 IVES 9 IVES Conference Series 9 Oxygen consumption and changes in chemical composition of young wines

Oxygen consumption and changes in chemical composition of young wines

Abstract

AIM: The study of the capacity to consume oxygen of the wines is an aspect of great interest since it allows to analyse their useful life. This work evaluates the oxygen consumption kinetics of 27 commercial white, rosé and red wines from the Spanish wine-growing region of “Castilla y León” and the effect on its composition.

METHODS: Wines were saturated with oxygen and were monitored its oxygen consumption kinetics. Phenolic and volatile compounds (1,2) were evaluated in the initial wines and after 3 months of permanence in the bottle after undergoing a controlled oxygen saturation.

RESULTS: The oxygen consumption kinetics allowed to establish the differentiating characteristics of each type of wine. The parameters of the curve related to the time required to consume oxygen, the oxygen level at half-time, the area under the curve or the time to reach half-area, allowed to differentiate white wines from rosé and red wines. The variables that allow the differentiation of the 3 types of wines studied were the time to consume 10% of the available oxygen, and the time to consume between 10-90% of the available oxygen.

In general, the red wines showed a greater avidity for oxygen than the white wines. However, it is interesting to note that some white wines presented a consumption kinetics similar to the red ones. In the rosé wines, consumption kinetics were found closer to that of white or red wines, mainly depending on their phenolic characteristics.

The controlled oxygen saturation of wines produced a high decrease of ethyl esters and alcohol acetates in all wines (40-65%) that reduced the fruity and floral notes of the wines. In addition, an increase of Strecker aldehydes was observed in most of the wines (20-28%), compounds that can provoke the appearance of negative notes, such as honey, malty aromas and/or ripe fruit.

Slight decrease in total polyphenols was found in the white and rosé wines, while no significant differences were found in the red ones. On the other hand, in the rosé and red wines, a loss of total anthocyanins was observed together with an increase in polymeric anthocyanins, which produced an increase in colour intensity and tonality.

Conclusions

The oxygen saturation of wines induced a loss of volatile compounds associated to fruity and floral notes and an increase of aldehydes responsible of oxidative notes. In addition, an increase of polymeric anthocyanins was observed in rosé and red wines, which indicates an aging acceleration.

Acknowledgment

This research was funded by the Junta de Castilla y León thought a collaboration agreement between the ITACyL, the UVa and the UVa Science Park Foundation

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Silvia Pérez-Magariño

Agrarian Technological Institute of Castilla and León (ITACyL), Ctra Burgos Km 119, 47071 Valladolid, Spain,Marta BUENO-HERRERA, Instituto Tecnológico Agrario de Castilla y León (ITACyL), Ctra Burgos Km 119, 47071 Valladolid, Spain Ana MARTINEZ-GIL Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid (UVa), Avda. Madrid, 50, 34004 Palencia, Spain Ignacio NEVARES, Dpt. Ingeniería Agrícola y Forestal, UVaMOX-Group, Universidad de Valladolid (UVa), Avda. Madrid, 50, 34004 Palencia, Spain Maria Del ALAMO-SANZA, Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid (UVa), Avda. Madrid, 50, 34004 Palencia, Spain

Contact the author

Keywords

oxygen consumption kinetics, phenols, volatiles, wines

Citation

Sustainable fertilisation of the vineyard in Galicia (Spain)

Excessive fertilization of the vineyard leads to low quality grapes, increased costs and a negative impact on the environment. In order to establish an integrated management system aimed at a sustainable fertilization of the vineyards, nutritional reference levels were established. For this purpose, 30 representative vineyards of the Albariño variety were studied, in which soil and petiole analyses were carried out for two years and grape yield and quality at harvest were measured. In both years of study, soil pH, calcium, sodium and cation exchange capacity were positively correlated with calcium content and negatively correlated with manganese in grapes. Irrigated vineyards had higher levels of aluminium in soil and lower levels of calcium in petiole. Climatic conditions were very different in the years of the study. The year 2019 was colder than usual, in 2020 there was a marked water stress with high summer temperatures. This resulted in medium-high acidity in grapes in 2019 and low acidity in 2020, with sugar levels being similar both years. A very marked decrease in must amino nitrogen was observed in 2020, with ammonia nitrogen remaining stable. The correlation of acidity and sugar values in grapes with soil and petiole analysis data made it possible to establish reference levels for the nutritional diagnosis of the Albariño variety in this region. Based on these results, an easy-to-use TIC application is currently being created for grapegrowers, aimed at improving the sustainability of the vineyard through reasoned fertilization. This study has now been extended to other Galician vine varieties.

Factors influencing cover crop water competition in vineyards and implications for future drought adaptation

Vineyard water management in Australia is often associated with irrigation in warm and hot climates, but in cooler regions the larger share of the seasonal water demand is met by rainfall.

Towards a European data basis based of advanced multi-isotopic signatures and artificial intelligence: the wine in blue project

Major and trace elements are essential for the development of grapes used for the wine. They are primarily originating from the soil. Some elements are also seldomly added during the wine making process. Therefore, the largest spectrum of major, trace and ultra-trace elements in the final wine product is a good signature of its geographical origin. In the frame of the European tracewindu, we have developed a very original multi-isotopic dilution method using triple quadrupole icp/ms.

Cartes thématiques: applications au vignoble champenois

Quel est l’intérêt des cartes en viticulture? Celles-ci répondent à plusieurs usages.
Formalisation au sein d’un référentiel codifié et normalisé de la connaissance relative au milieu, aux observations biologiques et aux pratiques culturales.

Oak wood barrel tannin potential builds white wines oxidative stability and contributes to wine metabolomics fingerprint

Considerable advances have been made in the chemical characterization of wine metabolites through its holistic study using both targeted and untargeted metabolomics approach. The metabolite pool is subject to an intense molecular dialogue which reinforces the wine complexity even after bottling.