Identifier: TFG:9304
Authors: Sancho Argilaga, Jaume
Abstract:
Throughout the history of vinification, multiple winemaking techniques have been developed. The recent scientific progress has allowed us to better comprehend the complexity of the physical, chemical and microbiological processes involved. Each employed technique, together with the multiple factors that can influence the process, can result in wines with clearly differentiated characteristics. One of these techniques is carbonic maceration. This technique implies the fermentation of wholes grape clusters in a carbon-dioxide-rich environment. Carbonic maceration favours intracellular metabolic processes that result in wines with heavily differentiated profiles. This study aims to analyse the qualitative differences between the two samples obtained from a Carignane wine. This wine has been elaborated following the carbonic maceration process: the bleeding (S100) and the pressing (P100) together with two intermediate blendings. The first one: 75% pressing 25% bleeding and the second one: pressing 50% and bleeding 50% (75-25 and 50-50). Results show that sample P100, followed by the 75-25 one, exhibits the most favorable values. These results are: an elevated total acidity, a low pH, a more stable phenolic composition, a greater concentration of aromatic volatile-compounds, and a better quality sensorial-profile according to the tasting panel. By contrast, sample S100 shows worst results in practically all the evaluated parameters. The obtained results confirm a qualitative superiority in the pressing sample. Therefore, the study positions sample (P1009 as the one with the best qualitative profile. However, further investigation in future crops is necessary to confirm this trend. Similarly, the study proposes further investigation of the phenolic and aging potential of this carbonic-maceration-elaborated variety.
Repositori URV