1,720,985 research outputs found
Simultaneous determination of carotenoids and phenols of carotenoids and phenolic compounds in agrifood by-products: Ultrasound-Assisted Microextraction Liquid-Solid optimized by experimental design methodologies
Get PDFEn el presente trabajo se desarrolló un nuevo método de microextracción
líquido-sólido asistido por ultrasonido para determinar
biocompuestos en subproductos agroalimentarios. El método
analítico propuesto para extraer y preconcentrar simultáneamente
carotenoides y fenoles totales de residuos agroindustriales
permite evaluar, de forma rápida y económica, el contenido
de compuestos bioactivos. Este índice es útil para añadir valor
a los desechos producidos durante el procesamiento industrial
de frutas y verduras. Los parámetros que afectan el rendimiento
del proceso analítico (índice de polaridad de disolventes, modo
de extracción, volumen de agua) se estudiaron utilizando la
metodología «un factor por vez». Las condiciones operacionales
de la metodología analítica y la optimización simultánea de
múltiples respuestas se efectuaron empleando un diseño central
compuesto y la función deseabilidad. Los resultados experimentales
óptimos se lograron utilizando 20 mg de muestra, 2500 μL
de etanol 96% (V/V), 700 μL de hexano, 12 minutos de tiempo de
cavitación y 250 μL de agua. Las recuperaciones de los analitos
fueron próximas al 98%, lo que evidenciaría la elevada precisión
del método propuesto. El procedimiento desarrollado se aplicó
exitosamente en la determinación de carotenoides y fenoles
totales en diferentes subproductos agroalimentarios (orujos de
uvas tintas, flores comestibles y pieles de tomate).In the present work, a new method of liquid-solid microextraction
assisted by ultrasound was developed to determine
biocompounds in agrifood by-products. The analytical method
proposed to simultaneously extract and pre-concentrate carotenoids
and total phenols from agro-industrial residues enable
us to evaluate, in a fast and economic way, the content of
bioactive compounds. This index is useful for adding value to
the waste produced during the industrial processing of fruits
and vegetables. The parameters affecting the performance
of the analytical process (solvent polarity index, extraction
mode, water volume) were studied using the «one factor at
time» methodology. The operational conditions of the analytical
methodology and the simultaneous optimization of multiple
responses were carried out using a composite central
design and the desirability function. The optimal experimental
results were achieved using 20 mg of sample, 2500 μL of
ethanol 96% (V/V), 700 μL of hexane, 12 minutes of cavitation
time, and 250 μL of water. The recoveries of the analytes were
close to 98%, which would evidence the high precision of the
proposed method. The developed procedure was successfully
applied in the total carotenoids and total phenols determinations
on different agrifood by-products (red grape pomaces,
edible flowers, and tomato skins).EEA MendozaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Universidad Juan Agustín Maza, Mendoza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Universidad Juan Agustín Maza, Mendoza; ArgentinaFil: Vargas, Eliana Vanina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza, Mendoza; Argentin
Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
No full textThe effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza (Argentina). To do so, musts were fermented at two different temperatures (14 y 22 °C), with and without addition of 200 mg/L of yeast assimilable nitrogen, using ammonium salt. The fermentation profile was obtained by daily monitoring weight loss and counting viable yeasts. HS-SPME-GC-MS procedure was applied in order to determine the aromatic profile of wines. Two-way ANOVA and PCA analysis revealed that the treatment fermented at low temperature and with nutrition (14AN) showed the maximal concentration of terpenes and lower levels of pH and volatile acidity, obtaining a better quality wines. However, the treatment fermented at higher temperature and with nutrition (22AN) was identified by the sensory panel as the most aromatic wine, finding notes of pineapple and banana related with its greater amounts of higher alcohol acetates. Low temperature displayed slow fermentations and the nitrogen salts were hardly consumed by yeast in this process condition. Ammonium addition and high temperature increased the maximal fermentation rate producing shorter fermentation times and greater amounts of higher alcohols acetates.EEA MendozaFil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Bolcato, Esteban Augusto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentin
Radiaciones no ionizantes y madera de sarmientos: Estrategias tecnológicas innovadoras para la crianza de vinos tintos
No full textPresentación en diapositivasLos objetivos del presente trabajo son:
