1,720,980 research outputs found
Microoxigenacion controlada en vinos
No full textLa Microoxigenación controlada en vinos es una técnica que se desarrolló en Francia y consiste en incorporar pequeñas cantidades de oxígeno a los vinos, de manera de imitar el proceso que ocurre en la barrica. El Ing. Agr Aníbal Catania de INTA Mendoza, nos cuenta acerca de la implementación de esta técnica y los beneficios que se obtienen en la calidad final de los vinos.
Actividad Económica, programa de interés general sobre economía y actividades productivas, es emitido por el Canal 7 de Mendoza. Estuvo en INTA Mendoza para conocer y difundir las investigaciones efectuadas en la bodega piloto del Centro de Estudios Enológicos.EEA MendozaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Agencia de Extensión Rural Luján de Cuyo; Argentin
Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
No full textThe presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyanin-derived compounds was related to the acetaldehyde (ACH) levels. When observing an increase in the level of ACH, formation of compounds was enhanced in which ACH was involved as B-type vitisins. Otherwise, where ACH was not involved, compounds as A-type vitisins, pinotins and direct adducts, were formed. Although the wine was filtered after MLF, only a marginal increase in the ACH concentration was observed during post-MLF MOX. This increase occurred only in wines that had previously received pre-MLF MOX. When MOX was applied at both moments and highest rates, wines produced a higher yellow color component (b*) and hue (hab) than the rest of the wines. These CIELab parameters were highly correlated with flavanyl-pyranoanthocyanins. These results suggest that in order to stabilize wine color, it is recommended to apply MOX before and after MLF.EEA MendozaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catania, Anibal Alejandro. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Lerno, Larry. University of California at Davies. Department of Viticulture and Enology; Estados UnidosFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Oberholster, Anita. University of California at Davies. Department of Viticulture and Enology; Estados Unido
Soil water availability during spring modulates canopy growth and impacts the chemical and sensory composition of Shiraz fruit and wine
No full textBackground and Aim: Reduced rainfall during vine dormancy and supplementary irrigation during winter or at spring impact on vine growth partitioning. We assess the implications that induced changes on canopy growth due to soil moisture availability in spring have on fruit and wine composition.
Methods and Results: Irrigation strategies were assessed in a vineyard where winter rainfall was excluded and irrigation was applied during winter or at spring during three seasons. Reduced soil moisture in spring increased canopy porosity from flowering and increased the concentration of phenolic substances in the fruit and wine. Colour, aroma intensity and fruit attributes typical of Barossa Shiraz wines were enhanced under more open canopies. When soil moisture was restored in spring by natural rainfall or by supplementary irrigation, vines developed denser canopies and phenolic substances were reduced in the fruit and wines. Irrigation at spring following a dry winter altered wine style and was associated with some negative attributes.
Conclusions: Smaller canopies due to reduced water availability at spring improved fruit and wine composition at the expense of yield. Irrigation in spring following a dry winter promoted canopy growth over yield, and impacted negatively on fruit and wine composition.
Significance of the Study: These results stress the importance that soil water availability in spring has on defining wine style, and establishes a framework for the adoption of irrigation strategies that may maintain regional style in a context of a changing climate. These responses can be expected in regions with a Mediterranean climate experiencing a reduction in winter rainfall.EEA MendozaFil: Bonada, Marcos. South Australian Research & Development Institute; AustraliaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Gambetta, Joanna M. South Australian Research & Development Institute; AustraliaFil: Petrie, Paul R. South Australian Research & Development Institute; AustraliaFil: Petrie, Paul R. University of New South Wales. Faculty of Engineering; Australi
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
Clasificación regional de vinos Malbec argentinos mediante técnicas espectroscópicas avanzadas
No full textPoster y resumenEn este estudio se propone el uso de espectroscopía infrarroja en las regiones del infrarrojo cercano (NIR) y medio (MIR), combinada con herramientas quimiométricas multivariadas, como una estrategia rápida, no destructiva y objetiva para la clasificación geográfica de vinos Malbec monovarietales provenientes de distintas regiones vitivinícolas argentinas.EEA INTA MendozaFil: Rodriguez, María Virginia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Agencia de Extensión Rural Luján de Cuyo; ArgentinaFil: Zaldarriaga Heredia, Jorgelina. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Ortiz, Daniela Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Anguil; ArgentinaFil: Ortiz, Daniela Alejandra. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Agencia de Extensión Rural Luján de Cuyo; ArgentinaFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina.Fil: Sari, Santiago Eduardo. Universidad Juan Agustín Maza, Centro de Estudios Vitivinícolas y Agroindustriales; ArgentinaFil: Garrido, Mariano Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Instituto de Química del Sur: Argentina. Universidad Nacional del Sur. Departamento de Química. Instituto de Química del Sur; Argentina. Universidad Nacional del Sur. Departamento de Biología, Bioquímica y Farmacia; ArgentinaFil: Azcarate, Silvana Mariela. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina.Fil: Fanzone, Martín Leandro. Universidad Juan Agustín Maza, Centro de Estudios Vitivinícolas y Agroindustriales; Argentin
