Articles producció científica> Enginyeria Química

Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels

  • Identification data

    Identifier: imarina:9228490
  • Authors:

    Sánchez-Ortiz A
    Jalmar MNR
    Lampreave-Figueras M
    Mateo-Sanz JM
  • Others:

    Author, as appears in the article.: Sánchez-Ortiz A; Jalmar MNR; Lampreave-Figueras M; Mateo-Sanz JM
    Department: Enginyeria Química
    URV's Author/s: Lampreave Figueras, Míriam
    Keywords: Tempranillo Small-scale fermentation Saccharomyces-cerevisiae Colour and phenolic extraction Cabernet-sauvignon tempranillo skin seed red wine grape colour and phenolic extraction cabernet-sauvignon
    Abstract: Researchers typically perform winemaking experiments using small volumes of grapes. This study examined which small-vessel volume (10, 25, 50 and 100 L) gives better repeatability during red winemaking extraction of colour and tannin in research studies. Few studies have actually evaluated the repeatability of small-scale fermentations using two varieties of different phenolic potential: Tempranillo and Cabernet-Sauvignon. We investigated how volume size may affect the composition of colour and tannins for these two varieties and result in potentially different phenolic contents. Furthermore, for each variety, we compared the small scale vessel with a commercial fermentation using a 2.500 L capacity. 50 L tanks resulted in optimum extraction of phenols and colour. High repeatability was observed for alcohol content, pH and total acidity, anthocyanins, and procyanidins for both varieties amongst vessel sizes. Kinetics of fermentation performed faster in big berry driven grapes (Tempranillo) regardless of the volume. Instead, for small berry grapes (Cabernet-Sauvignon), vessel size affected the kinetics or fermentation and therefore the extraction can be altered. Very high repeatability for the alcohol by volume, pH and total acidity (CV ≤ 7 %) as well as anthocyanins and procyanidins by HPLC (15 % ≤ CV ≤ 20 %) for both varieties in all volume sizes. This research provides a solid basis for validating the reproducibility of small-scale fermentations of two red grapevines with different phenolic potential and sheds new light on the potential and limitations of small-scale winemaking.
    Thematic Areas: Horticulture Food science & technology Food science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author identifier: 0000-0002-6352-9863
    Author's mail: miriam.lampreave@urv.cat
    Record's date: 2024-07-27
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://oeno-one.eu/article/view/4677
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Oeno One. 55 (3): 141-160
    APA: Sánchez-Ortiz A; Jalmar MNR; Lampreave-Figueras M; Mateo-Sanz JM (2021). Assessment of colour and tannin extraction in Tempranillo and Cabernet-Sauvignon using small-scale fermentation vessels. Oeno One, 55(3), 141-160. DOI: 10.20870/oeno-one.2021.55.3.4677
    Article's DOI: 10.20870/oeno-one.2021.55.3.4677
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2021
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology,Horticulture
    Tempranillo
    Small-scale fermentation
    Saccharomyces-cerevisiae
    Colour and phenolic extraction
    Cabernet-sauvignon
    tempranillo
    skin
    seed
    red wine
    grape
    colour and phenolic extraction
    cabernet-sauvignon
    Horticulture
    Food science & technology
    Food science
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