Macrowine 2021
IVES 9 IVES Conference Series 9 The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation

The influence of initial phenolic content on the outcome of pinot noir wine microoxygenation

Abstract

Over the years, microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported, only one published study (Cano-López et al. 2008) investigated the effects of initial phenolic content on wines undergoing MOX. The present study aims to establish the importance of this factor and specifically on light-coloured Pinot noir wines.Two Pinot noir wines with a low (PN1) and high (PN2) phenolic content were sterile filtered after malolactic fermentation and treated with two oxygen doses (i.e., 0.50 ± 0.08 and 2.17 ± 0.3 ppm/day) for 14 days with temperature control at 15oC. Control treatments had no MOX. Afterwards, the wines were aged for 1 month and followed by addition (100 mg/L) with the end point determined 4 days later.The results highlighted the importance of having high anthocyanin content for Pinot noir wines subjected to MOX on colour development. A higher anthocyanin content significantly increased colour intensity and resistant pigments in association with a greater increase in polymeric pigments. However, it did not guarantee colour stability, and bleaching erased the improvement on colour intensity in all wines.

We speculated that improvement of colour stability by MOX would be dependent on acetaldehyde production, forming pigments with the ethyl-bridged covalent bond that is more resistant to cleavage and bleaching. In this trials, limited acetaldehyde formation would expect after the removal of yeast with sterile filtration. Regarding tannin composition, MOX accelerated the decrease of (-)-epigallocatechin extension units in both PN1 and PN2. In PN1, the higher oxygen dosage led to the higher formation of tannin macromolecules and significantly lower tannin yield and (+)-catechin extension units, increasing the proportion of tannin terminals units.

These could be of concern for astringency perception (Ma et al. 2014). Therefore, MOX should be applied to Pinot noir and other low phenolic wines with caution.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Yi Yang (Billy) 

The University of Auckland, New Zealand,Paul A. Kilmartin, The University of Auckland Rebecca C. Deed, The University of Auckland Leandro D. ARAUJO, Lincoln University

Contact the author

Keywords

microoxygenation, initial phenolic content, colour development, tannin composition, pinot noir wine

Citation

Related articles…

Influence of the carbonic maceration winemaking method on the colour features of Tempranillo red wines

During recent years, carbonic maceration (CM) wines are increasingly demanded by consumers. The Spanish Rioja Qualified Designation of Origin (D.O.Ca. Rioja) is a winemaking area

Read More

Grapevine genotypes with potential for reducing the carbon footprint in the atmosphere and cultivation in a biological system

The concentration of CO2 in the atmosphere is increasing from year to year. Taking into account the calculations of the greenhouse gas inventory, it was found that approximately 70% of CO2 in the atmosphere is absorbed by vegetation (forests, agricultural land, etc.).

Read More

IMPACT OF NEW BIO STIMULANTS ON GRAPE SECONDARY METABOLITES UNDER CLIMATE CHANGE CONDITIONS

In a context of climate change and excessive use of agrochemical products, sustainable approaches for environmental and human health such as the use of bio stimulants in viticulture represent a potential option, against abiotic and biotic threats. Bio stimulants are organic compounds, microbes, or a combination of both, that stimulate plant’s vital processes, allowing high yields and good quality products. In vines, may trigger an innate immune response leading to the synthesis of secondary metabolites, key compounds for the organoleptic properties of grapes and wines.

Read More

Machines and fire: developing a rapid detection system for grapevine smoke contamination using NIR spectroscopy and machine learning modelling

Bushfires are a common occurrence throughout Australia and their incidence is predicted to both rise and increase in severity due to climate change. Many of these bushfires occur in areas close to wine regions, which receive different levels of exposure to smoke. Wine produced from smoke-affected grapes are characterised by unpalatable smoky aromas such as “burning rubber”, “smoked meats” and “burnt wood”. These smoke tainted wines are unprofitable and result in significant financial losses for winegrowers.

Read More

Terroir aspects of harvest timing in a cool climate wine region: physiology, berry skin phenolic composition and wine quality

Preliminary experiment of harvest timing was carried out in Eger wine district, Hungary in 2009. In situ physiological responses, berry quality parameters and wine quality of the Kékfrankos grapevine were studied at two growing sites (Eger-K6lyuktet6 – non-stressed, flat vineyard, and Eger-Nagyeged hill – water stressed, steep slope vineyard).

Read More