Macrowine 2021
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

Related articles…

Physiological and growth reaction of Shiraz/101-14 Mgt to row orientation and soil water status

Advanced knowledge on grapevine row orientation is required to improve establishment, management and outcomes of vineyards on terroirs with different environmental conditions (climate, soil, topography) and in view of a future change to more extreme climatic conditions. The purpose of this study was to determine the combined effect of row orientation, plant water status and ripeness level on the physiological and viticultural reaction of Shiraz/101-14 Mgt.

Effects of mechanical leafing and deficit irrigation on Cabernet Sauvignon grown in warm climate of California

San Joaquin Valley accounts for 40% of wine grape acreage and produces 70% of wine grape in California. Fruit quality is one of most important factors which impact the economical sustainability of farming wine grapes in this region. Due to the recent drought and expected labor cost increase, the wine industry is thrilled to understand how to improve fruit quality while maintaining the yield with less water and labor input. The present study aims to study the interactive effects of mechanical leafing and deficit irrigation on yield and berry compositions of Cabernet Sauvignon grown in warm climate of California.

The effects of cane girdling on berry texture properties and the concentration of some aroma compounds in three table grape cultivars

The marketability of the table grapes is highly influenced by the consumer demand; therefore the market value of the table grapes is mainly characterized by its berry size, colour, taste and texture. Girdling could cause accumulation of several components in plants above the ringing of the phloem including clusters and resulting improved maturity. The aim of the experiments was to examine the effect of girdling on berry texture characteristics and aroma concentration.

Application of a fluorescence-based method to evaluate the ripening process and quality of Pinot Blanc grape

The chemical composition of grape berries at harvest is one of the most important factors that should be considered to produce high quality wines. Among the different chemical classes which characterize the grape juice, the polyphenolic compound, such as flavonoids, contribute to the final taste and color of wines. Recently, an innovative non-destructive method, based on chlorophyll fluorescence, was developed to estimate the phenolic maturity of red grape varieties through the evaluation of anthocyanins accumulated in the berry skin. To date, only few data are available about the application of this method on white grape varieties.

Different yield regulation strategies in semi-minimal-pruned hedge (SMPH) and impact on bunch architecture

Yields in the novel viticulture training system Semi-Minimal-Pruned Hedge (SMPH) are generally higher compared to the traditional Vertical Shoot Positioning (VSP). Excessive yields have a negative impact on the vine and wine quality, which can result in substantial losses in yield in subsequent vintages (alternate bearing) or penalties in fruit quality. Therefore yield regulation is essential. The bunch architecture in SMPH differs from VSP. Generally there is a higher amount but smaller bunches with lower single berry weights in SMPH compared to VSP.