 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

The role of terroir in tourism led amenity migration: contrasting effects in Tuscany and the Okanagan valley of British Columbia

Definitions of terroir elude consistent agreement. As defined geographical space the common denominators of its conceptualization include natural and cultural elements of life

Glucosidase and esterase salivary activities and their involvement in consumer’s wine sensory perception and liking

Wine flavour is the integration of distinct physiologically defined sensory systems that combine taste, aroma and trigeminal sensations, and it is a key determinant factor for the acceptance of wine by consumers. Volatile compounds, are important contributors to wine flavour, specially to aroma. These small and low-boiling point compounds are easily released into the air allowing to enter and move within the nasal or oral cavities where they can bind the olfactory receptors. Additionally, wine also contains aroma precursors, which are non-volatile compounds, but that can be broken down releasing volatile odorants. During wine tasting, all these chemicals (volatiles and non-volatiles) can be submitted to the action of salivary enzymes.

Viti-Tunnel, an automatically removable protection against diseases, frost and hail, a way to drastically reduce the use of pesticides

Viti-tunnel®, une innovation imaginée pour répondre à deux des objectifs majeurs des viticulteurs : 1.la sécurisation de la vendange : viti-tunnel® permet de protéger les vignobles des pertes de récolte dues aux maladies, au gel et à la grêle. 2.la réduction des pesticides : viti-tunnel® permet de réduire de plus de 90 %, le recours aux produits phytosanitaires et aux passages de pulvérisateurs, et ce, en toute sécurité pour la vendange. Un dispositif automatisé pour protéger les vignes viti-tunnel® est un dispositif de mise à l’abri automatique des rangs de vigne pendant les pluies et les évènements climatiques extrêmes.

Optimization of the ripening time of new varieties descendants of Monastrell

Given the impact of climate change on viticulture in the Region of Murcia, this paper attempts to expose the possibility of using genetic improvement as a dilemma that allows access to new descendant varieties of the autochthonous variety Monastrell crossed with varieties such as Syrah and Cabernet. Sauvignon, thus obtaining hybrids (Gebas and Myrtia). In it, the chromatic parameters and the phenolic profile of the new varieties will be compared with those obtained by the Monastrell variety at two moments during maturation (12 and 14 º Baumé), to check if the results would allow earlier harvests in these new varieties thus avoiding the decoupling between phenolic and technological maturity, while improving the quality of grapes and wines.

Volatile organic compounds investigation in Müller Thurgau wines obtained from vineyard treated with biochar

Volatile Organic Compounds (VOCs) are responsible for the flavor and aroma of a wine. The sensory qualities of the wines depend not only on grape intrinsic characteristics, but also on extrinsic factors including the soil composition. Previous studies have shown that the application of pyrogenic carbon (biochar) can lead to a change in soil parameters. For that reason, one of the goals of the ERDF funded project «WoodUp» is the characterization and reutilization of the locally produced biochar for agricultural purposes.