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Resumen
The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape compounds into the must, while the stems addition during maceration/fermentation constitutes a sustainable technological alternative for increasing tannins at [ver mas...]
dc.contributor.authorAlvarez Gaona, Izmari Jasel
dc.contributor.authorFanzone, Martín Leandro
dc.contributor.authorSari, Santiago Eduardo
dc.contributor.authorCatania, Anibal Alejandro
dc.contributor.authorCoronado, Ignacio Leon
dc.contributor.authorJofre, Viviana Patricia
dc.contributor.authorZamora, Maria Clara
dc.contributor.authorGalmarini, Mara V.
dc.date.accessioned2022-11-28T11:06:05Z
dc.date.available2022-11-28T11:06:05Z
dc.date.issued2022-11-25
dc.identifier.issn2039-4446
dc.identifier.otherhttps://doi.org/10.4081/ws.2022.10374
dc.identifier.urihttp://hdl.handle.net/20.500.12123/13459
dc.identifier.urihttps://www.pagepressjournals.org/index.php/wine/article/view/10374
dc.description.abstractThe Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape compounds into the must, while the stems addition during maceration/fermentation constitutes a sustainable technological alternative for increasing tannins at no additional cost. The present experimental design consisted of ten treatments (in triplicate), obtained combining both technologies. Two maceration strategies were applied: Control must (C) which was not treated, and must treated with microwaved assisted extraction after grape crushing. These were combined with five Stem-contact conditions (ST): C without ST, 50% ST addition, addition of 50% ST previously treated with MWE, 100% ST addition, and addition of 100% ST previously treated with MWE. The effect of the winemaking technologies on wine mouthfeel sensations was evaluated by different (static and dynamic) sensory methods: Sorting Task; Check-All-That-Applies (CATA) with different textiles as trans-modal references; and Temporal Dominance of Sensations (TDS). CATA evaluation revealed that three of the wine samples differed in their description. These were then dynamically described showing subtle differences in their TDS curves. The sequentiality of dominant sensations showed that the MWE treatment of the grapes and the combination ST with MWE did not modify dramatically mouthfeel sensations in Bonarda wineseng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherPAGEPresses_AR
dc.rightsinfo:eu-repo/semantics/openAccesses_AR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/
dc.sourceWine Studies 7 : 10374. (2022)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectMicroondases_AR
dc.subjectMicrowave Radiationeng
dc.subjectExtracciónes_AR
dc.subjectExtractioneng
dc.subjectTalloses_AR
dc.subjectStemseng
dc.subjectAnálisis Oganolépticoes_AR
dc.subjectOrganoleptic Analysiseng
dc.subjectMetodologíaes_AR
dc.subjectMethodologyeng
dc.subjectMaceraciónes_AR
dc.subjectMaceratingeng
dc.subject.otherBonardaes_AR
dc.subject.otherCheckAll-That-Applies (CATA)eng
dc.subject.otherTemporal Dominance of Sensations (TDS)eng
dc.titleMulti-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)es_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.rights.licenseCreative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes_AR
dc.description.filFil: Alvarez Gaona, Izmari Jasel. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Fanzone, Martin Leandro. 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: Coronado, Ignacio Leon. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Jofre, Patricia Viviana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Zamora, Maria Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes_AR
dc.description.filFil: Zamora, Maria Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentinaes_AR
dc.description.filFil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.subtypecientifico


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