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Abstract
The effect of whole cluster at 50% (50% WC) and 100% additions (100% WC), as well as that of Dried stems (DS) on Pinot noir wines from the Edna Valley AVA of California (USA) were investigated over two consecutive vintages at commercial scale. Additions of 100% WC led to significant increases in pH and volatile acidity. Anthocyanins, polymeric pigments, and color were more influenced by vintage than by the winemaking treatments, but in the case of 100% WC [ver mas...]
dc.contributor.authorCasassa, Luis Federico
dc.contributor.authorDermutz, Niclas P.
dc.contributor.authorMawdsley, Paul F.W.
dc.contributor.authorThompson, Margaret
dc.contributor.authorCatania, Anibal Alejandro
dc.contributor.authorCollins, Thomas S.
dc.contributor.authorAshmore, P. Layton
dc.contributor.authorFresne, Fintan du
dc.contributor.authorGasic, Gregory
dc.contributor.authorDodson Peterson, Jean Catherine
dc.date.accessioned2021-03-22T15:04:56Z
dc.date.available2021-03-22T15:04:56Z
dc.date.issued2020-08
dc.identifier.issn0002-9254
dc.identifier.urihttp://hdl.handle.net/20.500.12123/8950
dc.identifier.urihttps://www.ajevonline.org/content/early/2020/08/17/ajev.2020.20037
dc.description.abstractThe effect of whole cluster at 50% (50% WC) and 100% additions (100% WC), as well as that of Dried stems (DS) on Pinot noir wines from the Edna Valley AVA of California (USA) were investigated over two consecutive vintages at commercial scale. Additions of 100% WC led to significant increases in pH and volatile acidity. Anthocyanins, polymeric pigments, and color were more influenced by vintage than by the winemaking treatments, but in the case of 100% WC wines, they were either unaffected or negatively affected. Conversely, the tannin content of the wines increased more or less proportional to the percentage of whole clusters and stems added, that is, 68% (50% WC), 100% (100% WC) and 90% (DS) in 2016 and 61% (50% WC), 123% (100% WC) and 137% (DS) in 2017, relative to Control (C) wines. GC-MS data showed higher relative levels of ethyl cinnamate and benzaldehyde in 100% WC wines and relative abundance of esters in DS wines. Descriptive sensory analysis showed that 100% WC additions led to vegetal, cooked fruit flavors and spicy (clove) notes, whereas DS additions produced wines that were more herbal, fruity and astringent, with lifted fruity notes related to esters, and astringency sensations related to enhanced tannin extraction from the stems. Both whole clusters and dried stem additions led to variable increases in perceived astringency, suggesting that they can be used to add mouthfeel and improve texture in Pinot noir wines.es_AR
dc.formatapplication/pdfeng
dc.language.isoeng
dc.publisherAmerican Society for Enology and Viticultureeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceAmerican journal of enology and viticulture : ajev.2020.20037. (August 2020)eng
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVástagoes_AR
dc.subjectSuckerseng
dc.subjectTalloses_AR
dc.subjectStemseng
dc.subjectRacimoes_AR
dc.subjectRacemeseng
dc.subjectDeshidrataciónes_AR
dc.subjectDehydrationeng
dc.subjectPropiedades Organolépticases_AR
dc.subjectOrganoleptic Propertieseng
dc.subjectAnálisis Organolépticoes_AR
dc.subjectOrganoleptic Analysiseng
dc.subject.otherPinot Noires_AR
dc.subject.otherWhole Clustereng
dc.titleWhole cluster and dried stem additions effects on chemical and sensory properties of Pinot Noir wines over two vintageseng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidoses_AR
dc.description.filFil: Dermutz, Niclas P. California Polytechnic State University. Wine and Viticulture Department; Estados Unidoses_AR
dc.description.filFil: Mawdsley, Paul F.W. California Polytechnic State University. Wine and Viticulture Department; Estados Unidoses_AR
dc.description.filFil: Thompson, Margaret. California Polytechnic State University. Wine and Viticulture Department; Estados Unidoses_AR
dc.description.filFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Collins, Thomas S. Washington State University. Viticulture and Enology Program; Estados Unidoses_AR
dc.description.filFil: Ashmore, P. Layton. Washington State University. Viticulture and Enology Program; Estados Unidoses_AR
dc.description.filFil: Fresne, Fintan du. Chamisal Vineyards and Winery; Estados Unidoses_AR
dc.description.filFil: Dodson Peterson, Jean Catherine. California Polytechnic State University. Wine and Viticulture Department; Estados Unidoses_AR
dc.subtypecientifico


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