Articles producció científica> Bioquímica i Biotecnologia

Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima

  • Datos identificativos

    Identificador: imarina:9330460
    Autores:
    Ruiz-de-Villa, CUrrutia-Becerra, LJara, CCortiella, MGICanals, JMMas, AReguant, CRozes, N
    Resumen:
    Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges.
  • Otros:

    Autor según el artículo: Ruiz-de-Villa, C; Urrutia-Becerra, L; Jara, C; Cortiella, MGI; Canals, JM; Mas, A; Reguant, C; Rozes, N
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Canals Bosch, Joan Miquel / Mas Baron, Alberto / Reguant Miranda, Cristina / Rozès, Nicolas Andre Louis
    Palabras clave: Watering Non-saccharomyces yeasts Non-saccharomyces Low-alcohol wines strains shiraz selection polysaccharides non-saccharomyces low-alcohol wines impact grape climate-change cabernet-sauvignon alcohol content
    Resumen: Climate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges.
    Áreas temáticas: Plant science Food science Biotechnology & applied microbiology Biochemistry, genetics and molecular biology (miscellaneous)
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    Direcció de correo del autor: nicolasrozes@urv.cat jmcanals@urv.cat cristina.reguant@urv.cat albert.mas@urv.cat
    Identificador del autor: 0000-0001-9718-3429 0000-0003-1989-2574 0000-0002-5036-1408 0000-0002-0763-1679
    Fecha de alta del registro: 2024-08-03
    Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
    Enlace a la fuente original: https://www.mdpi.com/2311-5637/9/9/808
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Fermentation. 9 (9):
    Referencia de l'ítem segons les normes APA: Ruiz-de-Villa, C; Urrutia-Becerra, L; Jara, C; Cortiella, MGI; Canals, JM; Mas, A; Reguant, C; Rozes, N (2023). Physicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrima. Fermentation, 9(9), -. DOI: 10.3390/fermentation9090808
    DOI del artículo: 10.3390/fermentation9090808
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2023
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Biochemistry, Genetics and Molecular Biology (Miscellaneous),Biotechnology & Applied Microbiology,Food Science,Plant Science
    Watering
    Non-saccharomyces yeasts
    Non-saccharomyces
    Low-alcohol wines
    strains
    shiraz
    selection
    polysaccharides
    non-saccharomyces
    low-alcohol wines
    impact
    grape
    climate-change
    cabernet-sauvignon
    alcohol content
    Plant science
    Food science
    Biotechnology & applied microbiology
    Biochemistry, genetics and molecular biology (miscellaneous)
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