Belén Ayestarán

Leticia Martínez-Lapuente

Miriam Ortega-Heras

Silvia Pérez-Magariño

Zenaida Guadalupe

Repositorio de Universidad de La Rioja

lionir 18-22 ]une 2012, lzmLY, Turk.ey I ( Congress Abstracts Book EVALUATION OF PHYSICO - CHEMICAL AND MINERAL CHARACTERISTICS RED WINES PRODUCED BY DELESTAGE ANO REASSEMBLY VITOR MANFROI ', GUSTAVO PIRES COSTA', WILIAM BOSCHET TI ', MARIA GORETI RODRIGUES VALE 2'INSTITUTO DE CIENCIA E TECNOLOGIA DE ALIMENTOS. UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL 'INSTITUTO DE QUIMICA. UNIVERSIDADE FEDERAL DO R/0 GRANDE DO SUL This study evaluated the physical and chemical characteristics of red wines prepared by two different methods of maceration made with grapes from Serra Gaucha, cv. Cabernet Sauvignon. Microvinifications were performed simulating the process oÍ reassembly and délestage, lasting 5, 10 and 15 days. After completion of winemaking, the wine was bottled. Passed a year of the bottling the wine samples were carried out with physicochemical analyzes, using rapid determination FOSS, minerals determination, through high-resolution continuum source fast-sequential fiame atomic absorption spectrometry (HR-CS FS­FAAS) and antioxidant capacity determined by the method DDPH expressed as Trolox. Keywords: wine, physico-chemica/1 mineral profile, maceration. DIFFERENCE IN COLOR PARAMETERS OF RED WINE ELABORATED FROM 'CABERNET SAUVIGNON' GRAPES UNDER THERMAL PEST CONTROL TREATMENT MARIANA DE VASCONCELLOS DULL/US ', AMANDA HEEMANN JUNGES ', ANA AL/CE GONZáLEZ RODRÍGUEZ', ANDRé FACCIN ', LAURA PEREIRA BRAIT ', BRUNO CLéBER CA MARGO DA ROSA ', VITOR MANFROI ', ALESSANDRO DE OL/VEIRA RIOS ', MARIA GORETI RODRIGUES VALE', PLINHO FRANCISCO HERTZ 1'INSTITUTO DE C/eNC/A E TECNOLOGIA DE ALIMENTOS, DEPARTAMENTO DE CleNCIAS DOS ALIMENTOS, UNIVERSIDADE FEDERAL DO RIO GRANDE DO SUL, AVENIDA BENTO GON,;ALVES, 9,500, AGRONOMIA, PRéDIO 43.212, CEP: 91.501-970, PORTO ALEGRE, RS, BRASIL ' INSTITUTO FEDERAL DE EDUCA,;ao , CleNCIA E TECNOLOGIA DO RIO GRANDE DO SUL - UNIDADE BENTO GON,;ALVES - INSTITUTO FEDERAL DE EDUCA,;ao, CleNCIA E TECNOLOGIA DO RIO GRANDE DO SUL - CAM,PUS BENTO GONr;ALVES -AVENIDA OSVALDO ARANHA, 540, JUVENTUDE DA ENOLOGIA- CEP: 95700-000 - BENTO GON,;ALVES, RS - BRASIL'INSTITUTO DE QUÍMICA, DEPARTAMENTO DE QUÍMICA INORGdNICA, UNIVERSIDADE FEDERAL DO R/0 GRANDE DO SUL, AVENIDA BENTO GON,;ALVES, 9,500, AGRONOMIA, PRéD/O 43.111, CEP: 91.501-970, PORTO ALEGRE, RS, BRASIL This work evaluated the color parameters of wines elaborated from cabernet sauvignon grapes, treated in a conventional way and managed with TPC, from two nearby vineyards, isolated in landscape, set on Farroupilha, RS, Brazil. Six different raw material (Tl, T2, T3, T4, T5, T6) were evaluated in four different Times of Vinification Process (TVP) and five different color spaces (X, Y, Z; Y, x, y; L, a, b, L *, a*, b*; L *, C*, h) were taken into consideration in arder to evaluate the color in the fermentedresulting wines. In relation of vine TPC or conventional treatment, only two parameters showed statiscally difference (p<0.05). Variations resulting from TPC treatment are higher in chemical pomace (T2) and fermented pomace (T4), giving the idea that the raw material accumulated different pigment compounds, and nor the vinification system nor the chemical step used were a ble of extracting ali of them from the grapes. With the ageing, the samples tended to diminish its initial variations. VOLATILE COMPOSITION STUDY OF NATURAL SPARKL/NG WINES ELABORATED FROM AUTOCHTHONOUS GRAPE VARIETIES OF CASTILLA Y LEON {SPAIN} OVER THE AGING ON LEES SILVIA PÉREZ-MAGARIÑO ', MIRIAM ORTEGA-HERAS 1, LETICIA MART(NEZ-LAPUENT E ', ZENA/DA GUADALUPE',BELÉN AYESTARÁN' 1 ESTACIÓN ENOLÓGICA. INSTITUTO TECNOLÓGICO AGRARIO DE CASTILLA Y LEÓN'INSATITUTO DE CIENCIAS DE LA VID Y DEL VINO {UNIVERSIDA DE LA RIOJA, GOBIERNO DE LA RIOJA Y CSIC} Natural sparkling wines elaborated following the "champenoise" method carry out a second fermentation