Uso de chip de roble para el enmascaramineto del olor a humo en vino.
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad de Concepción
Abstract
Los incendios forestales de finales de 2022 e inicios de 2023 afectaron alrededor de 428.700 hectáreas, abarcando las Regiones de Ñuble y Biobío, afectando el sector agroforestal del Valle del Itata principalmente. El humo puede proporcionar aromas no deseados al vino. El objetivo de esta investigación fue evaluar la efectividad de los chips de roble con distintos niveles de tostado en el enmascaramiento de los aromas ahumados en vinos afectados con aromas a humo. Se mantuvo en contacto los chips con el vino en cajas de formato bag in box por 40 días y luego se embotellaron los tratamientos. Se determinó la presencia de fenoles volátiles y se cuantifico la concentración de guayacol y se realizaron pruebas de características sensoriales del vino cv. Cinsault. Se realizó una prueba de varianza no paramétrica para cuantificar diferencias sensoriales entre los tratamientos. Las pruebas sensoriales mostraron que entre los tratamientos, el chip tostado de tipo Noisette presentó diferencias significativas con respecto a los demás tratamientos (bajo LT, medio MT y alto HT) en el enmascaramiento del aroma a humo en el vino. Con respecto a los análisis químicos, se comprobó la presencia de fenoles volátiles en el vino base como 4 metilguayacol, 4-etilguayacol, o-cresol, m-cresol y guayacol, con valores de este último por sobre el umbral de percepción.
Forest fires at the end of 2022 and early 2023 affected approximately 428.700 hectares in the Ñuble and Biobío Regions, predominantly impacting the agroforestry sector of the Itata Valley. Smoke can impart undesirable aroma to wine. This research aimed to assess the efficacy of oak chips with varying levels of toasting in masking smoky aromas in wines affected by smoke taint. Oak chips were placed in bag-in-box containers with the wine for 40 days, after which the treatment were bottled. Volatile phenols were analyzed, amd the concentration of guaiacol was quantified, alongside sensory evaluations of Cinsault wine. Non-parametric variance testing was conducted to quantify sensory differences among treatments. Sensory test revealed that the Noisette-type toasted chips significantly differed from other treatments (low LT, medium MT, and high HT) in masking smoky aromas in the wine. Chemical analyses identified volatile phenols such as 4-methylguaiacol, 4-ethylguaiacol, o-cresol, m cresol, and guaiacol in the base wine, with the later exceeding perception thresholds.
Forest fires at the end of 2022 and early 2023 affected approximately 428.700 hectares in the Ñuble and Biobío Regions, predominantly impacting the agroforestry sector of the Itata Valley. Smoke can impart undesirable aroma to wine. This research aimed to assess the efficacy of oak chips with varying levels of toasting in masking smoky aromas in wines affected by smoke taint. Oak chips were placed in bag-in-box containers with the wine for 40 days, after which the treatment were bottled. Volatile phenols were analyzed, amd the concentration of guaiacol was quantified, alongside sensory evaluations of Cinsault wine. Non-parametric variance testing was conducted to quantify sensory differences among treatments. Sensory test revealed that the Noisette-type toasted chips significantly differed from other treatments (low LT, medium MT, and high HT) in masking smoky aromas in the wine. Chemical analyses identified volatile phenols such as 4-methylguaiacol, 4-ethylguaiacol, o-cresol, m cresol, and guaiacol in the base wine, with the later exceeding perception thresholds.
Description
Tesis presentada para optar al título de Ingeniero Agrónomo
Keywords
Control de olores, Vinificación, Robles