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Manual de Vinificación: Guía práctica para la elaboración de vinos

  • October 2001
DOI:10.13140/2.1.2037.6009
  • Publisher: Ediciones Universidad Católica de Chile
  • Editor: Vicerectoría de Comunicaciones y Educación Continua
  • ISBN: 978-956-14-1214-9
Authors:
Philippo Pszczólkowski Tomaszewski at Pontificia Universidad Católica de Chile
Philippo Pszczólkowski Tomaszewski
Consuelo Ceppi De Lecco at Pontificia Universidad Católica de Chile
Consuelo Ceppi De Lecco
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... Ninguno pudo transformarse en manual técnico para viticultores y enólogos. Lo contrario ocurre en las dos primeras décadas del siglo XXI, con una trilogía de libros académicos en viticultura, vinificación y enología (Gil y Pszczolkowski, 2007;Pszczolkowski y Ceppi de Lecco, 2011;Bordeu y Scarpa, 1998). A los anteriores, en el campo de las ciencias sociales, se agregan Del Pozo (1998) y Lacoste (2016), que dan cuenta de la historia y trayectoria del vino chileno desde época colonial. ...
Antecedentes para la enodiplomacia en Chile (1960-2022)
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Chile began the process that would lead it to become a world wine power in the 1980s,something that was achieved thanks to the joint action of the industries, the technicalprofessionalsector, and the State. The objective of this study is to reveal the role playedby enodiplomacy in this process and its main characteristics. The methodology of the“participant actor” associated with the social sciences is used, based on direct testimoniesof the time and in-depth interviews. An evolution of the elaboration and appreciation ofChilean wine is observed, hierarchized by Chilean foreign policy, from the 1980s to 2010as its maximum expression, which led it to position itself as a wine power. This positioningis achieved thanks to an active enodiplomacy displayed by the Chilean State, supportedby academia and the technical world, which improved both the marketing and the statusof Chilean wine in the country and the world. In this, two currents are distinguished: onegoverned by the French paradigm (dominant) and another, more recent, marked by theHispanic Creole paradigm, which aims to revalue heritage varieties and products.
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... Posteriormente, se adicionó Saccharomyces cerevisiae (Anfiquímicam, España) que fue previamente activada en una solución de agua destilada (1 gbiomasa seca hL -1 ) a 37 °C en una estufa de incubación modelo ICB 18 Litros por un tiempo 30 minutos. Coronel (2011a), establece como factores y niveles para una propuesta de elaboración de vino a partir de mora de Castilla los siguientes: °Brix (15,20,25); temperatura °C (15, 20 y 25), analizando la evolución de su experimento durante 15 días y ocupando la levadura Saccharomyces cerevisiae. Con base en ello, se utilizaron los siguientes factores: a) Tiempo (8, 10 y 12 días); b) °Brix inicial (18, 20 y 22); c) mg de Saccharomyces cerevisiae (6 mg, 8 mg y 10 mg); d) Temperatura (22, 24 y 26 °C) estos factores se determinaron de acuerdo con Pszczólkowsky y Ceppi (2011b). ...
Exploración de una Técnica Enológica para la Elaboración de Vino a partir de Uva Silvestre Vitis tiliifolia en Ambientes Controlados-BY 4.0 OPEN ACCESS
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  • Aug 2023
Este estudio tuvo como objetivo validar una técnica de fermentación de uva silvestre como un enfoque viable para producir vino artesanal. Se preparó un lote de 20 kg de mosto de Vitis tiliifolia con adición de sacarosa y microorganismos (Saccharomyces cerevisiae). Se investigaron varios factores, incluido el tiempo (8, 10 y 12 días), °Brix inicial (18, 20 y 22), Mg de Saccharomyces cerevisiae (6, 8, 10) y temperatura (22 °C, 24 °C y 26 °C). El experimento comprendió 243 corridas experimentales con un experimento y dos repeticiones. Los resultados demostraron que las condiciones óptimas para la producción de vino en ambientes controlados se encontraron con °Brix inicial de 22, tiempo de fermentación de ocho días, temperatura de 22 °C y una dosis de 6 mg de Saccharomyces cerevisiae. Estos parámetros llevaron a la producción de vino con características deseables. Esta novedosa técnica de fermentación de uvas silvestres ofrece una alternativa prometedora para la producción artesanal de vino, principalmente debido a su potencial para reducir los costos de producción a escala. Los hallazgos de esta investigación tienen un interés sustancial para las partes interesadas de la industria, los productores de vino y los académicos por igual, lo que enfatiza la importancia y el impacto potencial de este estudio.
