Articles producció científica> Bioquímica i Biotecnologia

Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines

  • Datos identificativos

    Identificador: imarina:5893703
  • Autores:

    Piccardo, Diego
    Gonzalez-Neves, Gustavo
    Favre, Guzman
    Pascual, Olga
    Miguel Canals, Joan
    Zamora, Fernando
  • Otros:

    Autor según el artículo: Piccardo, Diego; Gonzalez-Neves, Gustavo; Favre, Guzman; Pascual, Olga; Miguel Canals, Joan; Zamora, Fernando;
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Canals Bosch, Joan Miquel / PASCUAL GARCIA, OLGA / Zamora Marín, Fernando
    Palabras clave: 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
    Resumen: 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.
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 2311-5637
    Direcció de correo del autor: fernando.zamora@urv.cat jmcanals@urv.cat
    Identificador del autor: 0000-0002-4213-3528 0000-0003-1989-2574
    Fecha de alta del registro: 2023-11-11
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2311-5637/5/3/80
    Referencia al articulo segun fuente origial: Fermentation. 5 (3):
    Referencia 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 Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.3390/fermentation5030080
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2019
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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
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