Autor segons l'article: Piccardo, Diego; Gonzalez-Neves, Gustavo; Favre, Guzman; Pascual, Olga; Miguel Canals, Joan; Zamora, Fernando;
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Canals Bosch, Joan Miquel / PASCUAL GARCIA, OLGA / Zamora Marín, Fernando
Paraules clau: Winemaking techniques Wine composition Wine color Unripe grapes Tannat Pinot-noir Pigment composition Phenolic extraction Must replacement Merlot grapes Hot pre-fermentative maceration Grape composition Ethanol concentration Cabernet-sauvignon Anthocyanins
Resum: This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines.
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 2311-5637
Adreça de correu electrònic de l'autor: fernando.zamora@urv.cat jmcanals@urv.cat
Identificador de l'autor: 0000-0002-4213-3528 0000-0003-1989-2574
Data d'alta del registre: 2023-11-11
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: https://www.mdpi.com/2311-5637/5/3/80
Referència a l'article segons font original: Fermentation. 5 (3):
Referència de l'ítem segons les normes APA: Piccardo, Diego; Gonzalez-Neves, Gustavo; Favre, Guzman; Pascual, Olga; Miguel Canals, Joan; Zamora, Fernando; (2019). Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines. Fermentation, 5(3), -. DOI: 10.3390/fermentation5030080
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.3390/fermentation5030080
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2019
Tipus de publicació: Journal Publications
Repositori URV