Estudio de productos alternativos a las barricas para la crianza de vinos. Efecto sobre la composición polifenólica

Abstract

[ES] El presente trabajo, trata sobre el estudio de virutas de roble utilizadas el envejecimiento de los vinos. Para ello, inicialmente se realizó un análisis de la composición de virutas, poniendo en práctica distintas técnicas de extracción. Paralelamente, se maceraron durante 5 semanas (tal y como indica el fabricante), distintos tipos de virutas con vino tintos a diferentes dosis. Para asemejar al efecto que se produce durante la permanencia en barrica, se procede a microoxigenar los vinos. Por lo tanto, se estudiará por una parte las diferencias entre los distintos tipos de virutas y el efecto de la microoxigenación. Los análisis realizados, fueron sobre todo, composición polifenólica: Intensidad Colorante, Índice de Polifenoles Totales, concentración de taninos y antocianos, polimerización de taninos, combinaciones atocinano-tanino y determinación de antocianos pormenorizados mediante técnicas de HPLC.

[EN] The wine industry that is always looking for improve due due to high competition. It is therefore important to study alternative methods to traditional help us get a quality product and a good price. In this proyect we are going to study that. The barrel aging requires a high investment and some wineries can not assume it. Therefore, it is an emerging alternative to barrel aging technique using so-called chips or oak chips. It is a substitute where we can get a quality product at lower cost than with the barrel aging. Therefore, this work is focused on the study of the chips from two aspects. On the one hand, the study of chips and get their phenolic profile; for this, 6 types of oak chips with different degrees of roasting were studied. Such chips left macerated in acetone / water at different conditions (with and without agitation and different doses), 24 hours after maceration and after being filtered and centrifuged samples proceeded to their polyphenolic profile by simple spectrophotometric techniques. On the other hand, and in parallel the effect of chips was studied on the composition of the wine. For that, they put in contact differents types of chips with red wine from the grape variety Monastrell for a month, under different conditions (different doses, with or without micro-oxygenation). The study focuses on understanding the impact that different types of chips and application of micro-oxygenation on wines polyphenolic stability. To do this, spectrophotometry color components (IC, concentration of anthocyanins, index PVPP) and the interaction between the tannins (tannins concentration, IPT, DMACH index) were analyzed. In addition the effect of treatments on the profile antocianídico wine by HPLC techniques was studied.