2024-03-29T15:08:37Zhttps://gredos.usal.es/oai/requestoai:gredos.usal.es:10366/1411342022-02-07T15:42:22Zcom_10366_137251com_10366_4512com_10366_3823col_10366_137252
Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time
Gordillo, Belén
Baca-Bocanegra, Berta
Rodríguez-Pulido, Francisco J.
González-Miret, M. Lourdes
García Estévez, Ignacio
Quijada-Morín, Natalia
Heredia, Francisco J.
Escribano Bailón, María Teresa
Oak chips-grape maceration
American oak chips
Syrah red wine
Warm climate
Colour stability
2417.17 Nutrición Vegetal
[EN] Oak chips-related phenolics are able to modify the composition of red wine and modulate the colour stability. In this study, the effect of two maceration techniques, traditional and oak chips-grape mix process, on the phenolic composition and colour of Syrah red wines from warm climate was studied. Two doses of oak chips (3 and 6 g/L) at two maceration times (5 and 10 days) during fermentation was considered. Changes on phenolic composition (HPLC–DAD–MS), copigmentation/polymerisation (spectrophotometry), and colour (Tristimulus and Differential Colorimetry) were assessed by multivariate statistical techniques. The addition of oak chips at shorter maceration times enhanced phenolic extraction, colour and its stabilisation in comparison to the traditional maceration. On contrast, increasing chip dose in extended maceration time resulted in wines with lighter and less stable colour. Results open the possibility of optimise alternative technological applications to traditional grape maceration for avoiding the common loss of colour of wines from warm climate.
2020-02-25T13:09:36Z
2020-02-25T13:09:36Z
2016
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
0308-8146
http://hdl.handle.net/10366/141134
10.1016/j.foodchem.2016.03.041
eng
https://doi.org/10.1016/j.foodchem.2016.03.041
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
https://gredos.usal.es/bitstream/10366/141134/5/Gordillo_FoodChem_2016.pdf.jpg
Hispana
TEXT
http://creativecommons.org/licenses/by-nc-nd/4.0/
Gredos. Repositorio Documental de la Universidad de Salamanca
http://hdl.handle.net/10366/141134