Issue |
BIO Web Conf.
Volume 12, 2019
41st World Congress of Vine and Wine
|
|
---|---|---|
Article Number | 02023 | |
Number of page(s) | 7 | |
Section | Oenology | |
DOI | https://doi.org/10.1051/bioconf/20191202023 | |
Published online | 19 February 2019 |
Reducción del contenido de alcohol y pH de vinos tintos Pinot noir y Tannat empleando uvas con diferentes niveles de maduración
Reduction of the alcohol content and pH of Pinot noir and Tannat red wines using grapes with different maturation level
1 Unidad de Tecnología de los Alimentos, Facultad de Agronomía. UDELAR. Garzón 780, Montevideo, Uruguay
2 Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Grup de Recerca en Tecnologia Enològica (TECNENOL), Universitat Rovira i Virgili, Campus de Sescelades, C/Marcel.li Domingo s/n, 43007 Tarragona, Spain
a e-mail: dpiccardo@fagro.edu.uy
El objetivo de esta investigación fue determinar la efectividad de la mezcla de mostos de uvas con diferente grado de maduración para la obtención de vinos Pinot noir y Tannat con menor contenido de alcohol y pH. En envero, se extrajo mosto de uvas inmaduras que se conservó a 4 ∘C hasta su uso. En madurez tecnológica, las uvas cosechadas fueron despalilladas, estrujadas y distribuidas en seis recipientes. Tres fueron vinificados de forma tradicional, mientras que en los otros tres se realizó una sustitución de 3 L del mosto de uva madura por 3 L del mosto de uvas inmaduras. Ambos tratamientos realizaron una maceración fermentativa de 7 días. Se determinó la composición básica del vino, color, concentración de fenoles totales, antocianos, catequinas y proantocianidinas a los dos meses del descube. La sustitución de mosto permitió elaborar vinos Pinot noir y Tannat con menor contenido de alcohol y pH, sin reducir las concentraciones de polifenoles totales, catequinas o antocianos. El efecto sobre la concentración de proantocianidinas fue variable de acuerdo con el cultivar y año de vendimia. Los vinos Tannat reducidos en alcohol presentaron mayor intensidad de color, menor tono e igual cromaticidad que los vinos testigos.
Abstract
The aim of this research was to determine the effectiveness of the mixture of the must of grapes with different degree of maturation to obtain Pinot Noir and Tannat wines with lower alcohol content and pH. In veraison, immature grape must was extracted and kept at 4 ∘C until its use. In technological maturity, the grapes harvested were destemmed, crushed and distributed in six containers. Three of them were vinified in a traditional way, while in the other three, 3 L of the mature grape must was substituted for 3 L of the immature grape must. Both treatments performed a fermentative maceration of 7 days. The basic wine composition, color, concentration of total phenols, anthocyanins, catechins and proanthocyanidins were determined two months after devatting. The substitution of must allowed the production of Pino noir and Tannat wines with lower alcohol content and pH without reducing the concentrations of total polyphenols, catechins or anthocyanins. The effect on the concentration of proanthocyanidins was variable according to the cultivar and year of harvest. The Tannat wines reduced in alcohol presented greater intensity of color, lower hue and similar chromaticity than the control wines.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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