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…

Adsorption of tetraconazole by organic residues and vineyard organically-amended soils 

Spain is the country with the largest wine-producing area in the EU and its productivity is largely controlled applying fungicides. However, residues of these compounds can move and contaminate surface and groundwater. The objective of this work was to evaluate the capacity of bioadsorbents from different origin to adsorb and immobilize tetraconazole by themselves or when applied as organic soil amendment, and to prevent soil and water contamination by this fungicide. The adsorption of tetraconazole by 3 organic residues: spent mushroom substrate (SMS), green compost (GC) and vine pruning sawdust (VP), as well as by vineyard soils unamended and amended individually with these residues at 1.5% (w/w) was evaluated using the batch equilibrium technique.

Effect of different plant fibers on the elimination of undesirable compounds in red wine. Correlation with its polysaccharide composition

The presence of undesirable compounds in wines, such as OTA, biogenic amines and pesticides residues, affects wine quality and can cause health problems for the consumer. The main tool that a winemaker has to reduce their content in the wine is fining. However, some of the fining agents commonly used in the winery can cause allergies or even increase the protein content in the wine, increasing the turbidity. To avoid these problems, the use of plant fibers may be an alternative, such as those from grape pomace[1] or other plant origins.

Exploring relationships among grapevine chemical and physiological parameters and mycobiome composition under drought stress

Improving our knowledge on biotic and abiotic factors that influence the composition of the grapevine mycobiome is of great agricultural significance, due to potential effects on plant health, productivity, and wine characteristics. Among the various environmental factors affecting the morphological, physiological, biochemical and molecular attributes of grapevine, drought stress is one of the most severe, becoming increasingly an issue worldwide.

Accumulation of deleterious mutations in grapevine and its relationship with traits of interest for wine production and resilience

Deleterious mutations that severely reduce population fitness are rapidly removed from the gene pool by purifying selection. However, evolutionary drivers such as genetic drift brought about by demographic bottlenecks may comprise its efficacy by allowing deleterious mutations to accumulate, thereby limiting the adaptive potential of populations. Moreover, positive selection can hitchhike mildly deleterious mutations due to linkage caused by lack of recombination. Similarly, in the context of species domestication, artificial selection mimics these evolutionary processes, which can have undesirable consequences for production and resilience. In this study, we evaluated the extent of the accumulation of deleterious mutations and the magnitude of their effects (also known as genetic load) at the whole-genome scale for ca.

Model-assisted analysis of the root traits underlying RSA genotypic diversity in Vitis: a promising approach for rootstock selection?

By dissecting the root system architecture (RSA) into its underpinning components (e.g. root emission, axial growth, radial growth, branching, root direction or tropism) and identifying the relationships between them, functional-structural 3D root models are promising tools for analyzing the diversity and complexity of root system phenotypes with Genotype × Environment interactions. The model parameters are assumed to be synthetic traits, less influenced by the environment, and consequently with less polygenic architectures than the integrative RSA traits they drive. Root models can serve as a basis for in silico development of root system ideotypes by highlighting the developmental processes and parameters that most likely influence RSA fitness.