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…

POTENTIAL DEACIDIFYING ROLE OF A COMMERCIAL CHITOSAN: IMPACT ON PH, TITRATABLE ACIDITY, AND ORGANIC ACIDS IN MODEL SOLUTIONS AND WHITE WINE

Chitin is the main structural component of a large number of organisms (i.e., mollusks, insects, crustaceans, fungi, algae), and marine invertebrates including crabs and shrimps. The main derivative of chitin is chitosan (CH), produced by N-deacetylation of chitin in alkaline solutions. Over the past decade, the OIV/OENO 338A/ 2009 resolution approved the addition of allergen-free fungoid CH to must and wine as an adjuvant for microbiological control, prevention of haziness, metals chelation and ochratoxins removal (European Commission. 2011). Despite several studies on application of CH in winemaking, there are still very limited and controversial data on its interaction with acidic components in wine (Colan-gelo et al., 2018; Castro Marin et al., 2021).

Read More

UNCOVERING THE ROLE OF BERRY MATURITY STAGE AND GRAPE GENOTYPE ON WINE CHARACTERISTICS: INSIGHTS FROM CHEMICAL CHARACTERISTICS AND VOLATILE COMPOUNDS ANALYSIS

In a climate change context and aiming for sustainable, high-quality Bordeaux wine production, this project examines the impact of grape maturity levels in various cultivars chosen for their adaptability, genetic diversity, and potential to enhance wine quality. The study explores the effects on wine compo-sition and quality through sensory and molecular methods. We studied eight 14-year-old Vitis vinifera cv. grape varieties from the same area (VITADAPT plots 1 and 5): Cabernet Franc, Cabernet Sauvignon, Carmenère, Castets, Cot, Merlot, Petit Verdot, and Touriga Nacional.

Read More

WINE RACKING IN THE WINERY AND THE USE OF INERT GASES: CONTROL AND OPTIMIZATION OF THE PROCESS

Atmospheric oxygen (O₂) generates oxidation in wines that affect their physicochemical and sensory evolution. The O₂ uptake in the different winemaking processes is generally considered to be negative for the sensory characteristics of white and rosé wines. Wine racking is a critical point of O₂ uptake, as the large surface area of the wine exposed during this operation and the inability to maintain an effective inert gas blanket over it.
The aim was to study the uptake of O₂ during the racking of a model wine as a reference and to compare with purging the destination tank with different inert gases.

Read More

EXPLORING THE METABOLIC AND PHENOTYPIC DIVERSITY OF INDIGENOUS YEASTS ISOLATED FROM GREEK WINE

Climate change leads to even more hostile and stressful for the wine microorganism conditions and consequently issues with fermentation rate progression and off-character formation are frequently observed. The objective of the current research was to classify a great collection of yeast isolates from Greek wines based on their technological properties with oenological interest. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for further yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level.

Read More

IMPACT OF FINING WITH K-CARRAGEENAN, BENTONITE, AND CHITOSAN ON PROTEIN STABILITY AND MACROMOLECULAR COMPOUNDS OF ALBARIÑO WHITE WINE PRODUCED WITH AND WITHOUT PRE-FERMENTATIVE SKIN MACERATION

Pre-fermentative skin maceration is a technique used in white wine production to enhance varietal aroma, but it can increase protein concentration, leading to protein instability and haze formation [1]. To prevent protein instability, wine producers typically use fining agents such as bentonite, before wine bottling, which can negatively impact sensory characteristics and produce waste [2,3]. The aim of this study was to understand the impact of alternative techniques such as the application of polysaccharides (k-carrageenan and chitosan) on protein stability and on the wine macromolecular composition.

Read More