Analizar el impacto de chips de sarmientos de distintas variedades de vid, adicionados durante la crianza, sobre la composicion quimica (volatil y no volatil) y las caracteristicas organolepticas de vinos Bonarda. Determinar el efecto de la crianza asistida con radiaciones no-ionizantes (microondas y ultrasonidos) sobre la composicion quimica y los atributos sensoriales de vinos Bonarda, adicionados o no con chips de sarmientos.EEA MendozaFil: Fanzone, Martin Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Jofre, Patricia Viviana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Jofré, Viviana Patricia. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Mastropietro, Miguel. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof, Mariela Vanesa. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catania, Anibal Alejandro. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Aliquo, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Aliquo, Gustavo Alberto. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Prieto, Jorge Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Prieto, Jorge Alejandro. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Fil: Lacognata Sottano, Juan. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Núñez, Inés. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Universidad Juan Agustín Maza. Centro de Estudios Vitivinícolas y Agroindustriales (CEVA); Argentin
Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina
Get PDFThe free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography–mass spectrometry–solid phase microextraction (GC–MS–SPME). Higher alcohols, terpenes, C13-norisoprenoids, esters, aldehydes and ketones were quantified. The calculation of the odour activity values (OAVs) revealed that β-damascenone, α-ionone, β-linalool, geraniol, ethyl butanoate, hexanoate and octanoate were the most prevalent aroma-active compounds of the grape variety. However, the remaining 42 aromatic compounds that registered OAVs less than 1 could potentially contribute to the flavour of Pedro Giménez grapes. The measured monoterpene levels indicate that the Pedro Giménez grape can be considered a neutral variety. This is the first report describing the main potential free aroma contributors of Pedro Giménez grapes in two consecutive years.EEA MendozaFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentin
Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
No full textThe use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented beverages like beer and wine. However, this yeast can also produce an aromatic defect by producing high concentrations of phenolic compounds like, 4-ethylguaiacol and particularly 4-ethylphenol (4-EP). In the present study, we designed a mutant screening method to isolate B. bruxellensis mutants with reduced 4-EP production. More than 1000 mutants were screened with our olfactory screening method, and after further sensory and chemical analysis we were able to select a B. bruxellensis mutant strain with a significant reduction of 4-EP production (more than threefold) and less phenolic perception. Notably, the selected strain also showed higher diversity and concentration of ethyl esters, the most important group of odor active compounds produced by yeasts. Based on these results, we consider that our selected mutant strain is a good candidate to be tested as a non-conventional yeast starter (pure or in co-inoculation) to obtain wines and beers with novel aromatic properties.EEA MendozaFil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Biotecnología; Argentin
Efecto de la técnica de sangrado sobre la composición fenólica de vinos cv. Malbec = Effect of saignée on phenolic composition of Malbec wines
Get PDFEl mercado actual exige, en gran parte, la disponibilidad de vinos estructurados con coloraciones intensas, razón por la cual los enólogos evalúan constantemente diversas variantes tecnológicas tendientes a satisfacer los requerimientos del consumidor. En respuesta a esta necesidad, se estudió la incidencia de la técnica de sangrado (T1, 10%; T2, 20%; T3, 30%) sobre la composición fenólica de vinos cv. Malbec de Mendoza en dos vendimias consecutivas. En 2010 se observó que solo T3 aumentó significativamente el contenido de antocianos en los vinos terminados respecto del control, sin apreciarse un efecto sobre el resto de los parámetros fenólicos evaluados. En cuanto a los compuestos individuales determinados por HPLC- DAD/ESI-MS, los tres tratamientos favorecieron la extracción de los distintos derivados antociánicos y flavonoles, siendo T3 el más significativo. En 2011 se observó una tendencia similar además de un efecto significativo en la intensidad colorante, fenoles totales, proantocianidinas, ácidos hidroxibenzoicos, flavanoles, flavonoles y dihidroflavonoles. Por el contrario, el test triangular mostró la imposibilidad de diferenciar los vinos estudiados a través de un panel entrenado de jueces. Al comparar ambas temporadas, se pudo evidenciar la influencia del factor "año" sobre la composición de los vinos elaborados con y sin aplicación del sangrado. En conclusión, esta práctica enológica puede ser una herramienta útil para aumentar la calidad polifenólica del Malbec y mejorar la capacidad de envejecimiento en la producción de vinos de guarda.The current market, in large part, demands the availability of structured wines with intense coloration, reason why winemakers constantly evaluated different technological variants designed to satisfy the requirements of the consumer. In response to this need, the incidence of saignée (T1, 10%; T2, 20%; T3, 30%) on phenolic composition of Malbec wines from Mendoza in two consecutive seasons was studied. In 2010, it was observed that only T3 significantly increased the content of anthocyanins in wines with respect to the control, without appreciating a significant effect on the rest of the phenolic parameters evaluated. As for those individual compounds determined by HPLC-DAD/ESI-MS, the three treatments favored the extraction of different anthocyanic derivatives and flavonols, being T3 the most significant. In 2011, there