Caracterización química de vinos Malbec y Cabernet franc provenientes de dos localidades de La Pampa (Argentina), en relación al grado de madurez de las uvas

The present study aimed to both, characterize the chemical composition of Malbec and Cabernet franc grapes and wines from 25 de Mayo and Casa de Piedra (La Pampa, Argentina), and to evaluates the influence of the grapes ripeness degree on the chemical composition of these red wines. The grapes were...

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Detalles Bibliográficos
Autores principales: Varela, Ayelén, Masseroni, Luján, Sari, Santiago, Prieto, Jorge, Sartor, Paolo, Zamora, Damián, Fontanella, Dardo, Aumassanne, Carolina, Fanzone, Martín
Formato: Online
Lenguaje:spa
Publicado: Facultad de Ciencias Aplicadas a la Industria 2022
Acceso en línea:https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5995
Descripción
Sumario:The present study aimed to both, characterize the chemical composition of Malbec and Cabernet franc grapes and wines from 25 de Mayo and Casa de Piedra (La Pampa, Argentina), and to evaluates the influence of the grapes ripeness degree on the chemical composition of these red wines. The grapes were harvested in two moments: Maturity 1 (M1: 35 days after veraison) and Maturity 2 (M2: 50 days after veraison), in 2020 and 2021. In grape, yield components (production, bunch and berry weight) and general analytical parameters (° Brix, pH and titratable acidity) were determined. In wines, general analytical parameters (alcohol, pH, titratable and volatile acidity) and global phenolic compounds (phenols, anthocyanins, tannins and polymeric pigments) were analyzed. The M2 grapes had higher soluble solids and pH values ​​and lower titratable acidity. The M2 wines showed a higher concentration of global polyphenols as well as higher pH and ethanol content. Moreover, when the zones were compared, the 25 de Mayo wines showed significantly higher polyphenol content in general, demonstrating better oenological potential than Casa de Piedra. Keywords: La Pampa, ripeness degree, wine, phenolic compounds.