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

Beverages ◽  
2018 ◽  
Vol 4 (3) ◽  
pp. 69 ◽  
Author(s):  
Rosario Sánchez-Gómez ◽  
Ignacio Nevares ◽  
Ana Martínez-Gil ◽  
Maria del Alamo-Sanza
Keyword(s):  
Oxygen Consumption ◽  
Dissolved Oxygen ◽  
Red Wine ◽  
Red Wines ◽  
Aging Period ◽  
Key Factor ◽  
Wine Aging ◽  
Over Time

The use of alternative oak products (AOP) for wine aging is a common practice in which micro-oxygenation (MOX) is a key factor to obtain a final wine that is more stable over time and with similar characteristics as barrel-aged wines. Therefore, the oxygen dosage added must be that which the wine is able to consume to develop correctly. Oxygen consumption by red wine determines its properties, so it is essential that micro-oxygenation be managed properly. This paper shows the results from the study of the influence on red wine of two different MOX strategies: floating oxygen dosage (with dissolved oxygen setpoint of 50 µg/L) and fixed oxygen dosage (3 mL/L·month). The results indicated that the wines consumed all the oxygen provided: those from fixed MOX received between 3 and 3.5 times more oxygen than the floating MOX strategy, the oxygen contribution from the air entrapped in the wood being more significant in the latter. Wines aged with wood and MOX showed the same color and phenolic evolution as those aged in barrels, demonstrating the importance of MOX management. Despite the differences in the oxygen consumed, it was not possible to differentiate wines from the different MOX strategies at the end of the aging period in contact with wood.

scholarly journals Use of Oak Fragments during the Aging of Red Wines. Effect on the Phenolic, Aromatic, and Sensory Composition of Wines as a Function of the Contact Time with the Wood

Beverages ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 102 ◽  
Author(s):  
Pilar Rubio-Bretón ◽  
Teresa Garde-Cerdán ◽  
Juana Martínez
Keyword(s):  
Volatile Compounds ◽  
Contact Time ◽  
Sensory Level ◽  
Red Wines ◽  
Extraction Kinetics ◽  
Organoleptic Characteristics ◽  
Oak Barrels ◽  
Wine Aging ◽  
Kinetics Of ◽  
Over Time

The use of oak fragments allows wine cellars to reduce costs and the length of wine aging compared to traditional aging in oak barrels in the winery. The main objective of this work was to study the effect of the use of oak fragments on the volatile, phenolic, and organoleptic characteristics of Tempranillo red wines, as a function of the contact time between the wood and the wine. The results showed important changes in the wines’ colorimetric parameters after two months of contact time. Extraction kinetics of volatile compounds from the wood was highest during the first month of contact for chips, variable for staves, and slower and continuous over time for barrels. Wines macerated with fragments showed the best quality in short periods of aging, while barrel-aged wines improved over the time they spent in the barrel. In addition, the results allowed an analytical discrimination between the wines aged with oak fragments and those aged in oak barrels, and between chips and staves, just as at the sensory level with triangular tasting tests. In conclusion, the use of oak fragments is a suitable practice for the production of red wines, which may be an appropriate option for wines destined to be aged for short periods.

scholarly journals New System to Increase the Useful Life of Exhausted Barrels in Red Wine Aging

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1686
Author(s):  
Francisco Javier Flor-Montalvo ◽  
Agustín Sánchez-Toledo Ledesma ◽  
Eduardo Martínez Cámara ◽  
Emilio Jiménez-Macías ◽  
Julio Blanco-Fernández
Keyword(s):  
Quality Assurance ◽  
Red Wine ◽  
Red Wines ◽  
Physical Chemical ◽  
Useful Life ◽  
Oak Barrels ◽  
Fine Wood ◽  
Wine Aging ◽  
Intense Color ◽  
New System

