 IVES 9 IVES Conference Series 9 Exploring the effect of oxygen exposure during malolactic fermentation on red wine color

Exploring the effect of oxygen exposure during malolactic fermentation on red wine color

Abstract

AIM: this research investigates the impact of early oxygen exposure, also during malolactic fermentation (MLF), on pigments and color of a red wine from Sangiovese grapes.

METHODS: in order to tune up the oxidation-reduction potential right after maceration, a Sangiovese wine (ethanol: 13.5% v/v; pH: 3.73; total acidity: 7.4 g/L; volatile acidity: 0.38 g/L) was exposed to dose-controlled additions of oxygen (Ox) beginning at the draining off, during MLF, as long as 3 months over lees in a stainless steel tank. A control wine (no Ox) received no gas addition at all. Both wines were stored into the multifunctional tank Onda® (10 hL, Ghidi Metalli Srl) with automatic gas injection system. The main oenological parameters, phenolic compounds, and chromatic properties were investigated at: draining off, MLF, and 12 months of ageing (3 months over lees, 9 months in bottle).

RESULTS: as expected (Burns & Osborne 2013; Burns & Osborne 2015; Martínez-Pinilla et al., 2013), the decrease of total and monomeric anthocyanins occurred faster throughout the MLF and slowly during the further 12 months of ageing. The effect of oxygen exposure on both classes appeared significant only at the end of 3 months over lees, with lower anthocyanin levels in Ox wine (-10 mg/L). Regarding the contribution to the red color of wine, at the draining off it was mainly ascribable to the oligomeric (dAT 84%) and polymeric pigments (dTAT 10%). Thereafter, the molecular complexation of pigments increased the percentage of polymeric forms (35% at the end of MLF). However, only after 12 months of ageing, did the positive effect of the early oxygen exposure on red color stabilization become significant in terms of dTAT (65% Ox, 58% no Ox), dAT (30% Ox, 36% no Ox) and color intensity (0.50 Ox, 0.45 no Ox).

CONCLUSIONS

Early oxygen exposure, useful for tuning up the oxidation-reduction potential right after maceration and during MLF, significantly improved the stability of pigments and color properties of Sangiovese red wine, from 12 months of ageing on.

DOI:

Publication date: September 14, 2021

Issue: Macrowine 2021

Type: Article

Authors

Marco Esti

Department of Agricultural and Forest Science (DAFNE), Tuscia University Viterbo, Italy,Ilaria Benucci, Martina Cerreti, Katia Liburdi Department of Agricultural and Forest Science (DAFNE), Tuscia University Viterbo, Italy

Contact the author

Keywords

oxygen exposure; malolactic fermentation; pigment complexation; Sangiovese red wine

Citation

The impact of climate change on wine tourism in Germany

Climate change is profoundly impacting wine tourism in Germany and presents new challenges for wineries.

Authenticating the geographical origin of wine using fluorescence spectroscopy and machine learning

Wine is a luxury product and a global beverage steeped in history and mystery. Over time, various regions have become renowned for the quality of wines they produce, which adds considerable value to the regions and the brands. On the whole, the international wine market is worth many hundreds of billions of dollars, which attracts unscrupulous operators intent on defrauding wine consumers.

Effect of SO2, glutathione and tannins on Cortese white wine oxidative evolution after different oxygen intakes

In this video recording of the IVES science meeting 2024, Silvia Motta (Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria – Centro di Ricerca Viticoltura ed Enologia, Asti, Italy) speaks about the effect of SO2, glutathione and tannins on Cortese white wine oxidative evolution after different oxygen intakes. This presentation is based on an original article accessible for free on OENO One.

The environmental footprint of selected vineyard management practices: A case study from Logroño (La Rioja) Spain

Viticulture is globally important for socioeconomic and environmental reasons. The EU is globally leading grape and wine production, and Spain is among the top grape and wine producers. As climate change affects viticulture, mitigation and adaptation are crucial for protecting grape production. In this research work, data on viticultural management practices such as soil cultivation, irrigation, energy, machinery, plant protection and the use of fertilizers from vineyards located in Logroño (La Rioja) have been obtained.

Multi-omics methods to unravel microbial diversity in fermentation of Riesling wines

Wine aroma is shaped by the wine’s chemical compositions, in which both grape constituents and microbes play crucial roles. Although wine quality is influenced by the microbial communities, less is known about their population interactions.