Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part I: Petit Verdot wines

Abstract

a b s t r a c tIn this paper, the effects of micro-oxygenation before malolactic fermentation and oak chip treatments on Petit Verdot red wines have been evaluated. Our attention was focused on the colour characteristics, the phenolic compounds related to the colour of red wine, the volatile compounds, and the sensory characteristics of the wines. The micro-oxygenation treatment promoted the stabilisation of red wine colour by increasing the formation of colour-related phenolic compounds (higher concentrations of pyranoanthocyanins and anthocyanin-ethyl-flavan-3-ol adducts). Red wine aroma quality was improved with the addition of oak chips (eugenol and 4-vinyl-guaiacol concentration increased). Micro-oxygenation treatment resulted in higher scores for the plum/currant and spicy attributes, as well as the appearance of tobacco and nutty notes which were absent in the non-treated wines. Nevertheless, the typical oak chip aromas (vanilla and woody) were observed to a lesser extent in wines obtained by micro-oxygenation.

Sulfur Dioxide and Glutathione Alter the Outcome of Microoxygenation

“…Anthocyanins, anthocyanin-related red pigments, and polymeric tannins were affected by preservative treatments whether or not MOx was being applied (Table 3). A decrease of all native free anthocyanins with MOx was detected in agreement with previous results (Cejudo-Bastante et al 2011a, Gambuti et al 2013. For each native anthocyanin the relative loss followed the order: MLL>MLH>MHL>MHH.…”

“…Additionally, compared to MHH, vitisin B was increased by about 20% in MLL and MLH wines, likely due to the increased formation of acetaldehyde in these wines. In concurrence with these results, Cejudo-Bastante et al (2011a) showed that an oxygen addition increased the concentrations of anthocyanin-ethylflavan-3-ols, anthocyanin-ethyl-B-type-procyanidins, and B-type vitisins, in particular just after the MOx treatment. In addition, the MOx treatment resulted in an increase in polymeric pigments and tannins, and the presence of preservatives limit their formation in agreement with observations of Bakker et al (1998), showing a clear effect of SO 2 on the polymerization processes.…”

“…Mild oxygenation processes can impart benefits to a broad range of red wines by contributing to softening of tannin harshness, stabilizing color, and decreasing vegetative aromas (Atanasova et al 2002, Cano-López et al 2008, Cejudo-Bastante et al 2011a. Because microoxygenation (MOx) can promote these effects in a short time, allowing a rapid improvement of red wine quality, this practice has become widely used in winemaking Cano-López 2011, Schmidtke et al 2011).…”

“…Excessive oxygen can result in the appearance of oxidation-spoiled aromas, loss of color, precipitation of colorant matter, and development of off-flavors (Cano-López et al 2008, McCord 2003. Although many studies have been performed on evaluating the effect of MOx on wine composition and sensory characteristics (Arapitsas et al 2012, Cejudo-Bastante et al 2011a, Gambuti et al 2013, measuring the progress of MOx continues to be difficult due to the lack of key chemical indicators of the process.…”

Efecto De La Adición De Copigmentos Sobre La Composición Fenólica De Vinos Tintos De Tempranillo Elaborados Con Diferentes Técnicas De Vinificación

“…Seguramente la participación de los antocianos en las reacciones con los taninos, favorecidas por la adición de oxígeno, sea la responsable de la disminución del número de estas uniones en los vinos microoxigenados. Cejudo-Bastante et al (2011), estudiando el efecto de la micooxigenación y de la adición de chips sobre la composición fenólica y las características sensoriales de vinos de Petit Verdot, observaron como el color debido a la copigmentación presenta valores superiores en los vinos no microoxigenados, después de la aplicación de oxígeno, una vez finalizada la fermentación maloláctica y posteriormente al contacto del vino con los chips. Además observa como aquellos vinos microoxigenados presentan valores más elevados del color que corresponde a polimerizaciones.…”