Estudio del envejecimiento acelerado del aroma, el color y los parámetros fisicoquímicos de vinos Tannat

Bruno Galeazzi; Eduardo Boido; Santiago Jorcin; Tomás López; Eduardo Dellacassa; Laura Fariña Iriarte

doi:10.26461/23.06

Authors

Bruno Galeazzi Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-8651-2319
Eduardo Boido Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-9227-5655
Santiago Jorcin Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-7388-7031
Tomás López Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-1512-7536
Eduardo Dellacassa Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-4764-4212
Laura Fariña Iriarte Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0003-3940-8217

DOI:

https://doi.org/10.26461/23.06

Keywords:

ultrasound, high pressure, gamma irradiation, Vitis vinifera, maturation

Abstract

In this work, different techniques were evaluated to achieve accelerated aging of the wine: ultrasound (US), gamma irradiation (RG) and high pressure (AP). The experimental conditions for each treatment were as follows: US, sequences of 30 and 60 minutes at 20 kHz; RG, three doses were analyzed (1, 3 and 6 kGy); for AP a constant pressure of 650 MPa was applied varying the application time (15, 30, 60 and 120 minutes). The wines were characterized by their basic physicochemical characteristics, their volatile profile (GC-MS) and color analysis (CIELAB). The same wine but without any treatment was used as a control. The results obtained showed that US treatment did not produce significant differences with respect to the control for all the conditions tested. For AP, significant differences were obtained with respect to the control in color (decrease in all the chromatic parameters) and content of volatile compounds (increase in the terpenes and esters contents). The GR treatment produced the greatest changes with respect to the control wine, with an increase in all the chromatic parameters with increasing radiation dose. The volatile profile showed an increase in 3-oxo-α-ionol, ho-diol and ethyl lactate content, all desirable changes during natural ageing.

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