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: | , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
PAGEPress
2022
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/15179 |
| Aporte de: |
| Sumario: | 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. |
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