In recent years, consumers of red wines have demanded aged wines with intense color and a well-integrated fine wood bouquet. Traditionally, wines with these characteristics have been obtained from aging in oak barrels. This type of vinification incurs high costs, including costs associated with the acquisition and use of oak barrels. After five or six vinifications, these barrels are no longer capable of providing an adequate contribution of wood compounds to the wine, because of the exhaustion of their transfer capacity. An alternative to extend the life of these barrels is the introduction of toasted oak staves inside the barrel. In this study, a comparative analysis of the aging of a red wine in new and renewed barrels was developed by inserting toasted staves and analyzing the wine in its different stages, as well as its physical, chemical, and colorimetric characteristics. This study confirms that the use of insert staves anchored in exhausted barrels helps to prolong the useful life of barrels, while maintaining quality assurance.

scholarly journals Oxygen consumption of Litopenaeus vannamei juveniles in heterotrophic medium with zero water exchange

2009 ◽  
Vol 44 (5) ◽  
pp. 534-538 ◽  
Author(s):  
Luis Vinatea ◽  
Alfredo Olivera Gálvez ◽  
Jesús Venero ◽  
John Leffler ◽  
Craig Browdy
Keyword(s):  
Oxygen Consumption ◽  
Dissolved Oxygen ◽  
Oxygen Concentration ◽  
Litopenaeus Vannamei ◽  
Water Exchange ◽  
Consumption Rate ◽  
Light Conditions ◽  
Dissolved Oxygen Concentration ◽  
Dark Conditions ◽  
Over Time

This work aimed at determining the dissolved oxygen consumption rate of Litopenaeus vannamei juveniles maintained in a microbial biofloc raceway system at high density with no aeration. Three 4 L bottles were filled for each treatment, sealed hermetically, and placed in an enclosed greenhouse raceway system. Four shrimp (13.2±1.42 g) were assigned to two sets of the bottles, which underwent the following treatments: light conditions with no shrimp; dark conditions with no shrimp; light conditions with shrimp; and dark conditions with shrimp. Dissolved oxygen content was measured every 10 min for 30 min. A quadratic behavior was observed in dissolved oxygen concentration over time. Significant differences for oxigen consumption were observed only at 10 and 20 min between shrimp maintained in the dark and those under light conditions. At 10 min, a higher value was observed in shrimp maintained under light, and at 20 min, in the dark. Significant differences between 10 and 20 min and between 10 and 30 min were observed when oxygen consumption was analyzed over time in the presence of light. Under dark conditions there were significant differences only between 20 and 30 min. Lethal oxygen concentration (0.65 mg L-1) would be reached in less than one hour either under light or dark conditions with no aeration.

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

Processes ◽  
2020 ◽  
Vol 8 (10) ◽  
pp. 1250
Author(s):  
Rosario Sánchez-Gómez ◽  
Maria del Alamo-Sanza ◽  
Ana María Martínez-Gil ◽  
Ignacio Nevares
Keyword(s):  
Stainless Steel ◽  
Red Wine ◽  
Phenolic Composition ◽  
Oak Wood ◽  
Aging Period ◽  
Color Evolution ◽  
Steel Tanks ◽  
Wine Aging ◽  
The Way

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.

scholarly journals Red Wine Oxidation: Accelerated Ageing Tests, Possible Reaction Mechanisms and Application to Syrah Red Wines

Antioxidants ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 663
Author(s):  
Stacy Deshaies ◽  
Guillaume Cazals ◽  
Christine Enjalbal ◽  
Thibaut Constantin ◽  
François Garcia ◽  
...  
Keyword(s):  
Hydrogen Peroxide ◽  
Oxygen Consumption ◽  
Reaction Mechanisms ◽  
Red Wine ◽  
Chemical Oxidation ◽  
Red Wines ◽  
Chemical Test ◽  
Specific Oxidation ◽  
Wine Oxidation ◽  
Enzymatic Test

