Effects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines

Cabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.EEA MendozaFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Barda, Nora. Instituto Nacional de Tecnología Industrial (INTI), Villa Regina; Argentin

Microwave-assisted extraction applied to Merlot grapes with contrasting maturity levels: effects on phenolic chemistry and wine color

Merlot grapes were harvested with three maturity levels (21.1, 23.1, and 25.1 Brix), and processed with or without the application of microwave-assisted extraction (MW). The detailed phenolic composition and color were followed during winemaking. The MW treatment did not affect the basic chemical composition of the wines. Upon crushing, MW caused a 211% improvement in anthocyanins in the wines of the first harvest and an 89% improvement in the wines of the third harvest. At bottling, MW favored the formation of pyranoanthocyanins and tannin-anthocyanin dimers. Tannin extraction was not affected by MW just after application of this process, but improvements of 30, 20, and 10% on MW-treated wines of the first, second, and third harvest, respectively, were recorded at pressing. The formation of polymeric pigments during aging generally increased along with harvest date and was only favored in MW-treated wines of the first and third harvest, with preferential formation of small polymeric pigments, in accordance with enhanced anthocyanin extraction in these wines. Initial improvements of wine color upon application of MW in the wines of the first, second, and third harvest were of 275, 300, and 175%, respectively. Although these differences subsided or disappeared for the wines of the second and third harvest during aging, the wines of the first harvest treated with MW retained 52% more color than Control wines at day 150 post-crushing. Results suggest the MW treatment was more efficient in extracting and retaining phenolics and color when applied to unripe fruit.Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentin

Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak

Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red component than control wines. After 1 year of bottle aging, CS wines retained 22% more anthocyanins than control wines, but tannins and total phenolics remained unaffected. Both saturation and the red component of colour were slightly higher in CS wines. From a sensory standpoint, CS only enhanced colour intensity in Barbera D’Asti and Cabernet Sauvignon wines, whereas it diminished colour intensity in Pinot Noir. Cold soak had no effect on perceived aroma, bitterness, astringency, and body of the wines. Principal Component Analysis suggested that the outcome of CS is contingent upon the specific cultivar to which the CS technique is applied.EEA MendozaFil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina.Fil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentin

Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines

The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (14 y 22 °C), with and without addition of 200 mg/L of yeast assimilable nitrogen, using ammonium salt. The fermentation profile was obtained by daily monitoring weight loss and counting viable yeasts. HS-SPME-GC-MS procedure was applied in order to determine the aromatic profile of wines. Two-way ANOVA and PCA analysis revealed that the treatment fermented at low temperature and with nutrition (14AN) showed the maximal concentration of terpenes and lower levels of pH and volatile acidity, obtaining a better quality wines. However, the treatment fermented at higher temperature and with nutrition (22AN) was identified by the sensory panel as the most aromatic wine, finding notes of pineapple and banana related with its greater amounts of higher alcohol acetates. Low temperature displayed slow fermentations and the nitrogen salts were hardly consumed by yeast in this process condition. Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates.EEA MendozaFil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentin

Combined effect of prefermentative cold soak and SO2 additions in Barbera D’Asti and Malbec wines : anthocyanin composition, chromatic and sensory properties

The effects of prefermentative cold soak (CS) combined with two SO2 additions (50 and 100 mg L1) on the anthocyanin composition, chromatic properties and sensory attributes of Barbera D'Asti and Malbec wines were studied. Cold soak had no effect on the basic chemistry of the wines. The cultivar factor affected anthocyanins, tannins, total phenolics and the chromatic features of the wines, favoring Malbec over Barbera D'Asti wines. Cold soak combined with 50 mg L1 SO2 failed to increase the phenolic content of the wines relative to a control, but combined with 100 mg L1 SO2, CS increased anthocyanins, saturation and the red color component of the wines. Cold soak þ 100 mg L1 also increased the sensory attributes color intensity, violet hue, jammy aroma and astringency in Barbera D'Asti wines but there was no effect of any treatment on the sensory properties of Malbec wines. Overall, CS combined with an SO2 addition of 100 mg L1 appears to have a positive effect but only from the perspective of wine phenolics and color.EEA MendozaFil: Casassa, Luis Federico. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina. California Polytechnic State University. Wine & Viticulture Department; Estados UnidosFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentin

Chemical and sensory effects of cold soak, whole cluster fermentation, and stem additions in Pinot noir wines

Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% of whole clusters (WC) and 3% stems (S) were investigated for their impact on phenolics, color, volatile and sensory composition of the resulting wines. The basic chemistry of the wines was marginally, if at all affected by CS, WC or S treatments. For the cooler 2014 vintage, CS increased tannin extraction by 37% whereas for the warmer 2015 vintage, CS had no effect on tannin extraction relative to control wines. Addition of stems increased tannin extraction by 60%. Overall for both vintages, CS decreased anthocyanin extraction and color intensity. β-damascenone absolute concentration and Odor Activity Value were higher in control and control + WC wines than in CS wines, suggesting that the former wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that control wines of the 2014 vintage were the least saturated in color, whereas CS + WC wines were the most saturated. However, the opposite was found in 2015 whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was most likely due to the influence of the added stems. Whole clusters and stem additions had a moderate effect of on the diversity of aromas and a larger, enhancing effect on bitter taste and astrigency within the sensory profile of these Pinot noir wines.EEA MendozaFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Raco, Fernando. Instituto Nacional de Tecnología Industrial. Centro Lácteos PTM. Laboratorio de Cromatografía y Ensayos Especiales; ArgentinaFil: Barda, Nora. Instituto Nacional de Tecnología Industrial, Rio Negro; Argentin