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Research Article

Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines

L. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato, Mariela A. Diaz-Sambueza, Aníbal A. Catania, Martin L. Fanzone, Fernando Raco, Nora Barda
Am J Enol Vitic.  2019  70: 19-33  ; DOI: 10.5344/ajev.2018.18014
L. Federico Casassa
1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407
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  • For correspondence: lcasassa@calpoly.edu
Santiago E. Sari
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Esteban A. Bolcato
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Mariela A. Diaz-Sambueza
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Aníbal A. Catania
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Martin L. Fanzone
3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Fernando Raco
4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, Argentina
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Nora Barda
5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina.
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Abstract

Pinot noir wines were produced over two consecutive vintages using four and six different winemaking techniques in 2014 and 2015, respectively. In addition to control wines, the separate and combined effect of cold soak (CS) and additions of 20% whole clusters (WC) and 3% stems were investigated for their effect on phenolics, color, volatile composition, and sensory composition of the resulting wines. The basic chemistry of the wines was minimally affected by CS, WC, or stem treatments. In the cooler 2014 vintage, CS increased tannin extraction by 37% relative to control treatment but did not affect tannin extraction in the warmer 2015 vintage. Addition of stems increased tannin extraction by 60%. CS decreased anthocyanin extraction and color intensity in both vintages. Absolute concentration and odor activity value of β-damascenone were higher in control and control + WC wines than in CS wines, suggesting that the control and control + WC wines were fruitier than CS wines. Sensory descriptive analysis of the wines indicated that in the 2014 vintage, control wines were the least saturated in color and CS + WC wines were the most saturated. However, the opposite was found in 2015, whereby CS decreased color saturation. Control wines were fruitier whereas WC wines were less fruity but higher in floral and bitter almond aromas. This aroma shift was likely due to the influence of the added stems. WC and stem additions had a moderate effect on the diversity of aromas and a larger, enhancing effect on bitter taste and astringency within the sensory profile of these Pinot noir wines.

  • aromas
  • cold soak
  • phenolics
  • Pinot noir
  • sensory analysis
  • whole cluster
  • Received January 2018.
  • Revision received May 2018.
  • Revision received July 2018.
  • Accepted August 2018.
  • Published online January 2019
  • ©2019 by the American Society for Enology and Viticulture
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Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines
L. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato, Mariela A. Diaz-Sambueza, Aníbal A. Catania, Martin L. Fanzone, Fernando Raco, Nora Barda
Am J Enol Vitic.  2019  70: 19-33  ; DOI: 10.5344/ajev.2018.18014
L. Federico Casassa
1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: lcasassa@calpoly.edu
Santiago E. Sari
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Esteban A. Bolcato
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Mariela A. Diaz-Sambueza
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Aníbal A. Catania
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Martin L. Fanzone
3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Fernando Raco
4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, Argentina
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Nora Barda
5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina.
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Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines
L. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato, Mariela A. Diaz-Sambueza, Aníbal A. Catania, Martin L. Fanzone, Fernando Raco, Nora Barda
Am J Enol Vitic.  2019  70: 19-33  ; DOI: 10.5344/ajev.2018.18014
L. Federico Casassa
1Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
  • For correspondence: lcasassa@calpoly.edu
Santiago E. Sari
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
  • Find this author on Google Scholar
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Esteban A. Bolcato
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
  • Find this author on Google Scholar
  • Find this author on PubMed
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Mariela A. Diaz-Sambueza
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
  • Find this author on Google Scholar
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Aníbal A. Catania
2Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Martin L. Fanzone
3Laboratorio de Aromas y Sustancias Naturales, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
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Fernando Raco
4Laboratorio de Cromatografía y Ensayos Especiales, Centro Lácteos PTM, Instituto Nacional de Tecnología Industrial (INTI), Buenos Aires, Argentina
  • Find this author on Google Scholar
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Nora Barda
5Instituto Nacional de Tecnología Industrial (INTI), Villa Regina, Rio Negro, Argentina.
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