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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| Formato: | Online |
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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 |
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Revista de Ingeniería y Ciencias Aplicadas |
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Revista de Ingeniería y Ciencias Aplicadas |
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R-108 |
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| author |
Álvarez, Bruno Thomas Sepúlveda, Elisa Sini, Sergio Adrián Chernikoff, Raúl Alonso, Néstor Villalón Olivares, Marcela Johana Flores, Cecilia Adriana Cabeza, María Silvina |
| spellingShingle |
Álvarez, Bruno Thomas Sepúlveda, Elisa Sini, Sergio Adrián Chernikoff, Raúl Alonso, Néstor Villalón Olivares, Marcela Johana Flores, Cecilia Adriana Cabeza, María Silvina Vinificaciones orgánicas espontáneas del Sur Mendocino: parámetros enológicos y microbiológicos |
| author_facet |
Álvarez, Bruno Thomas Sepúlveda, Elisa Sini, Sergio Adrián Chernikoff, Raúl Alonso, Néstor Villalón Olivares, Marcela Johana Flores, Cecilia Adriana Cabeza, María Silvina |
| author_sort |
Álvarez, Bruno Thomas |
| title |
Vinificaciones orgánicas espontáneas del Sur Mendocino: parámetros enológicos y microbiológicos |
| title_short |
Vinificaciones orgánicas espontáneas del Sur Mendocino: parámetros enológicos y microbiológicos |
| title_full |
Vinificaciones orgánicas espontáneas del Sur Mendocino: parámetros enológicos y microbiológicos |
| title_fullStr |
Vinificaciones orgánicas espontáneas del Sur Mendocino: parámetros enológicos y microbiológicos |
| title_full_unstemmed |
Vinificaciones orgánicas espontáneas del Sur Mendocino: parámetros enológicos y microbiológicos |
| title_sort |
spontaneous organic winemaking south of mendoza: enological and microbiological parameters |
| description |
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 |
| publisher |
Facultad de Ciencias Aplicadas a la Industria |
| publishDate |
2022 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5994 |
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I11-R108article-59942023-07-28T16:49:31Z Spontaneous organic winemaking south of Mendoza: enological and microbiological parameters Vinificaciones orgánicas espontáneas del Sur Mendocino: parámetros enológicos y microbiológicos Álvarez, Bruno Thomas Sepúlveda, Elisa Sini, Sergio Adrián Chernikoff, Raúl Alonso, Néstor Villalón Olivares, Marcela Johana Flores, Cecilia Adriana Cabeza, María Silvina 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 El vino orgánico está en auge impulsado porque la población reconoce que distintas prácticas agrícolas influyen en el medio ambiente; y la pandemia actual que generó en los consumidores preocupación por mejorar su salud, eligiendo alimentos saludables sin sustancias nocivas para la salud. Es extensamente conocida la influencia de la microbiota – variable según numerosos factores: ubicación geográfica del viñedo, condiciones climáticas, prácticas vitícolas, variedad e integridad de la uva, entre otros – sobre las características organolépticas finales del vino. En uvas orgánicas, se ha demostrado una baja biodiversidad como consecuencia de tratamientos antifúngicos permitidos (cobre y azufre). Se presenta el estudio de los parámetros enológicos – según metodología INV – y microbiológicos – recuento en cámara y células viables en placa – de vinos orgánicos del sur de Mendoza (Malbec y Cabernet Sauvignon) elaborados mediante fermentación espontánea. Se analizó la evolución de la vinificación espontánea por pérdida de peso y temperatura de fermentación. La fermentación presentó demora en el inicio, la velocidad máxima de fermentación se alcanzó el día 4-5, con mayor velocidad fermentativa en Malbec. Se completó la fermentación entre 14 y 17 días, restando menos de 4 g/L de azúcares reductores. Los parámetros enológicos se mantuvieron por debajo de los límites permitidos por el INV. No se pudieron recuperar levaduras ya que no resistieron el tiempo de congelación de las muestras hasta su evaluación, aunque si sobrevivieron bacterias (mayormente bacilos y algunos cocos). Se concluye que vinos elaborados espontáneamente a partir de uvas orgánicas en buena condición fitosanitaria logran completar la fermentación, alcanzando grado alcohólico elevado y sin alteraciones organolépticas en los mismos. Palabras clave: vinos orgánicos, vinificación espontánea, microbiota vínica Facultad de Ciencias Aplicadas a la Industria 2022-07-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5994 Revista de Ingeniería y Ciencias Aplicadas; Vol. 2 No. 1 (2022): Revista de Ingeniería y Ciencias Aplicadas (RevICAp) Revista de Ingeniería y Ciencias Aplicadas; Vol. 2 Núm. 1 (2022): Revista de Ingeniería y Ciencias Aplicadas (RevICAp) 2796-9444 spa https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5994/4833 Derechos de autor 2022 Bruno Thomas Álvarez, Elisa Sepúlveda, Sergio Adrián Sini, Raúl Chernikoff, Néstor Alonso, Marcela Johana Villalón Olivares, Cecilia Adriana Flores, María Silvina Cabeza http://creativecommons.org/licenses/by-nc-nd/4.0 |
