Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol Ratios

Durner, Dominik; Nickolaus, Patrick; Weber, Fabian; Trieu, Hai-Linh; Fischer, Ulrich

doi:10.1021/bk-2015-1203.ch016

Cited by 10 publications

(7 citation statements)

References 45 publications

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“…Such decrease, however, was much more prominent with the MOX wines, as shown by the significant drop in both total anthocyanins and malvidin-3-glucoside in T1 and T2 by day 30, which continued after this time point, and the significantly lower values of malvidin-3-glucoside for T3 and T4 than that of the Controls by day 60. Similar findings have been often observed in past MOX trials with Pinot Noir (Durner et al 2010(Durner et al , 2015 and other wines (Sartini et al 2007, Nevares et al 2009, Cejudo-Bastante et al 2012. At day 30, between C1 and the wines that underwent MLF, MLF carried out at the warmer temperature did not significantly accelerate the decrease of anthocyanins.…”

Section: Total Anthocyanins Malvidin-3-glucoside Spp and Lppsupporting

confidence: 88%

“…To date, researchers have identified several key factors associated with the impact of MOX on various red cultivars, including the timing, oxygen dosage and treatment duration of MOX (Cano‐López et al 2008, Durner et al 2010, González‐del Pozo et al 2010), the addition of preservatives (Tao et al 2007, Gambuti et al 2015), the initial reactive phenolic concentration (Picariello et al 2017), redox equilibria (Arapitsas et al 2012, Vela et al 2018) and microbial influence (Sáenz‐Navajas et al 2018, Ji et al 2020). Few studies, however, have investigated the impact of MOX on Pinot Noir wines (Durner et al 2010, 2015, Schmarr et al 2010). Compared to other red cultivars, Pinot Noir grapes and wines lack acylated anthocyanins and are low in concentration of phenolics and anthocyanins, as well as the cofactors required for condensation reactions (Boulton 2001).…”

Section: Introductionmentioning

confidence: 99%

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Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

Yang

Deed

Araújo

et al. 2021

Aust J Grape and Wine Res

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Background and Aims Microoxygenation (MOX) is widely used in winemaking. Its impact, however, on Pinot Noir wines has not been well documented. We investigated the influence of MOX on colour parameters and on the anthocyanin and polymeric pigment concentration of a young Pinot Noir wine. The relationship between MOX, yeast growth and acetaldehyde production was also explored. Methods and Results Microoxygenation was applied before or after malolactic fermentation (MLF), and at two oxygen doses [10.8 and 52.4 mg/(L ·month)], for 30 days. The end result was reported after dissolved oxygen was depleted and 90 mg/L SO2 was added. Microoxygenation induced a higher yeast growth and acetaldehyde production, where the latter was associated with both yeast metabolism and chemical oxidation. A larger loss in total anthocyanins and malvidin‐3‐glucoside occurred under MOX but absorbance at 520 nm and colour intensity were higher. With the higher oxygen dose, MOX promoted the formation of large polymeric pigments. Conclusions Acetaldehyde formation was strongly induced by MOX, contributing to reactions between anthocyanins and acetaldehyde forming pigments in the red spectrum. Between MOX treatments, only slight variation was found for each parameter, indicating a less important effect of the timing and dosage of MOX on the young Pinot Noir wine than anticipated from prior work. Significance of the Study Microoxygenation caused a significant impact on the colour development of light‐coloured Pinot Noir wine, increasing the colour intensity.

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Section: Total Anthocyanins Malvidin-3-glucoside Spp and Lppsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

Yang

Deed

Araújo

et al. 2021

Aust J Grape and Wine Res

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“…The wines from the MOX system presented significantly lower CIELab values than those from the other systems (Table 2). This result is related to achieving wines with more bluish hues, less browning and more color intensity, as has already been reported by several authors [12,37,38].…”

Section: Wine Evolutionsupporting

confidence: 76%

Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

et al. 2020

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The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.

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“…Several factors affecting the influence of MOX on red table wines have been demonstrated, such as the timing and duration of MOX, the addition of preservatives, oxygen dosage, and microbial influence (Anli and Cavuldak, 2012;Ji et al, 2020). However, very limited information is available for wines made from Pinot noir (Durner et al, 2010;Durner et al, 2015;Yang et al, 2021a;Yang et al, 2021b). Pinot noir wines tend to be lighter in colour than Cabernet-Sauvignon, Malbec and Syrah wines (Burns and Osborne, 2013;Casassa et al, 2015) and are associated with poor colour development, low pigment stability, and limited ageing potential (Sacchi et al, 2005;Sparrow et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Impact of microoxygenation on Pinot noir wines with different initial phenolic content

et al. 2021

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Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two doses (0.50 and 2.11 mg/L/day) for 14 days. With the sterile filtration applied, acetaldehyde formation during MOX was very low, supporting the influence of yeast on acetaldehyde production during MOX. The MOX dosage rate did not significantly affect colour development, while the Pinot noir wine with higher phenolics benefited more from MOX, significantly increasing colour intensity and SO2 resistant (polymeric) pigments. However, these changes did not guarantee colour stability, as a final SO2 addition (100 mg/L) largely erased the improvement to colour in all wines. This could be due to the lower acetaldehyde formation, thus less ethyl-bridged stable pigments resistant to SO2 bleaching. MOX also decreased the flavan-3-ols and anthocyanin monomers, which differed between the two Pinot noir wines, reflecting the initial phenolic content. Lastly, MOX generally increased the measured tannin concentration and affected the proportion of tannin subunits, with a decrease in tannin mass conversion and proportion of (-)-epigallocatechin extension units. Some of these changes in phenolic compounds could potentially increase astringency, suggesting that MOX should be applied to Pinot noir and other low phenolic wines with caution.

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Evolution of Anthocyanin-Derived Compounds during Micro-Oxygenation of Red Wines with Different Anthocyanin-Flavanol Ratios

Cited by 10 publications

References 45 publications

Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

Impact of microoxygenation on Pinot noir wines with different initial phenolic content

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