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Abstract
Bonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely applied in other foods. Stems addition (S) during vinification can be a sustainable technology for phenolic and aroma contribution without additional cost. Therefore, this study aimed to evaluate the combined effect of MW application [ver mas...]
dc.contributor.authorFanzone, Martín Leandro
dc.contributor.authorCoronado, Ignacio Leon
dc.contributor.authorSari, Santiago Eduardo
dc.contributor.authorCatania, Anibal Alejandro
dc.contributor.authorGil i Cortiella, Mariona
dc.contributor.authorAssof, Mariela Vanesa
dc.contributor.authorJofre, Viviana Patricia
dc.contributor.authorUbeda, Cristina
dc.contributor.authorPeña Neira, Alvaro
dc.date.accessioned2022-03-31T17:37:46Z
dc.date.available2022-03-31T17:37:46Z
dc.date.issued2022-03-30
dc.identifier.issn0963-9969
dc.identifier.otherhttps://doi.org/10.1016/j.foodres.2022.111169
dc.identifier.urihttp://hdl.handle.net/20.500.12123/11525
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0963996922002265
dc.description.abstractBonarda, the second red grape variety in Argentina, produces high yields per hectare generating, in several cases, low quality wines. Microwave-assisted extraction (MW) is a novel extraction technique for winemaking, widely applied in other foods. Stems addition (S) during vinification can be a sustainable technology for phenolic and aroma contribution without additional cost. Therefore, this study aimed to evaluate the combined effect of MW application with stem additions in different conditions, before fermentation, on the chemical composition of Bonarda wines. During two consecutive vintages (2018 and 2019), the experimental design consisted of ten treatments (two factors) by triplicate. Two maceration strategies (Factor 1) were applied [control (C), and microwaved-assisted extraction after grape crushing (MW; 2450 MHz, 7600 W, 45–50 ◦C)], combined with five stem-contact conditions (Factor 2) [control without stems (WS), 50% stems addition (S50), 50% stems addition + MW of the stems (S50MW; 2450 MHz, 7600 W, 60 ◦C), 100% stems addition (S100), 100% stems addition + MW (S100MW)]. Wines were analyzed for basic chemistry, phenolic composition and color parameters, polysaccharides, and aroma profiles. The 2018 wines showed higher pH and lower volatile acidity with stem additions and MW application in both matrices (grapes and stems). Stem additions increased tannin content by >55% (S100) and by >25% for the other treatments; while MW, mostly in the 2018 season, consistently improved phenolic extraction and polymeric pigments formation, enhancing wine color (greater saturation) and intensifying violet hue. The behavior observed in 2019 was similar, with a more marked effect of MW on wine color (C*ab and polymeric pigments). Likewise, combined strategies increased polysaccharides extraction and modified the volatile profile of wines. The reported results are promising and are considered the first advance in the knowledge of the impact of the proposed combined strategies on the chemical composition of red wines.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.relationinfo:eu-repograntAgreement/INTA/PNAIyAV-1130043/AR./Estrategias para la diferenciación de alimentos y el desarrollo de nuevos productos alimentarios.
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Research International 156 : 111169 (2022)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectMicroondases_AR
dc.subjectMicrowave Radiationeng
dc.subjectMaceraciones_AR
dc.subjectMaceratingeng
dc.subjectTalloses_AR
dc.subjectStemseng
dc.subjectCompuestos Fenólicoses_AR
dc.subjectPhenolic Compoundseng
dc.subjectPolisacáridoses_AR
dc.subjectPolysaccharideseng
dc.subjectVolatilidades_AR
dc.subjectVolatilitygen
dc.subject.otherBonardaes_AR
dc.titleMicrowave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintageses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Coronado, Ignacio Leon. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Gil i Cortiella, Mariona. Universidad Autónoma de Chile. Instituto de Ciencias Químicas Aplicadas; Chilees_AR
dc.description.filFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Jofre, Viviana Patricia.Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Ubeda, Cristina. Universidad de Sevilla. Facultad de Farmacia. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal; Españaes_AR
dc.description.filFil: Ubeda, Cristina. Universidad Autónoma de Chile. Facultad de Ciencias. Instituto de Ciencias Biomédicas; Chilees_AR
dc.description.filFil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; Chilees_AR
dc.subtypecientifico


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