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