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Abstract
Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and [ver mas...]
dc.contributor.authorMassera, Ariel Fernando
dc.contributor.authorAssof, Mariela Vanesa
dc.contributor.authorSari, Santiago Eduardo
dc.contributor.authorCiklic, Ivan Francisco
dc.contributor.authorMercado, Laura Analia
dc.contributor.authorJofre, Viviana Patricia
dc.contributor.authorCombina, Mariana
dc.date.accessioned2021-03-01T13:05:41Z
dc.date.available2021-03-01T13:05:41Z
dc.date.issued2021-02
dc.identifier.issn0023-6438
dc.identifier.otherhttps://doi.org/10.1016/j.lwt.2021.111069
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8771
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S002364382100222X
dc.description.abstractDifferent winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.relationinfo:eu-repograntAgreement/INTA/PNAIyAV-1130032/AR./Tecnologías de transformación de alimentos.
dc.relationinfo:eu-repograntAgreement/INTA/2019-PE-E7-I150-001/2019-PE-E7-I150-001/AR./Aprovechamiento de residuos, descartes y subproductos agroalimentarios y agropecuarios: tecnologías para la obtención de alimentos y bioproductos para cadenas productivas
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceLWT - Food Science and Technology 142 : 111069 (May 2021)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVino Tintoes_AR
dc.subjectRed Wineseng
dc.subjectLevadura de Vinoes_AR
dc.subjectWine Yeasteng
dc.subjectVariedadeses_AR
dc.subjectVarietieseng
dc.subjectFermentaciónes_AR
dc.subjectFermentationeng
dc.subjectTemperaturaes_AR
dc.subjectTemperatureeng
dc.subjectSaccharomyces cerevisiaees_AR
dc.subjectCompuesto Volátiles_AR
dc.subjectVolatile Compoundseng
dc.subject.otherVariedad Merlotes_AR
dc.titleEffect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in 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: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Assof, Mariela Vanesa. 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: Ciklic, Iván Francisco. 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: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.subtypecientifico


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