Macrowine 2021
IVES 9 IVES Conference Series 9 Optimization of a tool to determine the oxygen avidity of a wine through the kinetics of consumption by its phenolic and aromatic fractions (PAFs)

Optimization of a tool to determine the oxygen avidity of a wine through the kinetics of consumption by its phenolic and aromatic fractions (PAFs)

Abstract

AIM: Wine oxidation phenomena during the different processes of winemaking, aging and storage are closely related to the presence of oxygen and to the wine’s capacity for consumption. Grape composition will be directly related to wine composition, defining the O2 consumption rate, with particular importance of phenolic compounds and metal ions content. The prediction of the O2 consumption capacity of a wine could be a great tool to help in decision making during the winemaking process. The objetive of this work was the optimization of the reactivation of phenolic and aromatic fractions of grapes (PAFs) for the study of their avidity to consume oxygen. Beside, the effect of alcohol, pH, acetaldehyde and the metals Fe, Cu and Mn has been studied.

METHODS: Different PAFs reactivated under 16 different conditions defined by different levels of pH, alcohol content, acetaldehyde, iron, Cu and Mn were subjected to an oxygen consumption kinetic after saturation with air (1,2).

RESULTS: The parameters defining the kinetics of consumption allowed us to differentiate the different types of grapes. The greatest discriminatory capacity were the parameters related to the amount of oxygen consumed and the time invested in consuming this amount of oxygen, especially in the first stages or the time required to consume the 10% available oxygen, the area under the curve or the time to reach half-area. Thus, the lower iron content facilitated oxygen consumption, requiring less time, and similar results were found with respect to the presence of Mn.

CONCLUSIONS

The best activation conditions of phenolic and aromatic fractions have been established for the evaluation of different PAFs by developing their oxygen consumption kinetics.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marioli Alejandra, Carrasco-Quiroz

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 Ana MARTINEZ-GIL Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain María Del ALAMO-SANZA, Dpt. Química Analítica, UVaMOX-Group, Universidad de Valladolid, Avda. Madrid, 50, 34004 Palencia, Spain

Contact the author

Keywords

PAFs, activation factors, oxygen consumption kinetics parameters, oenological parameters

Citation

Related articles…

Regionality in Australian Shiraz: Sensory profiles of wines from six regions and their associations with chemical, geographical and climatic elements

Aim: Regional characters relating to Shiraz in Australia are not well documented. This study aimed to characterize the sensory, chemical and climate profiles of wines from various Australian Shiraz producing regions. 

Effect of plant fining agents in the must flotation process. Functional characterization

Flotation is one of the most used processes for clarifying white grape must after the pressing process. To date, gelatine is the more used fining agent, its action being improved when combined with bentonite and silica sol.

Yeasts protein extracts: new low impact tool for wine protein stability

Yeast protein extracts (ypes) have flocculating properties, allowing clarification of musts and wines. They are already authorized by oiv for fining purposes with a maximum dosage limit of 60 g/hl for red wines, and 30 g/hl for musts, white and rosè wines. The extraction of ypes from the cytoplasm of yeasts (saccharomyces spp) cells is defined by the resolution oiv oeno 452-2012, that indicate also some specification of the final product.

Viticultural characterisation of soils from triassic period at Beaumes-de-Venise (Côtes du Rhône, France)

Wineries of Beaumes-de-Venise area make their best red wines with grapes from the “Triassic terroir”. This « terroir » is characterized by soils from the Triassic period. These specific soils are complex and quite heterogeneous. They originate from an eventful geological history to keep in mind to understand soils geographical distribution.

Preliminary evaluation of agronomic and enological properties of preselected grapevine clones of ‘Tempranillo’ and ‘Graciano’ in DOCa Rioja (Spain)

Cultivation of a few number of clones is causing the loss of vineyard biodiversity, resulting in the disappearance of biotypes that could be of interest to face future challenges,