Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality
The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. This problem, associated with low acceptation for some consumers and chemi...
| Autores principales: | , , , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
International Viticulture and Enology Society (IVES)
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/8927 https://oeno-one.eu/article/view/4018 https://doi.org/10.20870/oeno-one.2020.54.4.4018 |
| _version_ | 1855036122508296192 |
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| author | Fanzone, Martín Leandro Sari, Santiago Eduardo Mestre Furlani, Maria Victoria Catania, Anibal Alejandro Catelén, María J. Jofre, Viviana Patricia González-Miret, María Lourdes Combina, Mariana Vazquez, Fabio Maturano, Yolanda Paola |
| author_browse | Catania, Anibal Alejandro Catelén, María J. Combina, Mariana Fanzone, Martín Leandro González-Miret, María Lourdes Jofre, Viviana Patricia Maturano, Yolanda Paola Mestre Furlani, Maria Victoria Sari, Santiago Eduardo Vazquez, Fabio |
| author_facet | Fanzone, Martín Leandro Sari, Santiago Eduardo Mestre Furlani, Maria Victoria Catania, Anibal Alejandro Catelén, María J. Jofre, Viviana Patricia González-Miret, María Lourdes Combina, Mariana Vazquez, Fabio Maturano, Yolanda Paola |
| author_sort | Fanzone, Martín Leandro |
| collection | INTA Digital |
| description | The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve
an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. This
problem, associated with low acceptation for some consumers and chemical/microbial instability, can be addressed
from a viticultural, oenological, or microbiological level. The present study aimed to provide a technological
alternative, combining vintages blending and inoculation of native yeasts, for reducing simultaneously the alcohol
content and the pH of Malbec wines without altering the chemical and sensory quality. Sauvignon blanc grapes
harvested at the beginning of ripening (2017 season) were employed to obtain a wine with high acidity and low
alcohol content (LW), that was blending with Malbec grapes of full phenolic maturity. Malbec grapes were
harvested at two different moments (1H, 13.0 % v/v; 2H, 14.5 % v/v, probable alcohol), and elaborated following a
standard protocol. From 2H, a part of the grape juice was removed and replaced with LW as a strategy for alcohol
reduction (2RW). Consequently, it was obtained nine wines by triplicate combining 1H, 2H, 2RW musts with three
fermentative strategies: CI, co-inoculation of Hanseniaspora uvarum BHu9/Saccharomyces cerevisiae BSc114
native yeasts; NS, S. cerevisiae BSc114 native yeast; and CS, S. cerevisiae EC 1118 commercial yeast. We found
that 2RW wines, fermented with different yeast strains, showed similar levels of total phenols, tannins,
anthocyanins, and polymeric pigments concerning control wines (2H). In all cases, those wines presented greater
phenolic potential compared to wines from 1H. At the same time, the pre-fermentative strategy of vintages blending
produced wines with 1.4 % v/v less alcohol than 2H wines, also achieving a pH decrease of 0.3 units. Combined
treatments with native strains, especially as single inoculum (2RW–NS), were the most efficient in reducing both
parameters, showed higher tannins, anthocyanins levels, and colour saturation, without affecting the sensory quality,
in terms of aromas and mouthfeel. In conclusion, the strategies proposed could be simple and economic tools, for
red wines production with low alcohol content, and high chemical and organoleptic quality, capable of competing
and satisfying market needs. |
| format | info:ar-repo/semantics/artículo |
| id | INTA8927 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | International Viticulture and Enology Society (IVES) |
| publisherStr | International Viticulture and Enology Society (IVES) |
| record_format | dspace |
| spelling | INTA89272021-03-18T15:16:43Z Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality Fanzone, Martín Leandro Sari, Santiago Eduardo Mestre Furlani, Maria Victoria Catania, Anibal Alejandro Catelén, María J. Jofre, Viviana Patricia González-Miret, María Lourdes Combina, Mariana Vazquez, Fabio Maturano, Yolanda Paola Phenolic Compounds Análisis Organoléptico Organoleptic Analysis Vinos Wines Fermentación Fermentation Alcoholes Alcohols Fermentación Alcohólica Alcoholic Fermentation Low-alcohol Wines Native Yeasts Vintages Blending Compuestos Fenólicos Sensory Analysis Análisis Sensorial Malbec Levaduras Nativas The climatic conditions in some wine regions imply in many cases the important delay in the harvest date to achieve an appropriate phenolic maturity in red grape varieties, leading to wines with high pH and alcohol content. This problem, associated with low acceptation for some consumers and chemical/microbial instability, can