Search

El tratamiento de los vinos antes del embotellado para evitar la precipitación de las sales del ácido tartárico es un paso importante y común durante la producción del vino. La estabilización en frío es el tratamiento de estabilización más utilizado, y aunque ha demostrado ser efectiva, presenta algunas desventajas significativas. Estas son las razones por las cuales se están introduciendo otros productos y metodologías en las bodegas. Algunas de estas nuevas técnicas implican la reducción de la concentración de ácido tartárico y/o potasio en los vinos. Otras son técnicas aditivas y utilizan coloides protectores o inhibidores de la cristalización de las sales. En este estudio, se han tratado con carboximetilcelulosa, con poliaspartado de potasio y con resina de intercambio iónico vinos blancos, rosados y dos tipos diferentes de vinos tintos. Se estudiaron las características enológicas y cromáticas de los vinos y se evaluaron también sensorialmente. Los resultados indican que las características sensoriales y cromáticas se mantuvieron en los vinos (en comparación con un vino de control no tratado) con el uso de la carboximetilcelulosa y el poliaspartato, no detectándose diferencias en la mayoría de los casos en una prueba sensorial triangular en el caso de la carboximetilcelulosa y siendo los vinos tratados con poliaspartato de potasio evaluados positivamente. more...

Background and Aims: This paper reports the influence of adding oak chips to a wine being aged either in stainless steel tanks or in used barrels on aroma compounds, comparing these wines with those aged in new barrels. Both the size of the oak chips and the length of contact time were considered. Methods and Results: Aroma compounds were analysed by gas chromatography–mass spectrometry to determine the differences in these compounds between the samples. The results showed that chips release aroma compounds into wine very rapidly, an effect that was clearly seen when they were added to the wines stored in tanks. The wines aged in new barrels continued to extract aroma compounds for a longer time, and higher concentrations were reached in these wines for most aroma compounds. Wines in used barrels with added oak chips behaved in an intermediate manner. Conclusions: Although overall quality is better in wines matured in new barrels, the use of oak chips could be considered a good choice for producing short-aged wines and for reusing used barrels under good sanitary conditions. Significance of the Study: The rapid spread of technique alternatives to oak ageing justifies studies to assess the influence of oak chips on the chemical characteristics of wines and to evaluate any differences from traditional oak ageing systems. [ABSTRACT FROM AUTHOR] more...

In recent years, the wine industry has shifted towards plant-based fining agents for food safety reasons and consumer preferences. This study analysed the interaction of five plant fibers with red wine phenolic compounds to determinate their performance as fining agents. Chemical composition, polysaccharide profile, and physical properties were examined. Pea, cellulose, and Sauvignon Blanc pomace fibers effectively reduced tannin content while minimally affecting the concentration of anthocyanins, flavonols and wine color. Contrary to previous beliefs, the presence of pectins in fibers didn't play a crucial role in phenolic compound interaction since cellulose-rich fibers with low pectin concentration also bound tannins effectively, especially those with small particle size and high contact surface. Pea fiber, rich in cellulose and pectins, showed remarkable tannin retention while minimally affecting wine color. This research highlights the potential of plant fibers as effective fining agents in wine production and how their composition affects their performance., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.) more...

Due to allergenic concerns, only pea, potato, and wheat proteins have been approved as alternatives for replacing animal-based fining agents in wines. In pursuit of other substitutes, this work aimed to determine the fining ability of amaranth (Amaranthus caudatus L.) proteins (AP) in red wine, compared to quinoa (Chenopodium quinoa Willd.) (QP) and a commercial pea protein. Phenolic and volatile composition, as well as color characteristics, were analyzed. AP was as effective as QP at decreasing condensed tannins, with AP at 50 g/hL being the most effective treatment (25.6% reduction). QP and AP produced a minor or no statistical change in the total anthocyanins and wine color intensity. They reduced the total ester concentration, but the total alcohols remained unchanged. The outcomes of AP and QP were similar, and sometimes better than the pea proteins, thus suggesting that they could be promising options for the development of novel fining agents., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: V. Felipe Laurie reports financial support was provided by FONDECYT. Liudis L. Pino-Ramos reports financial support was provided by FONDECYT. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.) more...

Ultrasounds are considered an emerging technology in the wine industry. Concretely, in 2019, the International Organization of Vine and Wine (OIV) officially approved their use for the treatment of crushed grapes to increase the level of phenolic compound extraction. The main objective of this study was to validate an untargeted metabolomics approach as an analytical tool for identifying novel markers associated with sonication. To do so, the influence of a sonication treatment on the metabolic profile was studied in four typically commercial varietal wines, i.e., two red wines from 'Syrah' and 'Cabernet Sauvignon' grapes and two white wines from 'Macabeo' and 'Airén' grapes. A robust classification and prediction model was created employing supervised techniques such as partial least-squares discriminant analysis (PLS-DA). The findings indicated that the grapes subjected to high-power ultrasound conditions experienced cell wall disruption due to the cavitation phenomenon, resulting in significant changes in various phenolic compounds (including hydroxycinnamic acids and flavonoids) present in these wines compared to wines from non-sonicated grapes. Additionally, new metabolites were tentatively identified through untargeted metabolomics techniques. This study represents the successful application of the untargeted metabolomics approach employing a UHPLC-QTOF system to discern how grape sonication affects bioactive secondary metabolites in wines. more...

The disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this effect could be attributed to the suspended cell wall material formation facilitated by sonication. This suspended material, having a strong affinity for phenolic compounds, can lead to their precipitation and elimination during subsequent vinification stages and, consequently, a significant portion of extracted phenolic compounds may not contribute to the final phenolic composition of the wine, impacting its chromatic features. To demonstrate this effect, sonicated grapes of two different varieties were vinified with No modified process that eliminated part of this suspended material. Results confirm our hypothesis; that is, the lack of positive outcomes in some cases is due to phenolic compound adsorption on suspended material. more...