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Article

Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines

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Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martín 3853, 5507 Mendoza, Argentina
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Centro de Estudios Vitivinícolas y Agroindustriales (CEVA), Universidad Juan Agustín Maza, Av. Acceso Este, Lateral Sur 2245, 5519 Mendoza, Argentina
*
Author to whom correspondence should be addressed.
Academic Editor: Maria Carla Cravero
Beverages 2021, 7(3), 51; https://doi.org/10.3390/beverages7030051
Received: 29 May 2021 / Revised: 5 July 2021 / Accepted: 13 July 2021 / Published: 19 July 2021
(This article belongs to the Special Issue Alcoholic Beverages and Wood)
The growing demand in recent years for sustainable wine production has led to the management of waste and by-products. Among them, vine-shoots could be used as additives comparable to the oak fragments widely employed in enology. This work analyzes the feasibility of applying vine-shoot chips during winemaking and the aging of Malbec and Bonarda wines from Mendoza (Argentina) and evaluates their chemical and sensory impact. Toasted (CHT) and untoasted (CHWT) vine-shoot chips obtained from a Bonarda vineyard were added in Malbec and Bonarda grapes during winemaking (Experiment A): C, control; CHWT, 12 g/L; CHT, 12 g/L. Furthermore, the same treatments were applied during aging (1M, 30 days; 2M, 60 days; 4M, 120 days) to the finished wines under controlled conditions (Experiment B). The impact of vine-shoot chips during winemaking was different between varieties. For Malbec alone, CHT caused a significant decrease in tannins, anthocyanins, and polymeric pigments, and a modification of wine color. During aging, CHWT and CHT had an impact mainly at the sensory level, increasing the wine’s complexity in terms of aromatic attributes and mouthfeel. In conclusion, the proposed technology could be a simple and economical tool for red wine production of high chemical and organoleptic quality. View Full-Text
Keywords: vine-shoot chips; Malbec; Bonarda; wines; phenolic composition; sensory analysis vine-shoot chips; Malbec; Bonarda; wines; phenolic composition; sensory analysis
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MDPI and ACS Style

Fanzone, M.; Catania, A.; Assof, M.; Jofré, V.; Prieto, J.; Gil Quiroga, D.; Lacognata Sottano, J.; Sari, S. Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines. Beverages 2021, 7, 51. https://doi.org/10.3390/beverages7030051

AMA Style

Fanzone M, Catania A, Assof M, Jofré V, Prieto J, Gil Quiroga D, Lacognata Sottano J, Sari S. Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines. Beverages. 2021; 7(3):51. https://doi.org/10.3390/beverages7030051

Chicago/Turabian Style

Fanzone, Martín, Anibal Catania, Mariela Assof, Viviana Jofré, Jorge Prieto, Daniela Gil Quiroga, Juan Lacognata Sottano, and Santiago Sari. 2021. "Application of Vine-Shoot Chips during Winemaking and Aging of Malbec and Bonarda Wines" Beverages 7, no. 3: 51. https://doi.org/10.3390/beverages7030051

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