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El mercado actual exige, en gran parte, la disponibilidad de vinos estructurados con coloraciones intensas, razón por la cual los enólogos evalúan constantemente diversas variantes tecnológicas tendientes a satisfacer los requerimientos del consumidor. En respuesta a esta necesidad, se estudió la incidencia de la técnica de sangrado (T1, 10%; T2, 20%; T3, 30%) sobre la composición fenólica de vinos cv. Malbec de Mendoza en dos vendimias consecutivas. En 2010 se observó que solo T3 aumentó significativamente el contenido de antocianos en los vinos terminados respecto del control, sin apreciarse un efecto sobre el resto de los parámetros fenólicos evaluados. En cuanto a los compuestos individuales determinados por HPLC- DAD/ESI-MS, los tres tratamientos favorecieron la extracción de los distintos derivados antociánicos y flavonoles, siendo T3 el más significativo. En 2011 se observó una tendencia similar además de un efecto significativo en la intensidad colorante, fenoles totales, proantocianidinas, ácidos hidroxibenzoicos, flavanoles, flavonoles y dihidroflavonoles. Por el contrario, el test triangular mostró la imposibilidad de diferenciar los vinos estudiados a través de un panel entrenado de jueces. Al comparar ambas temporadas, se pudo evidenciar la influencia del factor "año" sobre la composición de los vinos elaborados con y sin aplicación del sangrado. En conclusión, esta práctica enológica puede ser una herramienta útil para aumentar la calidad polifenólica del Malbec y mejorar la capacidad de envejecimiento en la producción de vinos de guarda.

The economic crisis has had an asymmetric effect on Spanish and regional/local economies. This study aims to analyze the strategies developed by cooperative wineries in Castilla-La Mancha (CLM) and their impact on performance measurements. The paper opted for an exploratory study based on a compilation of financial statements consisting of the traditional economic-financial profitability ratios (ROA, ROI, ROS) plus a specific analysis, Return of Owner Cooperative (ROC). We have also used two financial measurements: Liquidity and Leverage. Trade dynamism is the hallmark of wine cooperatives in CLM in terms of strategic action in the face of a crisis. Their resilience is patent in the conquest of foreign markets via low unit costs, which have been transferred to sales prices. The paper has implications for the understanding of the resilience of the agricultural cooperatives during the crisis period in question. The consistency of the results provides a context to promote the cooperative model as an essential factor in the social economy. This paper fulfils an identified need to show the cooperative model as a resilient one in the agricultural field and in the context of rural development. [ABSTRACT FROM AUTHOR]

El método oficial argentino para determinar el contenido de azúcares reductores en mostos y vinos es el método Fehling Causse Bonnans. Este método implica la defecación de la muestra para obtener una solución azucarada decolorada y límpida. Para ello se emplea carbón activado y acetato de plomo. Son conocidos los efectos de la intoxicación con plomo en seres humanos y animales, así como en el ambiente, de modo que es necesario minimizar su uso para lograr una producción sustentable. Se analizaron 149 vinos y 67 mostos. En cada una de las muestras se efectuaron dos determinaciones de azúcares reductores, diferenciadas por la forma de efectuar la defecación: a) empleando 5 mL de acetato de plomo al 25% y 0,5 g de carbón activado y b) empleando 5 mL de agua destilada y 0,5 g de carbón activado. Los datos se procesaron efectuando análisis de regresión simple lineal. Se concluye que puede eliminarse el uso de acetato de plomo en el tratamiento previo de las muestras de mostos y vinos para determinar azúcares reductores por el método de Fehling Causse Bonnans. La defecación de la muestra se realiza empleando solo carbón vegetal activado. Esta modificación de la técnica original permite eliminar el empleo de sales de plomo y la contaminación que ello implica, sinincurrir en errores apreciables en la medida de los azúcares reductores.

