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]

  • Identification data

    Identifier: imarina:9285314
    Authors:
    Fanzone MPeña-Neira ÁJofré VAssof MZamora F
    Abstract:
    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.
  • Others:

    Author, as appears in the article.: Fanzone M; Peña-Neira Á; Jofré V; Assof M; Zamora F
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Zamora Marín, Fernando
    Keywords: Wine Phenolic compounds Malbec Anthocyanins
    Abstract: 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.
    Thematic Areas: Plant science Interdisciplinar Ciências agrárias i Biotecnología Agronomy and crop science Agriculture, multidisciplinary
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: fernando.zamora@urv.cat
    Author identifier: 0000-0002-4213-3528
    Record's date: 2023-02-19
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://bdigital.uncu.edu.ar/5025
    Papper original source: Revista De La Facultad De Ciencias Agrarias. 45 (1): 199-209
    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
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2013
    Publication Type: Journal Publications
  • Keywords:

    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
  • Documents:

  • Cerca a google

    Search to google scholar