Articles producció científica> Bioquímica i Biotecnologia

Effect of saignée on phenolic composition of Malbec wines [Efecto de la técnica de sangrado sobre la composición fenólica de vinos cv. Malbec]

  • Dades identificatives

    Identificador: imarina:9285314
    Autors:
    Fanzone MPeña-Neira ÁJofré VAssof MZamora F
    Resum:
    The current market, in large part, demands the availability of structured wines with intense coloration, reason why winemakers constantly evaluated different technological variants designed to satisfy the requirements of the consumer. In response to this need, the incidence of saignée (T1, 10%; T2, 20%; T3, 30%) on phenolic composition of Malbec wines from Mendoza in two consecutive seasons was studied. In 2010, it was observed that only T3 significantly increased the content of anthocyanins in wines with respect to the control, without appreciating a significant effect on the rest of the phenolic parameters evaluated. As for those individual compounds determined by HPLC-DAD/ESI-MS, the three treatments favored the extraction of different anthocyanic derivatives and flavonols, being T3 the most significant. In 2011, there was a similar trend in addition to a significant effect on the colour intensity, total phenols, proanthocyanidins, hydroxybenzoic acids, flavanols, flavonols and dihidroflavonoles. In contrast, the triangular test showed the impossibility of differentiating wines studied by a trained panel of judges. Comparing both seasons was demonstrated the influence of the "year" factor on the composition of wines made with and without application of saignée. In conclusion, this oenological practice may be a useful tool to increase the phenolic quality of Malbec wines and improve their aging potential.
  • Altres:

    Autor segons l'article: Fanzone M; Peña-Neira Á; Jofré V; Assof M; Zamora F
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Zamora Marín, Fernando
    Paraules clau: Wine Phenolic compounds Malbec Anthocyanins
    Resum: The current market, in large part, demands the availability of structured wines with intense coloration, reason why winemakers constantly evaluated different technological variants designed to satisfy the requirements of the consumer. In response to this need, the incidence of saignée (T1, 10%; T2, 20%; T3, 30%) on phenolic composition of Malbec wines from Mendoza in two consecutive seasons was studied. In 2010, it was observed that only T3 significantly increased the content of anthocyanins in wines with respect to the control, without appreciating a significant effect on the rest of the phenolic parameters evaluated. As for those individual compounds determined by HPLC-DAD/ESI-MS, the three treatments favored the extraction of different anthocyanic derivatives and flavonols, being T3 the most significant. In 2011, there was a similar trend in addition to a significant effect on the colour intensity, total phenols, proanthocyanidins, hydroxybenzoic acids, flavanols, flavonols and dihidroflavonoles. In contrast, the triangular test showed the impossibility of differentiating wines studied by a trained panel of judges. Comparing both seasons was demonstrated the influence of the "year" factor on the composition of wines made with and without application of saignée. In conclusion, this oenological practice may be a useful tool to increase the phenolic quality of Malbec wines and improve their aging potential.
    Àrees temàtiques: Plant science Interdisciplinar Ciências agrárias i Biotecnología Agronomy and crop science Agriculture, multidisciplinary
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: fernando.zamora@urv.cat
    Identificador de l'autor: 0000-0002-4213-3528
    Data d'alta del registre: 2023-02-19
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://bdigital.uncu.edu.ar/5025
    Referència a l'article segons font original: Revista De La Facultad De Ciencias Agrarias. 45 (1): 199-209
    Referència de l'ítem segons les normes APA: Fanzone M; Peña-Neira Á; Jofré V; Assof M; Zamora F (2013). Effect of saignée on phenolic composition of Malbec wines [Efecto de la técnica de sangrado sobre la composición fenólica de vinos cv. Malbec]. Revista De La Facultad De Ciencias Agrarias, 45(1), 199-209
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2013
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Agriculture, Multidisciplinary,Agronomy and Crop Science,Plant Science
    Wine
    Phenolic compounds
    Malbec
    Anthocyanins
    Plant science
    Interdisciplinar
    Ciências agrárias i
    Biotecnología
    Agronomy and crop science
    Agriculture, multidisciplinary
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