 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

Crafting wine’s signature: exploring volatile compounds from terroir to aging

The unique characteristics of terroir play a fundamental role in shaping the identity and quality of wines, influencing the aromatic complexity of young wines and their long-term aging potential. The volatile compounds responsible for these aromas are crucial to identifying and appreciating a given wine.

Identification of novel aromatic precursors in winemaking grapes using an optimized fractionation and UHPLC-MS analysis

Winemaking grapes contain a diverse array of non-volatile precursors that become noticeable only after hydrolysis reactions or molecular rearrangements, during which aroma compounds are generated and released [1]. Among these, glycosidic precursors are the most abundant and play a key role in the development of wine aroma [2].

Analysis of mousy off-flavour wines

Winemakers are increasingly experimenting with new techniques, such as spontaneous fermentation, prolonged yeast contact, higher pH, minimal sulphur dioxid, filtration and clarification or oxidative ageing. Along with this, the risk of microbial spoilage increases, and so the off-flavour mousiness, long time underestimated, is becoming more frequent. Characteristic of the mousy off-flavour is the delayed perception after swallowing the wine. After a few seconds the flavour appears, reminiscent of a dirty mouse cage. There are three known compounds that cause mousy off-flavor: 2-ethyltetrahydropyridine, 2-acetyltetrahydopyridine, and 2-acetylpyrroline. Yeasts such as Dekkera/Brettanomyces and heterofermentative lactic acid bacteria like Lactobacillus hilgardii can release these compounds.

Characterization of “territoires” throughout the production of wines obtained with withered grapes: the cases of “Terra della Valpolicella” (Verona) and “Terra della Valle del Piave” (Treviso) in Northern Italy

Dans la définition et la description d’un “territoire” (“terra” en italien), avec les facteurs du milieu et génétiques, un rôle important est joué par ceux agronomiques, techniques et de culture qui contribuent à caractériser le produit d’une zone spécifique.

Toward an automatic way to identify red blotch infected vines from hyperspectral images acquired in the field

Vineyards are affected by different virus diseases, which can lower yield and affect the quality of grapes. Grapevine red blotch disease is one of them, and no curative solution exists. Once infected, a vine must be removed and replaced with a virus-free vine (aka roguing). Screening vineyards to look for symptoms can be time-consuming and needs well-trained experts. To improve this process, we conducted an experiment identifying infected vines using a hyperspectral camera in the field.