terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 New tool to evaluate color modifications during oxygen consumption in white and red wines

New tool to evaluate color modifications during oxygen consumption in white and red wines

Abstract

Measuring the effect of oxygen consumption on the color of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine can consume without significantly altering its color. The changes produced in wine after being exposed to high oxygen concentrations have been studied by different authors, but in all cases the wine has been analyzed once the oxygen consumption process has been completed. This work presents the results obtained with the use of an equipment designed and made to measure simultaneously the level of dissolved oxygen and the spectrum of the wine, during the oxygen consumption process from saturation levels with air to very low levels, which indicate the total consumption of the dosed oxygen[1,2].

The results of this study demonstrate that the equipment designed and built is valid for monitoring the kinetics of oxygen consumption with simultaneous measurement of the spectrum in the visible and dissolved oxygen. The application to the study of white and red wines allowed to know the effect of different amounts of oxygen on the chromatic characteristics of white and red wines. The results show that white wines made with Sauvignon Blanc grapes consume all the available oxygen, while Godello wines have a very low oxygen consumption capacity, and wines made with Albillo or Verdejo grapes are in an intermediate situation. In the case of red wines, the great oxygen consumption capacity of the wines made with the Cenicienta or Mencía grape variety stands out compared to the avidity of the Estaladiña or Negro Saurí wines. This information is also closely related to changes in the colour, browning and antioxidant capacity of wines.

References:

  1. Oliveira, C. M., et al. (2011) Oxidation mechanisms occurring in wines. Food Res. Int 44(5), 1115–1126 DOI 10.1016/j.foodres.2011.03.050
  2. Del Alamo-Sanza, M et al (2021) Air saturation methodology proposal for the analysis of wine oxygen consumption kinetics. Food Res. Int, DOI 10.1016/j.foodres.2021.110535

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Maria del Alamo-Sanza*, Marioli Carrasco-Quiroz, Ana Martínez-Gil, María Asensio-Cuadrado, Rubén del Barrio-Galán, Ignacio Nevares

Grupo UVaMOX-Universidad de Valladolid. Avda. Madrid 50. 34001 Palencia, Spain

Contact the author*

Keywords

oxygen uptake, oxygen consumption kinetics, color, wine

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Indicators of Sustainable Vineyard Soil Management: Metrics for Assessing Environmental Impacts

The vital role of soils in supporting life on our planet cannot be overstated. Soils provide numerous ecosystem services and functions, including biomass production, carbon sequestration, physical support, biological habitat, and genetic reserve, among others. Understanding the characteristics and sensitivity of soils in a specific terroir, along with effective soil management practices, is crucial for the sustainable management of natural resources.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Combined use of leaf removal and natural shading to delay grape ripening in Manto negro (Vitis vinifera L.) under deficit irrigation 

The increasingly frequent heat waves during grape ripening pose challenges for premium wine grape production. This makes the development of irrigation and canopy management techniques of great importance to maximize yield and grape quality. A field experiment was carried out during 2021 and 2022 using Manto negro wine grapes to study the effect of two irrigation strategies and different light exposure levels on grape quality.

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Application of an in vitro digestion model to study the bioaccessibility and the effect of the intestinal microbiota on the red wine proanthocyanidins 

Proanthocyanidins are important phenolic fraction for wine quality, contributing to astringency, bitterness and color. Their metabolism begins in the mouth and continues throughout the gastrointestinal tract; however, most of them are accumulated in the colon where are metabolized by the intestinal microbiota, giving rise to a whole series of phenolic acids that may have greater activity at physiological level than the precursors[1]. This study aimed to evaluate in vitro the bioaccessibility of proanthocyanidins in a red wine developed by Bodegas Pradorey, as well as to evaluate the potential effect of intestinal microbiota on polyphenols metabolism identifying and quantifying secondary metabolites.

Read More