Influencia de la nutrición en la toma de espuma en vino base método tradicional variedad Chardonnay y sus características sensoriales.
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Date
2024
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Universidad de Concepción
Abstract
En el presente estudio se utilizó como modelo de trabajo la vinificación de toma de espuma con método Champenoise en vino base Chardonnay, el cual tiene la ventaja de homogeneizar la materia prima y ser una matriz altamente sensible para los efectos organolépticos. Se realizó una comparación de nutrientes lo que permite comparar el efecto de la composición y el tipo de nutrición utilizada. Se evaluaron cuatro grupos de nutrientes, Sales de Amonio y Tiamina, Mezcla de Sales de Amonio y Levadura Inactivada, Autolizados de levaduras y formulaciones que potencian los aromas. Para esto se obtuvo vino base a partir de uvas de dicha variedad provenientes del Valle del Maule, comuna de San Clemente, Región del Maule. Se utilizó un total de quince tratamientos con diferentes tipos de nutrición durante la segunda fermentación alcohólica. La evaluación cualitativa fue realizada a través de degustación analítica y hedónico por parte de un panel de cata conformado por cinco enólogos. Se pudo comprobar que el perfil organoléptico y sensorial presento diferencias por acción del tipo de nutrición utilizada, ya que el tratamiento 4A (Nutrientes Booster) presentó diferencias cuantitativas y/o cualitativas respecto a atributos como intensidad aromática, aceptabilidad, persistencia y acidez.
In the present study, the traditional foam intake vinification in Chardonnay base wine was used as a working model, which has the advantage of homogenizing the raw material and being a highly sensitive matrix for organoleptic effects. A nutrient comparison was made, which allows comparing the effect of the composition and the type of nutrition used. Four groups of nutrients were evaluated, Ammonium and Thiamine Salts, Ammonium Salts and Inactivated Yeast Mixture, Yeast Automations and aroma-enhancing formulations. For this, base wine was obtained from grapes of this variety from the Maule Valley, commune of San Clemente, Maule Region. A total of 15 treatments with different types of nutrition were used during the second alcoholic fermentation. The qualitative evaluation was carried out through analytical and hedonic scale by a tasting panel made up of five winemakers. It was found that the organoleptic and sensory profile presented differences due to the action of the type of nutrition used, since the 4A treatment (Booster Nutrients) presented quantitative and/or qualitative differences with respect to attributes such as aromatic intensity, acceptability, persistence and acidity.
In the present study, the traditional foam intake vinification in Chardonnay base wine was used as a working model, which has the advantage of homogenizing the raw material and being a highly sensitive matrix for organoleptic effects. A nutrient comparison was made, which allows comparing the effect of the composition and the type of nutrition used. Four groups of nutrients were evaluated, Ammonium and Thiamine Salts, Ammonium Salts and Inactivated Yeast Mixture, Yeast Automations and aroma-enhancing formulations. For this, base wine was obtained from grapes of this variety from the Maule Valley, commune of San Clemente, Maule Region. A total of 15 treatments with different types of nutrition were used during the second alcoholic fermentation. The qualitative evaluation was carried out through analytical and hedonic scale by a tasting panel made up of five winemakers. It was found that the organoleptic and sensory profile presented differences due to the action of the type of nutrition used, since the 4A treatment (Booster Nutrients) presented quantitative and/or qualitative differences with respect to attributes such as aromatic intensity, acceptability, persistence and acidity.
Description
Tesis presentada para optar al título de Ingeniero Agrónomo
Keywords
Vinificación, Vino chardonnay, Fermentación