Effect of Micro-Oxygenation and Wood Type on the Phenolic Composition and Color of an Aged Red Wine

Abstract

Many studies have recently been published focused on the effects of micro-oxygenation on the quality of wines, its application modes, and doses, etc. However, there are still few scientific papers on how previously micro-oxygenated wines perform during storage or barrel aging. This study focused on the evolution of the phenolic composition, especially of anthocyanins, and color, together with astringency and tannins, during micro-oxygenation before barrel aging. In addition, to evaluate whether wine evolution during aging depends on barrel type, wines were aged in four different oak barrel types. Tempranillo wines, some micro-oxygenated before malolactic fermentation and others not, were aged for 12 months in American, French, Central European, and Spanish oak, following wine evolution during that period. The study was carried out for two consecutive vintages. Results showed that all wines evolved similarly; therefore, the micro-oxygenation treatment neither accelerated nor delayed the typical changes of aging. Slightly different evolutions were detected according to the barrel wood type, whether or not the wine was micro-oxygenated. The varied evolutions must therefore be associated with the differences from each oak type (structure, grain and density, composition, etc.).

Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

“…These results were very similar to those found by Revilla and González-Sanjosé (2001) with Tempranillo wines stored for two years in bottle. These results contrast again with those reported by Monagas, Gómez-Cordovés, and Bartolome (2005) and Sánchez-Iglesias et al (2009), who observed a decrease in the concentration of pyruvic anthocyanins during storage in bottle and wine ageing respectively. However, Pérez-Magariño and González-Sanjosé (2004) and Alcalde-Eon, Escribano-Bailón, Santos-Buelga, and Rivas-Gonzalo (2006) found an increase in pyranoanthocyanin levels during the first year of barrel ageing.…”

“…This fact has been confirmed in other studies (Sánchez-Iglesias, González-Sanjosé, Pérez-Magariño, Ortega-Heras, & González-Huerta, 2009). In the two vintages the formation of new polymeric pigments increased during the vinification and storage process (Tables 2 and 3).…”

Assessment of Some Australian Red Wines for Price, Phenolic Content, Antioxidant Activity, and Vintage in Relation to Functional Food Prospects

“…As an example, sun‐exposed berries increased in quercetin‐3‐glucoside concentration but resveratrol was not detected (Haselgrove and others 2000), while in another study Price and others (1995) demonstrated that caftaric acid, catechin, and epicatechin concentrations were low in sun‐exposed grapes. In terms of vinification practices, higher fermentation temperatures (Sacchi and others 2005), application of fining agents (Castillo‐Sanchez and others 2008) or different aging methods such as oak aging (Sanchez‐Iglesias and others 2009) all influence the phenolic content in wine. Because of the complexity of these factors, it is difficult to consistently increase concentrations of specific phenolic compounds simultaneously.…”

Impact of winemaking practices on the concentration and composition of tannins in red wine

“…The effect of MOX reportedly increases colour stability through the formation of pigmented polymers and decreases astringency; however, results vary greatly depending on wine composition, timing of MOX application, dosage and temperature (Gomez-Plaza and Cano-Lopez 2011, Oberholster et al 2015). Combination treatments of MOX with oak staves are also more effective than MOX alone in accelerating wine ageing as well as producing favourable sensory attributes (Cano-Lopez et al 2008, Sánchez-Iglesias et al 2009. Combination treatments of MOX with oak staves are also more effective than MOX alone in accelerating wine ageing as well as producing favourable sensory attributes (Cano-Lopez et al 2008, Sánchez-Iglesias et al 2009.…”