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]

  • Datos identificativos

    Identificador: imarina:9285314
    Autores:
    Fanzone MPeña-Neira ÁJofré VAssof MZamora F
    Resumen:
    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.
  • Otros:

    Autor según el artículo: Fanzone M; Peña-Neira Á; Jofré V; Assof M; Zamora F
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Zamora Marín, Fernando
    Palabras clave: Wine Phenolic compounds Malbec Anthocyanins
    Resumen: 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.
    Áreas temáticas: Plant science Interdisciplinar Ciências agrárias i Biotecnología Agronomy and crop science Agriculture, multidisciplinary
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: fernando.zamora@urv.cat
    Identificador del autor: 0000-0002-4213-3528
    Fecha de alta del registro: 2023-02-19
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://bdigital.uncu.edu.ar/5025
    Referencia al articulo segun fuente origial: Revista De La Facultad De Ciencias Agrarias. 45 (1): 199-209
    Referencia de l'ítem segons les normes 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
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2013
    Tipo de publicación: Journal Publications
  • Palabras clave:

    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
  • Documentos:

  • Cerca a google

    Search to google scholar