Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels Article Swipe
Mariona Gil
,
Cristina Úbeda
,
José Ignacio Covarrubias
,
Álvaro Peña‐Neira
·
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.1016/j.ifset.2020.102521
YOU?
·
· 2020
· Open Access
·
· DOI: https://doi.org/10.1016/j.ifset.2020.102521
The use of vessels that are alternative to conventional cylindrical stainless steel tanks and traditional oak barrels \nduring winemaking has increased in recent years. Examples of these alternative vessels include fashionable, ovalshaped \nvessels or classic clay jars. A Sauvignon blanc grape juice was fermented (by using a commercial starter \nmade of two different commercial strains from Oenobrands/Anchor Oenology) in four different vessels in triplicate: \n150 L cylindrical stainless steel tanks (as a control), 980 L polyethylene oval-shaped tanks, 450 L \nconcrete oval-shaped tanks, and 225 L clay jars. Afterwards, the finished wines were chemically, physically, and \nsensorially characterized. The wine fermented in the concrete vessels had a slightly higher pH (about 0.05 pH \nunits) and lower titratable acidity (about 0.20 g/L of tartaric acid equivalents) value than those of the control \nwine. The wine fermented in the clay jars showed the lowest amounts of C10, C12, and C14 volatile compounds \n(containing about 69% of those compounds when compared with the control wine). The wine fermented in the \npolyethylene oval-shaped tanks was described as the most bitter, while the wine fermented in the concrete ovalshaped \ntanks was described as the least fruity when wines were sensory analyzed by a panel of 11 wine experts. \nThe wines fermented in the oval-shaped vessels showed lower volatile acidity (about 25% reduction of volatile \nacidity when compared with wines fermented in non-oval-shaped vessels), higher residual sugars (wines fermented \nin the oval-shaped vessels contained about 1.7 g/L of residual sugars, while wines fermented in the nonoval- \nshaped vessels contained about 1.4 g/L of residual sugars), higher phosphorous content (with an increase of \nabout 12%), and required a lower dose of bentonite to achieve protein stability (about 64 g/hL of bentonite) than \nthose of the other wines (about 75 g/hL of bentonite). Even though some statistical differences were found \namong wines fermented in the different vessels, it should be noted that the differences were very small. Thus, it \nseems that the impact of the fermentation vessel type on final wine features is lower than expected.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.ifset.2020.102521
- OA Status
- gold
- Cited By
- 19
- References
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- OpenAlex ID
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All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W3091563682Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1016/j.ifset.2020.102521Digital Object Identifier
- Title
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Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vesselsWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2020Year of publication
- Publication date
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2020-10-02Full publication date if available
- Authors
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Mariona Gil, Cristina Úbeda, José Ignacio Covarrubias, Álvaro Peña‐NeiraList of authors in order
- Landing page
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https://doi.org/10.1016/j.ifset.2020.102521Publisher landing page
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://repositorio.uchile.cl/handle/2250/180061Direct OA link when available
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Wine, Fermentation, Food science, Winemaking, Titratable acid, Starter, Fermentation in winemaking, Chemistry, Malolactic fermentation, Tartaric acid, Lactic acid, Biology, Bacteria, Genetics, Citric acidTop concepts (fields/topics) attached by OpenAlex
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19Total citation count in OpenAlex
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2025: 4, 2024: 3, 2023: 7, 2022: 4, 2021: 1Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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| publication_date | 2020-10-02 |
| publication_year | 2020 |
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