CHEMICAL-SENSORY POTENTIAL OF PHENOLIC FRACTION (FF) OF GRAPES: CHARACTERISATION AND IMPROVEMENT IN THE PRODUCTION OF RED WINES (Q3145064): Difference between revisions
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Revision as of 14:09, 10 October 2021
Project Q3145064 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | CHEMICAL-SENSORY POTENTIAL OF PHENOLIC FRACTION (FF) OF GRAPES: CHARACTERISATION AND IMPROVEMENT IN THE PRODUCTION OF RED WINES |
Project Q3145064 in Spain |
Statements
48,400.0 Euro
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96,800.0 Euro
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50.0 percent
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1 January 2018
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31 December 2021
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UNIVERSIDAD DE LA RIOJA
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42°27'58.03"N, 2°26'22.81"W
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26089
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EN LA ELABORACION DE VINOS TINTOS DOS SON LOS OBJETIVOS QUE SE BUSCAN EN LA INDUSTRIA VITIVINICOLA 1) MEJORA DE LAS SENSACIONES EN BOCA Y ESTABILIDAD DEL COLOR, LOS CUALES INCREMENTARAN LA CALIDAD Y 2) QUE UNA VEZ ALCANZADAS ESTAS CARACTERISTICAS PERDUREN EL MAXIMO TIEMPO POSIBLE, LO CUAL HACE QUE EL VINO (Y POR SUPUESTO MARCA Y BODEGA) INCREMENTE SU VALOR AÑADIDO. EN ESTE CONTEXTO, LOS POLIFENOLES, EL OXIGENO Y EL TIEMPO VAN A JUGAR UN PAPEL IMPORTANTE DESDE LA UVA HASTA QUE EL VINO ES CONSUMIDO. LOS MEDIOS ACTUALES PARA CONOCER EL POTENCIAL DE LA FRACCION FENOLICA (FF) DE LA UVA DURANTE TODO EL PROCESO UVA/VINIFICACION/CRIANZA VIENE LIMITADO POR LA DIFICULTAD DE RELACIONAR LOS PARAMETROS FENOLICOS MEDIDOS EN LA UVA CON LAS PROPIEDADES SENSORIALES QUE PUEDE ALCANZAR EL FUTURO VINO, ASI COMO CON LA CAPACIDAD DE QUE EL COLOR NO SE VEA DISTORSIONADO._x000D_ ESTE SUBPROYECTO SE CENTRA EN LA FRACCION FENOLICA (FF) Y PRETENDE RESOLVER EL HECHO DE QUE LAS ELABORACIONES DE VINO TINTO ESTEN SUJETAS A CIERTA SUBJETIVIDAD Y EMPIRISMO. ES POR LO TANTO IMPORTANTE (Y DEMANDADO POR LOS INDUSTRIA VITIVINICOLA) CONOCER LA CALIDAD DEL VINO DESDE LA UVA MEDIANTE PARAMETROS OBJETIVOS QUE PERMITAN MINIMIZAR REALIDADES COMO QUE LA FF CAMBIA CON LA VARIEDAD DE UVA Y QUE LA CLIMATOLOGIA GENERA IMPORTANTES VARIACIONES CUANTITATIVAS EN DICHA FRACCION DE UNA AÑADA A OTRA. PARA DISPONER DE PARAMETROS OBJETIVOS DEL POTENCIAL QUIMICO-SENSORIAL DE LA FF DE LAS UVAS Y PODER TOMAR DECISIONES EN TODO EL PROCESO DE ELABORACION SE PROPONE DESARROLLAR UNOS INDICES DE CALIDAD DE LA FF DE LA UVA QUE PROPORCIONEN INFORMACION SOBRE LA ESTABILIDAD DEL COLOR Y LA ESTRUCTURA EN BOCA DEL VINO FINAL. ADEMAS SE PRETENDE EVALUAR LA POSIBILIDAD DE MEJORAR LOS INDICES DE CALIDAD DE LA FF DE UVAS CON BAJO POTENCIAL DE CALIDAD MEDIANTE MODIFICACION DE SU ESTRUCTURA FENOLICA POR COUPAGES CON OTRAS VARIEDADES, ASI COMO CARACTERIZAR LAS ESTRUCTURAS FENOLICAS IMPLICADAS EN LOS CAMBIOS EN LAS SENSACIONES EN BOCA DURANTE EL PROCESO DE ENVEJECIMIENTO DEL VINO. ESTO CONDUCIRA A 1) ENCONTRAR RELACIONES COMPOSICIONES DE LA FF DE LA UVA QUE GENEREN PARAMETROS DE CALIDAD ACEPTADOS EN BASE AL COLOR Y A LAS SENSACIONES EN BOCA PARA LOS VINOS TINTOS, 2) EN EL CASO DE FFS DE LAS UVAS CON BAJO POTENCIAL DE CALIDAD, DETERMINAR SU COMPLEMENTACION CON FFS PROCEDENTES DE OTRAS VARIEDADES (COUPAGES) PARA INCREMENTAR LA CALIDAD DEL VINO FINAL, 3) IDENTIFICAR ESTRUCTURAS FENOLICAS RESPONSABLES DE SENSACIONES EN BOCA MAS DESTACADAS PRODUCIDAS DURANTE EL ENVEJECIMIENTO Y 4) IDENTIFICAR COMPUESTOS PRECURSORES DE ESTOS CAMBIOS EN LAS FFS DE LAS UVAS. (Spanish)
