Chemical and sensorial profile of Tempranillo wines elaborated with toasted vine-shoots of different varieties and micro-oxygenation.

Autor: Cebrián-Tarancón C; Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain. Electronic address: cristina.ctarancon@uclm.es., Sánchez-Gómez R; Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain., María Martínez-Gil A; Departamento de Química Analítica, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain., Del Alamo-Sanza M; Departamento de Química Analítica, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain., Nevares I; Departamento de Ingeniería Agroforestal, UVaMOX - Universidad de Valladolid, 34004 Palencia, Spain., Rosario Salinas M; Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 30; Vol. 453, pp. 139607. Date of Electronic Publication: 2024 May 11.
DOI: 10.1016/j.foodchem.2024.139607
Abstrakt: The positive impact of use SEGs ("Shoot from vines - Enological - Granule") in winemaking for wines of the same variety has been extensively demonstrated, but their combination with different SEGs varieties and micro-oxygenation (MOX) remains unstudied. In this study, Tempranillo wines were in contact along 35 days with two doses of Tempranillo and Cabernet Sauvignon SEGs (12 and 24 g/L) and two fixed doses of MOX (LOTR, 6.24 mg/L·month, and HOTR, 11.91 mg/L·month). Chemical composition and sensory profiles were analyzed after SEGs-MOX treatments. Results indicated a greater impact of MOX on volatile composition when Cabernet Sauvignon SEGs were used, with similar results for CS12-HOTR and CS24-LOTR wines. Phenolic compounds showed a total concentration decrease in all treated wines, though trans-resveratrol increased in all cases, particularly with the highest MOX dose. In sensory evaluation, MOX accelerated the integration of characteristic SEGs aromas into the wine, reducing the required bottle time for round them.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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