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... At harvest time, on 2/12/2015, 60 kg of grapes were manually harvested from each training system for winemaking. Microvinification was performed in the experimental winery of Universidade do Estado de Santa Catarina and followed the protocol adapted from Pszczółkowski & Lecco (2011) and Makhotkina et al. (2013). ...
Physicochemical and aromatic composition of 'Sauvignon Blanc' wines obtained from the Y-trellis and VSP training systems
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The objective of this work was to compare the effect of the Y-trellis and vertical shoot position trellis (VSP) training systems on the physicochemical composition and aromatic profile of 'Sauvignon Blanc' (Vitis vinifera) wines in a high-altitude region of the state of Santa Catarina, Southern Brazil. The experiment was conducted during the 2015 vintage in a commercial vineyard located in the municipality of São Joaquim. The treatments consisted of the training systems: Y-trellis and VSP pruned in spur cordon. Sixty kilograms of grapes were harvested from each training system to make the wines, which were evaluated as to their chemical and phenolic composition and aromatic profile. There is no effect of the training system on the wine chemical variables pH, total acidity, color, and total polyphenols. The aromatic profile and phenolic composition of the wines are affected by the training systems, being related to the variables ethyl acetate, isoamyl acetate, 3-methyl-1-butanol, propanoic acid, and gallic acid in the Y-trellis, and to 1-hexanol, isovaleric acid, caprylic acid, capric acid, and catechin in VSP. The Y-trellis system can be an alternative for high-altitude regions of Southern Brazil.
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... Starch concentration was determined by interpolation with a standard curve of soluble starch as a function of absorbance. Yeast assimilable nitrogen was determined by the formaldehyde index method [25]. ...
Development of an Araucaria araucana Beer-like Beverage: Process and Product
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The seed from the Araucaria araucana (in Spanish, piñon) tree, native to Chile and Argentina, is sold mainly as raw seed. Engineering a process to add value to piñon has the potential to positively impact local indigenous communities with very little ecological impact because it is routinely harvested in the wild. This study evaluated the feasibility of using 100% piñon, or as a blend with barley malt, to produce a beer-like beverage, while also evaluating consumer acceptance of the beverage’s piñon characteristics. Prototypes generated based on 93% piñon and 7% oat (enzymatic treatment of α-amylase, glucoamylase, protease and β-glucanase), as well as 50% piñon and 50% barley (no external enzymatic treatment), were evaluated. Overall acceptability by a consumer acceptance panel (21 consumers) rated the 100% piñon and the piñon–barley malt blend 5/9 and 7/9, respectively. The piñon–barley malt blend prototype stood out for its low level of carbohydrates, high potassium content and banana and clove aromas.
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... Growth experiment with each medium component formulation giving the best results was used in subsequent experiments that resulted in the yeast growth base medium for these series of experiments. Optical density (OD) was measured by colorimetry using a HACH DR 5000spectrophotometer at 530-nm wavelength [15]. ...
Growth of Candida norvegensis (strain Levazoot 15) with different energy, nitrogen, vitamin, and micromineral sources
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  • Nov 2018
To examine the growth of Candida norvegensis (strain Levazoot 15), four experiments were conducted with different sources of energy, nitrogen, vitamins, and microminerals. Optical density was used as an indirect measure of strain growth in a fully randomized factorial design, in which principal factor A was the source of energy, nitrogen, vitamins, or microminerals and principal factor B was the measurement time point (0, 20, or 40 h). The results showed that the yeast strain used glucose (primarily sucrose and lactose) as the energy source and tryptone as the nitrogen source. The addition of B-complex vitamins or microminerals was not necessary for strain growth. It is concluded that the strain Levazoot 15 preferentially utilizes glucose as a source of energy, tryptone as a source of nitrogen and manganese as a mineral source, and that no vitamin source was necessary for growth.
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... Wine was made from grapes as described by Pszczólkowski and Ceppi de Lecco (2011). For each replication, 25 kg of grapes were processed in a stainless steel crusher-destemmer. ...
