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…

Unraveling the role of grape cell wall in shaping the fermentation rate, the polyphenolic profile and quality of red wines from disease-resistant and drought-tolerant grapes in Occitanie varietal selection

Climate change and an evolving environmental and societal context call for the exploration of disease-resistant and/or drought-adapted grape varieties that meet the demands of consumers and society.

Read More

Identifying research opportunities at Douro Demarcated Region

The Douro Demarcated Region, in Northern Portugal, offers outstanding wines with unique characteristics. Due to the today’s globalized marketplace, local producers often need to further develop their cultivation techniques to remain competitive. The Association of Viticultural Development in the Douro Valley (ADVID) works as a unit of experimentation, offering services and training to meet the demands of the Douro’s vitiviniculturists.

Read More

Potentiel des sols viticoles et qualité des vins

La qualité des vins dépend de différents facteurs et procédés, notamment de la nature des terrains viticoles. Dans ce travail, nous avons cherché à établir les liens entre descripteurs pédologiques des parcelles et descripteurs sensoriels des vins. Sur la base de Classifications Ascendantes Hiérarchiques (CAH) et d’Analyses en Composante Principale (ACP), il a été possible d’établir des liens entre la nature des parcelles (sableuse, argileuse, sablo-graveuleuse) et certains descripteurs sensoriels des vins (chaleur, astringence, fruit noir) et plus globalement avec le type de vins élaborés.

Read More

Guard cells and stomatal movement reveal early molecular interaction between grapevine cells and esca-associated pathogens

Esca is one of the major grapevine trunk diseases that cause vineyards decline and important economic losses in vineyards.

Read More

Analysis of the oenological potentials of different oak forests in Hungary

Like France, Hungary has many oak forests used for making barrels since many years. But if the differences between the woods of the North, the East and the South-West forests of France are well known, this is probably not the case of Hungarian forests. However taking into account the essential differences of climates and soils, differences must be significant and the general name “Hungarian oak” must not have any real meaning. We have studied precisely (determination of concentrations of volatile and non-volatile wood compounds, anatomical criteria, measurement of antioxidant capacity) of oaks collected from northeastern Hungary and others collected from the Danube valley in the northwest of the country.

Read More