Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process

2013 ◽  
Vol 54 (6) ◽  
pp. 817-835 ◽  
Author(s):  
Yang Tao ◽  
Juan Francisco García ◽  
Da-Wen Sun
Keyword(s):  
Aging Process ◽  
Wine Quality ◽  
Wine Aging

scholarly journals Wine Aging Technology: Fundamental Role of Wood Barrels

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1160
Author(s):  
Maria Carpena ◽  
Antia G. Pereira ◽  
Miguel A. Prieto ◽  
Jesus Simal-Gandara
Keyword(s):  
Aging Process ◽  
Storage Time ◽  
Economic Implications ◽  
Oxidative Aging ◽  
General Terms ◽  
Two Phases ◽  
Light Bottle ◽  
Wine Aging ◽  
The Eu

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.

Automatic Control of Madeira Wine Aging Process

2016 ◽  
pp. 785-795
Author(s):  
Carlos M. Faria ◽  
Darío Baptista ◽  
José Carlos Marques ◽  
Fernando Morgado-Dias
Keyword(s):  
Automatic Control ◽  
Aging Process ◽  
Wine Aging

Environmental Impact of Wine Aging Process in Oak Barrels in Wineries of La Rioja (Spain)

2018 ◽  
Vol 69 (3) ◽  
pp. 302-306 ◽  
Author(s):  
Francisco J. Flor ◽  
Francisco J. Leiva ◽  
Jorge L. García ◽  
Eduardo Martínez ◽  
Emilio Jiménez ◽  
...  
Keyword(s):  
Environmental Impact ◽  
Aging Process ◽  
Oak Barrels ◽  
La Rioja ◽  
Wine Aging

scholarly journals What is the expected impact of climate change on wine aroma compounds and their precursors in grape?

OENO One ◽  
2017 ◽  
Vol 51 (2) ◽  
pp. 141-146 ◽  
Author(s):  
Alexandre Pons ◽  
Lucile Allamy ◽  
Armin Schüttler ◽  
Doris Rauhut ◽  
Cécile Thibon ◽  
...  
Keyword(s):  
Climate Change ◽  
Wine Aroma ◽  
Wine Quality ◽  
Wine Production ◽  
Green Pepper ◽  
Intrinsic Quality ◽  
Change Context ◽  
Growing Conditions ◽  
Wine Aging

The intrinsic quality of a wine is strongly linked with its volatile compound composition involved in the complexity of wine’s subtle flavor nuances. Those reminiscent of green pepper, herbaceous, blackcurrant, blackberry, figs or prunes are strongly linked with the maturity of the grapes. Nowadays it is well accepted that macroscopic effects of climate change modify the environmental conditions of grape growing at local scale in all the vineyards across the world. The expected effects on grape and wine production can be positive when they increase the maturity of the grapes, but when the conditions are too warm and too dry they induce opposite effects producing grapes and wines with a lower intrinsic quality. These effects were perceived in young wines but also in older wines kept several years in bottle.In this article, we provide some examples of effects of climate change and growing conditions on grapevine and wine quality expressed as flavors and antioxidant composition. We also report some results associated with the incidence of grape growing conditions on white and red wine aging potential and on the composition of old wines.Finally, we discuss the opportunities for vine growers and winemakers to manage the quality of their grapes and wines in this climate change context.

scholarly journals Wine aging authentication through Near Infrared Spectroscopy: a feasibility study on chips and barrel aged wines

OENO One ◽  
2020 ◽  
Vol 54 (1) ◽  
pp. 165-173
Author(s):  
Tiziana Nardi ◽  
Maurizio Petrozziello ◽  
Raffaele Girotto ◽  
Michele Fugaro ◽  
Raffaele Antonio Mazzei ◽  
...  
Keyword(s):  
Data Analysis ◽  
Least Squares ◽  
Partial Least Squares ◽  
Aging Process ◽  
Near Infrared ◽  
Research Centre ◽  
Electromagnetic Spectrum ◽  
Method Performance ◽  
Data Set ◽  
Wine Aging