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THE MAIN GOALS OF WINE INDUSTRY WHEN PRODUCING RED WINE ARE 1) IMPROVING IN-MOUTH SENSORY PROPERTIES AND COLOR STABILITY, WHICH INCREASES PERCEIVED QUALITY AND 2) KEEPING THESE SENSORY PROPERTIES IN TIME AS LONG AS POSSIBLE, ONCE THEY ARE REACHED, WHICH RESULTS IN AN INCREASE IN THE ADDED VALUE OF WINE (AND OF COURSE, OF BRAND AND COMPANY). IN THIS CONTEXT, POLYPHENOLS, OXYGEN AND TIME PLAY A CRUCIAL ROLE FROM THE EARLY MANAGEMENT OF GRAPE UNTIL WINE IS CONSUMED. METHODOLOGIES AVAILABLE AT PRESENT FOR THE ASSESSMENT OF THE POTENTIAL QUALITY OF THE PHENOLIC FRACTION (PF) DURING WINE MAKING (GRAPE/FERMENTATION/AGING) ARE LIMITED. THESE LIMITATIONS ARISE FROM THE DIFFICULTIES OF BOTH CORRELATE PHENOLIC PARAMETERS MEASURED IN GRAPE WITH THE SENSORY PROPERTIES THAT CAN REACH THE FINAL WINE AND THE CAPACITY OF WINE COLOR TO KEEP WITHIN QUALITY STANDARDS._x000D_ THIS SUBPROJECT IS FOCUSED ON WINE PHENOLIC FRACTION (PF) AND AIMS AT PROVIDING NEW TOOLS THAT SOLVE THE PROBLEMS OF EMPIRICISM AND SUBJECTIVITY IN WINEMAKING. THUS, IT IS IMPORTANT (AND PERSISTENTLY ASKED BY THE WINE INDUSTRY) TO BE ABLE TO EVALUATE WINE QUALITY FROM GRAPE BY MEANS OF OBJECTIVE PARAMETERS THAT ALLOW MINIMIZING FACTS SUCH AS PF CHANGING WITH GRAPE VARIETY AND CLIMATOLOGY, WHICH GENERATE IMPORTANT QUANTITATIVE MODIFICATIONS IN THIS FRACTION FROM VINTAGE TO VINTAGE. WITH THE AIM OF HAVING AT OUR DISPOSAL OBJECTIVE PARAMETERS TO MEASURE THE CHEMO-SENSORY POTENTIAL OF GRAPE PF AND BEING ABLE TO TAKE DECISIONS DURING WINEMAKING, THE DEVELOPMENT OF QUALITY INDEXES OF GRAPE PF, PROVIDING INFORMATION ABOUT COLOR STABILITY AND IN-MOUTH STRUCTURE IN THE FINAL WINE, IS PROPOSED. BESIDES, THE SUBPROJECT IS ALSO AIMED AT ASSESSING THE POSSIBILITY OF IMPROVING THE QUALITY INDEXES OF GRAPE PF WITH LOW QUALITY POTENTIAL BY MODIFYING THEIR PHENOLIC STRUCTURE BY BLENDING GRAPES FROM DIFFERENT VARIETIES, AS WELL AS CHARACTERIZING THE PHENOLIC STRUCTURES INVOLVED IN THE IN-MOUTH SENSORY CHANGES CAUSED DURING WINE AGING. THIS WILL LEAD TO 1) FIND RELATIONSHIPS BETWEEN THE COMPOSITIONS OF GRAPE PF GENERATING ACCEPTABLE RED WINE QUALITY PARAMETERS BASED ON COLOR AND IN-MOUTH SENSORY VARIABLES, 2) ESTABLISH, FOR PF OF GRAPES WITH LOW QUALITY POTENTIAL, THEIR ABILITY TO BLEND WITH PFS FROM OTHER VARIETIES TO INCREASE THE QUALITY OF FINAL WINE, 3) IDENTIFY PHENOLIC STRUCTURES RESPONSIBLE FOR PROMINENT IN-MOUTH SENSORY PROPERTIES GENERATED DURING WINE AGING AND 4) IDENTIFY THE CHEMICAL PRECURSORS OF THESE CHANGES IN THE PF OF GRAPES. (English)
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Logroño
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Identifiers
AGL2017-87373-C3-3-R
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