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…

EXPLORING THE ROLE OF TRANSITION METAL IONS IN THE EVOLUTION OF ESTERS COMPOSITION OF YOUNG WHITE WINE DURING AGEING

Young white wines are typically released to the market a few months after harvest, to be consumed within a year, when their fresh fruity aromas are still dominant and appealing to modern consumers. Esters, particularly higher alcohol acetates (HAAs) and ethyl esters of fatty acids (EEFAs), play a central role in the fruity expression of young white wines [1]. However, these esters are known to undergo significant hydrolysis during the first months of aging [1, 2].

Read More

ASSESSING THE ROLE OF 27 KNOWN BITTER COMPOUNDS IN COMMERCIAL WHITE WINES COMBINING LC-MS QUANTIFICATION AND SENSORY ANALYSIS

The balance between the different flavours of a wine largely determines its perception and appreciation by the consumers. In white wines, sweetness and sourness are usually the two poles balancing the taste properties. The bitter flavour, on the other hand, is frequently associated with a loss of equilibrium and all white wines (dry and sweet, young and aged) are affected.
Several bitter compounds are already well-described in wines.

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More

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.

Read More

OENOLOGICAL STRATEGIES FOR THE REMOVAL OF PINKING IN WHITE WINE

The pinking of in white wine is the turning of color from yellow to salmon hue. White wines obtained from certain grape varieties (e.g. Chardonnay, Sauvignon blanc, Riesling, Trebbiano di Lugana) showed to be susceptible to pinking [1] that has been evaluated by an assay providing the addition of hydrogen peroxide. Even if its appearance does not seem to affect the sensory properties [2], strategies are necessary for its removal. Nowadays, the treatment with polyvinylpolipirroline (PVPP) was reported to significantly decrease the pink color [3].

Read More