Chemical and chromatic effects of fermentation temperature on three clones of Pinot noir over two consecutive vintages
No full textThree different Pinot noir clones (115, 777, and 828) from the Central Coast of California were subjected to different maceration temperature regimes for 14 days using triplicate fermentations (Cold: 10°C; Hot: 25°C; and Variable: 10°C on days 0 to 7 and 25°C on days 8 to 14) to determine the effect of maceration temperature on color and phenolic extraction across all three clones over two consecutive vintages (2019 and 2020). In 2019, the Hot treatment and the hot portion of the Variable treatment were obtained by exposing the fermentors to direct sunlight, while in 2020, this was achieved by artificial heating. Spectrophotometric analyses showed that at time of pressing, extraction of total phenolics for Cold, Variable, and Hot temperature treatments was 723, 894, and 1031 mg/L, respectively. Similar trends were observed in Cold, Variable, and Hot treatments for anthocyanins (208, 265, and 284 mg/L, respectively), tannins (68, 81, and 123 mg/L, respectively), and polymeric pigments (0.40, 0.46, and 0.51 absorbance units [AU], respectively). Similarly, the average monomeric anthocyanin concentrations of both vintages’ Cold, Variable, and Hot treatments analyzed via high-performance liquid chromatography were 210, 269, and 267 mg/L, respectively; that of flavonols were 26, 28, and 30 mg/L, respectively. Color analysis showed a negative correlation with temperature for CIELab lightness values across Cold, Variable, and Hot treatments (86.69, 84.89, and 83.37, respectively), and positive correlation for red hues (16.05, 17.73, and 20.50, respectively) and wine color (AU 420 + 520 + 620 nm; 0.48, 0.54, and 0.60, respectively). Finally, differences in heating method between the two vintages (direct sunlight in 2019 and a temperature-controlled room in 2020) was a major factor in phenolic extraction.EEA MendozaFil: Reynolds, Joshua C. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Meusel, R. Cole. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unido
Classification of Cabernet Franc Wines from Different Geographical Indications of Mendoza, Argentina, by Descriptive Sensory Analysis and Phenolic Profiles
No full textThe sensory and phenolic profiles of Cabernet Franc wines from different geographical indications (GIs) of Mendoza, Argentina, were studied for the first time. Different statistical methods showed that it is possible to discriminate wines of different GIs by aroma and taste descriptors. In terms of phenolic composition, anthocyanins showed higher relative concentrations in Gualtallary wines (GUA), the GI located at higher elevation (1450 m a.s.l.). The classification of GIs at the levels of sensory and phenolic profiles was related to the effects of the climate on the Cabernet Franc grapevines. A degree of relation between both groups of variables (phenolic compounds and sensory) was found by multifactor analysis (MFA). Malvidin anthocyanin derivatives were associated with descriptors such as astringency and earth, while total acetylated anthocyanins were related to the descriptor chocolate. The results are of interest to the wine industry in terms of knowledge of the influence of the origin of wines, but also to give consumers more information at the time of purchase of a given product.Fil: Muñoz, Flavio Andres. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Urvieta, Roy Alexander. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Buscema, Fernando. No especifíca;Fil: Berli, Federico Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Fontana, Ariel Ramón. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentin
Influencia de cuatro alternativas de crianza en roble sobre el color, la composición polifenológica y las características organolépticas de vinos Malbec y Cabernet Sauvignon
Get PDFLos costos de las barricas, por el tipo de cambio en la Argentina, son inaccesibles para muchas bodegas. Debido a esto, muchas de ellas utilizan sistemas alternativos de crianza, no conociendo claramente las consecuencias y los fenómenos que ocurren con el uso de estos sistemas. El objetivo del trabajo fue evaluar la composición polifenólica, el color y los caracteres sensoriales de vinos tratados con distintos sistemas de crianza en madera. Para ello se utilizaron métodos espectofotométricos rápidos y fácilmente realizables en bodega. Los tra tamientos a los cuales se sometió el vino fueron: barrica de roble americano de primer uso, barrica de más de cinco años de uso reacondicionada, vasija de acero inoxidable con “dominó" de roble en dosis comúnmente usadas en el medio, vasija de acero inoxidable con “dominó" de roble en dosis equivalentes a la superficie de contacto de la barrica y vino sin madera tomado como testigo. El ensayo se realizó con vinos cosecha 2007 de las variedades Malbec y Cabernet Sauvignon y el tiempo de crianza fue de 10 meses.
