Estudio de la composición volátil y perfil sensorial de un vino rosado elaborado con uvas Cabernet Sauvignon, madurado en botella con la adición de chips de madera
Because there are few scientific reports about the use of oak chips during the aging of rosé wines, in addition to the growing wine market in México and the demand for new products by young consumers, a research about aging of a Cabernet Sauvignon rosé wine using American oak chips was carried out i...
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| Tipo de recurso: | tesis de maestría |
| Estado: | Versión publicada |
| Fecha de publicación: | 2016 |
| País: | México |
| Institución: | Universidad Autónoma Metropolitana |
| Repositorio: | Repositorio Institucional de la UAM Iztapalapa |
| Idioma: | español |
| OAI Identifier: | oai:bindani.izt.uam.mx:zg64tk97v |
| Acceso en línea: | https://doi.org/10.24275/uami.zg64tk97v |
| Access Level: | acceso abierto |
| Palabra clave: | info:eu-repo/classification/LEM/Wine and wine making info:eu-repo/classification/LEM/Vino -- Análisis info:eu-repo/classification/LEM/Wine and wine making -- Analysis info:eu-repo/classification/LEM/Vinicultura info:eu-repo/classification/cti/6 |
| Sumario: | Because there are few scientific reports about the use of oak chips during the aging of rosé wines, in addition to the growing wine market in México and the demand for new products by young consumers, a research about aging of a Cabernet Sauvignon rosé wine using American oak chips was carried out in order to study both its varietal and oak-related volatile compounds, as well as its sensory profile. First, a 48- hour-kinetics maceration was performed using 4 different temperatures to obtain both the best time and temperature for making the wine. Besides, in order to explain the diffusion of anthocyanins during the maceration, 3 mathematical models were proposed; and a logarithmic model was the most suitable for this purpose. Likewise, the maceration at 10 °C for 3 hours was the best for making the wanted wine. On the other hand, for the aging with oak chips a two factor completely randomized design was used. The factors were ‘contact time’ (21, 28 and 35 days) and ‘amount of oak chips’ (1 g and 3 g per liter). In the obtained wines, as well as two commercial wines, primary, secondary and tertiary volatile compounds were identified by using solid- phase microextraction in mode headspace coupled to gas chromatography-mass spectrometry (SPME-GC-MS). For SPME technique two different extraction conditions were used: 30 °C for 30 minutes and 40 °C for 60 minutes. And with the latter ones a major amount of compounds could be identified. The identified volatile compounds were 5 alcohols, 23 esters, 2 carboxylic acids, 3 terpenes, 3 aldehydes, 4 ketones, 1 acetal, 1 oxime and 1 aromatic hydrocarbon. Among these, 15 are primary or varietal aroma compounds, 22 are secondary or fermentation aroma compounds, 3 are tertiary or aging aroma compounds, 3 are classified both as primary and secondary aroma compounds (2-phenylethyl acetate, ethyl hydrocinnamate and benzeneacetic acid ethyl ester), 2 are classified both as primary and tertiary aroma compounds (nonanal and decanal), and one is reported as being used in the fiber glue (methoxy-phenyl oxime). Regarding to the oak-related aroma compounds, just the cis-whisky lactone could be identified and the wine aged with 3 g of chips during 28 days was the one which had more abundance of this compound. The wines which were made from Dolores Hidalgo Cabernet Sauvignon grapes had an intense pink color, fruity and floral aroma, an acid taste and low sweetness. |
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