 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

Application of Hyper Spectral Imaging for early detection of rachis browning in table grapes

Rachis browning is a common abiotic stress that occurs during postharvest storage, leading to a decrease in commercial value of table grapes and resulting in significant economic losses. Its early detection could enable the implementation of preventive strategies. In this report, we show the feasibility of a non-destructive early detection of browning based on Hyper Spectral Imaging (HSI). Furthermore, rachis samples were subjected to transcriptomic analysis to understand putative pathways causing differences in browning within varieties.

Heat waves and drought stress impact grapevine growth and physiology

Recurring heat and drought episodes during the growing season can produce adverse impacts on grape production in many wine regions around the world.

A browser application for comprehensive 3-dimensional LC × LC × IM – MS data analysis to study grape and wine polyphenols

The analysis of structurally diverse proanthocyanidins in grapes and wine is challenging. Comprehensive two-dimensional liquid chromatography (LC×LC) and ion mobility spectrometry-mass spectrometry (IMS-MS) are increasingly used to address the challenges associated with the analysis of highly complex samples such as wine and grapes

Fractal analysis of the hydrological information obtained from high-spatial resolution dems: application in terroir zoning of d.o. campo de Borja (Spain)

One of the characteristics of the terroir zoning studies that is more complex to manage is the scale dependence. Thus, terroir zoning studies of the same area at different scales are comparable but not equal. Fractal analysis has demonstrated to be a suitable tool to characterize and model natural elements within a defined range of scales.

Characterization of vineyard sites for quality wine production using meteorological, soil chemical and physical data

The quality of grapevines measured by yield and must density in the northern part of Europe -conditions can be characterized as a type of “cool climate” – vary strongly from year to year and from one production site to another, i.e. différences in must densities can range from 30 to 50 °Oe. An explanation may be changes of weather conditions during critical developmental stages of the grapevines (2, 3, 5). These can be categorized as “macro climatic” influences.