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…

Preliminary study of the influence of ripening on the polysaccharide content of different red grape varieties

Grape skin has a barrier and protective function in grapes. Cell wall of grape skins is mainly composed of polysaccharides such as pectins, celulloses and hemicelluloses and structural proteins. Terroir, variety and changes during ripening can affect the content of polysaccharides in grapes. The aim of this study was to evaluate the content of polysaccharides (PS) in grapes along the ripening process. Three red grape varieties were studied: Garnacha (G), Tempranillo (T) and Prieto Picudo (PP).

Read More

Retrospective analysis of our knowledge regarding the genetics of relevant traits for rootstock breeding 

Rootstocks were the first sustainable and environmentally friendly strategy to cope with a major threat for Vitis vinifera cultivation. In addition to providing Phylloxera resistance, they play an important role in protecting against other soil-borne pests, such as nematodes, and in adapting V. vinifera to limiting abiotic conditions. Today viticulture has to adapt to ongoing climate change whilst simultaneously reducing its environmental impact. In this context, rootstocks are a central element in the development of agro-ecological practices that increase adaptive potential with low external inputs. Despite the apparent diversity of the Vitis genus, only few rootstock varieties are used worldwide and most of them have a very narrow genetic background. This means that there is considerable scope to breed new, improved rootstocks to adapt viticulture for the future.

Read More

Uncovering the interplay between Copper and SO2 tolerance in Saccharomyces cerevisiae

[lwp_divi_breadcrumbs home_text="IVES" use_before_icon="on" before_icon="||divi||400" module_id="publication-ariane" _builder_version="4.20.4" _module_preset="default" module_text_align="center" module_font_size="16px" text_orientation="center"...
Read More

Genetic identification of 200-year-old Serbian grapevine herbarium

Botanist Andreas Raphael Wolny collected a grapevine herbarium from 1812-1824 in Sremski Karlovci (wine region of Vojvodina, Serbia), which represents local cultivated grapevine diversity before the introduction of grape phylloxera in the region. The herbarium comprises over 100 samples organized into two subcollections based on berry colour (red and white varieties), totaling 47 different grape varieties. The objective of this study was to investigate the historical varietal assortment of Balkan and Pannonian winegrowing areas with long viticulture traditions.

Read More

Characterization of non-cultivated wild grapevines in Extremadura (Spain) 

Several Eurasian wild grapevine populations were found along Extremadura region (southwestern Spain). For conservation and study, one individual from four different populations (named L1, L2, L5 and L6) was vegetatively propagated and planted at Instituto de Investigaciones Agrarias Finca La Orden (CICYTEX), Badajoz. The aim of the present work was to characterize those conserved individuals from four different populations based on both an ampelographic description and a molecular analysis. Three vines per individual were studied.

Read More