The Argentine official method to determine the content of reducing sugars in musts and wines is the Causse Bonnans Fehling method. This method requires a sample treatment to obtain a decolorized and clear solution. Activated charcoal and lead acetate are used for this procedure. The effects of lead poisoning in humans, animals and the environment are known, so it is necessary to minimize their use to achieve sustainable production. Reducing sugars were analyzed in 149 wines and 67 grape musts. For each sample, two different treatments were used: a) 5 mL of lead acetate at 25% and 0.5 g of activated charcoal and b) adding 5 mL of distilled water and 0.5 g of activated carbon. The data were processed by performing simple linear regression analysis. Lead acetate can be eliminated in the pretreatment of must and wine samples to determine reducing sugars by Fehling Bonnans Causse method. This modification of the original technique eliminates the use of lead salts and pollution involved, without faults in the measurement of the reducing sugars. [ABSTRACT FROM AUTHOR]

El vino debe estabilizarse respecto de las precipitaciones del bitartrato de potasio. Uno de los métodos de estabilización más empleado es la formación del precipitado por efecto del frío con siembra de cristales. Este método tiene un alto costo. La estabilización por electrodiálisis es un método alternativo, que consiste en eliminar el catión potasio, por medio de una membrana selectiva y un campo eléctrico, y así se impide la precipitación del bitartrato de potasio. El objetivo de este trabajo fue determinar si los vinos estabilizados mediante el tratamiento de frío por método de contacto difieren de los vinos estabilizados por electrodiálisis en cuanto a sus características físico-químicas y organolépticas. Se realizaron dos ensayos a nivel industrial: uno con 4 vinos blancos y otro con 3 vinos tintos. Todos los vinos se estabilizaron mediante tratamiento de frío por método de contacto (FMC) y por electrodiálisis (ED). El diseño estadístico fue bloques completos al azar. Los vinos blancos estabilizados por ED presentaron menores concentraciones de Ca+2 y Mg+2 que los FMC. Los vinos estabilizados por FMC contuvieron menos K+ que los vinos estabilizados por ED. Los vinos tintos estabilizados por FMC presentaron menor contenido de SO2 libre que los tratados con ED. Un panel de degustadores no encontró diferencias entre ambos tratamientos en vinos blancos, ni en tintos. Es posible reemplazar el tratamiento de estabilización tartárica FMC por ED. Se producen mínimas modificaciones de las características físico-químicas de los vinos, pero estos cambios no son detectados por medio del análisis organoléptico.

Wine has to be stabilized in respect of potassium bitartrate precipitations. One of the most used methods of stabilization is the precipitate formation as a result of cold with crystal seeding. This method implies an elevated cost. The stabilization by electrodialysis may be an alternative, which consists in removing the potassium cation, through a selective membrane and an electric field, so as to prevent the precipitation of potassium bitartrate. The purpose of this project was to determine if wines stabilized with respect to tartaric precipitations through cold stabilization by contact process are different from wines stabilized by electrodialysis, concerning their physics-chemical and organoleptic characteristics. Two industrial tests were carried out: one of them included 4 white wines and the other with 3 red wines. All wines were stabilized by cold stabilization by contact process (FMC in Spanish) and electrodialysis (ED). The tests were conducted using a randomized block statistical design. The white wines stabilized by ED have lower concentrations of Ca+2 and Mg+2 than those stabilized by FMC. The wines stabilized by FMC contain less K+ than the wines stabilized by ED. The red wines stabilized by FMC have lower concentrations of free SO². A panel of tasters found no difference between both treatments, neither in white wines nor in red wines. Therefore, it is possible to replace the tartaric stabilization by contact process (FMC) with ED. Although minimum changes are produced in the physics-chemical characteristics of wines, these changes are not detected by means of the organoleptic analysis. [ABSTRACT FROM AUTHOR]

