Articles producció científica> Enginyeria Química

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

  • Datos identificativos

    Identificador: imarina:9228490
    Handle: http://hdl.handle.net/20.500.11797/imarina9228490
  • Autores:

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

    Autor según el artículo: Sánchez-Ortiz A; Jalmar MNR; Lampreave-Figueras M; Mateo-Sanz JM
    Departamento: Enginyeria Química
    Autor/es de la URV: Lampreave Figueras, Míriam
    Palabras clave: Tempranillo Small-scale fermentation Saccharomyces-cerevisiae Colour and phenolic extraction Cabernet-sauvignon tempranillo skin seed red wine grape colour and phenolic extraction cabernet-sauvignon
    Resumen: 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.
    Áreas temáticas: Horticulture Food science & technology Food science
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Identificador del autor: 0000-0002-6352-9863
    Direcció de correo del autor: miriam.lampreave@urv.cat
    Fecha de alta del registro: 2023-02-19
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://oeno-one.eu/article/view/4677
    URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Oeno One. 55 (3): 141-160
    Referencia de l'ítem segons les normes 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
    DOI del artículo: 10.20870/oeno-one.2021.55.3.4677
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2021
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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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