Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response

Abstract

BACKGROUND During the production of red wine, moderate uptake of oxygen in the post‐fermentative phase helps the stabilization of colour and the decrease of astringent tannins. However, the influence of oxygen uptake during the fermentative phase in must has not been completely investigated. In this study we evaluated the effect of controlled oxygen supply during fermentation–maceration of Corvina grapes on colour characteristics, tannins, volatile compounds, acetaldehyde production and oxidative stability of the finished wine. RESULTS Oxygen supply during fermentation improved the formations of stable pigments of Corvina wines due to the higher production of acetaldehyde. However, in wines treated with oxygen a lower production of fruity esters by yeasts was observed. Wines obtained from higher oxygen exposure during fermentation–maceration showed reduced ability to react with oxygen during storage. CONCLUSIONS Fermentative and post‐fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. © 2020 Society of Chemical Industry

Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine

“…All the parameters were significantly associated with oxygen consumption except tannin, Hue, co-pigmentation (%) and a*, meanwhile, there were also no significant differences among CK, LO, MO and HO after five cycles for these four parameters as discussed above ( Table 2 and Figure 3 ). Furthermore, 12 parameters had values of r above 0.85, in which only monomeric (%) and L* were negatively correlated to oxygen consumption, and similar correlations for monomeric (%) and L* were previously reported [ 26 , 33 , 37 ].…”

“…Thus, this should be the one reason that co-pigmenting (%) was kept consistent after these five oxygen treatments, demonstrating the stability of anthocyanin–cofactor complexes during wine oxygenation. Although monomeric anthocyanins were the major reductive set of polyphenols during wine oxygenation [ 22 , 26 , 33 ], the main monomeric anthocyanin contained in red wines, malvidin-3-monoglucoside, had a poor correlation with the level of co-pigmentation measured in varietal wines in the previous study [ 34 ]. The reduction of co-pigmentation (%) was considerable in some research, such as the reduction of 25–43% and 34–44% in fresh Cabernet Sauvignon and Syrah wines, respectively, after 3 months of aging [ 34 ], but a reduction of only 3% was also found both in a Merlot wine and Pinot Noir wine after 4 months of aging [ 18 ].…”

Yeasts Induce Acetaldehyde Production in Wine Micro-oxygenation Treatments

“…Oxidation is a key chemical process affecting the development of wine. , Excessive oxidation leads to most wines losing their freshness and then the loss of general quality. However, it is generally believed that a small amount of oxygen can benefit most red wines, in particular by improving fruit flavors, increasing complexity, reducing excessive astringency, and deepening and stabilizing color. − From the beginning to the end of the process, i.e., from pre-fermentation to bottle aging, there have been disagreements on the optimal oxygen exposure at almost every stage. − …”

Red wine coloration: A review of pigmented molecules, reactions, and applications

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