in bottle and have been aged with lees for at least 9 months befare the disgorging. Grape variety is one of the most importan! factors that can infiuence sparkling wine composition. Castilla y León is an Autonomous Community with a large vitiviniculture tradition, which has an importan! number of autochthonous grape varieties perfectly adapted to these zones, and sorne of them with good characteristics to obtain quality sparkling wines. Taking into account that aroma is one of the most importan! attributes in the final quality of sparkling wines, the aim of this work was to study the volatile composition of sparkling wines elaborated from different grape varieties over their ageing on lees in bottle. Different natural sparkling wines were elaborated following the traditional or "champenoise" method, S from white and 2 from red grape varieties. Ali the grapes carne from "Castilla y León". After the tirage phase, the bottles were kept in a ce llar at temperature and relative humidity controlled far 9 months. The volatile compounds were analyzed by gas chromatography coupled to a mass detector, after a previous liquid-liquid extraction. The analyses were carried out in duplicate. During the aging on lees in the bottle, an increase in the majority of ethyl esters, with the exception of ethyl octanoate and ethyl decanoate; and fusel alcohols was generally observed. By contras!, a strong decrease of fusel alcohol acetates, and hexanoic and decanoic acids was found. In general, the differences in volatile compounds observed among the different base wines were maintained after the 9 months of aging on lees in the bottle. Thus, the wines elaborated from white grape varieties Albarín,Godello and Verdejo and red grape variety Prieto Picudo showed higher concentrations of rnost vo latile compounds studied, h igh l ighting for its h igher content of fruity aromas. Los vinos espumosos natu ra les e laborados s igu iendo el método ''champenoise" l levan a cabo una segunda fermentacló · d • d . n en bote l l a, t ra nscurnen o un min imo e 9 meses antes del degüe l lo .  La va riedad de uva es uno de los factores más importantes que pueden influir en la composición de los vinos espumosos. La Comunidad Autónoma de Castil la y León tiene una grantrad ición vitiviníco la y cuenta con un gran número de va riedades autóctonas perfectamente adaptadas a cada zona de cultivo muchas de las cuales pueden tener buenas aptitudes para la elaboración de vinos espumosos natura les de ca l ldad. Teniendo e� cuenta que e l  a roma es uno de los atr ibutos más importa ntes en la cal idad de los vinos espumosos, el objetivo de este trabajo ha sido estudiar la composic ión volátil de vinos espumosos naturales elaborados con d iferentes va riedades de uva a lo largo de su crianza sobre l ías en  bote lla. Se han e laborado diferentes vinos espumosos naturales, sigu iendo el método tradicional 0 "champenoise", a partir de 5 variedades de uva b lancas y 2 tintas procedentes de Castil la y León. Tras e l  ti raje, las botellas se mantuvieron en una cava subterránea a temperatu ra y humedad re lativa controlada durante 9 meses. Los compuestos voláti les se han  ana l i zado por cromatograña de gases-masas, previa extracción líquldo-llqu ido. Los anál is is se l levaron a cabo por duplicado. Durante la crianza sobre Has en la botel la, se observó en general u n  aumento de la mayorfa de los ésteres etílicos, a excepción de l  octanoato y decanoato de eti lo y de los alcoholes de fuse l .  Por el contrario, se observó un fuerte descenso de los acetatos de a lcoholes de fuse l, y de los ác idos hexanoico y decanoico. En general, las d iferencias de los compuestos volátiles observadas en los vi nos base se mantuvieron tras los 9 meses de crianza sobre lías en bote l l a .  