be addressed from a viticultural, oenological, or microbiological level. The present study aimed to provide a technological alternative, combining vintages blending and inoculation of native yeasts, for reducing simultaneously the alcohol content and the pH of Malbec wines without altering the chemical and sensory quality. Sauvignon blanc grapes harvested at the beginning of ripening (2017 season) were employed to obtain a wine with high acidity and low alcohol content (LW), that was blending with Malbec grapes of full phenolic maturity. Malbec grapes were harvested at two different moments (1H, 13.0 % v/v; 2H, 14.5 % v/v, probable alcohol), and elaborated following a standard protocol. From 2H, a part of the grape juice was removed and replaced with LW as a strategy for alcohol reduction (2RW). Consequently, it was obtained nine wines by triplicate combining 1H, 2H, 2RW musts with three fermentative strategies: CI, co-inoculation of Hanseniaspora uvarum BHu9/Saccharomyces cerevisiae BSc114 native yeasts; NS, S. cerevisiae BSc114 native yeast; and CS, S. cerevisiae EC 1118 commercial yeast. We found that 2RW wines, fermented with different yeast strains, showed similar levels of total phenols, tannins, anthocyanins, and polymeric pigments concerning control wines (2H). In all cases, those wines presented greater phenolic potential compared to wines from 1H. At the same time, the pre-fermentative strategy of vintages blending produced wines with 1.4 % v/v less alcohol than 2H wines, also achieving a pH decrease of 0.3 units. Combined treatments with native strains, especially as single inoculum (2RW–NS), were the most efficient in reducing both parameters, showed higher tannins, anthocyanins levels, and colour saturation, without affecting the sensory quality, in terms of aromas and mouthfeel. In conclusion, the strategies proposed could be simple and economic tools, for red wines production with low alcohol content, and high chemical and organoleptic quality, capable of competing and satisfying market needs. EEA Mendoza Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Mestre Furlani, Maria Victoria. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Mestre Furlani, Maria Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Catelén, María J. Trapiche Winery. Grupo Peñaflor S.A.; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: González-Miret, María Lourdes. Universidad de Sevilla. Facultad de Farmacia. Department of Nutrition and Food Science. Food Colour & Quality Laboratory; España Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Combina, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Vazquez, Fabio. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina Fil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2021-03-18T15:04:53Z 2021-03-18T15:04:53Z 2020 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8927 https://oeno-one.eu/article/view/4018 2494-1271 (Online) https://doi.org/10.20870/oeno-one.2020.54.4.4018 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf International Viticulture and Enology Society (IVES) OENO One, 54 (4) : 1041-1058. (2020) |
| spellingShingle | Phenolic Compounds Análisis Organoléptico Organoleptic Analysis Vinos Wines Fermentación Fermentation Alcoholes Alcohols Fermentación Alcohólica Alcoholic Fermentation Low-alcohol Wines Native Yeasts Vintages Blending Compuestos Fenólicos Sensory Analysis Análisis Sensorial Malbec Levaduras Nativas Fanzone, Martín Leandro Sari, Santiago Eduardo Mestre Furlani, Maria Victoria Catania, Anibal Alejandro Catelén, María J. Jofre, Viviana Patricia González-Miret, María Lourdes Combina, Mariana Vazquez, Fabio Maturano, Yolanda Paola Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality |
| title | Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality |
| title_full | Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality |
| title_fullStr | Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality |
| title_full_unstemmed | Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality |
| title_short | Combination of pre-fermentative and fermentative strategies to produce Malbec wines of lower alcohol and pH, with high chemical and sensory quality |
| title_sort | combination of pre fermentative and fermentative strategies to produce malbec wines of lower alcohol and ph with high chemical and sensory quality |
| topic | Phenolic Compounds Análisis Organoléptico Organoleptic Analysis Vinos Wines Fermentación Fermentation Alcoholes Alcohols Fermentación Alcohólica Alcoholic Fermentation Low-alcohol Wines Native Yeasts Vintages Blending Compuestos Fenólicos Sensory Analysis Análisis Sensorial Malbec Levaduras Nativas |
| url | http://hdl.handle.net/20.500.12123/8927 https://oeno-one.eu/article/view/4018 https://doi.org/10.20870/oeno-one.2020.54.4.4018 |
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