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Resumen
Background and Aims: Anecdotal evidence suggests that there may be a synergistic effect of ethanol (EtOH ) and prolonged skin contact on the extraction of certain phenolics that may negatively impact wine sensory properties. The combined effect of extended maceration (EM ) and EtOH concentration was studied during winemaking and bottle ageing. Methods and Results: The evolution of phenolics and colour components was followed for up to 1 year of bottle [ver mas...]
dc.contributor.authorCasassa, Luis Federico
dc.contributor.authorBeaver, Christopher W.
dc.contributor.authorMireles, María S.
dc.contributor.authorHarbertson, James F.
dc.date.accessioned2020-07-13T12:15:10Z
dc.date.available2020-07-13T12:15:10Z
dc.date.issued2013-02
dc.identifier.issn1755-0238
dc.identifier.otherhttps://doi.org/10.1111/ajgw.12009
dc.identifier.urihttp://hdl.handle.net/20.500.12123/7540
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/abs/10.1111/ajgw.12009
dc.description.abstractBackground and Aims: Anecdotal evidence suggests that there may be a synergistic effect of ethanol (EtOH ) and prolonged skin contact on the extraction of certain phenolics that may negatively impact wine sensory properties. The combined effect of extended maceration (EM ) and EtOH concentration was studied during winemaking and bottle ageing. Methods and Results: The evolution of phenolics and colour components was followed for up to 1 year of bottle ageing. Harvest skins and seeds and those obtained from the pomace after maceration were also analysed. Sensory attributes were studied by Q uantitative F lavour P rofiling. The relationship between the chemical and sensory data was explored with P artial L east S quare R egression. EtOH concentration differing by 1.2% v/v had no effect on tannin and anthocyanin extraction, colour, tannin mean degree of polymerisation, polymeric pigment formation and recovery of anthocyanins and tannins in the pomace after maceration. The maceration length defined the chemical and sensory profile of the wines. The tannin content of wines produced with EM was mainly derived from seed tannins, whereas control wines had a balanced proportion of seed and skin tannins. The anthocyanin concentration was lower in EM wines, whereas polymeric pigments and tannins were predictors of astringency. In control wines, perceived red colour was associated with anthocyanins, vitisins, a* (red component), and small polymeric pigments. Significance of the Study: Evidence of the nature and interrelation of the chemical and sensory composition of wines obtained with EM is provided. Major chemical features responsible for the sensory properties of wines produced by two contrasting skin contact regimes are identified.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherWileyes_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceAustralian Journal of Grape and Wine Research 19 (1) : 25–39 (February 2013)es_AR
dc.subjectVides_AR
dc.subjectGrapevineseng
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVino Tintoes_AR
dc.subjectRed Wineseng
dc.subjectMaceraciónes_AR
dc.subjectSoakingeng
dc.subjectEtanoles_AR
dc.subjectEthanoleng
dc.subjectCompuestos Fenólicoses_AR
dc.subjectPhenolic Compoundseng
dc.subject.otherVariedad Merlotes_AR
dc.titleEffect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wineses_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: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidoses_AR
dc.description.filFil: Beaver, Christopher W. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidoses_AR
dc.description.filFil: Mireles, María S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidoses_AR
dc.description.filFil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidoses_AR
dc.subtypecientifico


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