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The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyanin-derived compounds
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dc.contributor.author | Catania, Anibal Alejandro | |
dc.contributor.author | Lerno, Larry | |
dc.contributor.author | Sari, Santiago Eduardo | |
dc.contributor.author | Fanzone, Martín Leandro | |
dc.contributor.author | Casassa, Luis Federico | |
dc.contributor.author | Oberholster, Anita | |
dc.date | info:eu-repo/date/embargoEnd/2022-06-03 | |
dc.date.accessioned | 2021-06-03T16:27:11Z | |
dc.date.available | 2021-06-03T16:27:11Z | |
dc.date.issued | 2021-05 | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.other | https://doi.org/10.1016/j.lwt.2021.111776 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/9493 | |
dc.identifier.uri | https://www.sciencedirect.com/science/article/abs/pii/S0023643821009294 | |
dc.description.abstract | The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyanin-derived compounds was related to the acetaldehyde (ACH) levels. When observing an increase in the level of ACH, formation of compounds was enhanced in which ACH was involved as B-type vitisins. Otherwise, where ACH was not involved, compounds as A-type vitisins, pinotins and direct adducts, were formed. Although the wine was filtered after MLF, only a marginal increase in the ACH concentration was observed during post-MLF MOX. This increase occurred only in wines that had previously received pre-MLF MOX. When MOX was applied at both moments and highest rates, wines produced a higher yellow color component (b*) and hue (hab) than the rest of the wines. These CIELab parameters were highly correlated with flavanyl-pyranoanthocyanins. These results suggest that in order to stabilize wine color, it is recommended to apply MOX before and after MLF. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Elsevier | es_AR |
dc.rights | info:eu-repo/semantics/embargoedAccess | es_AR |
dc.source | LWT - Food Science and Technology : 111776 (Available online 22 May 2021) | es_AR |
dc.subject | Vinos | es_AR |
dc.subject | Wines | eng |
dc.subject | Vino Tinto | es_AR |
dc.subject | Red Wines | eng |
dc.subject | Fenol | es_AR |
dc.subject | Phenols | eng |
dc.subject | Compuestos Fenólicos | es_AR |
dc.subject | Phenolic Compounds | eng |
dc.subject | Color | es_AR |
dc.subject | Colour | eng |
dc.subject.other | Cabernet Sauvignon | es_AR |
dc.title | Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/acceptedVersion | es_AR |
dc.description.origen | EEA Mendoza | es_AR |
dc.description.fil | Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Catania, Anibal Alejandro. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina | es_AR |
dc.description.fil | Fil: Lerno, Larry. University of California at Davies. Department of Viticulture and Enology; Estados Unidos | es_AR |
dc.description.fil | Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina | es_AR |
dc.description.fil | Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos | es_AR |
dc.description.fil | Fil: Oberholster, Anita. University of California at Davies. Department of Viticulture and Enology; Estados Unidos | es_AR |
dc.subtype | cientifico |
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