ESTUDIO DE LA COMPOSICIÓN DE VINOS DE TEMPRANILLO Y CABERNET SAUVIGNON FERMENTADOS Y CONSERVADOS EN HORMIGÓN, ACERO INOXIDABLE Y BARRICAS
[EN] The quality of one wine depends of many factors, soil, clime, kind of grape, the elaboration and breeding. The oxygen plays an important role in the polyphenolic and aromatic composition of the wines. This work has two objectives, first study and evaluation of the kind of deposit that we use du...
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| Format: | doctoral thesis |
| Publication Date: | 2016 |
| Country: | España |
| Institution: | Universitat Politècnica de València (UPV) |
| Repository: | RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia |
| Language: | Spanish |
| OAI Identifier: | oai:riunet.upv.es:10251/62204 |
| Online Access: | https://riunet.upv.es/handle/10251/62204 |
| Access Level: | Open access |
| Keyword: | Vinos, hormigón sin revestimiento, acero inoxidable, barricas, polifenoles TECNOLOGIA DE ALIMENTOS |
| Summary: | [EN] The quality of one wine depends of many factors, soil, clime, kind of grape, the elaboration and breeding. The oxygen plays an important role in the polyphenolic and aromatic composition of the wines. This work has two objectives, first study and evaluation of the kind of deposit that we use during fermentation-maceration, with the conventional parameters even with polyphenolic and aromatic composition of the wines. In the other hand, we want to study and evaluate the influence of the material during this process, polyphenolic and aromatic parameters during storage and breeding. To get the final research this work was working during three years (2010, 2012 and 2013) with Tempranillo and Cabernet Sauvignon grapes of Origen Designation Pago Chozas Carrascal. This work is comparing stainless steel and concrete deposits, with the same volume for the fermentation-maceration of the juice. Daily we control the temperature and density, to be sure about the success of the process. At the same time we followed the behaviour of the polyphenolic compounds. Differences were evaluated in function of the kind of deposit used during the vinification process. When the malolactic fermentation was finished we add sulphites to the wine and mixed with the rest of the wines in one storage deposit until March. In this way to know the initial composition and be able to study the evolution, the analysis was about conventional polyphenolic and aromatics parameters. Then we put the wine in the stainless steel deposit and concrete deposit of 10.000 litters, and in four different kind of barrel with different age (new barrel, one year old barrel, two year old barrel and three year old barrel), analysing the aromatic and polyphenolic composition of the wines month by month during five month. Under the work conditions that the work was do, we can say for the Tempranillo and Cabernet Sauvignon wines the fermentation in concrete deposit is much better for the polyphenolic quality, because in this case the concentration of this polyphenols is high that in stainless steel. The parameters in relation with the colour, anthocyanins concentration, polyphenols, tannins and the index of quality are much better with concrete deposits. However the wines in stainless steel have better aromatic intensity after fermentation. The election of one kind of fermentation deposit or another depends of the kind of wine that we want to make. During the conservation of the wines is not possible to appreciate an improvement between stainless steel and concrete, it is just during fermentation-maceration. The best conservation of wines is in new barrels when the wine doesn't lose polyphenolic compounds and colour in this period. The barrel also adds elagitannins to the wine; it helps to keep stable wine about polyphenols. The wine conservation also improve the degree of polymerization of the tannins, that it means the wine will be with better body and softer. In the other hand with the barrel we take more astringency for the wine because of the tannins from the new barrels. During the conservation, the wines have some changes about aromatic composition because of the improvement of concentration of some alcohols because of the hydrolysis of the acetate, especially in some wines that were in stainless steel deposit. The aromatics groups that the barrel adds (ß-metil-¿-octolactona, vainillina, 4 vinilguayacol y 5-metil furfural) are in a higher concentration when the barrel is totally new. Like conclusion we can say that the fermentation of the wines in concrete deposits was much betters for the polyphenolic quality that in stainless steel, but we lost aromatic concentration of these wines. About the conservation of the wines the best way is do it in barrels of oak because we will reach to a better polyphenolic and aromatic quality, especially when the barrels are totally news. |
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