Aim: This research primarily focuses on exploring the suitability of near infrared (NIR) spectroscopy with multivariate data analysis as a tool to classify commercial wines depending on the aging process. It is aimed at discriminating between wines aged in barrels and those obtained using alternative products (chips).Methods and Results: Around 75 commercial barrel-aged red wines issued from the appellation “Valpolicella” (Italy) were analyzed. Moreover, 15 wines were aged at the experimental winery of the Research Centre of Viticulture and Enology in Asti using different types of commercial oak chips. Wines were analyzed in transmittance using NIR regions of the electromagnetic spectrum. Principal component analysis (PCA) and partial least squares (PLS) analyses were used to classify wines: a preliminary step was carried out using PCA that showed interesting groups in the whole data set. Next, in order to test if combined explanatory variables made it possible to discriminate treatments and how they are useful to predict which group a new observation will belong to, an orthogonal partial least squares discriminant analysis (OPLS-DA) was carried out. Several wine groups were considered, defined by factors including the aging process, the type of oak used for aging (wood barriques, barrels or chips) and the wine typologies (differing for some enological parameters).Conclusions: Overall, OPLS-DA models correctly classified >90 % of the wines. These results demonstrate the potential of combining spectroscopy with chemometric data analysis as a rapid method to classify wines according to their aging process. Nevertheless, the development of a mathematical model for predictive purposes is a complex task: indeed, large databases for different wines should be constructed, and other spectral IR zones might be evaluated for improving the method performance in determining wine aging process.Significance and impact of the study: This study contributes to the development of an easy-to-use and easily applicable NIR method for correlating the infrared “fingerprint” spectrum with the aging process in wines, aimed at implementing a technique able to discriminate wines aged with different wood types, that can be progressively used in the laboratory for routine fraud inspection.

scholarly journals Study on aging parameters and effect of rice wine based on aging device

2021 ◽  
Vol 233 ◽  
pp. 02043
Author(s):  
Hongjun Ni ◽  
Kaixuan Wang ◽  
Qijun Shi ◽  
Shuaishuai Lv ◽  
Yonglan Liu ◽  
...  
Keyword(s):  
Aging Process ◽  
Artificial Aging ◽  
Natural Aging ◽  
Aging Effect ◽  
Rice Wine ◽  
Total Acid ◽  
Aging Period ◽  
Orthogonal Experiments ◽  
One Year ◽  
Wine Aging

Rice wine is a kind of low alcohol and high nutrition four season drinking wine made from water and glutinous rice. Generally, new rice wine needs to undergo a natural aging process for about 1 year. In order to solve the problems of long natural aging period and poor aging effect of rice wine, a set of rice wine aging device was designed and a comprehensive method was used to age the rice wine. By orthogonal experiments, the optimal aging process parameters were determined, which were temperature 55 °C, aging time 12 days, and hydrogen peroxide addition 4 mL/200 mL. The results show that the content of ethyl acetate and ethyl lactate in rice wine are 0.44 g/L and 0.80 g/L respectively and the content of total acid and total sugar reaches 6.9 g/L and 230.2 g/L respectively. Compared with naturally aged rice wine, it is verified that the effect of artificial aging can achieve the effect of natural aging for one year. This experiment provides a new method for the study of artificial aging of rice wine.

Distributed monitoring system for precision enology of the Tawny Port wine aging process

2018 ◽  
Vol 145 ◽  
pp. 92-104 ◽  
Author(s):  
Raul Morais ◽  
Emanuel Peres ◽  
J. Boaventura-Cunha ◽  
Jorge Mendes ◽  
Fernanda Cosme ◽  
...  
Keyword(s):  
Monitoring System ◽  
Aging Process ◽  
Port Wine ◽  
Distributed Monitoring ◽  
Wine Aging

scholarly journals Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate

Molecules ◽  
2020 ◽  
Vol 25 (14) ◽  
pp. 3312 ◽  
Author(s):  
Víctor Martínez-Martínez ◽  
Ignacio Nevares ◽  
Maria del Alamo-Sanza
Keyword(s):  
Artificial Intelligence ◽  
Genetic Algorithms ◽  
Efficient Method ◽  
Aging Process ◽  
Transmission Rate ◽  
Nondestructive Method ◽  
Oxygen Transmission Rate ◽  
Artificial Intelligence Methods ◽  
Wine Aging ◽  
Oxygen Transmission

Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. OTR has not been considered in the cooperage industry yet; however, recent studies proposed a nondestructive method for estimating the OTR of barrel staves, but an efficient method to combine these staves to build barrels with a desired OTR is needed to implement it in the industry. This article proposes artificial intelligence methods for selecting staves for the construction of barrel heads or bodies with a desired target OTR. Genetic algorithms were used to implement these methods in consideration of the known OTR of the staves and the geometry of the wine barrels. The proposed methods were evaluated in several scenarios: homogenizing the OTR of the actual constructed barrels, constructing low-OTR and high-OTR barrels based on a preclassification of the staves and implementing the proposed method in real cooperage conditions. The results of these experiments suggest the suitability of the proposed methods for their implementation in a cooperage in order to build controlled OTR barrels.

scholarly journals The Positive Effect of Aging in the Case of Wine

Mathematics ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1012
Author(s):  
Limor Dina Gonen ◽  
Tchai Tavor ◽  
Uriel Spiegel
Keyword(s):  
Quality Improvement ◽  
Aging Process ◽  
Grape Juice ◽  
Wine Production ◽  
Works Of Art ◽  
Production And Consumption ◽  
Optimal Aging ◽  
Wine Aging ◽  
Positive Effect ◽  
Over Time

This paper examines the positive aspects of aging. Some items, such as valuable and rare stamps, old coins, works of art, and antiques, become more expensive over time. More popular examples demonstrating the positive effect of aging that influences price are the aging of boutique wine and artisan cheese. The present paper examines the wine aging process that brings about quality improvement. This process also leads to determining (i) optimal aging periods for different wines; (ii) optimal grape juice inventory allocations and prices for different wines; (iii) optimal quantities of different kinds of wine; and (iv) the time durations of wine production and consumption from each vintage. These aspects are considered in an environment in which the demand increases over time due to the aging and rarity of the product.

scholarly journals Phenolic Compounds as Markers of Wine Quality and Authenticity

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1785
Author(s):  
Vakarė Merkytė ◽  
Edoardo Longo ◽  
Giulia Windisch ◽  
Emanuele Boselli
Keyword(s):  
Phenolic Compounds ◽  
Integrated Approach ◽  
Quality Parameters ◽  
Wine Quality ◽  
Wine Production ◽  
Promising Tool ◽  
Quality Aspects ◽  
Phenolic Profiles ◽  
Wine Aging ◽  
Grape Varieties

Targeted and untargeted determinations are being currently applied to different classes of natural phenolics to develop an integrated approach aimed at ensuring compliance to regulatory prescriptions related to specific quality parameters of wine production. The regulations are particularly severe for wine and include various aspects of the viticulture practices and winemaking techniques. Nevertheless, the use of phenolic profiles for quality control is still fragmented and incomplete, even if they are a promising tool for quality evaluation. Only a few methods have been already validated and widely applied, and an integrated approach is in fact still missing because of the complex dependence of the chemical profile of wine on many viticultural and enological factors, which have not been clarified yet. For example, there is a lack of studies about the phenolic composition in relation to the wine authenticity of white and especially rosé wines. This review is a bibliographic account on the approaches based on phenolic species that have been developed for the evaluation of wine quality and frauds, from the grape varieties (of V. vinifera and non vinifera), to the geographical origin, the vintage year, the winemaking process, and wine aging. Future perspectives on the role of phenolic compounds in different wine quality aspects, which should be still exploited, are also outlined.

Sign in / Sign up

Export Citation Format

Share Document