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					   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…….
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.
So, we are currently working in……..


                  .
   Differents alternatives of
   maceration

   Employment of tannins, oak
   chips enological enzymes and
   yeast.

   Microoxigenation.
INTA Project



“Efect of differents alternatives of
maceration in microbiological
aspects, phenol and aromatic
composition and sensorial
characteristics of the wines.”
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
      Warm post-fermentation maceration (30ºC)
Varieties: Merlot

         Carbonic maceration (25ºC)
 Varieties: Cabernet Sauvignon

         Anthocyanin deferred extraction
   Varieties: Sangiovese
               Addition of tannins during the maceration of red
musts
Varieties: Malbec


               Use of chips and oak powder during maceration
Varieties: Malbec, Cabernet Sauvignon, Syrah.


               Use of chips during aging of young wines
Varieties: Malbec, Merlot, Croatina, Ancellota.


               Grape washing
Varieties: Malbec, Cabernet Sauvignon, Syrah.
Joint Venture INTA -ASSI S.A




“Developpent of an automaceration
tank.”


                               s.a. ingeniería
                               tecnología
                               construcciones
Maceration optimization




                     Auto-maceration
                     tank

    Seeds
    extractor
   s.a. ingeniería
   tecnología
   construcciones
     • Alternatives of maceration in red wines


           Development of equipment for the treatment of
musts and wines with oak chips




              s.a. ingeniería
              tecnología
              construcciones
Joint Venture INTA-Lallemand




“Effects of comercial yeasts on
wine of different varieties.”
                                Untuosidad
                                    4,0

                                    3,5
         herbáceo                                         Humo
                                    3,0

                                    2,5

                                    2,0

                                    1,5

                                    1,0
amargo                                                               Frutas Rojas
                                    0,5

                                    0,0




 especiado                                                       sulfhidrico




                    resinas                       carne

                     M2       F10         BM 45
INTA Project



      “Microoxigenación incidence
      in the phenols and aroma
      evolution and sensorial
      profile”




         +     +O2 =
                ?
 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 .
           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
                     Sensory analysis
Panel of experts. Descriptive analysis with constructed and not
                      constructed scales
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
           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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