The influence of different strains of Saccharomyces cerevisiae on the fermentation and sensory ch... more The influence of different strains of Saccharomyces cerevisiae on the fermentation and sensory characteristics of wine was studied. Five strains were isolated from fermenting musts in the Rias Baixas region (NW Spain), and characterized by pulsed field gel electrophoresis. Each strain was assessed for pectinolytic and killer activity as well as for flocculation capacity. The strains were then used to ferment Albarino must on a laboratory scale. The wines produced, which showed significantly different (P<0.001) physicochemical parameters, were evaluated for aromatic quality by sensorial analyses. The wine obtained using one of the strains was given the highest rating by wine tasters, as its aroma was the most typical of the Rias Baixas wines.
In order to develop a method that allows to distinguish between white grape cultivars, the flavon... more In order to develop a method that allows to distinguish between white grape cultivars, the flavonoid profiles of 10 white accessions from the “Misión Biológica de Galicia” germplasm collection were studied during years 2003, 2004 and 2005 by high-performance liquid chromatography (HPLC). Twenty-four flavonoids (15 flavonols and 9 dihydroflavonols) were totally or partly identified, and significant differences between the studied
Australian Journal of Grape and Wine Research, Aug 15, 2014
ABSTRACT Background and Aims: The influence of water status and bunch thinning on the chemical an... more ABSTRACT Background and Aims: The influence of water status and bunch thinning on the chemical and sensory properties of Vitis vinifera L. cv. Tempranillo wines was studied. Tempranillo vines from Extremadura (Spain) were subjected to two irrigation treatments (100 and 25% of evapotranspiration) and two bunch-thinning treatments (7–9 and 4–5 bunches/m 2 of planting area), applied at veraison. Methods and Results: Both thinning and deficit irrigation significantly affected must and wine chemical compo-sition and wine sensory properties. Deficit irrigation increased floral and fruity aromas and reduced herbaceous aromas. The combination of deficit irrigation with bunch thinning improved the sensory characteristics of wines, showing improved colour intensity, persistence and balance. Partial least squares regression showed a correlation among the sensory attributes and chemical composition of Tempranillo wines from different treatments of irrigation and bunch thinning. The sensory attributes, cherry colour, colour intensity, balance and structure, were strongly predicted by anthocyanins, colour intensity and ethanol. Conclusions: Deficit irrigation and bunch thinning at veraison improved the sensory characteristics of Tempranillo wines. Improvements due to bunch thinning were independent of those due to irrigation. Significance of the Study: Deficit irrigation and bunch thinning at veraison can improve grape composition and wine sensory characteristics in Tempranillo wine. Any improvements, however, must be balanced against a lower yield and the increased management costs of bunch thinning.
The influence of different strains of Saccharomyces cerevisiae on the fermentation and sensory ch... more The influence of different strains of Saccharomyces cerevisiae on the fermentation and sensory characteristics of wine was studied. Five strains were isolated from fermenting musts in the Rias Baixas region (NW Spain), and characterized by pulsed field gel electrophoresis. Each strain was assessed for pectinolytic and killer activity as well as for flocculation capacity. The strains were then used to ferment Albarino must on a laboratory scale. The wines produced, which showed significantly different (P<0.001) physicochemical parameters, were evaluated for aromatic quality by sensorial analyses. The wine obtained using one of the strains was given the highest rating by wine tasters, as its aroma was the most typical of the Rias Baixas wines.
In order to develop a method that allows to distinguish between white grape cultivars, the flavon... more In order to develop a method that allows to distinguish between white grape cultivars, the flavonoid profiles of 10 white accessions from the “Misión Biológica de Galicia” germplasm collection were studied during years 2003, 2004 and 2005 by high-performance liquid chromatography (HPLC). Twenty-four flavonoids (15 flavonols and 9 dihydroflavonols) were totally or partly identified, and significant differences between the studied
Australian Journal of Grape and Wine Research, Aug 15, 2014
ABSTRACT Background and Aims: The influence of water status and bunch thinning on the chemical an... more ABSTRACT Background and Aims: The influence of water status and bunch thinning on the chemical and sensory properties of Vitis vinifera L. cv. Tempranillo wines was studied. Tempranillo vines from Extremadura (Spain) were subjected to two irrigation treatments (100 and 25% of evapotranspiration) and two bunch-thinning treatments (7–9 and 4–5 bunches/m 2 of planting area), applied at veraison. Methods and Results: Both thinning and deficit irrigation significantly affected must and wine chemical compo-sition and wine sensory properties. Deficit irrigation increased floral and fruity aromas and reduced herbaceous aromas. The combination of deficit irrigation with bunch thinning improved the sensory characteristics of wines, showing improved colour intensity, persistence and balance. Partial least squares regression showed a correlation among the sensory attributes and chemical composition of Tempranillo wines from different treatments of irrigation and bunch thinning. The sensory attributes, cherry colour, colour intensity, balance and structure, were strongly predicted by anthocyanins, colour intensity and ethanol. Conclusions: Deficit irrigation and bunch thinning at veraison improved the sensory characteristics of Tempranillo wines. Improvements due to bunch thinning were independent of those due to irrigation. Significance of the Study: Deficit irrigation and bunch thinning at veraison can improve grape composition and wine sensory characteristics in Tempranillo wine. Any improvements, however, must be balanced against a lower yield and the increased management costs of bunch thinning.
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