Partial root-zone drying irrigation, shading, or mulching effects on water savings, productivity and quality of ‘Syrah’ grapevines
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The effects of irrigation water savings by partial root zone drying (PRD) irrigation, shading or mulching on physiology, growth, yield, and wine quality of 'Syrah' grapevine (Vitis vinifera L.) was investigated. The study was conducted in a vineyard at two different sites, each with a different soil type and vegetation index. Plants were subjected to the following four treatments: T0) control, with conventional irrigation regimes used by local growers; T1) shade cloth covering the vine canopy resulting in a 50% reduction in irrigation volume compared to the control; T2) double color plastic mulch (white color facing up and black on the inside facing the soil) resulting in a 50% reduction in irrigation volume compared to the control; and T3) PRD irrigation resulting in a 50% reduction in irrigation volume compared to the control. In general, the use of PRD irrigation, shade cloth or plastic mulch did not significantly affect the physiological, growth or yield variables measured, except for fruit cluster weight, which was lower in T3 than in the other treatments, and wine alcohol and polyphenol content, which were higher in T3 than in the other treatments. Shade cloth and plastic mulch treatments resulted in a 50% reduction in water use with no detrimental effects on plant physiology, yield, or wine quality. In addition to a 50% reduction in the amount of irrigation water applied, PRD irrigation also improved wine quality by increasing alcohol and polyphenol contents.
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Estudio de las propiedades enológicas de la naranjilla con fines gastronómicos en Pacto-Pichincha
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El presente estudio buscó brindar una alternativa económica a los pobladores de la parroquia Pacto, como iniciativa a la producción, optimización en postcosecha e industrialización del área frutícola local, considerando además las potencialidades turísticas de la zona, donde el enoturismo representa una oportunidad. El objetivo planteado fue encontrar la viabilidad técnica para la elaboración de vino a partir de la naranjilla. El enfoque de investigación aplicado fue de carácter mixto, y se hizo una exhaustiva revisión bibliográfica sobre las técnicas de elaboración del vino. El ensayo evaluó la cantidad de azúcares en el mosto (18, 21 y 24 ?Brix), adición de agua (4:1) (Ma) y mosto íntegro (Mo). Se determinó el rendimiento, el tiempo de fermentación, y las propiedades organolépticas del producto final (color, olor y sabor) mediante una escala hedónica de 5 puntos y características fisicoquímicas de vinos con mejor aceptación. Como inóculo se utilizó Saccharomyces cerevisiae comercial. El rendimiento promedio para Ma fue 70,6% p/p y Mo 45,0% p/p, y se observó fermentación hasta 288 horas. La adición de agua afectó negativamente al sabor; sin embargo, la valoración organoléptica general tuvo una ponderación entre 3 y 4 de 5 puntos. Los vinos con mejor aceptación fueron Mo24 y Ma21, apegados a requisitos de la Norma Técnica Ecuatoriana para vino de frutas, caracterizándose como semidulce. Es necesario trabajar en la mejora y la transferencia del proceso técnico establecido, especialmente para obtener mayores rendimientos, disminución de la acidez e incorporar nuevos estudios con frutas tropicales en beneficio del agro, gastronomía, turismo y desarrollo local.
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EFEITO DA TEMPERATURA DA FERMENTAÇÃO MALOLÁTICA NA COMPOSIÇÃO FENÓLICA DO VINHO 'CABERNET SAUVIGNON' EM REGIÃO DE ELEVADA ALTITUDE DE SANTA CATARINA
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Full-text available
  • Jun 2021
O objetivo deste trabalho foi avaliar o efeito de diferentes temperaturas durante a fermentação malolática espontânea e o efeito nas características químicas do vinho 'Cabernet Sauvignon', proveniente de regiões de elevada altitude de Santa Catarina, Brasil. O presente trabalho foi realizado no Laboratório de Enologia da Universidade do Estado de Santa Catarina. A uva foi proveniente do vinhedo da Estação Experimental de São Joaquim. Para elaboração do vinho foram utilizados 80kg de uva ‘Cabernet Sauvignon’. As garrafas contendo os vinhos elaborados foram colocadas em BOD’s e submetidas às diferentes temperaturas para realização da fermentação malolática: 10°C, 20°C, 30°C, 40°C e 60°C. Em cada coleta foram avaliados os teores de antocianinas, polifenóis totais e a coloração dos vinhos. Os dados foram submetidos à análise de variância e comparados pelo Teste Tukey a 5% de probabilidade de erro. A temperatura da fermentação malolática tem influência na composição química do vinho Cabernet Sauvignon, sendo que o aumento da temperatura reduz o teor de antocianinas, além de reduzir a coloração vermelha do vinho, representando pelo aumento da tonalidade de coloração dos vinhos. A temperatura da fermentação malolática não influenciou o conteúdo de polifenóis totais do vinho Cabernet Sauvignon.
