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…

Late winter pruning induces a maturity delay under temperature-increased conditions in cv. Merlot from Chile

Chile is considered vulnerable to climate change; and these phenomena affect several mechanisms in the grape physiology and quality. The global temperature increase affects sugar contents, organic acids, and phenolic compounds in grapes, producing an imbalance maturity. In this sense, an alternative to reduce the impact is to perform pruning after vine budburst, known as “Late Pruning” (LP).

Effects of progeny in the modulation of the response to water stress in isohydric and anisohydric varieties

Each grapevine variety has a specific water use regulation response under drought, and it is still unclear whether this regulation results from innate genotypic behavior (iso- and anisohydric), or is a response to environmental factors, namely recurrent water stress priming effects. In the present work, we explored the influence of the field-grown genotypes’ drought memory in the drought-response phenotype of their vegetative progenies, in Trincadeira (isohydric) and Castelão (anisohydric) varieties under a drought event followed by recovery in a glasshouse. Cuttings from both cultivars subjected to full irrigation (FI) and non-irrigation (NI) treatments for 5 consecutive years were used.

Teinturier grapes: Valorization as a source of high-value compounds for the Chilean food industry

The agri-food industry is constantly searching for ingredients of high functional value, healthy and of natural origin. One species of particular interest is Vitis vinifera, due to its recognized antioxidant potential. Among the grape varieties, one group possesses these antioxidant compounds not only in the skin, but also in its pulp: Teinturier. The red grape has traditionally been used for color correction purposes in winemaking, however, its high antioxidant content transforms it into a raw material of high potential for new formulations of ingredients and foods for the health and wellness market.

Influence of different Lachancea thermotolerans strains in wine acidity

Wine acidity is a parameter of great importance that influences different quality factors of the product such as biological stability or organoleptic characteristics. In the current context of climate change, which gives rise to wines with higher levels of ethanol and lower acidity, the biological acidification with yeast species such as Lachancea thermotolerans could be a solution.
In this work, the effect of the inoculation of different L. thermotolerans on the acidity of wine was studied.

Vineyard management practices to reduce sugar content on ‘Monastrell’ grapes

Climate change is resulting in more dry and hot summers, accelerating grape ripening and increasing berry sugars concentration. This results in wines with a higher alcohol content, which has a negative impact on wine quality, as well as, on consumer health. Agronomic practices that minimize these effects on berry composition and, consequently, on wine quality must be defined. In this work, different management practices have been assessed on rainfed ‘Monastrell’ grapevines in Jumilla (Murcia, Spain) from 2021 to 2023 vintages. Mulching, shading, application of kaolin and different types of pruning were evaluated, among others field adaptation practices.