Sensory patterns observed towards the oxidation of white, rosé and sparkling wines: An exploratory study

Abstract

Oxygen management is crucial in terms of wine quality. Even more for white and rosé wines, which are less protected against oxidation than reds due to the lower levels of antioxidant polyphenols. This need is due to the existence of equilibria between chemical forms depending on the redox potential. These equilibria lead to the varying impacts of certain molecules on wine’s aroma [1] and are essential to preserve positive sensory attributes related to white, yellow or tropical fruit [2,3].

The present work performs an exploratory study of the aromatic evolution of white, rosé and sparkling wines through their exposure to different doses of O₂ (0, 6, 12 and 35 mg/L over the stoichiometric to consume total SO₂). Therefore, it aims to assist the winemaking industry in understanding the aromatic impact of different O₂ doses on the decrease or development of specific notes related to wine quality.

Results outline different capabilities of O₂ consumption, being Verdejo (white) the most and Cava (sparkling) and Rosé the least. Furthermore, these consumption capabilities are related to redox potential measurements and robustness towards sensory changes; in other words, the higher the oxygen consumption, the smaller the sensory change.

A common sensory pattern was observed: firstly fruity notes decrease; then, “cooked vegetables” emerge; and finally “honey” and “cider/overriped apple” increase in detriment of the “cooked vegetables” note. Hence, sensory ratios related to the oxidation process were calculated from the quotient (tropical fruit + yellow fruit) / (honey + cider) showing a significant decrease (p<0.05) as oxidation progressed. Notably, the higher the O₂ consumption was, the greater the dose required to significantly reduce this quality-related ratio. Last, a remarkably significant correlation (p<0.001) was observed between preference and this sensory ratio, implying that preference might be considered as a relation of attributes.

References

[1] Ugliano, M. (2013). Journal of Agricultural and Food Chemistry, 61(26).

[2] Lund, C. M., Thompson, M. K., Benkwitz, F., Wohler, M. W., Triggs, C. M., Gardner, R., Heymann, H., & Nicolau, L. (2009). American Journal of Enology and Viticulture, 60(1).

[3] Mateo-Vivaracho, L., Zapata, J., Cacho, J., & Ferreira, V. (2010). Journal of Agricultural and Food Chemistry, 58(18).