Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)

Abstract: The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the maceration process, improving the diffu...

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Autores principales:	Álvarez Gaona, Izmari Jasel, Fanzone, Martín, Sari, Santiago, Catania, Aníbal, Coronado, Ignacio, Jofré, Viviana Patricia, Zamora, María Clara, Galmarini, Mara Virginia
Formato:	Artículo
Lenguaje:	Inglés
Publicado:	PAGEPress 2022
Materias:	VINO TINTO VINO BONARDA EXTRACCION ASISTIDA POR MICROONDAS SENSACIONES EN LA BOCA CATA TEMPORAL DOMINANCIA DE LAS SENSACIONES
Acceso en línea:	https://repositorio.uca.edu.ar/handle/123456789/15179
Aporte de:	Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina

id	I33-R139-123456789-15179
record_format	dspace
institution	Universidad Católica Argentina
institution_str	I-33
repository_str	R-139
collection	Repositorio Institucional de la Universidad Católica Argentina (UCA)
language	Inglés
topic	VINO TINTO VINO BONARDA EXTRACCION ASISTIDA POR MICROONDAS SENSACIONES EN LA BOCA CATA TEMPORAL DOMINANCIA DE LAS SENSACIONES
spellingShingle	VINO TINTO VINO BONARDA EXTRACCION ASISTIDA POR MICROONDAS SENSACIONES EN LA BOCA CATA TEMPORAL DOMINANCIA DE LAS SENSACIONES Álvarez Gaona, Izmari Jasel Fanzone, Martín Sari, Santiago Catania, Aníbal Coronado, Ignacio Jofré, Viviana Patricia Zamora, María Clara Galmarini, Mara Virginia Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
topic_facet	VINO TINTO VINO BONARDA EXTRACCION ASISTIDA POR MICROONDAS SENSACIONES EN LA BOCA CATA TEMPORAL DOMINANCIA DE LAS SENSACIONES
description	Abstract: The Bonarda variety has been used as a base for common red wines due to its contribution to color and low level of astringency as a consequence of its relative low tannin concentration. The use of MicrowaveAssisted Extraction (MWE) accelerates the maceration process, improving the diffusion of grape compounds into the must, while the stems addition during maceration/fermentation constitutes a sustainable technological alternative for increasing tannins at no additional cost. The present experimental design consisted of ten treatments (in triplicate), obtained combining both technologies. Two maceration strategies were applied: Control must (C) which was not treated, and must treated with microwavedassisted extraction after grape crushing. These were combined with five Stem-contact conditions (ST): C without ST, 50% ST addition, addition of 50% ST previously treated with MWE, 100% ST addition, and addition of 100% ST previously treated with MWE. The effect of the winemaking technologies on wine mouthfeel sensations was evaluated by different (static and dynamic) sensory methods: Sorting Task; Check-All-That-Applies (CATA) with different textiles as trans-modal references; and Temporal Dominance of Sensations (TDS). CATA evaluation revealed that three of the wine samples differed in their description. These were then dynamically described showing subtle differences in their TDS curves. The sequentiality of dominant sensations showed that the MWE treatment of the grapes and the combination ST with MWE did not modify dramatically mouthfeel sensations in Bonarda wines.
format	Artículo
author	Álvarez Gaona, Izmari Jasel Fanzone, Martín Sari, Santiago Catania, Aníbal Coronado, Ignacio Jofré, Viviana Patricia Zamora, María Clara Galmarini, Mara Virginia
author_facet	Álvarez Gaona, Izmari Jasel Fanzone, Martín Sari, Santiago Catania, Aníbal Coronado, Ignacio Jofré, Viviana Patricia Zamora, María Clara Galmarini, Mara Virginia
author_sort	Álvarez Gaona, Izmari Jasel
title	Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
title_short	Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
title_full	Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
title_fullStr	Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
title_full_unstemmed	Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)
title_sort	multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of bonarda wines from mendoza (argentina)
publisher	PAGEPress
publishDate	2022
url	https://repositorio.uca.edu.ar/handle/123456789/15179
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bdutipo_str	Repositorios
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Multi-method sensory approach to describe the effect of microwave-assisted extraction and addition of stems on the mouthfeel sensations of Bonarda wines from Mendoza (Argentina)

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