Repositori institucional URV
| URV's Author/s: | Canals Bosch, Joan Miquel / PASCUAL GARCIA, OLGA / Zamora Marín, Fernando |
| Author, as appears in the article.: | Piccardo, Diego; Gonzalez-Neves, Gustavo; Favre, Guzman; Pascual, Olga; Miguel Canals, Joan; Zamora, Fernando; |
| Author's mail: | fernando.zamora@urv.cat jmcanals@urv.cat |
| Author identifier: | 0000-0002-4213-3528 0000-0003-1989-2574 |
| Journal publication year: | 2019 |
| Publication Type: | Journal Publications |
| ISSN: | 2311-5637 |
| APA: | Piccardo, Diego; Gonzalez-Neves, Gustavo; Favre, Guzman; Pascual, Olga; Miguel Canals, Joan; Zamora, Fernando; (2019). Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines. Fermentation, 5(3), -. DOI: 10.3390/fermentation5030080 |
| Papper original source: | Fermentation. 5 (3): |
| Abstract: | This research aimed to evaluate the impact of different options for winemaking on the color composition of Uruguayan Tannat red wines. The techniques evaluated were the substitution of ripe grape juice with immature grape juice and the heating of the crushed grapes before fermentation, called must replacement and hot pre-fermentative maceration, respectively. These procedures were proposed to reduce the alcohol content and increase the phenolic composition of the wine, according to the expected effects of climate change and current trends in consumer preferences. The investigation was made over three consecutive years (2016, 2017, and 2018). Both winemaking techniques allow the enhancement of the chromatic characteristics of wines via the modification of the phenolic composition. Additionally, such techniques allow the overcoming of the well-known limitations in the extractability of anthocyanins presented by the Tannat cultivar. Hot pre-fermentative maceration increases the proportion of the most oxidizable molecules delphinidin-3-O-glucoside, cyanidin-3-O-glucoside, and petunidin-3-O-glucoside, suggesting heat inactivation of polyphenoloxidases enzymes. Must replacement and hot pre-fermentative maceration are technological alternatives that could significantly improve the intensity and chromatic characteristics of red wines. |
| Article's DOI: | 10.3390/fermentation5030080 |
| Link to the original source: | https://www.mdpi.com/2311-5637/5/3/80 |
| Papper version: | info:eu-repo/semantics/publishedVersion |
| licence for use: | https://creativecommons.org/licenses/by/3.0/es/ |
| Department: | Bioquímica i Biotecnologia |
| Licence document URL: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Keywords: | Winemaking techniques Wine composition Wine color Unripe grapes Tannat Pinot-noir Pigment composition Phenolic extraction Must replacement Merlot grapes Hot pre-fermentative maceration Grape composition Ethanol concentration Cabernet-sauvignon Anthocyanins |
| Entity: | Universitat Rovira i Virgili |
| Record's date: | 2023-11-11 |
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