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dc.contributor.authorRuiz-de-Villa, Candela
dc.contributor.authorUrrutia-Becerra, Luis
dc.contributor.authorJara, Carla
dc.contributor.authorGil i Cortiella, Mariona
dc.contributor.authorCanals, Joan Miquel
dc.contributor.authorMas, Albert
dc.contributor.authorReguant, Cristina
dc.contributor.authorRozès, Nicolas
dc.date.accessioned2024-04-10T00:21:36Z
dc.date.available2024-04-10T00:21:36Z
dc.date.issued2023
dc.identifier10.3390/fermentation9090808
dc.identifier.issn23115637
dc.identifier.urihttps://hdl.handle.net/20.500.12728/10432
dc.description.abstractClimate change is posing a major challenge to the wine industry, with rising alcohol levels emerging as an issue of concern affecting quality, economics and health. This study explores two methods to reduce alcohol content in Chardonnay wines from Chile. Firstly, 5% and 10% of water was added to grape must. Secondly, the sequential inoculation of Metschnikowia pulcherrima with Saccharomyces cerevisiae was examined. The main objectives were to assess the efficacy of these treatments in reducing alcohol levels and their impact on organoleptic properties. Our findings revealed that the presence of M. pulcherrima in winery conditions was less effective in reducing ethanol. Nevertheless, wines resulting from this treatment exhibited an interesting composition with distinct sensory profiles. Furthermore, the Sc-5% W condition displayed promising results by reducing ethanol content by 0.47% (v/v), with less significant changes in the sensory profile. Although the Sc-10% W wines showed a more substantial ethanol reduction of 1.73% (v/v), they exhibited a decreasing trend in volatile compounds and polysaccharides, ultimately being perceived as less complex in sensory analysis and not being preferred by consumers. This research contributes to understanding how these approaches affect the alcohol content and sensory attributes of white wines and is fundamental to the sustainability of the sector and the ability of the sector to recover from climate challenges. © 2023 by the authors.es_ES
dc.description.sponsorshipSC-RISE; Spanish Research Agency; European Commission, EC; Generalitat de Catalunya, (2020 FISDU 00359)es_ES
dc.language.isoenes_ES
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)es_ES
dc.subjectlow-alcohol wineses_ES
dc.subjectnon-Saccharomyceses_ES
dc.subjectwateringes_ES
dc.titlePhysicochemical and Organoleptic Differences in Chardonnay Chilean Wines after Ethanol Reduction Practises: Pre-Fermentative Water Addition or Metschnikowia pulcherrimaes_ES
dc.typeArticlees_ES


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