Los resultados mostraron que en ninguna de las variedades los tratamientos con barricas obtuvieron mayor nivel de polimerización que el resto de los tratamientos ni tampoco los sistemas con agregado de fragmentos de roble superaron en polimerización al vino sin madera. Por otro lado, sólo en la variedad Cabernet Sauvignon la barrica nueva superó en intensidad de color al vino sin madera. En cambio, los tratamientos con roble favorecieron la copigmentación y los copigmentos inhibieron la polimerización, haciendo más lenta la formación de uniones tanino- antocianos pero también protegiendo el color y evitando oxidaciones, esta situación podría explicar los resultados contradictorios entre distintos autores.
En el aspecto sensorial los vinos en barricas no obtuvieron mayor intensidad de color ni menor astringencia que los vinos con agregado de roble y tampoco estos últimos lograron diferencias con el vino testigo. Por otro lado en ambas variedades, la barrica nueva y el tratamiento con alta dosis de dominó de roble tuvieron la mayor intensidad aromática con descriptores como vainilla y chocolate aunque la alternativa de crianza con “dominó" estuvo muy ligada al descriptor “tabla". La barrica reacondicionada mostró el mayor nivel del descriptor betún y en el tratamiento
testigo se detectaron aromas de reducción. El tratamiento con dominó de roble en dosis comerciales se encontró más ligado a los aromas frutados.Since the exchange rate in Argentina, the cost of the barrels is inaccessible to many
wineries. Because of this, many of them use alternative aged systems, clearly not
knowing the consequences and the phenomena that occur when using these systems.
The aim of this work was to evaluate the composition of polyphenol, color and
sensory characteristics of wines treated with different aging wood systems.
Fast and easily Spectophotometric methods carried out at winery were used for this
work. The treatments were: new American oak barrel; a five year-old recycled
American barrel; stainless steel tank with a dose of oak “domino" commonly used at
wineries; stainless steel tank with a dose of oak “domino" equivalent to the surface
of the barrel and a tank with wine without wood as a control. The test was conducted
with Malbec and Cabernet Sauvignon wines, 2007 vintage with an aging time of 10
months.
The results demonstrated that, on the one hand, neither of the wines with barrel
treatments obtained the highest degree of polymerization comparing to the other
treatments, nor the polymerization in systems with added oak domino was greater
than the polymerization in wine without wood. On the other hand, only the new
barrel with Cabernet Sauvignon wine got more color intensity than the non- wood
wine. Otherwise, treatments with oak wood favored copigmentation and copigments
inhibited polymerization, not only making slower the formation of tannin –
anthocyanin combinations, but also protecting the color and avoiding oxidations.
These phenomena could explain the latter results.
Regarding the sensory aspect, both wine varieties treated with barrels neither
obtained higher color intensity nor less astringency than wines with added oak
domino. Neither did wines with added oak domino achieve those differences
comparing to the control wine. Moreover, barrels and tanks with higher doses of oak
domino additions had the highest aromatic intensity showing aromas of vanilla and
chocolate, thought the treatment with oak domino equivalent to the surface of the
barrel was closely linked to the table descriptor. Whereas, the five year-old recycled
American barrel showed high intensity of bitumen descriptor, control wine showed
aromas of reduction. Last but not least, the wine treated with addition of oak domino
dose, mainly used at wineries, proved having been more closely linked to red fruit
aromas.Fil: Catania, Aníbal. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
Going Beyond Counting First Authors in Author Co-citation Analysis
Get PDFThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
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