Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters
Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution of the chemical composition of the bioprotected mus...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2022-01-01
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| Series: | Australian Journal of Grape and Wine Research |
| Online Access: | http://dx.doi.org/10.1155/2022/1489094 |
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| author | Scott Simonin Carole Honoré-Chedozeau Ludovic Monnin Vanessa David-Vaizant Benoît Bach Hervé Alexandre Bertrand Chatelet Raphaëlle Tourdot-Marechal |
| author_facet | Scott Simonin Carole Honoré-Chedozeau Ludovic Monnin Vanessa David-Vaizant Benoît Bach Hervé Alexandre Bertrand Chatelet Raphaëlle Tourdot-Marechal |
| author_sort | Scott Simonin |
| collection | DOAJ |
| description | Background and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution of the chemical composition of the bioprotected musts and wines, according to different settling routes. Their impacts on the organoleptic characteristics of wines were also studied. Methods and Results. A bioprotected must was subjected to 6 different maceration routes before AF (triplicates), varying the duration and temperature parameters. A temperature value ≤12°C was the main factor independently of the duration which allowed a good implantation of the bioprotectant. An increase of the maceration duration at 12°C led to browning of the must, without significant effect on the final color of the wine, which was felt as more “floral,” with more length in the mouth. Conclusions. The bioprotectant implantation and its effectiveness on the sensory profile of the wine was guaranteed at maceration temperature values lower than 12°C. Significance of the Study. This study participates in the improvement of the bioprotection management in white winemaking, with the guarantee of a positive impact of the prefermentation maceration without sulphites on the organoleptic profile of the wines. |
| format | Article |
| id | doaj-art-6ef70e51ff8b47a18ed1d0944f7cd9bf |
| institution | DOAJ |
| issn | 1755-0238 |
| language | English |
| publishDate | 2022-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Australian Journal of Grape and Wine Research |
| spelling | doaj-art-6ef70e51ff8b47a18ed1d0944f7cd9bf2025-08-20T03:19:11ZengWileyAustralian Journal of Grape and Wine Research1755-02382022-01-01202210.1155/2022/1489094Bioprotection on Chardonnay Grape: Limits and Impacts of Settling ParametersScott Simonin0Carole Honoré-Chedozeau1Ludovic Monnin2Vanessa David-Vaizant3Benoît Bach4Hervé Alexandre5Bertrand Chatelet6Raphaëlle Tourdot-Marechal7Changins, Viticulture and EnologySICAREX BeaujolaisSICAREX BeaujolaisUMR Procédés Alimentaires et MicrobiologiquesChangins, Viticulture and EnologyUMR Procédés Alimentaires et MicrobiologiquesSICAREX BeaujolaisUMR Procédés Alimentaires et MicrobiologiquesBackground and Aims. If bioprotection has already been proven to limit the development of spoilage flora on musts, its effectiveness against oxidation depends on the winemaking process. To optimize its application, this study analyzed the evolution of the chemical composition of the bioprotected musts and wines, according to different settling routes. Their impacts on the organoleptic characteristics of wines were also studied. Methods and Results. A bioprotected must was subjected to 6 different maceration routes before AF (triplicates), varying the duration and temperature parameters. A temperature value ≤12°C was the main factor independently of the duration which allowed a good implantation of the bioprotectant. An increase of the maceration duration at 12°C led to browning of the must, without significant effect on the final color of the wine, which was felt as more “floral,” with more length in the mouth. Conclusions. The bioprotectant implantation and its effectiveness on the sensory profile of the wine was guaranteed at maceration temperature values lower than 12°C. Significance of the Study. This study participates in the improvement of the bioprotection management in white winemaking, with the guarantee of a positive impact of the prefermentation maceration without sulphites on the organoleptic profile of the wines.http://dx.doi.org/10.1155/2022/1489094 |
| spellingShingle | Scott Simonin Carole Honoré-Chedozeau Ludovic Monnin Vanessa David-Vaizant Benoît Bach Hervé Alexandre Bertrand Chatelet Raphaëlle Tourdot-Marechal Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters Australian Journal of Grape and Wine Research |
| title | Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters |
| title_full | Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters |
| title_fullStr | Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters |
| title_full_unstemmed | Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters |
| title_short | Bioprotection on Chardonnay Grape: Limits and Impacts of Settling Parameters |
| title_sort | bioprotection on chardonnay grape limits and impacts of settling parameters |
| url | http://dx.doi.org/10.1155/2022/1489094 |
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