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Phenolic composition of wine from 'Cabernet Sauvignon' grapes subjected to leaf removal at different timing in Southern Brazil
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The objective of this work was to evaluate the phenolic composition of wine from 'Cabernet Sauvignon' (Vitis vinifera) grapes subjected to leaf removal management at different timing, in a high-altitude region. The experiment was carried out in the 2015 and 2016 vintages, in a vineyard located in the municipality of São Joaquim, in the state of Santa Catarina, Brazil. The treatments consisted of different periods of leaf removal in the clusters, at five phenological stages ‒ full bloom, buckshot berries, pea-sized berries, veraison, and 15 days after veraison ‒, and of a control without leaf removal. At harvest, 50 kg of each treatment were collected for winemaking. The contents of gallic acid, catechin, p-coumaric acid, vanillic acid, resveratrol, quercetin, rutin, and kaempferol were evaluated. The results showed the importance of leaf removal before veraison, to obtain wine with a higher concentration of phenolic compounds, which favors wine quality. The leaf removal management promotes the increase of gallic acid, vanillic acid, p-coumaric acid, resveratrol, quercetin, and kaempferol in wine. The early leaf removal before veraison results in increases in vanillic acid, p-coumaric acid, resveratrol, quercetin, and kaempferol. The wine made from grapes not subjected to leaf removal shows higher values of catechin and rutin
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Evaluation sensorielle du profil gustatif des vins
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  • Jan 2000
Avant propos et glossaire Goûts : de façon simple, on peut définir les goûts comme des sensations gustatives qui nécessitent une expérience spécifique pour les identifier et les mémoriser. En d'autres termes, on ne peut définir un goût précisément par d'autres termes usuels. Si on essaye de définir l'amer par : « Qui produit au goût une sensation sui generis le plus souvent désagréable » (Dictionnaire Robert), on ne progresse pas dans sa définition opérationnelle. En effet, d'autres sensations peuvent correspondre à cette description : un autre goût comme l'acidité peut aussi correspondre, ou d'autres sensations comme par exemple « brûlant ». En plus, une telle définition introduit une notion d'hédonisme (« désagréable ») qui n'est pas correcte dans une définition de paramètre analytique. Sensations : les sensations sont toutes les autres perceptions tactiles en bouche qu'on pourra en général décrire précisément et mesurer par des indicateurs usuels. Les goûts sont des sensations particulières. Les autres sensations sont tout aussi pertinentes, à partir du moment où leur définition permet une mesure dans les règles de la métrologie, en particulier avec une bonne répétabilité et reproductibilité.
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Hardy, F. lamadon, a. lonvaud-Funel, P. Pellerin y n. vivas (2000) Produits de traitement et auxiliaires d'élaboration des moûts et des vins
  • Bertrand
Bertrand, a., r.-m. canal-llauBères, m. Feuillat, G. Hardy, F. lamadon, a. lonvaud-Funel, P. Pellerin y n. vivas (2000). Produits de traitement et auxiliaires d'élaboration des moûts et des vins. Editions Féret, Bordeaux, Francia. 271 pp.
Maturation et maturité des raisins
  • Jan 2000
  • J Blouin
  • G Guimberteau
Blouin, J. y G. GuimBerteau (2000). Maturation et maturité des raisins. Editions Féret, Bordeaux, Francia. 151 pp.
Análisis químico del vino. Ediciones Universidad Católica de Chile
  • Jan 2000
  • J Bordeu
  • Scarpa
Bordeu, e. y J. scarPa (2000). Análisis químico del vino. Ediciones Universidad Católica de Chile. Santiago, Chile. Segunda edición. 253 pp.
Tecnología de los vinos blancos
  • Jan 1998
  • De Rosa
de rosa, t. (1998). Tecnología de los vinos blancos. Ediciones Mundi Prensa, Madrid, España. 527 pp.
Manual de bodegas 1999. Corporación Chilena del Vino
  • Jan 1999
  • F Gillmore
  • Poblete
Gillmore, F. y r. PoBlete (1999). Manual de bodegas 1999. Corporación Chilena del Vino. Santiago, Chile. 112 pp.
Introducción al vino de Chile
  • Jan 2000
  • Hernández
Hernández, a. (2000). Introducción al vino de Chile. Colección En Agricultura. Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile. Aquaprint Impresores. Segunda edición. 101 pp.