Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics

Sánchez‐Gómez, Rosario; Nevares, Ignacio; Martínez-Gil, Ana M.; Sanza, María del Álamo

doi:10.3390/beverages4030069

Cited by 14 publications

(10 citation statements)

References 31 publications

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“…Various studies from 1996 to the present place value on this wood's content of ellagitannins, low weight, and aromas [7,8,[27][28][29][30][31][32]34,35,46,[50][51][52][53]55,58,59,[63][64][65], as well as its use for containers of alcoholic drinks, such as brandy and other spirits [66][67][68][69][70] and wines [9,10,58,60,[71][72][73][74][75][76][77][78][79]. However, the supply of quality wood for the manufacture of barrels is insufficient, so this wood can be used for the manufacture of alternative products in the short and medium term.…”

Section: Pyrenaica Oak (Quercus Pyrenaica Willd)mentioning

confidence: 99%

“…With proper management, these forests could supply wood for the manufacture of barrels in the future. Consequently, most studies on the behaviour of this wood during wine ageing have been carried out with alternative products (in particular chips or staves) [58,60,[71][72][73][74][75][76][77]79], observing that wines aged with this wood present good final characteristics. The resulting wines are closer to those aged with French oak than those aged with American oak, thus meaning this wood is suitable for producing quality wines [9,10,74].…”

Section: Pyrenaica Oak (Quercus Pyrenaica Willd)mentioning

confidence: 99%

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Different Woods in Cooperage for Oenology: A Review

et al. 2018

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Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting different types of wood to obtain wines that differ from those already on the market. This growing demand and the search for new opportunities to give wines a special personality has led to the use of woods within the Quercus genus that are different from those used traditionally (Quercus alba, Quercus petraea, and Quercus robur) and even woods of different genera. Thus, species of the genus Quercus, such as Quercus pyrenaica Willd., Quercus faginea Lam., Quercus humboldtti Bonpl., Quercus oocarpa Liebm., Quercus frainetto Ten, and other genera, such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereaus L. (cherry), Fraxinus excelsior L. (European ash), Fraxinus americana L. (American ash), Morus nigra L, and Morus alba L. have been the subject of several studies as possible sources of wood apt for cooperage. The chemical characterization of these woods is essential in order to be able to adapt the cooperage treatment and, thus, obtain wood with oenological qualities suitable for the treatment of wines. This review aims to summarize the different species that have been studied as possible new sources of wood for oenology, defining the extractable composition of each one and their use in wine.

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Section: Pyrenaica Oak (Quercus Pyrenaica Willd)mentioning

confidence: 99%

Section: Pyrenaica Oak (Quercus Pyrenaica Willd)mentioning

confidence: 99%

Different Woods in Cooperage for Oenology: A Review

et al. 2018

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“…These species include Q. pyrenaica, Q. faginea, Q. frainetto, Q. oocarpa, Q. humboldtii, Q. serrata, Q. mongolica or Q. denta. Particularly, Q. pyrenaica is used mostly in the form of chips or staves, resulting in wines of optimal final characteristics [132]. Different comparative studies guarantee that the resulting wines have characteristics similar to those wines made in French oak barrels, having a lesser degree of similarity with those produced in American oak barrels [133].…”

Section: Non-conventionalmentioning

confidence: 99%

Wine Aging Technology: Fundamental Role of Wood Barrels

Carpena

Pereira

Prieto

et al. 2020

Foods

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The aging of wines is a process used to preserve wine but also to enhance its properties. It is a process of great interest, mainly because of the additional properties it adds to wines and because of its economic implications. Historically, barrels have been employed for centuries for preserving and aging wine due to their resistance and relative impermeability. In general terms, the wine aging process can be divided into two phases: oxidative and reductive aging. Oxidative aging traditionally takes place in barrels while reductive phase occurs in the bottle. During both processes, oxygen plays a fundamental role as well as other factors, for instance: temperature, light, bottle position, microbial growth or storage time. Likewise, during the aging process, a series of chemical reactions take place influencing the composition and organoleptic profile of wine. At this point, oxidative aging in barrels is a fundamental step. Barrels are directly involved in the produced changes on wine’s composition due to the transference of oxygen and phenolic and aromatic compounds from wood to wine. This way, barrels act as an active vessel capable of releasing compounds that affect and improve wine’s characteristics. Regarding, the importance of barrels during aging process, some attention must be given to the species most used in cooperage. These species are conventionally oak species, either French or American. However, other non-conventional species are currently being studied as possible wood sources for the production of wines, such as chestnut robinia or other oak species. In the last decades, new approaches have been developed for barrel aging to find new alternatives more suitable, affordable and feasible to sanitize the process, such as other materials different from wood or the use of wood chips, which is regulated since 2006 by the EU. However, even though some of them have shown promising data, barrels are currently the most used technology for the oxidative stage of table wines aging.

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“…The effect of phenolic substances on the color of wine is extremely significant. The oxidation of some phenols produces colored unsaturated conjugated ketones (quinones), which are the precursors to wine browning [5].…”

Section: Introductionmentioning

confidence: 99%

The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine

Pokrývková

Ailer

et al. 2020

Applied Sciences

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We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We evaluated the basic physicochemical parameters and sensory attributes of wine as well as the content of phenolic substances in wine, which are responsible for the oxidation processes. The vegetable materials used were the grape varieties, Welschriesling, Chardonnay, and Rheinriesling. The content of phenolic substances was determined by HPLC (high-performance liquid chromatography), and the basic analytical parameters of wine were determined by FT-IR (Fourier Transform Infrared Spectroscopy) spectrometry. The sensory analysis was evaluated according to the International Union of Oenologists. For each of the wines examined, the total content of phenolic substances decreased after the targeted oxidation method was applied. For the Welschriesling variety produced by the reduction method, the total content of the 19 monitored phenolic substances in the year 2015 was 88.37 mg·L−1, and for the wine produced by target oxygenation, it was 68.63 mg·L−1. This represents a decrease of 21.5%. In the year 2016, the decrease was 20.91%. By reducing the content of phenolic substances, the oxidation processes in wines are eliminated after bottling. Thus, there is less need for sulphating wines with a reduced content of phenols.

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Oxygen Consumption by Red Wines under Different Micro-Oxygenation Strategies and Q. Pyrenaica Chips. Effects on Color and Phenolic Characteristics

Cited by 14 publications

References 31 publications

Different Woods in Cooperage for Oenology: A Review

Different Woods in Cooperage for Oenology: A Review

Wine Aging Technology: Fundamental Role of Wood Barrels

The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine

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