Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

The aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo g...

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Autores: González-Arenzana, L., Santamaría, Rosario, Escribano-Viana, Rocío, Portu, Javier, Garijo, P., López Alfaro, Isabel, Santamaría, Pilar, Gutiérrez, Ana Rosa
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/223626
Acesso em linha:http://hdl.handle.net/10261/223626
Access Level:acceso abierto
Palavra-chave:Carbonic maceration
Colours
Aroma
Microbiological populations
Anthocyanins
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spelling Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red winesGonzález-Arenzana, L.Santamaría, RosarioEscribano-Viana, RocíoPortu, JavierGarijo, P.López Alfaro, IsabelSantamaría, PilarGutiérrez, Ana RosaCarbonic macerationColoursAromaMicrobiological populationsAnthocyaninsThe aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing. Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented higher aromatic quality due to their higher total content of esters and acetates, as well as a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration.This study has been co-financed (50/50) by the European Regional Development Fund (FEDER) and the Government of La Rioja, within the FEDER operational program of La Rioja 2014-2020. It also has been financed from the Project RTI2018-096051-R-C31/C33 (MCIU/AEI/FEDER; UE). We would like to thank Ian Thomas by his English language correction and Victor Llop for his collaboration in laboratory analysis.Peer reviewedElsevierEuropean CommissionGobierno de La RiojaMinisterio de Ciencia, Innovación y Universidades (España)Agencia Estatal de Investigación (España)Escribano-Viana, Rocío [0000-0002-5792-9457]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/223626reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-096051-R-C31info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-096051-R-C33RTI2018-096051-R-C31/AEI/10.13039/501100011033RTI2018-096051-R-C33/AEI/10.13039/501100011033http://dx.doi.org/10.1016/j.foodchem.2020.126569Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2236262026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
title Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
spellingShingle Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
González-Arenzana, L.
Carbonic maceration
Colours
Aroma
Microbiological populations
Anthocyanins
title_short Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
title_full Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
title_fullStr Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
title_full_unstemmed Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
title_sort Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
dc.creator.none.fl_str_mv González-Arenzana, L.
Santamaría, Rosario
Escribano-Viana, Rocío
Portu, Javier
Garijo, P.
López Alfaro, Isabel
Santamaría, Pilar
Gutiérrez, Ana Rosa
author González-Arenzana, L.
author_facet González-Arenzana, L.
Santamaría, Rosario
Escribano-Viana, Rocío
Portu, Javier
Garijo, P.
López Alfaro, Isabel
Santamaría, Pilar
Gutiérrez, Ana Rosa
author_role author
author2 Santamaría, Rosario
Escribano-Viana, Rocío
Portu, Javier
Garijo, P.
López Alfaro, Isabel
Santamaría, Pilar
Gutiérrez, Ana Rosa
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Gobierno de La Rioja
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Escribano-Viana, Rocío [0000-0002-5792-9457]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Carbonic maceration
Colours
Aroma
Microbiological populations
Anthocyanins
topic Carbonic maceration
Colours
Aroma
Microbiological populations
Anthocyanins
description The aim of the study was to determine the differences in the microbiological, physical-chemical, aromatic and phenolic composition between two winemaking methods: carbonic maceration and the standard method of destemming and crushing. We analysed 84 commercial Rioja wines made from the Tempranillo grape variety during the 2017 vintage, 40 had been made by carbonic maceration and 44 by destemming and crushing. Despite the heterogeneity within the two groups of wines, it was possible to differentiate between them. Wines made by carbonic maceration presented higher aromatic quality due to their higher total content of esters and acetates, as well as a greater colour intensity due to a higher phenolic content and higher rates of ionization and polymerization. In addition, it was observed that the antioxidant activity, the content in coumaroyl derivatives of anthocyanins and the vitisins A and B were considerably greater in wines made by carbonic maceration.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/223626
url http://hdl.handle.net/10261/223626
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-096051-R-C31
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-096051-R-C33
RTI2018-096051-R-C31/AEI/10.13039/501100011033
RTI2018-096051-R-C33/AEI/10.13039/501100011033
http://dx.doi.org/10.1016/j.foodchem.2020.126569
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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