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May 28 th – June 1st 2007 Mendoza, ARGENTINA

Section: Wine Science in Argentina Grape macerations. Chairs of Enology I y II – F.C.A. U.N.C Center of Enology Studies – INTA - Mendoza. May 28 th – June 1st 2007 Mendoza, ARGENTINA. What has happened in the last 15 years…….

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May 28 th – June 1st 2007 Mendoza, ARGENTINA

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  1. Section: Wine Science in Argentina Grape macerations Chairs of Enology I y II – F.C.A. U.N.C Center of Enology Studies – INTA - Mendoza May 28 th – June 1st 2007 Mendoza, ARGENTINA

  2. What has happened in the last 15 years……. Several technological alternatives have spread massively in the enological argentine industry, with little or even without scientific knowledge of the impact of such practices on the chemical and sensory characteristics of the resultant wines. Generalized use with no regard of different varieties.

  3. So, we are currently working in…….. . • Differents alternatives of maceration • Employment of tannins, oak chips enological enzymes and yeast. • Microoxigenation.

  4. INTA Project “Efect of differents alternatives of maceration in microbiological aspects, phenol and aromatic composition and sensorial characteristics of the wines.”

  5. So, we are currently working in…….. • Alternatives of maceration in red wines Cold-soak: whit classic cold (6-7ºC) and dry ice 3ºC) Varieties: Malbec, Merlot, Cabernet S., Pinot Noir, Sangiovese

  6. Warmpost-fermentation maceration (30ºC) Varieties: Merlot Carbonic maceration (25ºC) Varieties: Cabernet Sauvignon Anthocyanin deferred extraction Varieties: Sangiovese

  7. Addition of tannins during the maceration of red mustsVarieties: Malbec Use of chips and oak powder during macerationVarieties: Malbec, Cabernet Sauvignon, Syrah. Use of chips during aging of young winesVarieties: Malbec, Merlot, Croatina, Ancellota. Grape washingVarieties: Malbec, Cabernet Sauvignon, Syrah.

  8. s.a. ingeniería tecnología construcciones Joint Venture INTA -ASSI S.A “Developpent of an automaceration tank.”

  9. s.a. ingeniería tecnología construcciones Maceration optimization Auto-maceration tank Seeds extractor

  10. s.a. ingeniería tecnología construcciones • Alternatives of maceration in red wines Development of equipment for the treatment of musts and wines with oak chips

  11. Joint Venture INTA-Lallemand “Effects of comercial yeasts on wine of different varieties.”

  12. INTA Project “Microoxigenación incidence in the phenols and aroma evolution and sensorial profile” + + O2 = ?

  13. Foncyt-INTA Project • “Best adapted vinification techniques of wines obtained from no traditional varieties” . Others Projects • Co-winemaking of white and red grapes Malbec/Semillón – Syrah/Viognier .

  14. Chemical analysis Spectrophotometrics measurements Color index (420+520+620) Hue (420/520) I.P.T. (O.D. 280) Total anthocyanins Copigmented anthocyanins Polymeric anthocyanins Chromatic characteristics: Cie-Lab system Total tannins, DMACH index Polymerized tannins Gelatine index. Grape-derived aroma and flavor precursors H.P.L.C. measurements Anthocyanins

  15. Sensory analysis Panel of experts. Descriptive analysis with constructed and not constructed scales

  16. Wine people…… Oenological Engineering. R.F. Del Monte Microoxigenation,. S. Sari Maceration. F. Casassa, J. Nazrala Aromas. V. Jofré, M. Fanzone, M. Asov Microbiology. M. Combina. A. Massera, L. Mercado, E. Sturm Phenols. F. Casassa, H. Galiotti, H. Vila Sensorial analysis. S. Avagnina. C. Catania, M.J. Rodriguez, J. Nazrala Technology. C. Catania, J. Nazrala New Varieties. S. Sari

  17. Section: Wine Science in Argentina Cortesy of Dr. Peter Dry “Have a good stay in Argentina” May 28 th – June 1st 2007 Mendoza, ARGENTINA

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