terclim by ICS banner
IVES 9 IVES Conference Series 9 EFFECT OF MICRO-OXYGENATION IN COLOR OF WINES MADE WITH TOASTED VINE-SHOOTS

EFFECT OF MICRO-OXYGENATION IN COLOR OF WINES MADE WITH TOASTED VINE-SHOOTS

Abstract

The use of toasted vine-shoots (SEGs) as an enological tool is a new practice that seeks to improve wines, differentiating them and encouraging sustainable wine production. The micro-oxygenation (MOX) technique is normally combined with alternative oak products with the aim to simulate the oxygen transmission rate that takes place during the traditional barrel aging. Such new use for SEGs implies a reduction in color due to the absorption by the wood of the responsible compounds, therefore, given the known effect that MOX has shown to have on the modification of wine color, its use together with the SEGs could result in an interesting implementation with the aim to obtain final wines with more stable color over time.

To achieve this, Tempranillo wines were in contact with their own SEGs and with those from Cabernet Sauvignon variety in two different doses (D1 and D2). SEGs were added at the end of malolactic fermentation and two fixed doses of micro-oxygenation (low, LMOX; and high, HMOX) were considered during the entire period of SEGs contact. At the end of the SEGs-MOX treatments, wines were bottled and stored at temperature and humidity-controlled conditions for 6 months. Wines were characterized in terms of visible spectra, CIELab and individual anthocyanin compounds (HPLC-DAD) to study the color evolution at bottling time and after 3 and 6 months in the bottle.

The results showed that at the end of the treatments, wines micro-oxygenated with the lower dosage (L-MOX) received 6.24 ± 0.87 mg/L per month while those from higher dosage (H-MOX) received 11.91 ± 0.71 mg/L per month. The spectral information showed that in general there was a decrease in the color of SEGs-MOX wines with respect to the control, being more pronounced at bottle time. This reduction was greater when the higher SEGs dose were used, but MOX doses considered did not seem to have a differentiating effect. Specific, only in wines with Cabernet Sauvignon SEGs and D1 the H-MOX produced less color loss; however, for Tempranillo SEGs, the highest dose (D2) combined with L-MOX showed the least color reduction. This reduction in color was observed during the bottle time, being less pronounced after 6 months. The greatest reductions were observed for the red tones (A520) and to a lesser extent for the blue ones (A620). The anthocyanin pormenorized analysis revealed the same behavior, being malvi-din-3-O-glucoside the one that presented the greatest decrease. These first results could indicate that MOX would have to establish it based on SEGs variety and dosage.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Rosario Sánchez-Gómez¹, Cristina Cebrián-Tarancón¹, Ana María Martínez-Gil², Rubén Barrio-Galán², Gonzalo

1. Cátedra de Química Agrícola, E.T.S.Ingeniería Agronómica y de Montes y Biotecnología, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.
2. Departamento de Química Analítica, UVaMOX – Universidad de Valladolid, 34004 Palencia, Spain.

Contact the author*

Keywords

color, fixed micro-oxygenation, SEGs, winemaking techniques implementation

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

TARTARIC STABILIZATION MAY AFFECT THE COLOR AND POLYPHENOLIC COMPOSITION OF TANNAT RED WINES FROM URUGUAY

Tartrate precipitation affects the properties of wines, due to the formation of crystals that cause turbidity, even after being bottled. The forced tartaric stabilization is carried out frequently for young wines, through various physicochemical procedures. The traditional treatment for tartaric stabilization is refrigeration, but it can have a negative effect on wine’s sensory properties, and particularly on the color of red wines. The aim of this study was to evaluate the effect of different tartaric stabilization options on the color and phenolic composition of Tannat red wines from Uruguay.

Read More

EFFECT OF MANNOPROTEIN-RICH EXTRACTS FROM WINE LEES ON PHENOLICCOMPOSITION AND COLOUR OF RED WINE

In 2022, wine production was estimated at around 260 million hl. This high production rate implies to generate a large amount of by-products, which include grape pomace, grape stalks and wine lees. It is estimated that processing 100 tons of grapes leads to ~ 22 tons of by-products from which ~ 6 tons are lees [1]. Wine lees are a sludge-looking material mostly made of dead and living yeast cells, yeast debris and other particles that precipitate at the bottom of wine tanks after alcoholic fermentation. Unlike grape pomace or grape stalks, few strategies have been proposed for the recovery and valorisation of wine less [2].

Read More

PROBING GRAPEVINE-BOTRYTIS CINEREA INTERACTION THROUGH MASS SPECTROMETRY IMAGING

Plants in their natural environment are in continuous interaction with large numbers of potentially pathogenic and beneficial microorganisms. Depending on the microbe, plants have evolved a variety of resistance mechanisms that can be constitutively expressed or induced. Phytoalexins, which are biocidal compounds of low to medium molecular weight synthesized by and accumulated in plants as a response to stress, take part in this intricate defense system.1,2
One of the limitations of our knowledge of phytoalexins is the difficulty of analyzing their spatial responsiveness occurring during plant- pathogen interactions under natural conditions.

Read More

OPTIMIZATION, VALIDATION AND APPLICATION OF THE EPR SPIN-TRAPPING TECHNIQUE TO THE DETECTION OF FREE RADICALS IN CHARDONNAY WINES

The aging potential of Burgundy chardonnay wines is considered as quality indicator. However, some of them exhibit higher oxidative sensitivity and premature oxidative aging symptoms, which are potentially induced by no-enzymatic oxidation such as Fenton-type reaction (Danilewicz, 2003). This chemical mechanism involves the action of transition metal, native phenolic compounds and oxygen which promote the generation of highly reactive oxygen species (ROS) such as hydroxyl radicals (OH) or 1-hydroxyethyl radicals (1-HER) from oxidation of ethanol. Such mechanism is involved in the radical oxidation occurring during bottle aging. According to Elias et al.,(2009a), the 1-HER is the most abundant radical in forced oxidation treated wines. Consequently, understanding its evolution kinetic in dry white wines is of great importance.

Read More

INFLUENCE OF THE NITROGEN / LIPIDS RATIO OF MUSTS ON THE REVELATION OF AROMATIC COMPOUNDS IN SAUVIGNON BLANC WINE

Production of volatile compounds by yeast is known to be modulated by must nitrogen. Nevertheless, various parameter of must quality have an impact on yeast fermentation. In this study we propose to evaluate the impact of nitrogen / lipids balance on a Sauvignon Blanc grape juice (Val de Loire).
Must was prepared from the same grapes at pilot scale. Three modalities were carried out: direct pressing, direct pressing with a pre-fermentation cold stabulation and pellicular maceration before pressing.

Read More