Así, los vinos e laborados con las variedades de uva b lanca Albarfn,Godel/o y Verdejo y de la variedad tinta Prieto Picudo presenta ron mayores concentraciones de la mayoría de los compuestos voláti les estud iados, destacando por su mayor contenido en aromas afrutados. CHARACTERIZATION OF PHENOLIC COMPOUNDS IN THERMOVINIFICATION DERIVED POMACE $ANDRA PAV 11 BARBARA LA GAITA i, PASQUALE CRUP/ 2, CARMELA LAMACCHIA i, DONATO ANTONACCI 2, ALDO DI WCC/A 1 1 FOOD QUALITY ANO HEALTH RESEARCH CENTER, UNIVERS/TY OF FOGGIA 2 CRA-UTV - RESEARCH UNIT FOR VITICULTURE AND ENOLOGY IN SOUTHERN ITALYFlavonoids present In skin extracts of red seed less table grape varieties Summer Roya l, Autumn Royal and Crimson, and white seedless varieties Carati and Thompson were analyzed by HPLCDAD- MS, in three yea rs of study (2006-2008). The anthocyanins, delphinldin-3-0-glucoside, cya n id in-3-0-glucoside, petu n id ln-3-0-giucos ide (with their corresponding p-cou maroyl derivatives), peon ld in-3-0-glucos ide and ma lvidin-3-0-glucoslde (with their corresponding acetyl, caffeoyl and p-coumaroyl derivatives) were found. ln add ition the flavonols quercetin-3-0glucuronide, quercetin-3-0-rutinosi�e, quercetin-3-0-glucoslde, kaempferol-3-0-glucoside, kaempfero l -3·0-galactoslde and the flavan-3-ols procyanidln B1, procyanld ln 82 and catechln were a lso detected .  Anthocyanins were the ma in  flavonoids In red grapes ranging from 24  (Cr imson) t o  500 (Summer Royal )  mg/kg fresh weight of grapes; cons istent levels of flavonols a nd flavan-3-o ls were a lso quantified In ali varieties. To determine the effective cl lmatic influence on flavonolds content in fie ld conditions, viticu ltura! practices have been developed, that could excl ude the effects of d irect solar rad iation from confoundi ng the assessment of those re lated to thermal condltions a lone. A strong positive correlation was determined between flavonoids and temperature data that seem to be responsible for the difference of these metabol ites along the years, furthermore, it has been posslble to define a l inear relationsh ip  {R2 = 0.6871, p = 0.0057) between thermal amplitude and total flavonolds va lues in the red grapes. I n  questo lavoro sono stati caratterlzzati, a mezzo anal ls l HPLC­DAD-MS, 1 flavonoid i  presenti neglí estratti di buccia di a lcune  varieta di uva da tavola apirena (Summer Roya l, Autumn Roya l, Crimson,Ca rati e Thompson). Lo stud io e stato condotto in tre annl consecutivi (2006-2008). Tra í composti identificati vi sano le antocianine, delfinidina-3-0-glucoside, c ianid ina-3-0-glucos ide, petunidina-3-0glucos ide (con i corr ispondenti derivati p-cumari lati), peonidina-3-0-glucos lde e ma lv id ina-3-0glucoslde (con i corrispondenti acetil, caffeoi l and p-cuma ril derivati); i flavonoli, quercetina-3-0g lucu ronide, quercetina-3-0-rutinoside, quercetina-3-0-glucoside, kaempferolo-3-0-glucoslde, kaempferolo-3-0-galactosidee i flavan-3-o l i, procia n idine B1 e B2 e catechina . Le antocian ine risu ltavano i flavonoidi presentí in maggiore quantita nel leuve a bacca colorata con va lori compres i tra 24 (Crimson) e 500 {Summer Royal )  mg/kg di peso fresco; l ivel l i  elevati d i  flavonoli e flavan-3-ol i  sono stati ritrovati, pera l t ro, In tutte le va rieta . Per determinare l'effettiva influenza cllmatica sul contenutodi flavonoid i  In condizloni d i  campo, sono state appl icate tecnlche vlticole che permettessero d i  escludere gl i effetti del laradiaz ione solare d iretta permettendo di val utare quasi esc lusivamente le condizioni termiche. Una correlazione fortementepos itiva e stata determinata tra flavonoid i  e temperatu ra la quale sembra la princlpa le responsabile del diverso contenuto d iquesti metabol lti ne l le 2 uve durante l tre a nn i  perlustratl; e stato possibile pera ltro definlre una relazione l ineare (R2 = 0.6871,p = 0 .0057) tra ampiezza termica e contenuto d i  flavonoidl tota l i  nel le uve rosse.

Volatile composition study of natural sparkling wines elaborated from autochthonous grape varieties of Castilla y León (Spain) over the aging on lees

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