Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages
The effect of whole cluster at 50% (50% WC) and 100% additions (100% WC), as well as that of Dried stems (DS) on Pinot noir wines from the Edna Valley AVA of California (USA) were investigated over two consecutive vintages at commercial scale. Additions of 100% WC led to significant increases in pH...
| Autores principales: | , , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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American Society for Enology and Viticulture
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/8950 https://www.ajevonline.org/content/early/2020/08/17/ajev.2020.20037 |
| _version_ | 1855484296815443968 |
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| author | Casassa, Luis Federico Dermutz, Niclas P. Mawdsley, Paul F.W. Thompson, Margaret Catania, Anibal Alejandro Collins, Thomas S. Ashmore, P. Layton Fresne, Fintan du Gasic, Gregory Dodson Peterson, Jean Catherine |
| author_browse | Ashmore, P. Layton Casassa, Luis Federico Catania, Anibal Alejandro Collins, Thomas S. Dermutz, Niclas P. Dodson Peterson, Jean Catherine Fresne, Fintan du Gasic, Gregory Mawdsley, Paul F.W. Thompson, Margaret |
| author_facet | Casassa, Luis Federico Dermutz, Niclas P. Mawdsley, Paul F.W. Thompson, Margaret Catania, Anibal Alejandro Collins, Thomas S. Ashmore, P. Layton Fresne, Fintan du Gasic, Gregory Dodson Peterson, Jean Catherine |
| author_sort | Casassa, Luis Federico |
| collection | INTA Digital |
| description | The effect of whole cluster at 50% (50% WC) and 100% additions (100% WC), as well as that of Dried stems (DS) on Pinot noir wines from the Edna Valley AVA of California (USA) were investigated over two consecutive vintages at commercial scale. Additions of 100% WC led to significant increases in pH and volatile acidity. Anthocyanins, polymeric pigments, and color were more influenced by vintage than by the winemaking treatments, but in the case of 100% WC wines, they were either unaffected or negatively affected. Conversely, the tannin content of the wines increased more or less proportional to the percentage of whole clusters and stems added, that is, 68% (50% WC), 100% (100% WC) and 90% (DS) in 2016 and 61% (50% WC), 123% (100% WC) and 137% (DS) in 2017, relative to Control (C) wines. GC-MS data showed higher relative levels of ethyl cinnamate and benzaldehyde in 100% WC wines and relative abundance of esters in DS wines. Descriptive sensory analysis showed that 100% WC additions led to vegetal, cooked fruit flavors and spicy (clove) notes, whereas DS additions produced wines that were more herbal, fruity and astringent, with lifted fruity notes related to esters, and astringency sensations related to enhanced tannin extraction from the stems. Both whole clusters and dried stem additions led to variable increases in perceived astringency, suggesting that they can be used to add mouthfeel and improve texture in Pinot noir wines. |
| format | Artículo |
| id | INTA8950 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | American Society for Enology and Viticulture |
| publisherStr | American Society for Enology and Viticulture |
| record_format | dspace |
| spelling | INTA89502021-03-22T15:08:49Z Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages Casassa, Luis Federico Dermutz, Niclas P. Mawdsley, Paul F.W. Thompson, Margaret Catania, Anibal Alejandro Collins, Thomas S. Ashmore, P. Layton Fresne, Fintan du Gasic, Gregory Dodson Peterson, Jean Catherine Vinos Vástago Tallos Racimo Deshidratación Propiedades Organolépticas Análisis Organoléptico Wines Suckers Stems Racemes Dehydration Organoleptic Properties Organoleptic Analysis Pinot Noir Whole Cluster The effect of whole cluster at 50% (50% WC) and 100% additions (100% WC), as well as that of Dried stems (DS) on Pinot noir wines from the Edna Valley AVA of California (USA) were investigated over two consecutive vintages at commercial scale. Additions of 100% WC led to significant increases in pH and volatile acidity. Anthocyanins, polymeric pigments, and color were more influenced by vintage than by the winemaking treatments, but in the case of 100% WC wines, they were either unaffected or negatively affected. Conversely, the tannin content of the wines increased more or less proportional to the percentage of whole clusters and stems added, that is, 68% (50% WC), 100% (100% WC) and 90% (DS) in 2016 and 61% (50% WC), 123% (100% WC) and 137% (DS) in 2017, relative to Control (C) wines. GC-MS data showed higher relative levels of ethyl cinnamate and benzaldehyde in 100% WC wines and relative abundance of esters in DS wines. Descriptive sensory analysis showed that 100% WC additions led to vegetal, cooked fruit flavors and spicy (clove) notes, whereas DS additions produced wines that were more herbal, fruity and astringent, with lifted fruity notes related to esters, and astringency sensations related to enhanced tannin extraction from the stems. Both whole clusters and dried stem additions led to variable increases in perceived astringency, suggesting that they can be used to add mouthfeel and improve texture in Pinot noir wines. EEA Mendoza Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos Fil: Dermutz, Niclas P. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos Fil: Mawdsley, Paul F.W. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos Fil: Thompson, Margaret. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Collins, Thomas S. Washington State University. Viticulture and Enology Program; Estados Unidos Fil: Ashmore, P. Layton. Washington State University. Viticulture and Enology Program; Estados Unidos Fil: Fresne, Fintan du. Chamisal Vineyards and Winery; Estados Unidos Fil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos 2021-03-22T15:04:56Z 2021-03-22T15:04:56Z 2020-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8950 https://www.ajevonline.org/content/early/2020/08/17/ajev.2020.20037 0002-9254 eng info:eu-repo/semantics/restrictedAccess application/pdf American Society for Enology and Viticulture American journal of enology and viticulture : ajev.2020.20037. (August 2020) |
| spellingShingle | Vinos Vástago Tallos Racimo Deshidratación Propiedades Organolépticas Análisis Organoléptico Wines Suckers Stems Racemes Dehydration Organoleptic Properties Organoleptic Analysis Pinot Noir Whole Cluster Casassa, Luis Federico Dermutz, Niclas P. Mawdsley, Paul F.W. Thompson, Margaret Catania, Anibal Alejandro Collins, Thomas S. Ashmore, P. Layton Fresne, Fintan du Gasic, Gregory Dodson Peterson, Jean Catherine Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages |
| title | Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages |
| title_full | Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages |
| title_fullStr | Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages |
| title_full_unstemmed | Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages |
| title_short | Whole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintages |
| title_sort | whole cluster and dried stem additions effects on chemical and sensory properties of pinot noir wines over two vintages |
| topic | Vinos Vástago Tallos Racimo Deshidratación Propiedades Organolépticas Análisis Organoléptico Wines Suckers Stems Racemes Dehydration Organoleptic Properties Organoleptic Analysis Pinot Noir Whole Cluster |
| url | http://hdl.handle.net/20.500.12123/8950 https://www.ajevonline.org/content/early/2020/08/17/ajev.2020.20037 |
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