Desarrollo de Vino espumante de naranja (var. Valencia). Estudio de su fracción aromática libre y caracterización sensorial con consumidores.

Abstract

[EN] Orange production is one of the main fruit crops worldwide. It is particularly important in Concordia (Salto Grande region), where it is considered a key resource to regional economy. This implies that the development of value added products from oranges represents a strategic approach and needs further research. Orange sparkling could be both a novel biotechnogical alternative and a way to diversify the supply of citrus derived products, thus increasing and maintaining their incomes in local economy. Secondary fermentation performed to an is based on the sparkling rapidly growing market due to changes in consumer habits. Even though there is a commercial Spanish sparkling made from oranges, no scientific studies have been found in the literature regarding the manufacture of this The first objective of this thesis was to develop an orange sparkling wine from Valencia Late fresh juice. For this purpose, Champenoise method was adapted. Special emphasis was laid on clarification stage, due to its direct impact on sensory attributes. Main enological parameters of base wines and sparkling wines were also characterized. The second objective was to identify the free aromatic composition of both base wines and sparkling wines, as well as to detect potential modifications derived from secondary fermentation, lees contact time and selected treatments for its clarification. Solid phase extraction methods were used, with subsequent compounds determination (identification and quantification) by gas chromatography-mass spectrometry (GC-MS). Finally, product acceptability and sensory characterization were assessed by means of consumer perception methodology. The aim was to determine the sparkling profile through sensory descriptors defined by consumers. This would eventually allow modifying technological parameters in search of the ideal product. The proposed experimental design for sparkling production showed that values of both physical and chemical parameters were within the expected range for this type of From a technological perspective, a shorter lees contact time (6 months) could have advantages in sparkling wines, such as lower colour intensity than that observed for greater periods (9 months) due to an increase on browning index. However, it was observed an increase in the aroma complexity when sparkling wines were maintained to longer lees contact time (9 months) and clarified only with bentonite. This is mainly due to an increase in some compounds concentrations, such as ethyl lactate and diethyl succinate. These compounds are considered aging markers and exert influence on aroma profile, texture and density, therefore providing them body and consistency. Sensory assays carried out to characterize sparkling wines revealed that a higher lees contact time and sugar addition to expedition liquor increased consumer acceptability, as shown by consumer trends. Projective mapping allowed similarities and…