<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692022000100113</article-id>
<article-id pub-id-type="doi">10.24836/es.v32i59.1195</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Calidad de vinos de la variedad tempranillo, cultivada en tres viñedos en Chihuahua, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Quality of wine variety tempranillo grown in three vineyards in Chihuahua, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fuentes-Verduzco]]></surname>
<given-names><![CDATA[Cipriano]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lugo-García]]></surname>
<given-names><![CDATA[Gabriel Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Leal]]></surname>
<given-names><![CDATA[Ramona]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Camacho-Inzunza]]></surname>
<given-names><![CDATA[Francisco Ariel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Sinaloa  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma de Chihuahua  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Sinaloa Facultad de Agricultura del Valle del Fuerte ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2022</year>
</pub-date>
<volume>32</volume>
<numero>59</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692022000100113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692022000100113&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692022000100113&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Caracterizar los parámetros que determinan la calidad de los vinos de la variedad Tempranillo elaborados con uvas provenientes de tres zonas geográficas del estado de Chihuahua, México.  Metodología:  Se determinó la calidad en vinos de doce meses de maduración, obtenidos de uvas producidas en tres viñedos: Faciatec, Hacienda Bustillos y Paralelo Meridiano; se les efectuaron análisis fisicoquímicos, acidez total titulable (ATT), índice de polifenoles totales, así como composición del color; evaluados en un diseño de bloques al azar con tres repeticiones.  Resultados:  El pH y ATT, se presentaron niveles óptimos para vinificación, sin embargo, la acidez volátil presenta niveles bajos; el vino con mayor grado alcohólico y composición fenólica, fue el vinificado con bayas del viñedo Faciatec, es apropiado para envejecer, además por sus características cromáticas y sensoriales, presentó mayor tonalidad.  Limitaciones:  Condiciones climáticas prevalecientes durante el periodo de estudio y falta de vigilancia de entrada de personas a los viñedos.  Conclusiones:  La altura sobre el nivel del mar, temperatura y precipitación durante la madurez de las bayas, influyen en la vinificación, al impactar en las características fenólicas y cromáticas del vino, por lo tanto, el que proviene del viñedo de Faciatec, probablemente, sea el más apto para añejamiento en barrica, y el resto para vinos jóvenes.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  Characterize the parameters that determine quality of wines variety Tempranillo made with berries grown in three geographical zones of Chihuahua, Mexico.  Metodology:  Determination of wine quality from 12 month berry maturity grown in three vineyards: Faciatec, Hacienda Bustillos and Paralelo meridian. Physicochemical analysis, total titratable acidity (ATT), total polyphenol index and color composition were determined in a complete block design with three replicates.  Results:  The values of pH and ATT were optimal for winemaking. However, volatile acidity was low, the wine with the highest alcoholic content and phenolic composition was vinified with the berries from Faciatec vineyard, it is also suitable for aging. Besides, its highest hue value was due to the chromatic and sensory characteristics.  Limitations:  Environmental conditions during the growing season and lack of surveillance to people coming inside the vineyard.  Conclusions:  Height above sea level, temperature and precipitation during maturity influence winemaking because they impact in chromatic and phenolic characteristics of the wine. Therefore, the wine from Faciatec vineyard is the most suitable for aging in barrels and the others for young wines.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[polifenoles totales]]></kwd>
<kwd lng="es"><![CDATA[índice de color]]></kwd>
<kwd lng="es"><![CDATA[copigmentación]]></kwd>
<kwd lng="es"><![CDATA[análisis sensorial]]></kwd>
<kwd lng="es"><![CDATA[grados brix]]></kwd>
<kwd lng="es"><![CDATA[pH]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[total polyphenols]]></kwd>
<kwd lng="en"><![CDATA[color index]]></kwd>
<kwd lng="en"><![CDATA[copigmentation]]></kwd>
<kwd lng="en"><![CDATA[sensory analysis]]></kwd>
<kwd lng="en"><![CDATA[Brix°]]></kwd>
<kwd lng="en"><![CDATA[pH]]></kwd>
</kwd-group>
</article-meta>
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