 IVES 9 IVES Conference Series 9 Use of new tools for red wine aging: active and passive microoxygenation with oak wood. Effect on volatile compounds and sensorial impact

Use of new tools for red wine aging: active and passive microoxygenation with oak wood. Effect on volatile compounds and sensorial impact

Abstract

AIM: The aim of this study was to evaluate the evolution of different chemical parameters and sensory impact on red wine during maturation in barrels or with new technologies: active and passive micro-oxygenation systems together with oak wood alternatives.

METHODS: Seven different aging systems [1] based in HDPE tanks with different OTR, tank using PMDS infusion tube, stoneware barrel, stainless steel tank together with MOX and barrel, were filled with Tinta de Toro variety wine. The trial lasted for six months and, in both the traditional barrel and the alternative stave systems, French oak wood with a similar average toast from the same cooperage and from the same batch was used. Along with the addition of oak wood in the MOX systems, the active MOX systems used a variable O2 dosage that reproduces the dynamic OTR profile of a barrel [2].

RESULTS: The active MOX system was performed with the addition of oak wood, reproducing the volume of wood in contact with wine from a barrel. Since the wine was sampled at different times (45, 90, 135 and 180 days), different statistical procedures have been performed to establish the differences between them throughout the study period and, in the end, to relate the analytical composition to the sensory analysis of the wine.

CONCLUSIONS

Alternative aging systems, based on a passive MOX (HDPE, PDMS and StW) have proved to be suitable for wine aging, since the results obtained were similar than ones for wines from a classic active MOX, made in stainless steel tanks, and barrels. However, some differences were observed that allow their differentiation. Both, on a sensory and analytical level, barrel wines were the most different, being algo possible the differentiation of PDMS wines from H-HDPE and MOX and from Ö-HDPE, StW and L-HDPE. Of all the parameters analyzed, volatile composition was the one that most contributed to the differentiation, which could be mainly due to the way in which the wine accesses the compounds present in the wood, compared to the rest of the aging systems.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Ana Maria Martinez Gil

Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain,Rosario, SANCHEZ-GOMEZ Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain Ignacio NEVARES, Dpt. Ingeniería Agrícola y Forestal, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain Maria Del ALAMO-SANZA, Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain

Contact the author

Keywords

barrel, oxygen, passive and active micro-oxygenation, staves, red wine, volatile compounds

Citation

About validation of a method for the determination of volatile compounds in spirituous beverages using contained ethanol as a reference substance

The paper proposes an algorithm for validating a modified internal standard method using ethyl alcohol contained in the test sample as a reference substance.

Under-vine and between the rows: investigating sustainable floor management in vineyards

Investigating vineyard floor management is essential as these practices directly impact soil health, vine growth, and grape quality.

Viticulture between adaptation and resilience: the role of the Italian long-term observatories for vineyard energy, water and carbon budgets

Viticulture is exposed to a range of new stressors, that are challenging its sustainability and disrupting famous and well-established production regions. Steady increase of average temperature, recurring heat waves, altered rainfall seasonal distribution, drought spells, increased pathogens pressure, they all mix up with increased frequency, making every growing season a special challenge and calling for new approaches to cope with worrying scenarios.

Know thy enemy: oxygen or storage temperature?

It is well known that high oxygen levels and high ageing temperatures are detrimental to white wine’s composition and ageing capacity. However, these results, though valuable

Oenological potential of indigenous greek grape varieties and their clones

Vine clone selection aims at the survival of clones with particularly desireable attributes for the production of high quality wines. The purpose of this research was to study the enological potential of the clones of Greek indigenous grape varieties over two vintages, 2018 and 2019.
METHODS: Two clones of the white grape varieties Moschofilero (E26 and E27), Assyrtiko (E11 and 16), Roditis (25E16 and 02E1E21) and two clones of the red grape varieties Xinomavro (19 and E2E30) and Agiorgitiko (03E40 and 41E47) were vinified under the same protocol for the white wines and common for the red wines in 2018 and 2019. The resulting products were studied for several enological parameters such as alcohol content, volatile acidity, pH, total phenolics, anthocyanins and tannins for the red wines, as well as browning tests for the white wines. The aroma profile of these ten samples was investigated through sensory analysis with intensity rating of individual attributes on a five-point scale by a trained panel.