was a similar trend in addition to a significant effect on the colour intensity, total phenols, proanthocyanidins, hydroxybenzoic acids, flavanols, flavonols and dihidroflavonoles. In contrast, the triangular test showed the impossibility of differentiating wines studied by a trained panel of judges. Comparing both seasons was demonstrated the influence of the "year" factor on the composition of wines made with and without application of saignée. In conclusion, this oenological practice may be a useful tool to increase the phenolic quality of Malbec wines and improve their aging potential.EEA MendozaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Peña Neira, Alvaro. Universidad de Chile. Facultad de Ciencias Agronómicas. Departamento de Agroindustria y Enología; ChileFil: Zamora, Fernando. Universidad Rovira i Virgili. Facultad de Enología de Tarragona. Departamento de Bioquímica y Biotecnología; EspañaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentin
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
No full textDifferent winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was to study how fermentation temperature affects the chemical composition, the concentration of yeast-derived volatile aroma compounds and the overall quality of young red wines. Thermomacerated Merlot grape must was fermented at 15 °C and 25 °C using five different Saccharomyces cerevisiae strains. Wines fermented at 15 °C displayed higher ethanol concentration, whereas differences in volatile acidity and colour were more related to the yeast strain used than the fermentation temperature. Sensory analysis could discriminate the wines fermented at two temperatures for each yeast tested. Low temperature fermentation produced wines with higher ester and lower terpene content compared to fermentation at 25 °C, whereas the fatty acids and higher alcohol concentraions were more associated to the yeast strain employed. In general, wines produced at low temperature were perceived as more aromatic, although this effect was strain-dependent. In summary, we were able to obtain red wines whit improved organoleptic characteristics, by combining thermomaceration and low temperature fermentation with cold adapted autochthonous yeast strains.EEA MendozaFil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Ciklic, Iván Francisco. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin
Spray-dried Ancellotta red wine : natural colorant with potential for food applications
Get PDFAncellotta red wine (Vitis vinifera L.) was encapsulated by spray-drying (inlet and outlet temperatures were 145 °C and 70 °C, respectively) to obtain a wine powder with a low water activity (aw) using maltodextrin DE10 as an encapsulating agent. The retention of total monomeric anthocyanins (TMA) in the wine powder was found to be greater than 80%. Anthocyanin profiles of Ancellotta liquid wine and wine powder were characterized by using HPLC–DAD and 33 compounds were identified. The wine powder was stored under two different water activity values (aw 0.25 and aw 0.33). Furthermore, the TMA (pH-differential method), total anthocyanins and malvidin-3-glucoside were determined by HPLC–DAD for up to 90 days’ storage at 38 °C. Total anthocyanins and malvidin-3-glucoside decreased very slowly during storage. The stability of anthocyanins and color differences (ΔE*ab) in 1% wine powder solution at different pHs and temperatures were evaluated. These results indicated that Ancellotta wine powder has the potential to be used as a food colorant in low pH and low water activity foods.EEA MendozaFil: Alvarez Gaona, Izmari Jasel. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Pérez, María Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina.Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentin
Perfil químico y sensorial de vinos Torrontés riojano provenientes de distintas zonas geográficas de Argentina = Chemical and sensory profile of Torrontés riojano wines from different geographical zones of Argentina
No full textTorrontés Riojano es una variedad de uva blanca autóctona de Argentina, con más de 9000 ha cultivadas. Los vinos de esta variedad poseen un gran consumo interno y representan productos diferenciales y competitivos en el mercado vitivinícola mundial. Sin embargo, existe muy poca información documentada sobre el comportamiento de esta variedad según la región de cultivo, y de su incidencia sobre la composición química y características organolépticas de sus vinos. Durante la temporada 2017, se seleccionaron
7 vinos monovarietales comerciales Torrontés Riojano provenientes de distintas zonas de Argentina: Cafayate (Salta), Colalao del Valle (Tucumán); Aminga y Chilecito (La Rioja); Pocito y Angaco (San Juan); Lavalle, Maipú y Luján de Cuyo (Mendoza). Se determinaron parámetros analíticos de rutina y compuestos odorantes volátiles. Complementariamente, se realizó un análisis sensorial descriptivo (QDA) mediante un panel entrenado. En general, se observó una baja dispersión de los parámetros generales analizados, a excepción del contenido de alcohol que mostró diferencias significativas entre las distintas zonas evaluadas, encontrándose los niveles mas bajos en los vinos de La Rioja, Lavalle y Maipú. Se identificaron 54 compuestos odorantes volátiles, incluyendo terpenoides, ácidos grasos de cadena media y sus ésteres, y alcoholes superiores y acetatos, con diferencias significativas entre las zonas estudiadas. Estos resultados se confirmaron a nivel sensorial. Los vinos de Cafayate, Luján de Cuyo y La Rioja se caracterizaron por un carácter floral y cítrico, con una marcada acidez. Por su parte, los vinos de San Juan y Colalao del Valle fueron descritos con mayor amargor, volumen en boca, y aromas a miel y fruta fresca. Por último, los vinos de Maipú y Lavalle mostraron notas abundantes a fruta cocida.Torrontés Riojano is a white grape variety autochthonous from Argentina, with more than 9000 ha cultivated. Their wines have an important internal consumption and represent differential and competitive products in the world wine market. However, there
