terclim by ICS banner
IVES 9 IVES Conference Series 9 NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

NEW TOOL FOR SIMULTANEOUS MEASUREMENT OF OXYGEN CONSUMPTION AND COLOUR MODIFICATIONS IN WINES

Abstract

Measuring the effect of oxygen consumption on the colour of wines as the level of dissolved oxygen decreases over time is very useful to know how much oxygen a wine is able to consume without significantly altering its colour. The changes produced in wine after being exposed to high oxygen concen-trations have been studied by different authors, but in all cases the wine has been analysed 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.

For this purpose, this equipment has been designed, built and prepared and has been validated with the measurement of red wines made from different grape varieties.

The equipment built has 2 mm quartz cuvettes for the measurement of the spectrum in the visible with a spectrophotometer and a sensor for the simultaneous measurement of dissolved oxygen with a luminescent measurement system, both measurements were carried out every 15 minutes during oxy-gen consumption. The tightness of the cuvettes during the process of measuring the kinetics of oxygen consumption was evaluated, as well as the reproducibility of the measurements of both parameters.

The results of this study show that the equipment designed and built is valid for monitoring the kinetics of oxygen consumption with the simultaneous measurement of the spectrum in the visible and dissolved oxygen. The tightness tests corroborated that all the cells used simultaneously are airtight, keeping their interior totally isolated from the exterior, showing a variability between cells of less than 10%. The results of the repeatability tests showed that the same wine measured simultaneously in the different cuvettes showed the same results both in the measurement of the consumption kinetics and in the measurement of the spectrum in the visible. The application of the system developed for the study of red wines allowed to know the characteristics of the consumption kinetics, obtaining that all red wines were initially able to take up the same amounts of oxygen (Omax), with values of 174 hPa. However, the wines made with Tempranillo grapes showed higher oxygen consumption (∆Omax_min), 115 hPa, and lower residual oxygen values (Omin), 59 hPa compared to than those made with the Garnacha grapes with 84 y 88 hPa of Omin and ∆Omax_min, respectively. One of the main advantages of this equipment is the ability to record the changes produced in the spectrum as the wine consumes oxygen, thus, an increase in red tones (450 and 580 nm) was observed in all the wines studied. It was found that the wines made with the Garnacha grapes underwent increases in absorbance between 400 and 460 nm and between 610 and 670 nm as they consumed oxygen, indicating an increase in the compounds responsible for the purple and yellow hues. On the other hand, wines made with the Tempranillo grapes, as they consumed oxygen, showed a decrease in purple hues.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Marioli Alejandra, Carrasco-Quiroz ¹, Ignacio Nevares ², Ana Martinez-Gil ¹, Rubén Del Barrio-Galan ¹. Maria Asensio-Cuadrado ², Maria Del Alamo-Sanza ¹
1. Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain.
2. Dpt. Ingeniería Agrícola y Forestal, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain

Contact the author*

Keywords

Oxygen consumption, colour, wine, kinetics

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

PAIRING WINE AND STOPPER: AN OLD ISSUE WITH NEW ACHIEVEMENTS

The sensory characteristics of wine are a topic studied by several researchers over time, but it continues to be a current and challenging subject. These characteristics are fundamental for the consumer acceptability, which has increasingly aroused their interest to modulate them in line with current market trends and innovation demands. The wine physical-chemical and sensory properties depend on a wide set of factors: they begin to be designed in the vineyard and are later constructed during the various stages of winemaking. Afterwards, the wine is placed in bottles and stored or commercialized.

EFFECTS OF BIODYNAMIC VINEYARD MANAGEMENT ON GRAPE RIPENING MECHANISMS

Biodynamic agriculture, founded in 1924 by Rudolph Steiner, is a form of organic agriculture. Through a holistic approach, biodynamic agriculture seeks to preserve the diversity of agriculture and the existing interactions between the mineral world and the different components of the organic world. Biodynamic grape production involves the use of composts, herbal teas and mineral preparations such as 500, 501 and CBMT.
Several scientific studies have provided evidence on the effects of biodynamic farming on the soil, the plant and the wine. Numerous empirical opinions of wine growers support the existence of differences brought by such a management.

WINE CONSUMER TRADE-OFF BETWEEN ORGANOLEPTIC CHARACTERISTICS AND SUSTAINABLE CLAIMS. AN EXPERIMENT ON RED WINES FROM BORDEAUX REGION

In economics, the perception of wine quality is not limited to sensorial characteristics: an indication of the region of production significantly affects the perception of quality and consumers’ WTP ([1]; [2]). However, [3] or more recently [4] show that even if a wine has an organic label, the taste of wine remains the predominant criterion in consumer preferences. The contribution of our experiment is to evaluate the impact of responsible attributes (organic label, Non Added Sulfites, HVE certification) on the appreciation of several red wines on the market. More than 280 consumers participated to the present study and they perform 25 tastings divided into 5 different sessions. 20 different red wines from Bordeaux Area are tasted.

EVALUATION OF THE OENOLOGICAL POTENTIAL OF NEW RESISTANT VARIETIES MEETING TYPICAL BORDEAUX CHARACTERISTICS

Varietal innovation is a major lever for meeting the challenges of the agro-ecological transition of vi-neyards and their adaptation to climate change. To date, selection work has already begun in the Bordeaux region through the Newvine project. The aim of this project is to create new vine varieties with resistance to mildew and powdery mildew, adapted to the climatic conditions of the Bordeaux region and enabling the production of wines that are in line with consumer tastes and the expected typicity of Bordeaux wines.

MOVING FROM SULFITES TO BIOPROTECTION: WHICH IMPACT ON CHARDONNAY WINE?

Over the last few years, several tools have been developed to reduce the quantity of sulfites used during winemaking, including bioprotection. Although its effectiveness in preventing the development of spoilage microorganisms has been proven, few data are available on the impact of sulfite substitution by bioprotection on the final product. The objective of this study was therefore to characterize Chardonnay wines with the addition of sulfite or bioprotection in the pre-fermentation stage. The effects of both treatments on resulting matrices was evaluated at several scales: analysis of classical oenological parameters, antioxidant capacity, phenolic compounds, non-volatile metabolome and sensory profile.