The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Australian Journal of Grape and Wine Research Pub Date : 2022-11-17 DOI:10.1155/2022/9853264

L. Guerrini, Ferdinando Corti, G. Angeloni, P. Masella, A. Spadi, L. Calamai, A. Parenti

{"title":"The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production","authors":"L. Guerrini, Ferdinando Corti, G. Angeloni, P. Masella, A. Spadi, L. Calamai, A. Parenti","doi":"10.1155/2022/9853264","DOIUrl":null,"url":null,"abstract":"Background and Aims. Rosé wines are becoming more popular, as is the demand for organic wines. However, there are few studies on the effects of operative choices on the quality and style of these wines. The paper aims to investigate the effects of the early stages of processing (destemming/crushing and pressing) on rosé wine characteristics. Methods and Results. A full factorial experiment was carried out on Sangiovese, considering two factors related to grape processing: the prepressing treatment (intact clusters or destemmed/crushed berries) and the pressing pressure. Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines’; notably, acidity increased and floral and color intensities decreased in intact cluster samples. Furthermore, a clear interaction was found between prepressing treatment and pressure. Pressure, in turn, affected several acidity and color parameters. This could be related to the chemical composition and consistency of the different berry zone, which interact with the mechanical action of the destemmer/crusher and press. Conclusions. Processing choices affect all of the main qualitative features of rosé wine; they could be successfully used to decide the wine’s style and minimize the use of additives and adjuvants. Significance of the study: in rosé production, the capability to modulate the operational protocols allows selecting of different wines from the same grape batch. This represents a useful tool to optimize grape processing according to the company’s commercial priorities.","PeriodicalId":8582,"journal":{"name":"Australian Journal of Grape and Wine Research","volume":" ","pages":""},"PeriodicalIF":2.5000,"publicationDate":"2022-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Australian Journal of Grape and Wine Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1155/2022/9853264","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 1

Abstract

Background and Aims. Rosé wines are becoming more popular, as is the demand for organic wines. However, there are few studies on the effects of operative choices on the quality and style of these wines. The paper aims to investigate the effects of the early stages of processing (destemming/crushing and pressing) on rosé wine characteristics. Methods and Results. A full factorial experiment was carried out on Sangiovese, considering two factors related to grape processing: the prepressing treatment (intact clusters or destemmed/crushed berries) and the pressing pressure. Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines’; notably, acidity increased and floral and color intensities decreased in intact cluster samples. Furthermore, a clear interaction was found between prepressing treatment and pressure. Pressure, in turn, affected several acidity and color parameters. This could be related to the chemical composition and consistency of the different berry zone, which interact with the mechanical action of the destemmer/crusher and press. Conclusions. Processing choices affect all of the main qualitative features of rosé wine; they could be successfully used to decide the wine’s style and minimize the use of additives and adjuvants. Significance of the study: in rosé production, the capability to modulate the operational protocols allows selecting of different wines from the same grape batch. This represents a useful tool to optimize grape processing according to the company’s commercial priorities.

查看原文本刊更多论文

玫瑰酒生产中的去核/破碎和压榨条件的影响

背景和目的。Rosé葡萄酒越来越受欢迎，对有机葡萄酒的需求也越来越大。然而，很少有研究表明操作选择对这些葡萄酒的质量和风格的影响。本文旨在研究桃红葡萄酒早期加工阶段（去壳/破碎和压榨）对其特性的影响。方法和结果。在Sangiovese上进行了全因子实验，考虑了与葡萄加工相关的两个因素：预压处理（完整的簇或去核/破碎的浆果）和压榨压力。对果汁中的糖、乙醇、酸度、酚类物质和颜色进行了测量，对葡萄酒中的挥发性化合物和感官特征进行了评估。去苦/压榨极大地改变了果汁和葡萄酒的成分；值得注意的是，在完整的聚类样品中，酸度增加，花和颜色强度降低。此外，预压处理和压力之间存在明显的相互作用。压力反过来影响了几个酸度和颜色参数。这可能与不同浆果区的化学成分和稠度有关，它们与去泥机/破碎机和压榨机的机械作用相互作用。结论。加工选择会影响桃红葡萄酒的所有主要品质特征；它们可以成功地用于决定葡萄酒的风格，并最大限度地减少添加剂和佐剂的使用。研究的意义：在桃红葡萄酒生产中，调整操作规程的能力允许从同一批葡萄中选择不同的葡萄酒。这是一个根据公司商业优先事项优化葡萄加工的有用工具。

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

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.