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Resumen
During aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study aimed at evaluating the combined effect of closure type and storage temperature on the organoleptic properties development of TRw over a 18-month aging period, [ver mas...]
dc.contributor.authorCastellanos, Erika Romina
dc.contributor.authorJofre, Viviana Patricia
dc.contributor.authorFanzone, Martín Leandro
dc.contributor.authorAssof, Mariela Vanesa
dc.contributor.authorCatania, Anibal Alejandro
dc.contributor.authorDiaz Sambueza, Alejandra Mariela
dc.contributor.authorHeredia, Francisco José
dc.contributor.authorMercado, Laura Analia
dc.dateinfo:eu-repo/date/embargoEnd/2022-06-15
dc.date.accessioned2021-06-15T13:22:32Z
dc.date.available2021-06-15T13:22:32Z
dc.date.issued2021-06
dc.identifier.issn0956-7135
dc.identifier.otherhttps://doi.org/10.1016/j.foodcont.2021.108343
dc.identifier.urihttp://hdl.handle.net/20.500.12123/9588
dc.identifier.urihttps://www.sciencedirect.com/science/article/abs/pii/S0956713521004813
dc.description.abstractDuring aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study aimed at evaluating the combined effect of closure type and storage temperature on the organoleptic properties development of TRw over a 18-month aging period, during which wine was bottled with natural (C) and synthetic (SyC) corks, and screwcaps (SC). Bottles were kept 18 months in thermostatized chambers (15°C; 25°C). At different aging times, consumed oxygen (CO), SO2, total phenols (TP), color, and sensory properties were evaluated. CO, TP, and browning index evolutions depended on the interaction between closure and temperature, whereas CIELAB parameters (lightness, chroma, hue) depended on closure-time and temperature-time interactions. At both storage temperatures, SC had a lower hue decrease and a lower chroma increase than C and SyC. The highest temperature prompted a more yellow and darker color of TRw. Thus, it allowed discrimination throughout the process. Considering the aging process, their aromatic intensity, fresh fruit, and yellow and green nuances decreased, while brown hue, color intensity, linalool, and oxidized character rose as their storage time was increased. At the end of their aging, TRw kept to 15°C were not differenced by closure, and they were characterized by their fresh fruit, floral, and high aromatic intensity attributes. At 25°C, SyC presented higher color intensity and herbaceous characters, while C and SC showed a more oxidized character. In conclusion, the interaction closure type-storage temperature is critical for organoleptic stability properties of bottled TRw during aging. Thus, screwcaps and low-temperature storage conditions can preserve the TRw varietal characteristics, increasing their shelf-life significantly.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.es_AR
dc.rightsinfo:eu-repo/semantics/embargoedAccesses_AR
dc.sourceFood Control : 108343 (Available online 14 June 2021)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVino Blancoes_AR
dc.subjectWhite Wineseng
dc.subjectAlmacenamientoes_AR
dc.subjectStorageeng
dc.subjectTemperaturaes_AR
dc.subjectTemperatureeng
dc.subjectCompuestos Fenólicoses_AR
dc.subjectPhenolic Compoundseng
dc.subjectPropiedades Organolépticases_AR
dc.subjectOrganoleptic Propertieseng
dc.subject.otherTorrontes Riojanoes_AR
dc.subject.otherAnálisis Sensoriales_AR
dc.titleEffect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottleses_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/acceptedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Castellanos, Erika Romina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentinaes_AR
dc.description.filFil: Castellanos, Erika Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentinaes_AR
dc.description.filFil: Jofre, Viviana Patricia. Universidad Juan Agustín Maza; Argentinaes_AR
dc.description.filFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentinaes_AR
dc.description.filFil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza; Argentinaes_AR
dc.description.filFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentinaes_AR
dc.description.filFil: Assof, Mariela Vanesa. Universidad Juan Agustín Maza; Argentinaes_AR
dc.description.filFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentinaes_AR
dc.description.filFil: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentinaes_AR
dc.description.filFil: Heredia, Francisco José. Universidad de Sevilla. Facultad de Farmacia. Department of Nutrition and Food Science. Food Colour and Quality Laboratory; Españaes_AR
dc.description.filFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentinaes_AR
dc.subtypecientifico


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