 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

From plant water status to wine flavonoid composition: a precision viticulture approach in a Sonoma county vineyard

Plant water status of grapevine plays a critical role in affecting berry and final wine chemical composition. The environmental variabilities existing in vineyard system have significant impacts on plant water status, but it is challenging to individualize environmental factors from the temporal and spatial variabilities in vineyard. Therefore, there is need to monitor the ecophysical variation through utilizing precision viticulture tools in order to minimize the separation in berry composition. This study aims at delineating vineyard into different management zones based on plant water status explained by soil texture, and utilize differential harvest to equilibrate the final berry and wine composition.

Adaptation to climate change by determining grapevine cultivar differences using temperature-based phenology models

Grapevine phenology is advancing with increased temperatures associated with climate change. This may result in higher fruit sugar concentrations at harvest and/or earlier compressed harvests and changes in the synchrony of sugar with other fruit metabolites. One adaptation strategy that growers may use to maintain typicity of wine style is to change cultivars. This approach may enable fruit

Agri-photovoltaics: first experience above Riesling vines

Agri-photovoltaics (apv) describes the dual use of an agricultural area for food production and solar power generation. There are already a number of systems in operation around the world with various crops and under a wide range of different set-ups. In large parts, they still allow mechanical cultivation and other positive side effects of an APV system were observed in addition to the increase in utilization in the form of electricity and food: effects on the water balance and passive protection against extreme weather events.

The science of fungi in grapevine: An essential new book covering all aspects of fungi in viticulture

Grapevine is one of the world’s most important cultivated plants, domesticated from the wild vine over 11,000 years ago. The fungi associated with it are doubtless as old as the plant itself. Despite their co-evolution with the vine over the centuries, it was only with the invention of the microscope in the seventeenth century that fungi started to be recognised.

Symbiotic microorganisms application in vineyards: impacts on grapevine performance and microbiome

Microorganism-based inoculants have been suggested as a viable solution to mitigate the adverse effects of climate change on viticulture. However, the actual effectiveness of these inoculants when applied under field conditions remains a challenge, and their effects on the existing soil microbiota are still uncertain. This study investigates the impact of arbuscular mycorrhizal fungi inoculation on grapevine performance and microbiome. The study was conducted in a vineyard of Callet cultivar in Binissalem, Mallorca, Spain. Two different treatments were applied: control and inoculation with commercial mycorrhizae complex of Rhizoglomus irregulare applied to plants through irrigation.