Argentina | info:ar-repo/semantics/artículo
dc.creatorCasassa, Luis Federico
dc.creatorBolcato, Esteban Augusto
dc.creatorSari, Santiago Eduardo
dc.creatorBarda, Nora
dc.date.accessioned2021-09-21T13:10:21Z
dc.date.accessioned2023-03-15T14:11:12Z
dc.date.available2021-09-21T13:10:21Z
dc.date.available2023-03-15T14:11:12Z
dc.date.created2021-09-21T13:10:21Z
dc.date.issued2021-09-21
dc.identifier0889-1575
dc.identifierhttps://doi.org/10.1016/j.jfca.2021.104168
dc.identifierhttp://hdl.handle.net/20.500.12123/10315
dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0889157521003689
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/6213300
dc.description.abstractCabernet Sauvignon, Malbec and Merlot grapes were processed with prefermentative cold soak (CS) for 5 days followed by a short maceration time of 5 days (CS + 5d), or a long maceration time of 10 days (CS + 10d). CS did not affect the basic chemistry of the wines, nor improved anthocyanins, polymeric pigments and total phenolics relative to Control wines (10 days maceration). Wine tannins were lowered in CS + 5d wines by 71 % (Cabernet Sauvignon) and by 29 % (Merlot). CIELab coordinates showed a negative impact on L*, C*, and copigmentation in CS wines indicating that these wines were lighter in color than their Control counterparts and these differences could be distinguished by the human eye. Astringency and bitterness were lower in CS + 5d wines, whereas CS + 10d wines showed enhanced fresh fruit aroma, body, bitterness, and astringency.
dc.languageeng
dc.publisherElsevier
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceJournal of Food Composition and Analysis 104 : 104168 (December 2021)
dc.subjectVinos
dc.subjectMaceración
dc.subjectFermentación
dc.subjectAntocianinas
dc.subjectPigmentos
dc.subjectCompuestos Fenólicos
dc.subjectTaninos
dc.subjectColor
dc.subjectWines
dc.subjectMacerating
dc.subjectFermentation
dc.subjectAnthocyanins
dc.subjectPigments
dc.subjectPhenolic Compounds
dc.subjectTannins
dc.subjectColour
dc.titleEffects of maceration length after prefermentative cold soak: Detailed chromatic, phenolic and sensory composition of cabernet sauvignon, malbec and merlot wines
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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