 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

Effects of wine versus de-alcoholised wine on the microbiota-gut-brain axis in a tau-pathology murine model of Alzheimer’s disease

Alzheimer’s Disease (AD) is the most common disorder associated with cognitive impairment and the main cause of dementia globally. Multiple evidence in the last decade suggest that the gut microbiome plays an important role in the pathogenesis and progression of AD via the microbiota-gut-brain axis, a network wherein microbiome and the central nervous system crosstalk via endocrine, immune, neural, and microbial metabolites signalling pathways.

Viticultural sites and their valorisation in Istria (Croatia)

Pratiquement tout le territoire d’Istrie possède les bonnes conditions naturelles pour la viticulture, laquelle dans ce lieu a une tradition millénaire. La viticulture était et reste toujours la plus importante branche de production agraire et d’économie. Les sites viticoles en Istrie sont caractérisés par des diverses conditions naturelles.

Teran grape quality influenced by different irrigation treatments

Teran is an important native variety grown in Istria known for its high level of polyphenols and intensive fruity character of wines. Teran’s yield and wine typicity have recently decreased due to climate changes (increased temperature and severe drought). Four drip irrigation treatments (25%, 50%, 75%, 100% of total evapotranspiration) and control were investigated for the influence on Teran yield and quality, where focus was given to the content and composition of main polyphenolic and volatile compounds in grapes. Irrigation positively influenced yield since the berry weight also increased with increased irrigation. This resulted in the highest yield for 100% ETc. The highest concentration of polyphenols had control, while the irrigation treatments did not differ significantly. However, there was a tendency to decrease concentration with increased irrigation probably due to the increased berry size, which led to a dilution effect. Regarding the volatile compounds, the most abundant group was alcohols, followed by acids.

Rootstock regulation of scion phenotypes: the relationship between rootstock parentage and petiole mineral concentration

Rootstocks not only provide tolerance to Phylloxera, but also ensure the supply of water and mineral nutrients to the whole plant. Rootstocks are an important way of adapting to environmental conditions while conserving the typical features of scion varieties. We can exploit the large diversity of rootstocks used worldwide to aid this adaptation. The aim of this study was to characterise rootstock regulation of scion mineral status and its relation with scion development.

Molecular cloning and characterization of UDP-glucose: furaneol glucosyltransferase gene from Japanese

2,5-Dimethyl-4-hydroxy-3(2H)-furanone (furaneol) is an important aroma compound in fruits, such as pineapple and strawberry, and is reported to contribute to the strawberry-like note in some wines. Several grapevine species are used in winemaking, and furaneol is one of the characteristic aroma compounds in wines made from American grape (Vitis labrusca) and its hybrid grape, similar to methyl anthranilate. Muscat Bailey A is a hybrid grape variety [V. labrusca (Bailey) x V. vinifera (Muscat Hamburg)], and its wine is one of the most popular in Japan. The inclusion of Muscat Bailey A in the ‘International List of Vine and Varieties and their Synonyms’ managed by the ‘International Organisation of Vine and Wine (OIV)’ in 2013 has further fueled its popularity among winemakers and researchers worldwide.