terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

Abstract

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time. Additionally, juice/wine samples were taken at days 0, 2, 4, and 6 as to evaluate their chemical composition with an emphasis on phenolics. Our results showed clear differences in dissolved oxygen depending on the aeration regime employed. Like so, phenolic composition varied between samples, but less differences were observed among aerations regimes. The highest intensity and frequency of air injections produced the highest peaks of oxygen dilution, but not the highest increase in total phenolics, anthocyanins, short polymeric pigments, and tannin concentration. Differences in phenolic compounds among treatments were mostly mediated by temperature changes during fermentation. However, these variations tend to equilibrate by the end of the fermentation. Based on these results, more research is being conducted to keep characterizing the extraction kinetics, color, and phenolic evolution of red wines fermented with air injections.

Acknowledgements: Thanks to ANID-Fondecyt grants 1190301 and 1231484 for financing this study, and to Viña Santa Carolina for allowing us to work at their winery. PPM also thanks ANID for her doctoral scholarship, “Beca de doctorado nacional”.

References:

1)  Day MP. et al. (2021) Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes. Aust. J. Grape Wine Res., 27: 360-377, DOI 10.1111/ajgw.12490

2)  Gambuti A. et al. (2018) Evolution of Sangiovese wines with varied tannin and anthocyanin ratios during oxidative aging. Front. Chem., 6 (march): 1-11, DOI 10.3389/fchem.2018.00063

DOI:

Publication date: October 13, 2023

Issue: ICGWS 2023

Type: Poster

Authors

V. Felipe Laurie1*, Paula A. Peña-Martínez1

1Facultad de Ciencias Agrarias, Universidad de Talca, Chile. Av. Lircay s/n, Talca, Chile. 346000

Contact the author*

Keywords

red wine fermentation, airmixing, air, dissolved oxygen, phenolic compounds

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

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.

Read More

Nitrogen forms and Iron deficiency: how do Grapevine rootstocks responses change?

Grapevine rootstocks provide protection against environmental biotic and abiotic stresses. Nitrogen (N) and iron (Fe) are growth-limiting factors in many crop plants due to their effects on the chlorophyll and photosynthetic characteristics. Iron nutrition of plants can be significantly affected by different nitrogen forms through altering the uptake ratio of cations and anions, and changing rhizosphere pH. The aim of this study was to investigate the response mechanisms of grapevine rootstocks due to the interaction between different nitrogen forms and iron uptake.

Read More

Volatilome in grapevine leaves is defined by the variety and modulated by mycorrhizal symbiosis

Volatile organic compounds (VOCs) constitute a diverse group of secondary metabolites key for the communication of plants with other organisms and for their adaptation to environmental and biotic stresses. The emission of these compounds through leaves is also affected by the interaction of plants with symbiotic microorganisms, arbuscular mycorrhizal fungi (AMF) among them [1]. Our objective was to know the concentration and profile of VOCs emitted by the leaves of two grapevine varieties (Tempranillo, T, and Cabernet Sauvignon, CS, grafted onto R110 rootstocks), inoculated or not with a consortium of five AMF (Rhizophagus irregularis, Funneliformis mosseae, Septoglomus deserticola, Claroideoglomus claroideum and C. etunicatum).

Read More

Application of UV-B radiation in pre- and postharvest as an innovative and sustainable cultural practice to improve grape phenolic composition

Ultraviolet radiation (UVR) is a minor part of the solar spectrum, but it represents an important ecological factor that influences many biological processes related to plant growth and development. In recent years, the application of UVR in agriculture and food production is emerging as a clean and environmentally friendly technology.
In grapevine, many studies have been conducted on the effects of ambient levels of UVR, but there are few considering the effects of UV-B application on grape phenolic composition under commercial growing or postharvest conditions.

Read More

Cover crop management and termination timing have different effects on the maturation and water potentials of Glera (Vitis vinifera L.) in Friuli-Venezia Giulia

Inter-row soil tillage in vineyards, stimulates vigor and production due to the absence of competition for water and nutrients, however negatively affects organic matter content, soil erosion, and compaction, resulting in reduced fertility. In this study, we investigated the effects of different cover crop management approaches, including cultivation type and termination timing, on the physiological and productive responses of a Glera vineyard.
The experimental trial was conducted in Precenicco (UD) from 2019 to 2021. A commercial mixture for autumn cover cropping was sown in alternating rows, and the sowing pattern was changed each year.

Read More