Physicochemical characterization of Malbec red wines with different aging time
DOI:
https://doi.org/10.29312/remexca.v3i7.1342Keywords:
environment, enological quality, wine, warehouseAbstract
The Experimental Field Zacatecas (INIFAP) historically has produced and stored wines from its vineyards; however, enological quality of these wines is unknown. In 2011 we assessed the quality of fourteen Malbec red wines produced from 1976 to 2009. All the samples were analyzed for total and volatile acidity, pH, alcohol content, dry extract, solid precipitates, monomeric and polymeric pigments and CIELAB color. The physicochemical characteristics of the wines produced in 1980, 1985 and 2009 were within the range recommended by the winery industry. These data suggest that, high (~22 °C) and minimum temperatures (~7 °C), as well as the average rainfall in the State (22.9-29.7 mm) positively affected the characteristics of wine. In addition, several samples showed high levels of volatile acidity that suggests contamination by Acetobacter. Wines with high pH had a poor color for a red wine. We found a significant correlation (r= 0.63, p< 0.05) between small polymeric pigments and aging time, which affected the color of wine with the exception of the samples produced in 1980, 1985 and 2009. Given the enological characteristics of some wines, it is possible to carry out its marketing. It is important to perform a chemical characterization, sensory acceptance and evaluate the environmental effect on the quality of the wines produced in Zacatecas.
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