terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Inert gases persistence in wine storage tank blanketing

Inert gases persistence in wine storage tank blanketing

Abstract

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. The industrial solution consists of inerting the gas space by means of an inert gas blanket to avoid contact with air. This procedure can be done with automatic systems that generate an overpressure of inert gas and are able to respond to variations in the filling level of the tanks. This is not common in most wineries and in order to propose an easy and effective system, nitrogen (N2), argon (Ar), and carbon dioxide (CO2), the commonly used inert gases in the wine industry, together with their mixtures, have been compared. The persistence of a gaseous blanket of the inert gas (O2<0.5%)2 in the ullage space of the tank and its ability to reduce the uptake of atmospheric O2 into the wine were analyzed.

In addition to checking which of the five gases tested provided the best protection over time with a simple application, two different application methods were compared. In a third phase, the economic optimization was studied by reducing the amount of gas on the basis of the ability of almost all of these gases to form blankets due to their higher density than air.

Acknowledgements: ITACyL for their financial support to Actividades de Investigación, Promoción de la Innovación y la Transferencia del Conocimiento en Sectores Estratégicos de Castilla y León: SECTOR VITIVINÍCOLA

1 Peynaud E. (1981) Knowing and Making Wine. Wiley

Dharmadhikkari, M. (2016) Use of Inert Gases. Midwest Grape and Wine Industry Institute

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

Ignacio Nevares*, María Asensio-Cuadrado, Rubén del Barrio-Galán, Elena Pérez-Cardo, Ana Martínez-Gil, Luis Miguel Cárcel and Maria del Alamo-Sanza

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

Contact the author*

Keywords

inert gases, blanketing, oxygen, ullage space

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Genetic variation among wild grapes native to Japan

Domesticated grapes are assumed to have originated in the Middle East. However, a considerable number of species are native in East Asian countries such as China, Korea and Japan as well. Evidence suggests that a total of seven species and eight varieties have been found to be native to Japan. A wide level variation in morphology, genetic and fruit composition exist in wild grape native to Japan.

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.

Oenological compatibility of biocontrol yeasts applied to wine grapes 

Antagonistic yeasts applied to wine grapes must be compatible with the thereafter winemaking process, avoiding competition with the fermentative Saccharomyces cerevisiae or affecting wine flavour. Therefore, fifteen epiphytic yeasts (6 Metschnikowia sp., 6 Hanseniaspora uvarum, 3 Starmerella bacillaris) previously selected for its biocontrol ability against Alternaria on wine grapes were evaluate for possible competition with S. cerevisiae by the Niche Overlap Index (NOI) employing YNB agar media with 10 mM of 17 different carbonate sources present in wine grapes (proline, asparagine, alanine, glutamic acid, tirosine, arginine, lisine, methionine, glicine, malic acid, tartaric acid, fructose, melibiose, raffinose, rhamnose, sucrose, glucose).

Water and nutritional savings shape non-structural carbohydrates in grapevine (Vitis vinifera L.) cuttings

Global changes and sustainability challenge researchers in saving water and nutrients. The response of woody crops, which can be forced at facing more drought events during their life, is particularly important. Vitis vinifera can be an important model for its relevance in countries subjected to climate changes and its breeding, requiring cuttings plantation and strong pruning.

Identification of a stable epi-allele associated with flower development and low bunch compactness in a somatic variant of Tempranillo Tinto

Grapevine cultivars are vegetatively propagated to preserve their varietal characteristics. However, spontaneous somatic variations that occur and are maintained during cycles of vegetative growth offer opportunities for the natural improvement of traditional grape cultivars. One advantageous trait for winegrowing is reduced bunch compactness, which decreases the susceptibility to pests and fungal diseases and favor an even berry ripening.