making decisions about the wine style searched, and costs (e.g. refrigeration) involved in the conservation period until consumption. EEA Mendoza Fil: Giuffrida, María Lourdes. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Ubeda, Cristina. Universidad Autónoma de Chile. Facultad de Ciencias. Instituto de Ciencias Biomédicas; Chile Fil: Heredia, Francisco José. Universidad de Sevilla. Facultad de Farmacia. Department of Nutrition and Food Science. Food Colour and Quality Laboratory; España Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; 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 2019-10-10T11:24:57Z 2019-10-10T11:24:57Z 2019-07 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0963996919304314 http://hdl.handle.net/20.500.12123/6079 0963-9969 1873-7145 https://doi.org/10.1016/j.foodres.2019.108553 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier Food Research International 125 : 108553 (November 2019) |
| spellingShingle | Vinos Temperatura Almacenamiento Maduramiento Compuestos Fenólicos Precursor de Aroma Corcho Wines Temperature Storage Ripening Phenolic Compounds Aroma Precursors Cork Malbec Maduración de productos Aging of Products Giuffrida, María Lourdes Ubeda, Cristina Heredia, Francisco José Catania, Anibal Alejandro Assof, Mariela Vanesa Fanzone, Martín Leandro Jofre, Viviana Patricia Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle |
| title | Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle |
| title_full | Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle |
| title_fullStr | Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle |
| title_full_unstemmed | Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle |
| title_short | Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle |
| title_sort | impact of closure type and storage temperature on chemical and sensory composition of malbec wines mendoza argentina during aging in bottle |
| topic | Vinos Temperatura Almacenamiento Maduramiento Compuestos Fenólicos Precursor de Aroma Corcho Wines Temperature Storage Ripening Phenolic Compounds Aroma Precursors Cork Malbec Maduración de productos Aging of Products |
| url | https://www.sciencedirect.com/science/article/pii/S0963996919304314 http://hdl.handle.net/20.500.12123/6079 https://doi.org/10.1016/j.foodres.2019.108553 |
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