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…

Foliar application of urea improved the nitrogen composition of Chenin grapes

The nitrogen composition of the grapes directly affects the developments of alcoholic fermentation and influences the final aromatic composition of the wines. The aim of this study was to determine the effect and efficiency of foliar applications of urea on the nitrogen composition of grapes. This study was carried out during 2023 vintage and in the Chenin vineyard located in Estacion Experimental Mendoza (Argentina). Three urea concentrations 3, 6 and 9 Kg N/ha (C1, C2, and C3, respectively) and control (T) were applied in this vineyard at veraison. In all solutions were added 1ml/l of Tween 80 ® surfactant.

Read More

Crown procyanidin quantification in red wines, rosé wines and Port wines

Condensed grape tannins play a major role in the organoleptic properties and quality of red wine. Recently, a new sub-family of macrocyclic condensed tannins has been identified in red wine and named “crown tannins”. Indeed, the first compound of the family identified and characterised by NMR was the crown procyanidin tetramer which is composed of a macrocyclic structure composed of four (-)-epicatechins link together by B-type interflavanoid linkage in the following an alternative sequences of C4-C8 and C4-C6 linkage. The 3D structure of this unusual crown procyanidin family reveals a central cavity in the molecule [1].

Read More

Correlative study between degradation of rosé wine under accelerated conditions and under normal conditions

Several studies have tried to develop different methods to study the photodegradation of wine in an accelerated way, trying to elucidate the effect of light on the wine compounds[1]. In a previous study, our team developed a chamber that speeds up the photodegradation of rosé wine[2]. In the present work we have tried to establish a correlation between irradiation times in accelerated conditions and the natural exposure to the cycles of light that usually exist in markets or at home.

Read More

Inert gases persistence in wine storage tank blanketing

It is common to find tanks in the winery with wine below their capacity due to wine transfers between tanks of different capacities or the interruption of operations for periods of a few days. This situation implies the existence of an ullage space in the tank with prolonged contact with the wine causing its absorption/oxidation. Oxygen uptake from the air headspace over the wine due to differences in the partial pressure of O2 can be rapid, up to 1.5 mL of O2 per liter of wine in one hour and 100 cm2 of surface area1 and up to saturation after 4 hours.

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