Flavanoles de bayas y vinos y la influencia de factores enológicos sobre sus características químicas y sensoriales

Identifier:  TDX:1298

Handle: https://hdl.handle.net/20.500.11797/TDX1298

Authors:  Caceres Mella, Alejandro Antonio

Abstract:
The different proanthocyanidins fractions in wine have a direct influence on the astringency and certain oenological practices could be affect their proportion and concentration. For this reason the aim of this work was to study the proanthocyanidins in grapes and wines from cv. Cabernet Sauvignon and Sauvignon Blanc and the influence on chemical and sensory characteristics using some oenological practices on their chemical and sensorial properties by using some oenological factors. The price of Cabernet Sauvignon grapes is not related with the phenolic composition only presenting a tendency to a higher content of total tannins in the grape skins. Proanthocyanidins concentration differs widely depending of the methodologies utilized. Moreover, the proanthocyanidin polymeric fraction has a direct influence on wine astringency affecting the consumer acceptance. Finally the oenological practices in white and red wines are directly related to the concentration of phenolic compounds producing changes in the concentration and proportion of the different proanthocyanidin fractions.