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Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking

2024-08Artigo científico Acesso aberto
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dc.contributor.authorMalfeito-Ferreira, Manuel
dc.contributor.authorGranja-Soares, Joana
dc.contributor.authorChandra, Mahesh
dc.contributor.authorAsryan, Arman Asryan
dc.contributor.authorOliveira, Joana
dc.contributor.authorFreitas, Victor
dc.contributor.authorLoira, Iris
dc.contributor.authorMorata, Antonio
dc.contributor.authorCunha, Jorge
dc.contributor.authorHarutyunyan, Mkrtich
dc.date.accessioned2025-08-08T11:10:09Z
dc.date.available2025-08-08T11:10:09Z
dc.date.issued2024-08
dc.description.abstractThe earliest archaeological evidence of wine came from ceramic vessels of the Tran- scaucasian ‘Shulaveri-Shomutepe’ or ‘Aratashen-Shulaveri-Shomutepe culture’ (SSC/AShSh: c. 6000–5200 BC). Western European ‘Bell Beaker culture’ (BB: c. 2500–2000 BC) is characterized by bell- shaped pottery vessels but has so far not been found with residues consistent with wine. Knowing that wild grapes populated both habitats, the absence of wine during the Bell Beaker period remains to be explained. The main goal of this work was to investigate whether the shape of the vessels could influence the performance of spontaneous fermentation, specifically regarding the production of volatile acidity. Crushed grapes or juices from various grape cultivars were fermented in two types of vessels: (i) borosilicate glass beakers (4–5 L) to imitate bell beakers and (ii) Erlenmeyer flasks (5 L) to imitate SSC/AShSh vessels. Fermentations occurred spontaneously, and the wines were analyzed for their conventional physical–chemical parameters (e.g., ethanol content, total acidity, volatile acidity, pH), chromatic characteristics (e.g., wine color intensity, wine hue), and volatile composition by gas-chromatography-flame ionization detection (GC-FID). At the end of fermentation, the yeast species were identified by molecular methods. In addition, wine yields and phenolic composition (e.g., total phenols, anthocyanins, total pigments) were determined for wild grapes in comparison with six red varieties Vitis vinifera L. subsp. sativa (Vinhão, Marufo, Branjo, Melhorio, Castelão and Tempranillo Tinto), chosen as a function of their genetic relatedness with the wild counterpart. Wines produced from V. sylvestris grapes showed higher total acidity and color intensity when compared to the cultivated varieties. Saccharomyces cerevisiae dominated at the end of all spontaneous fermen- tations in all types of vessels and conditions. Wines fermented in Erlenmeyers showed ethanol concentrations as high as 14.30% (v/v), while the highest ethanol level was 12.30% (v/v) in beakers. Volatile acidity increased to a maximum of 4.33 g/L (acetic acid) in Erlenmeyers and 8.89 g/L in beakers. Therefore, the shape of the vessels influenced the performance of fermentation, probably due to the different exposures to air, leading to vinegary ferments more frequently in open mouths than in conical-shaped flasks. These results provide a hypothesis based on fermentation performance for the absence of wine produced in the Iberian Peninsula until the arrival of Phoenician settlers.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMalfeito-Ferreira, M.; Granja-Soares, J.; Chandra, M.; Asryan, A.; Oliveira, J.; Freitas, V.; Loira, I.; Morata, A.; Cunha, J.; Harutyunyan, M. Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking. Fermentation 2024, 10, 401. https://doi.org/10.3390/fermentation10080401pt_PT
dc.identifier.doi10.3390/fermentation10080401pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/102735
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/journal/fermentationpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectexperimental archaeologypt_PT
dc.subjectpottery vesselspt_PT
dc.subjectvessel’s shappt_PT
dc.subjectprehistoric winemakingpt_PT
dc.subjectShulaveri-Shomutepe/Aratashen-Shulaveri-Shomutepe culturept_PT
dc.subjectBell Beaker culturept_PT
dc.subjectVitis sylvestrispt_PT
dc.subjectspontaneous fermentationpt_PT
dc.subjectvinegarpt_PT
dc.subjectwine yieldspt_PT
dc.subjectphenolic compositionpt_PT
dc.subjectvolatilespt_PT
dc.titleInvestigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemakingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Base/UIDB%2F04129%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Programático/UIDP%2F04129%2F2020/PT
oaire.citation.issue8pt_PT
oaire.citation.startPage401pt_PT
oaire.citation.titleFermentationpt_PT
oaire.citation.volume10pt_PT
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Base
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Programático
person.familyNameMalfeito-Ferreira
person.familyNameHARUTYUNYAN
person.givenNameManuel
person.givenNameMKRTICH
person.identifier1983440
person.identifier.ciencia-id7313-2302-AAB5
person.identifier.ciencia-idB01C-72DF-BECA
person.identifier.orcid0000-0002-7985-963X
person.identifier.orcid0000-0001-5293-1649
person.identifier.ridB-3215-2019
person.identifier.scopus-author-id6602549195
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationec949dd6-d24d-4965-bc9f-6feb421db104
relation.isAuthorOfPublication11b18162-562a-4728-88dd-014fb79fc801
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