is little documented information on the behavior of
this variety according to the region of cultivation,
and its impact on the chemical composition and organoleptic characteristics of their wines. During 2017
season, 7 Torrontés Riojano monovarietal commercial
wines were selected from different zones of Argentina: Cafayate (Salta), Colalao del Valle (Tucumán);
Aminga and Chilecito (La Rioja); Pocito and Angaco
(San Juan); Lavalle, Maipú and Luján de Cuyo (Mendoza). Routine analytical parameters and volatile
odorant compounds were determined. In addition, a
trained panel conducted a quantitative descriptive
sensory analysis (QDA). In general, a low dispersion of general parameters analyzed was observed, except
for alcohol content that showed significant differences between the zones evaluated, with the lower
levels found in wines from La Rioja, Lavalle and Maipú. Identification of 54 volatile odorant compounds,
including terpenoids, medium chain fatty acids and
ethyl esters, high alcohols and acetates, with significant differences between zones was performed.
These results were confirmed at the sensory level. A
floral and citrus character, and a marked acidity characterized wines of Cafayate, Luján de Cuyo and La
Rioja (Chilecito, Aminga). For its part, the wines of
San Juan (Pocito, Angaco) and Colalao del Valle were
described with greater bitterness, mouthfeel, honey
and fresh fruit aromas. Finally, the wines of Maipú
and Lavalle showed abundant notes of cooked fruit.EEA MendozaFil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Griguol, Rodolfo. Universidad Nacional de Chilecito; ArgentinaFil: Mastropietro, Miguel. Universidad Juan Agustín Maza; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Pérez, Maria Dolores. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Jofre, Viviana Patricia. Universidad Juan Agustín Maza; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Assof, Mariela Vanesa. Universidad Juan Agustín Maza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Mussato, Estefanía. Universidad Juan Agustín Maza; ArgentinaFil: Salafia, Amalia. Universidad Juan Agustín Maza; Argentin
Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles
Get PDFDuring aging, most bottled white wines lose their distinctive organoleptic characteristics according to their storage conditions (closure, temperature, time). However, the effect of these factors on organoleptic characteristics of Torrontes Riojano wines (TRw) has not been studied yet. This study aimed at evaluating the combined effect of closure type and storage temperature on the organoleptic properties development of TRw over a 18-month aging period, during which wine was bottled with natural (C) and synthetic (SyC) corks, and screwcaps (SC). Bottles were kept 18 months in thermostatized chambers (15°C; 25°C). At different aging times, consumed oxygen (CO), SO2, total phenols (TP), color, and sensory properties were evaluated. CO, TP, and browning index evolutions depended on the interaction between closure and temperature, whereas CIELAB parameters (lightness, chroma, hue) depended on closure-time and temperature-time interactions. At both storage temperatures, SC had a lower hue decrease and a lower chroma increase than C and SyC. The highest temperature prompted a more yellow and darker color of TRw. Thus, it allowed discrimination throughout the process. Considering the aging process, their aromatic intensity, fresh fruit, and yellow and green nuances decreased, while brown hue, color intensity, linalool, and oxidized character rose as their storage time was increased. At the end of their aging, TRw kept to 15°C were not differenced by closure, and they were characterized by their fresh fruit, floral, and high aromatic intensity attributes. At 25°C, SyC presented higher color intensity and herbaceous characters, while C and SC showed a more oxidized character. In conclusion, the interaction closure type-storage temperature is critical for organoleptic stability properties of bottled TRw during aging. Thus, screwcaps and low-temperature storage conditions can preserve the TRw varietal characteristics, increasing their shelf-life significantly.EEA MendozaFil: Castellanos, Erika Romina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Castellanos, Erika Romina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Universidad Juan Agustín Maza; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza; ArgentinaFil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Assof, Mariela Vanesa. Universidad Juan Agustín Maza; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Diaz Sambueza, Alejandra Mariela. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Heredia, Francisco José. Universidad de Sevilla. Facultad de Farmacia. Department of Nutrition and Food Science. Food Colour and Quality Laboratory; EspañaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentin
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