Influence of tannins ellagic addition in quality merlot wines of Campaign region

Deisi Cerbaro, C. Rombaldi, R. Sainz, Gisele Alves Nobre
{"title":"Influence of tannins ellagic addition in quality merlot wines of Campaign region","authors":"Deisi Cerbaro, C. Rombaldi, R. Sainz, Gisele Alves Nobre","doi":"10.18067/JBFS.V3I3.103","DOIUrl":null,"url":null,"abstract":"Within the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefits of the ellagic tannins application in full or partial replacement of sulfur dioxide in the wines from the variety Merlot chemical properties. In these experiments, the following treatments were performed: T1 (control, traditional vinification with potassium metabisulfite addition - 20 g.hL -1 ); T2 (traditional wine without the potassium metabisulfite addition and without tannin addition); T3 (traditional wine with the ellagic tannin addition - 30 g.hL -1 ); T4 (traditional wine with the addition of 30 g.hL -1 ellagic tannin and potassium metabisulfite 10 g.hL -1 ). The treatments were evaluated after the end of the maceration, after the malolactic fermentation and after bottling. The results obtained in this study indicate that it is technically possible to produce Merlot young red wine without the addition of SO 2 . But more studies are needed to optimize the employed winemaking techniques and their relationship to the parameters evaluated.","PeriodicalId":119762,"journal":{"name":"Journal of Bioenergy and Food Science","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2016-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Bioenergy and Food Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18067/JBFS.V3I3.103","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 2

Abstract

Within the winemaking techniques, there are several resources available to enhance the quality of wines. Faced with the immense possibilities of combinations that can result in unique quality wines this study aimed to evaluate the effects and benefits of the ellagic tannins application in full or partial replacement of sulfur dioxide in the wines from the variety Merlot chemical properties. In these experiments, the following treatments were performed: T1 (control, traditional vinification with potassium metabisulfite addition - 20 g.hL -1 ); T2 (traditional wine without the potassium metabisulfite addition and without tannin addition); T3 (traditional wine with the ellagic tannin addition - 30 g.hL -1 ); T4 (traditional wine with the addition of 30 g.hL -1 ellagic tannin and potassium metabisulfite 10 g.hL -1 ). The treatments were evaluated after the end of the maceration, after the malolactic fermentation and after bottling. The results obtained in this study indicate that it is technically possible to produce Merlot young red wine without the addition of SO 2 . But more studies are needed to optimize the employed winemaking techniques and their relationship to the parameters evaluated.
单宁鞣剂对运动地区优质梅洛葡萄酒的影响
在酿酒技术中,有几种资源可以提高葡萄酒的质量。面对可以产生独特品质葡萄酒的巨大可能性,本研究旨在评估鞣花单宁在葡萄酒中完全或部分替代二氧化硫的效果和益处,从梅洛品种的化学性质。在这些试验中,采用以下处理:T1(对照,加入20 g.hL -1的传统焦亚硫酸钾酿造);T2(不添加焦亚硫酸钾和不添加单宁的传统葡萄酒);T3(传统葡萄酒,鞣花单宁添加量- 30g . hl -1);T4(传统葡萄酒中加入30 g.hL -1鞣花单宁和10 g.hL -1焦亚硫酸钾)。在浸渍结束后、苹果酸乳酸发酵后和装瓶后对处理进行评价。本研究结果表明,在不添加so2的情况下生产梅洛年轻红葡萄酒在技术上是可行的。但需要更多的研究来优化所采用的酿酒工艺及其与所评估参数的关系。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信