Articles producció científica> Bioquímica i Biotecnologia

Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima

  • Dades identificatives

    Identificador: imarina:9330460
    Autors:
    Ruiz-de-Villa, CUrrutia-Becerra, LJara, CCortiella, MGICanals, JMMas, AReguant, CRozes, N
    Resum:
    Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges.
  • Altres:

    Autor segons l'article: Ruiz-de-Villa, C; Urrutia-Becerra, L; Jara, C; Cortiella, MGI; Canals, JM; Mas, A; Reguant, C; Rozes, N
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: Canals Bosch, Joan Miquel / Mas Baron, Alberto / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
    Paraules clau: Watering Non-saccharomyces yeasts Non-saccharomyces Low-alcohol wines strains shiraz selection polysaccharides non-saccharomyces low-alcohol wines impact grape climate-change cabernet-sauvignon alcohol content
    Resum: Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges.
    Àrees temàtiques: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    Adreça de correu electrònic de l'autor: nicolasrozes@urv.cat jmcanals@urv.cat cristina.reguant@urv.cat albert.mas@urv.cat
    Identificador de l'autor: 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-5036-1408 0000-0002-0763-1679
    Data d'alta del registre: 2024-08-03
    Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
    Enllaç font original: https://www.mdpi.com/2311-5637/9/9/808
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referència a l'article segons font original: Fermentation. 9 (9):
    Referència de l'ítem segons les normes APA: Ruiz-de-Villa, C; Urrutia-Becerra, L; Jara, C; Cortiella, MGI; Canals, JM; Mas, A; Reguant, C; Rozes, N (2023). Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima. Fermentation, 9(9), -. DOI: 10.3390/fermentation9090808
    DOI de l'article: 10.3390/fermentation9090808
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2023
    Tipus de publicació: Journal Publications
  • Paraules clau:

    Biochemistry, Genetics and Molecular Biology (Miscellaneous),Biotechnology & Applied Microbiology,Food Science,Plant Science
    Watering
    Non-saccharomyces yeasts
    Non-saccharomyces
    Low-alcohol wines
    strains
    shiraz
    selection
    polysaccharides
    non-saccharomyces
    low-alcohol wines
    impact
    grape
    climate-change
    cabernet-sauvignon
    alcohol content
    Plant science
    Food science
    Biotechnology & applied microbiology
    Biochemistry, genetics and molecular biology (miscellaneous)
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