Producción CyT
Congreso
Autoría
Kuchen, B.
;
Yolanda Paola Maturano
;
Ricardo Ariel Martínez Beguerí
;
MESTRE FURLANI, MARÍA VICTORIA
;
María Eugenia Toro
;
Fabio Vazquez
Fecha
2014
Editorial y Lugar de Edición
OIV
ISSN
979-10-91799-31-7
Resumen
Información suministrada por el agente en
SIGEVA
Current trends in wine market are guided to more aromatic and color intensity products. This fact has led to changes of production processes traditionally applied. New technologies have been introduced to increase the extraction of phenolic and aromatic compounds from grape, highlighting the pre-fermentative cold soak (CS). This physico-chemical process, previous to alcoholic fermentation (AF), is conducted at low temperature and during variable periods of time allowing selective diffusion of h...
Current trends in wine market are guided to more aromatic and color intensity products. This fact has led to changes of production processes traditionally applied. New technologies have been introduced to increase the extraction of phenolic and aromatic compounds from grape, highlighting the pre-fermentative cold soak (CS). This physico-chemical process, previous to alcoholic fermentation (AF), is conducted at low temperature and during variable periods of time allowing selective diffusion of hydrosoluble compounds: pigments, flavors, polysaccharides, tannins of grapes. CS is empirically used in the region of Cuyo-Argentina, however, there is a little scientific background on the consequences of using this technique. The aim of this study was to evaluate the effect of CS in color and the main physic-chemical characteristics of Cabernet Sauvignon grape musts. METHODOLOGY: 15 L of Cabernet Sauvignon fresh grape must were placed in recipients of 20 L. Treatments: Control (witness) classical maceration inoculated with LSA Saccharomyces cerevisiae D254, T1) CS: macerated for 2 days, T2) CS: 5 days and T3) CS: 7 days.T1, T2 and T3 were maintained at 4 °C during CS (cold room). After these mentioned days, T1, T2 and T3 were inoculated with LSA D254 and alcoholic fermentations were carried out at 22 °C. Color index, total polyphenols index, total anthocyanins and tannins were colorimetrically quantified by spectrofotometry. Ethanol, pH, volatile acidity, total acidity, density, glycerol, residual sugars, free SO2, glucose, fructose, carbon dioxide, dry extract, lactic, malic, citric and tartaric acid were analyzed at wines. All assays were performed in triplicate and statistically analyzed using variance analysis (ANOVA). RESULTS: Colorimetric determinations of control assays were significantly higher than values of CS treatments. Data of volatile acidity, dry matter, reducing sugars of the Control were lower than CS treatments. Furthermore, Glycerol, tartaric, lactic and citric acids levels were higher in Control compared to CS Treatments. Values quantified in the Control by physico-chemical analysis showed typical traits of the high quality wines of this varietal. CONCLUSION: Results of this study indicated that CS implementation did not increase the color or improve the physical and chemical characteristics of the varietal Cabernet Sauvignon wines obtained with the described treatments. Therefore, we conclude that the CS technique, conducted at 4 °C in these time periods, does not bring benefits to the varietal Cabernet Sauvignon winemaking.
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Palabras Clave
ColorAlcoholic FermentationCold SoakPhysic-chemical properties