Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles

Castellanos, Erick; Jofré, Viviana; Fanzone, Martín; Assof, Mariela; Catania, Anibal; Diaz-Sambueza, A. Mariela; Heredia, Francisco J.; Mercado, Laura

doi:10.1016/j.foodcont.2021.108343

Cited by 19 publications

(14 citation statements)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Intermediate values for PW3, characterized by low sugar content, might be explained by higher phenolic concentration due to stem-contact fermentation. All wines showed ΔE* values higher than 3 CIELab units compared to the reference wine (PW1), which has been shown as a threshold for detecting visual color differences (G omez-Míguez et al, 2007; G omez-Míguez, G omez-Míguez, Vicario, & Heredia, 2007).The results are in accordance with those recently published byCastellanos et al (2021). The authors found that ΔE* values increased with certain aging times (6-0, 12-0, 18-0) in Argentinian dry white wines.…”

supporting

confidence: 90%

“…The results of this study are in good agreement with the experiments carried out by Carvalho, Pereira, Pereira, Pinto, and Marques (2015) who found that Abs 420 nm increased during the heating period at 45°C in sweet wines by the estufagem and canteiro methods used in Madeira wines. Recently, Castellanos et al (2021) also showed an increase in Abs 420 nm with an increase in the temperature (15 and 25°C) over 18 months of storage for dry white wines. Indeed, the enhancement of browning intensity greatly depends on conditions such as the heating temperature, the storage time periods, and the content of residual sugars (Carvalho et al, 2015).…”

Section: Resultsmentioning

confidence: 87%

See 1 more Smart Citation

Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques

Harutyunyan

Viana

Granja-Soares

et al. 2023

Journal of Sensory Studies

View full text Add to dashboard Cite

This study aims to assess the consumers' acceptance/preference of wines produced according to Ancient Wine-making Techniques. The wines were made from the Muscat of Alexandria variety (Vitis vinifera L.), comprising three basic styles: (i) young passito-style; (ii) passito wine incubated at 45 C for 4 months; and (iii) piquette-style beverages obtained from the pomace of the withered grapes. The produced wines were rated on a 9-point hedonic scale for liking; whereas familiarity, consumption intention, and willingness-to-pay (WTP) were assessed by respondents on a 5-point Likert scale. The results showed that heating was essential to obtain liking scores and WTP equal to those given to a commercial Madeira fortified wine. Overall, the wines with higher residual sugar were preferred over the drier ones. The least preferred wines were the piquettes, those where salt was added during grape rehydration.Overall, this study demonstrates that it is possible to recreate ancient wines with acceptance compared to that of commercial counterparts, especially when subjected to a heating process. Practical ApplicationsThis study revealed that the "AWT" process described in Roman agricultural treatises may be easily adapted by the industry to produce wines with sensory features compared to present commercial wines. Moreover, the results of the study showed that consumers can be segmented according to their preferences. While some individuals showed consumption intention directed to all wines, others were more discerning ("discriminating consumers") in their preferences. Thus, the marketing of these products should anticipate possible rejection by some consumers and demand an appropriate explanation of their cultural and historical meaning.

show abstract

supporting

confidence: 90%

Section: Resultsmentioning

confidence: 87%

Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques

Harutyunyan

Viana

Granja-Soares

et al. 2023

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…TPC and TMA of red wines treated with microwaves are shown in Figure 3 A,B; the TPC and TMA contents in all wine samples gradually declined during storage. TPC and TMA decline with time in natural aging [ 32 ]. The decrease in TPC content may be due to the fact that phenolic compounds could react with electrophilic quinones to form dimers or polymers, which may rearrange their structures to form new o-diphenols, and these o-diphenols may be oxidized for further polymerization, resulting in the decrease of TPC content in wine [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…TPC and TMA decline with time in natural aging [ 32 ]. The decrease in TPC content may be due to the fact that phenolic compounds could react with electrophilic quinones to form dimers or polymers, which may rearrange their structures to form new o-diphenols, and these o-diphenols may be oxidized for further polymerization, resulting in the decrease of TPC content in wine [ 32 ]. These reactions could be favoured by microwave irradiation, so TPC content in treated red wines was lower than that of M 0 on the treatment day.…”

Section: Resultsmentioning

confidence: 99%

Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage

Yuan

Lai

Chen

et al. 2022

Foods

View full text Add to dashboard Cite

Wine colour is an essential organoleptic property considered by consumers. In this paper, the potential effects on colour characteristics and the content of main phenolic compounds in red wine under microwave irradiation were investigated during wine storage. The results showed that the changing trend of colour characteristics of microwave-treated and untreated wines was very similar. Moreover, total phenolic compounds, total monomeric anthocyanins, main anthocyanins, main flavonoids, and main phenolic acids (gallic acid; caffeic acid; syringic acid; (+)-catechin; Cy-3-glu; Mv-3-glu) also showed similar change trends during storage. In other words, microwave irradiation had a long-term effect on the colour properties and main phenolic compounds of red wine, changes that require long-time aging in traditional processing. In terms of the studied parameters, the changes in microwave-treated wine were faster than those in untreated wine. These results showed that microwave technology, as a promising artificial aging technology, could in a short time produce red wine of similar quality to traditional aging.

show abstract

“…), influenced by various factors such as variety, harvest year, grape ripeness, health, winemaking techniques, age, and storage conditions ( 50 , 51 ). The color was determined using the CIELab method in the produced wines, obtaining L, * a, and * b values, which are the axes of a three-dimensional color space ( 52 ). According to research, PEF has a positive effect on the color of red wine, without affecting wine characteristics such as alcohol content, total acidity, pH, sugar concentration, and volatile acidity.…”

Section: Applicability Of Pulsed Electric Fieldmentioning

confidence: 99%

Potential applications of pulsed electric field in the fermented wine industry

Feng

Yang²,

Zhang³

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Fermented wine refers to alcoholic beverages with complex flavor substances directly produced by raw materials (fruit or rice) through microbial fermentation (yeast and bacteria). Its production steps usually include saccharification, fermentation, filtration, sterilization, aging, etc., which is a complicated and time-consuming process. Pulsed electric field (PEF) is a promising non-thermal food processing technology. Researchers have made tremendous progress in the potential application of PEF in the fermented wine industry over the past few years. The objective of this paper is to systematically review the achievements of PEF technology applied to the winemaking and aging process of fermented wine. Research on the application of PEF in fermented wine suggests that PEF treatment has the following advantages: (1) shortening the maceration time of brewing materials; (2) promoting the extraction of main functional components; (3) enhancing the color of fermented wine; (4) inactivating spoilage microorganisms; and (5) accelerating the formation of aroma substances. These are mainly related to PEF-induced electroporation of biomembranes, changes in molecular structure and the occurrence of chemical reactions. In addition, the key points of PEF treatments for fermented wine are discussed and some negative impacts and research directions are proposed.

show abstract

Effect of different closure types and storage temperatures on the color and sensory characteristics development of Argentinian Torrontes Riojano white wines aged in bottles

Cited by 19 publications

References 47 publications

Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques

Consumer acceptance of sweet wines andpiquettesobtained by the adaptation of Ancient Wine‐making Techniques

Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage

Potential applications of pulsed electric field in the fermented wine industry

Contact Info

Product

Resources

About