The current market, in large part, demands the availability of structured wines with intense coloration, reason why winemakers constantly evaluated different technological variants designed to satisfy the requirements of the consumer. In response to this need, the incidence of saignée (T1, 10%; T2, 20%; T3, 30%) on phenolic composition of Malbec wines from Mendoza in two consecutive seasons was studied. In 2010, it was observed that only T3 significantly increased the content of anthocyanins in wines with respect to the control, without appreciating a significant effect on the rest of the phenolic parameters evaluated. As for those individual compounds determined by HPLC-DAD/ESI-MS, the three treatments favored the extraction of different anthocyanic derivatives and flavonols, being T3 the most significant. In 2011, there was a similar trend in addition to a significant effect on the colour intensity, total phenols, proanthocyanidins, hydroxybenzoic acids, flavanols, flavonols and dihidroflavonoles. In contrast, the triangular test showed the impossibility of differentiating wines studied by a trained panel of judges. Comparing both seasons was demonstrated the influence of the "year" factor on the composition of wines made with and without application of saignée. In conclusion, this oenological practice may be a useful tool to increase the phenolic quality of Malbec wines and improve their aging potential. [ABSTRACT FROM AUTHOR]

The basic hedonic hypothesis is that goods are valued for their utility-bearing characteristics and not for the good itself. Each attribute can be evaluated by consumers when making a purchasing decision and an implicit price can be identified for each of them. Thus, the observed price of a certain good can be analyzed as the sum of the implicit prices paid for each quality attribute. Literature has reported hedonic models estimates in the case of wines, which are excellent examples of differentiated goods worldwide. The impact of different wine attributes (intrinsic or extrinsic) on consumers' willingness to pay has been analyzed with dissimilar results. Wines coming from New World producers seem to be appreciated for different attributes than wines produced in the Old World" Moreover, Old and New World consumers seem to value differently the wine's characteristics. To our knowledge, no cross country analysis has been done dealing with New World wines in Old World countries, leaving an important gap in understanding underlying attributes influencing buying decisions. [ABSTRACT FROM AUTHOR]

In the wine making process, detritivorous insects may appear which are attracted by a spectrum of the ultraviolet to the infrared or by nutritious natural products. Considering this behavior, traps of UV light and fly traps have been used for the integrated handling in a winery. The objectives were: to monitor arthropods that affect organic substrates in decomposition, with traps of light; to identify and to classify these species; to establish its population dynamics. The research was done in the Winery of the Faculty of Agricultural Sciences, UNCuyo. The traps used were a fly trap with vinegar at 25% and another one of yellow light. They were installed in the reception-elaboration and fractioning sectors. The harvesting was made weekly. The total of arthropods was higher in the reception-elaboration area (84%) than in the fractioning area (16%). The trap of light was better and it was followed by the fly trap. The greater group of insects that was captured was Diptera. Population dynamics, in general terms, fluctuated in direct relation with average external environmental temperature. The monitoring detected the plagues present in the winery and helped detect differences between the evaluated sectors according to hygienic handling. [ABSTRACT FROM AUTHOR]

The goal was to evaluate what maceration time allows a better expression of colour and concentration of Cabernet Sauvignon (CS) and Malbec (M) wines from Mendoza, Argentina. From two 20 000 L industrial winemaking, an experiment (n = 3) was performed to evaluate three times of maceration: 5, 10 and 20 days. This was made extracting 60 L of wine each time. In the wines total phenols, total condensed tanins, gelatin index, colour density, hue, copigmentation and polimeric colour were mesured with VIS and UV espectro-photometric techniques. The wines were also sensory evaluated by an experts panel. 10 and 20 days CS wines were similar and greater in anthocyans, polymeric colour and tanins than that of 5 days. Also provoked bigger concentration and softness and moderated astringency, dryness and roughness. 20 days CS wines had more total phenols and astringent tanins than 10 days CS wines. 10 days M wines reached bigger contents of colour density, total phenols, anthocyanins, polimeric colour and tanins than 5 and 20 days ones. 10 days M provoked sensations of concentration and softness similar to that of 10 and 20 days CS wines. In contrast their dryness, rougness and astringency were smaller than that of CS wines. 5 days M wines resulted poor in attributes and 20 days M intermediate between that of 5 and 10 days. Considering both varieties and all maceration times, the loss of copigmented anthocyans was followed by a proportional increse in polymerised anthocyans. Total phenols and tanins positively correlated with sensations of roughness, astringency, dryness, softness and concentration. Also dryness negatively correlated with gelatine not precipitable tanins. [ABSTRACT FROM AUTHOR]