Vinificaciones orgánicas espontáneas del Sur Mendocino: parámetros enológicos y microbiológicos
Organic wine is booming, driven because the population recognizes that different agricultural practices influence the environment; and the current pandemic that generated in consumers concern about improving their health, choosing healthy foods without substances harmful to health. The influence of...
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| Autores principales: | , , , , , , , |
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| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Facultad de Ciencias Aplicadas a la Industria
2022
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5994 |
| Sumario: | Organic wine is booming, driven because the population recognizes that different agricultural practices influence the environment; and the current pandemic that generated in consumers concern about improving their health, choosing healthy foods without substances harmful to health. The influence of the microbiota – variable according to numerous factors: geographical location of the vineyard, climatic conditions, viticultural practices, variety and integrity of the grape, among others – on the final organoleptic characteristics of the wine is widely known. In organic grapes, low biodiversity has been shown as a consequence of permitted antifungal treatments (copper and sulfur). The study of the oenological parameters – according to INV methodology – and microbiological – cell count and viable cells on plate – of organic wines from southern Mendoza (Malbec and Cabernet Sauvignon) made by spontaneous fermentation are presented. The evolution of spontaneous vinification was analyzed by weight loss and fermentation temperature. The fermentation was delayed at the beginning, the maximum fermentation speed was reached on day 4-5, with the highest fermentation speed in Malbec. Fermentation was completed between 14 and 17 days, with less than 4 g / L of reducing sugars remaining. The oenological parameters were kept below the limits allowed by the INV. Yeasts could not be recovered since they did not withstand the freezing time of the samples until their evaluation, although bacteria survived (mostly bacilli and some cocci). It is concluded that wines made spontaneously from organic grapes in good phytosanitary condition manage to complete the fermentation, reaching a high alcoholic degree and without organoleptic alterations in them.
Keywords: organic wine, spontaneous winemaking, wine microbiome |
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