 IVES 9 IVES Conference Series 9 Kinetics modeling of a sangiovese wine chemical and physical parameters during one-year aging in different tank materials

Kinetics modeling of a sangiovese wine chemical and physical parameters during one-year aging in different tank materials

Abstract

AIM: The use of different tank materials during red wine aging has become increasingly popular, but little is known about their impact on wine chemical and physical parameters. The present study aims to model the evolution of Sangiovese red wine during one-year aging at industrial scale in different tank materials (stainless steel, epoxy-coated concrete, uncoated concrete, raw earthenware amphora, new oak barrel and used oak barrel), in order to describe how the tank material could both allow the mass transfer of different amount of oxygen, or tannins and affect the oxidation and reduction reactions in wine.

METHODS: A Sangiovese red wine from 2018 harvest was monitored during one-year aging in six different tank materials in industrial scale (5 hL) and in triplicate. The wine chemical and physical parameters monitored were: dissolved oxygen (DO), redox potential (EH), Cielab coordinates, acetaldehyde, monomer anthocyanins and polymeric pigments content. The tank materials (M), storage time (t) and temperature (T) were considered as factors. Stainless steel (SS) was chosen as reference material. The kinetic models of the collecting data were performed as described in literature when available, otherwise a polynomial curve was adopted to obtain a good phenomenological fitting.

RESULTS: The experimental data were modeled and the kinetic models were able to describe the differences between the wine samples aged in the different tank materials. The same equation was used to describe the kinetics of oxygen consumption (DO) and six equations were instead necessary to model redox potential (EH) trend for the wines aged in the different tank materials (1,2,3). The DO and EH were also related to the chemical phenomena which were monitored and modeled for polymeric pigments, monomeric anthocyanins, acetaldehyde, and CIELab coordinates measurements during wine aging (4,5). Through the modeling of the different chemical parameters it was possible to evidence differences between the wines aged in different tank materials. In particular, the tanks in stainless steel and in epoxy-coated concrete were the least suitable to let the variation of the redox state of the wines and consequently to activate the polymerization reaction of wine phenolic fraction, exactly the opposite of the oak barrels; earthenware raw amphorae and uncoated concrete, on the other hand, had an intermediate behavior, but tended to be more similar to oak barrels.

CONCLUSIONS

The kinetics modeling of chemical and physical wine parameters was able to describe differences among wines aged in different tank materials. In particular, the one-year evolution of the phenolic composition, dissolved oxygen and redox potential of wines showed significant differences between aging tanks involved, differentiating the wines according to the material.

DOI:

Publication date: September 13, 2021

Issue: Macrowine 2021

Type: Article

Authors

Francesco Maioli

Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy),Lorenzo GUERRINI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Monica PICCHI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Alessandro PARENTI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Bruno ZANONI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy) Valentina CANUTI, Department of Agricultural, Food, Environmental, and Forestry Sciences and Technologies – University of Florence, via Donizetti, 6 – 50144 Firenze (Italy)

Contact the author

Keywords

dissolved oxygen, enological tank materials, earthenware raw amphora, redox potential, uncoated concrete, wine aging kinetics

Citation

Spatiotemporal patterns of chemical attributes in Vitis vinifera L. cv. Cabernet Sauvignon vineyards in Central California

Spatial variability of vine productivity in winegrapes is important to characterise as both yield and quality are relevant for the production of different wine styles and products. The objectives were to understand how patterns of variability of Cabernet Sauvignon fruit composition changed over time and space, how these patterns could be characterised with indirect measurements, and how spatial patterns of the variation in fruit compositional attributes can aid in improving management. Prior to the 2017 vintage, 125 data vines were distributed across each of four vineyards in the Lodi American Viticultural Area (AVA) of California. Each data vine was sampled at commercial harvest in 2017, 2018, and 2019. Yield components and fruit composition were measured at harvest for each data vine, and maps of yield and fruit composition were produced for eight ‘objective measures of fruit quality’: total anthocyanins, polymeric tannins, quercetin glycosides, malic acid, yeast assimilable nitrogen, β-damascenone, C6 alcohols and aldehydes, and 3-isobutyl-2-methoxypyrazine. Patterns of variation in anthocyanins and phenolic compounds were found to be most stable over time. Given this relative stability, management decisions focused on fruit quality could be based on zonal descriptions of anthocyanins or phenolics to increase profitability in some vineyards. In each vineyard, dormant season pruning weights and soil cores were collected at each location, elevation and soil apparent electrical conductivity surveys were completed, and remotely sensed imagery was captured by fixed wing aircraft and two satellite platforms at major phenological stages. The data collected were used to develop relationships among biophysical data, soil, imagery, and fruit composition. The standardised and aggregated samples from four vineyards over three seasons were included in the estimation of ‘common variograms’ to assess how this technique could aid growers in producing geostatistically rigorous maps of fruit composition variability without cumbersome, single season sampling efforts.

Study of Spanish wine sensory analysis data over a 3-year period

This study presents an investigation based on sensory analysis data of Spanish wines with geographical indications collected over a three-year period. Sensory analysis plays a crucial role in assessing the quality, characteristics, and perception of wines. The trained tasting panel at Dolmar Laboratory, accredited for objective sensory evaluation of wines since 2016, has been tasting over 5000 wines. However, it is since 2021, when a computer application for tastings was developed, that the digitalization of data allows for detailed statistical analysis of the results.

Distinctive flavour or taint? The case of smoky characters in wine

Forest fires in the vicinity of vineyards have significantly increased in the last decade and are a concern for grapegrowers and winemakers in many wine producing countries. The fires cause smoke drift throughout vineyards which cannot be avoided and may result in the production of wines described as ‘smoke tainted’. Such wines are characterized by undesirable sensory characters described as ‘smoky’, ‘burnt’, ‘ash’ aromas and flavours, and also may cause a lingering, unpleasant ashy aftertaste [1; 2].

Exploring diversified service offerings in the Spanish wine industry

The spanish wine industry stands at a crossroads, transitioning from a traditional emphasis on wine production to a landscape increasingly characterized by diversified service offerings. This paper delves into the nuances of servitization within spanish wineries, investigating the determinants of servitization and the impact of these diversified services on revenue streams. The paper posits hypotheses concerning the influence of various factors, such as winery size, location, market orientation, ownership structure, market competition, regulatory environment, market demand, firm capabilities, owner characteristics, and firm age, on the adoption of diversified service offerings in spanish wineries. The methodology involves comprehensive regression analysis to unravel the drivers of servitization within this context.

Soil electrical resistivity, a new and revealing technique for precision viticulture

High resolution spatial information of soil electrical resistivity (ER) was gathered to assess the spatial variability patterns of vegetative growth of two commercial vineyards (Vitis vinifera L. cv.