Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration

BACKGROUND: The present study aimed to determine the optimal conditions for making wines by the carbonic maceration (CM) method. In this test, we attempted to identify the causes of the higher volatile acidity of some wines vinified by this method. Accordingly, we measured the development and speed...

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Autores: Santamaría, Pilar, González-Arenzana, L., Escribano-Viana, Rocío, Garijo, P., Sanz, Susana, Gutiérrez, Ana Rosa
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/303838
Acceso en línea:http://hdl.handle.net/10261/303838
Access Level:acceso abierto
Palabra clave:Carbonic maceration
Temperature
Inoculation
Anaerobiosis
Acetic acid
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spelling Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic macerationSantamaría, PilarGonzález-Arenzana, L.Escribano-Viana, RocíoGarijo, P.Sanz, SusanaGutiérrez, Ana RosaCarbonic macerationTemperatureInoculationAnaerobiosisAcetic acidBACKGROUND: The present study aimed to determine the optimal conditions for making wines by the carbonic maceration (CM) method. In this test, we attempted to identify the causes of the higher volatile acidity of some wines vinified by this method. Accordingly, we measured the development and speed of intracellular fermentation inside the whole grapes under different vinification conditions. RESULTS: An active fermentation of the must in the tanks produced by inoculation with active dry yeasts was more efficient for the process than the addition of exogenous carbon dioxide (CO). In addition, in CM vinification, the moment of devatting had a great influence on the content of acetaldehyde and acetic acid in the whole grapes. CONCLUSION: Yeast inoculation in the tanks and control of the devatting time are technological tools that could play an important role in the characteristics of the wines produced by carbonic maceration, especially with respect to acetic acid content.The present study was co-funded (50/50) by the European RegionalDevelopment Fund (ERDF) and the Government of La Rioja, withinthe ERDF operational program of La Rioja 2014-2020. It was alsofinanced by MCIN/AEI 10.13039/501100011033, Project RTI2018-096051.John Wiley & SonsEuropean CommissionGobierno de La RiojaAgencia Estatal de Investigación (España)Ministerio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2023202320222023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/303838reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#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-C33http://dx.doi.org/10.1002/jsfa.12078Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3038382026-05-22T06:33:51Z
dc.title.none.fl_str_mv Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
title Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
spellingShingle Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
Santamaría, Pilar
Carbonic maceration
Temperature
Inoculation
Anaerobiosis
Acetic acid
title_short Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
title_full Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
title_fullStr Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
title_full_unstemmed Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
title_sort Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
dc.creator.none.fl_str_mv Santamaría, Pilar
González-Arenzana, L.
Escribano-Viana, Rocío
Garijo, P.
Sanz, Susana
Gutiérrez, Ana Rosa
author Santamaría, Pilar
author_facet Santamaría, Pilar
González-Arenzana, L.
Escribano-Viana, Rocío
Garijo, P.
Sanz, Susana
Gutiérrez, Ana Rosa
author_role author
author2 González-Arenzana, L.
Escribano-Viana, Rocío
Garijo, P.
Sanz, Susana
Gutiérrez, Ana Rosa
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv European Commission
Gobierno de La Rioja
Agencia Estatal de Investigación (España)
Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Carbonic maceration
Temperature
Inoculation
Anaerobiosis
Acetic acid
topic Carbonic maceration
Temperature
Inoculation
Anaerobiosis
Acetic acid
description BACKGROUND: The present study aimed to determine the optimal conditions for making wines by the carbonic maceration (CM) method. In this test, we attempted to identify the causes of the higher volatile acidity of some wines vinified by this method. Accordingly, we measured the development and speed of intracellular fermentation inside the whole grapes under different vinification conditions. RESULTS: An active fermentation of the must in the tanks produced by inoculation with active dry yeasts was more efficient for the process than the addition of exogenous carbon dioxide (CO). In addition, in CM vinification, the moment of devatting had a great influence on the content of acetaldehyde and acetic acid in the whole grapes. CONCLUSION: Yeast inoculation in the tanks and control of the devatting time are technological tools that could play an important role in the characteristics of the wines produced by carbonic maceration, especially with respect to acetic acid content.
publishDate 2022
dc.date.none.fl_str_mv 2022
2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/303838
url http://hdl.handle.net/10261/303838
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#
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
http://dx.doi.org/10.1002/jsfa.12078
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons
publisher.none.fl_str_mv John Wiley & Sons
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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