Estudio del envejecimiento acelerado del aroma, el color y los parámetros fisicoquímicos de vinos Tannat

Bruno Galeazzi; Eduardo Boido; Santiago Jorcin; Tomás López; Eduardo Dellacassa; Laura Fariña Iriarte

doi:10.26461/23.06

Autores

Bruno Galeazzi Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-8651-2319
Eduardo Boido Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-9227-5655
Santiago Jorcin Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-7388-7031
Tomás López Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-1512-7536
Eduardo Dellacassa Laboratorio de Biotecnología de Aromas, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0002-4764-4212
Laura Fariña Iriarte Área de Enología y Biotecnología de las Fermentaciones, Facultad de Química, Universidad de la República, Montevideo, Uruguay https://orcid.org/0000-0003-3940-8217

DOI:

https://doi.org/10.26461/23.06

Palavras-chave:

irradiação gama, alta pressão, Vitis vinifera, maturação, ultra-som

Resumo

Neste trabalho, foram avaliadas diferentes técnicas para conseguir um envelhecimento acelerado do vinho: ultra-som (US), radiação gama (GR) e alta pressão (HP). As condições experimentais para cada tratamento foram: US, sequências de 30 e 60 minutos a 20 kHz; RG, foram analisadas três doses (1, 3 e 6 kGy); para AP, foi aplicada uma pressão constante de 650 MPa variando o tempo de aplicação (15, 30, 60 e 120 minutos). Os vinhos caracterizavam-se por características fisicoquímicas básicas, perfil volátil (GC-MS) e análise de cor (CIELAB). O mesmo vinho não tratado foi utilizado como controlo. Os resultados mostraram que o tratamento dos EUA não produziu diferenças significativas no que diz respeito ao controlo em nenhuma das condições testadas. Quando o AP foi aplicado, foram obtidas diferenças significativas em relação ao controlo em cor (diminuição em todos os parâmetros de cor) e conteúdo de compostos voláteis (aumento em terpenos e ésteres). O tratamento GR produziu as maiores alterações em relação ao vinho de controlo, com um aumento de todos os parâmetros cromáticos, uma vez que a dose de radiação foi aumentada. Enquanto no perfil volátil, foi observado um aumento no teor de 3-oxo-α-ionol, ho-diol e lactato de etilo; todas alterações desejáveis durante o envelhecimento natural.

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