Name: Bladimir Zamora Basurto

Date: 08/08/2019
Topic: Wine quality control

WINE QUALITY CONTROL

The main variants of wine quality improvement methods include temperature control stratagems,
physical manipulation, product addition, type of tank and storage system,(1) .

Temperature , especially fermentation temperature, is an important variable. Most white wines

today are cold fermented using some type of refrigeration to preserve their freshness and aroma.
Red wines, on the other hand, are fermented at higher temperatures, often at the ambient
temperature at harvest time. Optimal fermentation temperatures are believed to be between 9 and
18°C for white wines, and between 20 and 30°C for red wines. Refrigeration is also used to stabilize
wines before bottling,(2) .

In general, the less the wine is physically moved, the higher its quality. However, among the
manipulations to improve quality, we must include the various forms of maceration that are applied
to red wines to give them color, flavor and tannin content (sometimes the opposite is done: light,
fruity red wines , are often produced by whole grape fermentation, also called carbonic maceration,
in which red grapes are neither crushed nor macerated, but fermented whole in an anaerobic
environment). The 'dregs' of the wine, sediment deposits, add desired flavors to the wine, and these
can be agitated after fermentation to increase the absorption of flavors by the broth. The
clarification of musts or wines can be achieved by physical mechanisms such as the application of
centrifugal force, as well as by the effect of gravity,(2) .

Filtration is an important means to clarify and stabilize wine, although used in excess can be
harmful to its quality,(2) .

The main additives used in wine production are, in the cooler wine regions, sugar or rectified
must, which must be added to the must to increase the final alcohol content (what is called
chaptalization); In warmer wine regions, acidity must be added to the must to improve the balance
of the final product (acidity adjustment). Other additions include tannin, wine fining products, and
oak chips (as flavoring). All red wines and some white wines undergo, after primary fermentation, a
bacteriological transformation called malolactic fermentation, which can be guaranteed by adding
lactic bacteria to the fermenting must or wine,(3) .

The type of tank in which the wine is stored also affects its flavor. Some containers, such as
stainless steel tanks, are neutral, and are used for wines in which only the flavor of the fermented
grapes is desired; In contrast, wooden containers, and especially small ones made of new wood, are
used to modify and improve the flavor of wine,(3) .

The flavor of all wines changes over time. Most of them deteriorate and should be consumed as
soon as possible. Higher-priced wines, on the other hand, both whites and, more often, reds,
improve with storage, usually in bottles (ideal storage conditions are described below, under "How
to Drink Wine") . Optimal storage periods are highly variable, but only a small minority of wines
improve with storage for more than ten years,(3) .

Maturation (Aging of Wines): It is a consequence of the action of yeasts (fungi of the genus
saccarocetes) that normally exist on the skin of grape grains. Each broth has its own breed of yeast
that will later give rise to a well-defined bouquet. Temperature plays a very important role for the
action of these yeasts; Below 18ºC they become sluggish and fermentation does not develop under
good conditions; above 35 ºC; They act with excessive brutality and the fermentation is tumultuous,
which is harmful to the future quality of the wine; In short, the most appropriate temperature is
between 20 – 25 ºC,(3) .

The manipulations are intended to rid it of a certain number of materials in its pension (cream of
tartar, acid tartrate of potash, mineral and oxidizable materials),(3) .

The aging of a wine requires, therefore, sustained attention and constant care on the part of man;
This must perfect nature, foresee dangers and ensure that the conservation of the wine is perfect
throughout its aging,(3) .

Color: From the sight you can see the quality of a wine. Here, observe its clarity, that there are no
sediments or solids, and the wine must also be bright. If you notice that it is an opaque, cloudy and
dull wine, you will be more likely to also find decrepitude in the mouth. When tasting a wine, sight
is the part where you can be superfluous and judge by its appearance, but it will not necessarily
determine its quality on the nose and mouth. That is to say, in tasting it may be a wine that is
visually incorrect or ugly, but when it comes to trying it, it will amaze us.(4) .

Density: Wines with apparent density are the typical wines that feel chewy in the mouth, there is a
sensation of weight due to the amount of solids that were dissolved in it. In tasting, it is preferred
that they be unctuous and thick when drinking,(4) .

Iron: Wines also have metals, mainly iron and copper, when there is an excess of them it is due to a
reaction with tannins and ferric salts. In tasting it is observed and expressed as a severe cloudiness
of the wine. After bottling there is no way to correct it. This disorder comes from the warehouse and
can only be solved during its process,(4) .

Alcohol Level: It is not that a wine is better or worse based on its alcohol level, think about a red:
they normally have between 12 and 16º of Alcohol, and it is common for this to determine the type
of wines you like (more or less alcoholics). In areas of the world with more hours of sunshine,
grapes generate more sugar and thick skins, therefore more alcohol, in colder areas less alcohol is
generated. In tasting, the issue is that the alcohol generated by fermentation, type of grape and
climate of the place, is well integrated and in the mouth feels with gustatory balance, that is,
enhances its aromas and flavors,(5) .

pH: It is important in its perception of quality as it is expressed as a balance in the mouth between
acidity and astringency. Although the pH depends on many factors (type of soil, grape variety,
ripening of the grapes, among others), a well-balanced one will make round and unctuous wines,
and is a quality parameter always sought after. White wines tolerate acidity more and this helps
make their sweetness more contrasting,(6) .
Volatile Acidity: Made up mainly of acetic acid, this should be as low as possible in addition to
remaining stable to help preserve the wine. If the acids increase in tasting we can perceive them as
vinegary in the nose and mouth,(7) .

Bibliography
1. Freile Vega, Dominique. ELABORACIÓN Y CONTROL DE VINO DE ARAZÁ . Madrid-
España : CESIF, 2011.

2. Girón Rodríguez, Francisco. Disipación y efectos de nuevos fungicidas sobre la fermentación y

calidad de vinos tintos de Monastrell. Universidad Católica San Antonio. Murcia : s.n., 2012. Tesis.

3. Guillem Ruiz, José Vicente. Condiciones que determinanla calidad de los vinosde la
Comunidad Valenciana”. Institución de calidad agroalimentaria de la comunidad Valenciana.
Valencia : s.n., 1999. Teis Doctoral.

4. Sivestre Stafforini, Gustavo. Control de calidad del vino de mortiño. Instituto Tecnológico de
Buenos Aires . 2010. Tesis.

5. Barreno Pérez, Carlos Iván . ELABORACIÓN Y CONTROL DE CALIDAD DE VINO DE

TAXO(Passiflora tripartita var. mollisima)”. Escuela Superior Politécnica de Chimborazo.
Riobamba : s.n., 2013. Tesis.

6. Valdivia, María José. Evaluación de Parámetros de Calidad de vinos caseros Tintos.

Universidad Nacional de Cuyo. Mendoza : s.n., 2015. Tesis.

7. Contreras Fernández, María Jesus. ESTUDIO DE LA EVOLUCIÓN DE PARÁMETROS DE

COLOR EN VINOS DE RIBERA DEL DUERO, UTILIZACIÓN DE HERRAMIENTAS
ESTADÍSTICAS Y APLICACIONES DE INTERÉS PARA LA INDUSTRIA VINÍCOLA.
UNIVERSIDAD DE BURGOS. Burgos : s.n., 2017. Tesis.