Efecto de la severidad de incendios forestales y cobertura vegetal quemada en la calidad sensorial y química de vinos País y Cinsault.
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Date
2024
Authors
Lastra Avendaño, Claudia Antonia
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad de Concepción
Abstract
El humo que ha dejado el aumento de incendios forestales en la Zona Centro – Sur de Chile ha afectado a una gran cantidad de viñedos, dejando como resultado vinos con sabores y aromas a diversos descriptores del humo. El objetivo de esta investigación fue evaluar el impacto de la exposición al humo de los incendios forestales de la temporada 2022/2023 en la composición química y calidad sensorial de vinos cv. País y cv. Cinsault del Valle del Itata y Biobío. En este estudio se analizaron seis muestras: dos vinos cv. País y dos cv. Cinsault, así como un control para cada cultivar. Los análisis químicos describen la analítica básica (pH, grado alcohólico, acidez total, acidez volátil, azúcar residual y sulfuroso libre y total). La presencia de fenoles volátiles como guayacol, o-cresol y m-cresol fue determinada cualitativamente mediante cromatografía en capa fina (TLC). Un panel de expertos realizó pruebas sensoriales triangulares y hedónicas. Los resultados indicaron diferencias significativas en la percepción sensorial y en los marcadores químicos entre vinos expuesto al humo y los controles. Se concluye que el impacto del humo depende de la composición química del vino, las prácticas de vinificación y las condiciones ambientales.
Smoke from increased forest fires in the Central-Southern Zone of Chile has affected many vineyards, resulting in wines with flavors of different smoke descriptors. The objective of this research was to evaluate the impact of exposure to forest fire smoke of season 2022/2023 on the chemical composition and sensory quality of País and Cinsault wines from the Itata and Biobío Valley. In this study, six samples were analyzed: two País and two Cinsault wines, as well as a control for each cultivar. The chemical analyses describe the basic analysis (pH, alcohol content, total acidity, volatile acidity, residual sugar, and free and total sulfur). The presence of volatile phenols such as guaiacol, o-cresol, and m-cresol was qualitatively determined by thin layer chromatography (TLC). A panel of experts performed triangular hedonic sensory tests. The results indicated significant differences in sensory perception and chemical markers between wines exposed to smoke and controls. It is concluded that the impact of smoke depends on the chemical composition of wine, winemaking practices and environmental conditions.
Smoke from increased forest fires in the Central-Southern Zone of Chile has affected many vineyards, resulting in wines with flavors of different smoke descriptors. The objective of this research was to evaluate the impact of exposure to forest fire smoke of season 2022/2023 on the chemical composition and sensory quality of País and Cinsault wines from the Itata and Biobío Valley. In this study, six samples were analyzed: two País and two Cinsault wines, as well as a control for each cultivar. The chemical analyses describe the basic analysis (pH, alcohol content, total acidity, volatile acidity, residual sugar, and free and total sulfur). The presence of volatile phenols such as guaiacol, o-cresol, and m-cresol was qualitatively determined by thin layer chromatography (TLC). A panel of experts performed triangular hedonic sensory tests. The results indicated significant differences in sensory perception and chemical markers between wines exposed to smoke and controls. It is concluded that the impact of smoke depends on the chemical composition of wine, winemaking practices and environmental conditions.
Description
Tesis presentada para optar al título de Ingeniero/a Agrónomo/a.
Keywords
Vinificación Análisis, Fenoles, Guayacol, Glucósidos