Influencia de distintos tiempos de descube en las características químicas y organolépticas en vino de Vitis Vinifera var. país
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Date
2025
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Publisher
Universidad de Concepción
Abstract
En la vinificación el tiempo de maceración es fundamental para obtener los componentes que otorgan el cuerpo al vino. Una técnica alternativa de producción implica reducir el tiempo de maceración, sin embargo, esto no ha sido estudiado individualmente en uva País. Por este motivo, en esta investigación se identificaron los cambios químicos y organolépticos generados por distintos tiempos de descube: seco, 50% de la fermentación alcohólica (FAL), 75% FAL y 2 semanas post FAL. Los distintos tiempos de maceración del vino no alteraron los parámetros de contenido de alcohol, acidez volátil, acidez total y pH, pero sí produjeron efectos significativos respecto al testigo: en azúcar residual, la cual se vio incrementada en el tratamiento de 50% FAL; la cantidad de sulfuroso libre y total, que se redujo en el tratamiento de 2 semanas post FAL (3,20 y 9,60 respectivamente). El tiempo de FAL para alcanzar densidad constante incrementó a 30 días en los tratamientos de 50 y 75% FAL. En la prueba hedónica, no hubo diferencias en la aceptación de los vinos, los cuales calificaron como “ni me gusta ni me disgusta”. En la prueba del triángulo, el panel de expertos logró identificar la copa distinta en la mayoría de las combinaciones evaluadas. Según estos resultados, esta técnica permitiría optimizar el tiempo en bodega sin alterar las características sensoriales de los vinos resultantes.
In winemaking, maceration time is essential to obtain the components that give the wine its body. An alternative production technique involves reducing the maceration time; however, this has not been studied individually in País grapes. For this reason, this research identified the chemical and organoleptic changes generated by different maceration times: dry, 50% of alcoholic fermentation (FAL), 75% FAL and 2 weeks post FAL. The different maceration times of the wine did not alter the parameters of alcohol content, volatile acidity, total acidity and pH, but did produce significant effects with respect to the control: in residual sugar, which was increased in the treatment of 50% FAL; in the amount of free and total sulphury, which was reduced in the 2 weeks post FAL treatment (3.20 and 9.60 respectively). The FAL time to reach constant density increased to 30 days in the 50% and 75% FAL treatments. In the hedonic test, there was no difference in the acceptability of the wines, which were rated as "neither like nor dislike". In the triangle test, the expert panel was able to identify the different glass in most of the combinations tested. According to these results, this technique would optimize cellar time without altering the sensory characteristics of the resulting wines.
In winemaking, maceration time is essential to obtain the components that give the wine its body. An alternative production technique involves reducing the maceration time; however, this has not been studied individually in País grapes. For this reason, this research identified the chemical and organoleptic changes generated by different maceration times: dry, 50% of alcoholic fermentation (FAL), 75% FAL and 2 weeks post FAL. The different maceration times of the wine did not alter the parameters of alcohol content, volatile acidity, total acidity and pH, but did produce significant effects with respect to the control: in residual sugar, which was increased in the treatment of 50% FAL; in the amount of free and total sulphury, which was reduced in the 2 weeks post FAL treatment (3.20 and 9.60 respectively). The FAL time to reach constant density increased to 30 days in the 50% and 75% FAL treatments. In the hedonic test, there was no difference in the acceptability of the wines, which were rated as "neither like nor dislike". In the triangle test, the expert panel was able to identify the different glass in most of the combinations tested. According to these results, this technique would optimize cellar time without altering the sensory characteristics of the resulting wines.
Description
Tesis presentada para optar al título de Ingeniera Agrícola
Keywords
Fermentación de alcoholes, Vino tinto, Maceración