Wine oxidation and ageing involve many complex chemical pathways and reaction mechanisms. The purpose of this study is to set up new and reproducible accelerated red wine ageing tests and identify chemical oxidation or ageing molecular markers. Three accelerated and reproducible ageing tests were developed: a heat test (60 °C); an enzymatic test (laccase test; a chemical test (hydrogen peroxide test). Depending on the test, oxygen consumption was significantly different. For a young wine (2018), the oxygen consumption rate moved from 2.40 ppm·h−1 for the heat test to 3.33 ppm·h−1 for the enzymatic test and 2.86 ppm·h−1 for the chemical test. Once applied to two other vintages (2010 and 2014) from the same winery, the tests revealed different comportments corresponding to wine natural evolution. High resolution UPLC-MS was performed on forced ageing samples and compared to naturally aged red wines. Specific oxidation or ageing ion markers were found with significant differences between tests, revealing the specificity of each test and different possible molecular pathways involved. The hydrogen peroxide test seems to be closer to natural oxidation with an important decrease in absorbance at 520 nm and similar molecular ion variations for [M+H]+ = 291, 331, 347, 493, 535, 581, 639 Da.

scholarly journals Change of selected antioxidant parameters of red wines during maturation

2016 ◽  
Vol 34 (No. 4) ◽  
pp. 356-361
Author(s):  
J. Mezey ◽  
P. Czako ◽  
I. Mezeyová ◽  
D. Bajčan ◽  
R. Kobolka
Keyword(s):  
Red Wine ◽  
Spectrophotometric Analysis ◽  
Anthocyanin Content ◽  
Red Wines ◽  
Polyphenol Content ◽  
Total Polyphenol ◽  
Total Anthocyanin ◽  
Total Anthocyanin Content ◽  
Antioxidant Parameters ◽  
Wine Aging

The effects of red wine maturation on the contents of selected parameters of bioactive compounds in wine were determined. Samples of Alibernet, Cabernet Sauvignon, and Torysa wines were studied by spectrophotometric analysis after 3, 7, 11, 19, and 28 months of aging and the selected parameter content was statistically evaluated. Statistically highly significant changes in total polyphenol content, total anthocyanin content, antioxidant activity, and wine colour density were found depending on the aging according to the used statistical analyses. The obtained results can be used for the optimisation of the wine aging process and they allow producers to time the optimal date of wine release onto the market, depending on the desired content parameters.

scholarly journals Comparison of Three Accelerated Oxidation Tests Applied to Red Wines with Different Chemical Composition

Molecules ◽  
2021 ◽  
Vol 26 (4) ◽  
pp. 815
Author(s):  
Francesca Coppola ◽  
Luigi Picariello ◽  
Martino Forino ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Phenolic Composition ◽  
Red Wines ◽  
Initial Composition ◽  
Accelerated Oxidation ◽  
Before And After ◽  
Saturation Method ◽  
Lower Variability ◽  
Wine Oxidation ◽  
Wine Color

Background: Three accelerated oxidation tests were proposed to simulate red wine oxidation thus providing information useful to correctly manage moderate oxygen exposure of wine during aging in regard to phenolic composition and wine color. Since the results of the tests have never been compared on wines with different initial composition, the aim of this study was to find a suitable method to simulate oxidation of any still red wine. Methods: Aglianico, Barbera, Gaglioppo, Magliocco, and Nerello wines were treated with (1) three cycles of air saturation, (2) the addition of hydrogen peroxide, and (3) the addition of acetaldehyde. Changes in chromatic characteristics and phenolic composition were determined by spectrophotometric and HPLC methods. Results: Important differences in the behavior of the different wines were detected: the highest formation of polymeric pigments was observed in Barbera and Aglianico wines. In contrast, Gaglioppo and Magliocco wines showed a lower variability before and after the oxidation probably due to the lower anthocyanin/tannin ratio. Among the accelerated oxidation tests applied, no significant differences in color parameters and phenolic composition were detected in samples treated with the addition of H2O2 and the air saturation method. Conclusion: The study demonstrated that H2O2 addition is a successful tool to predict the evolution of different phenolic compounds during the air saturation treatment of wines.

Positioning changes of mayfly nymphs due to behavioral regulation of oxygen consumption

1980 ◽  
Vol 58 (4) ◽  
pp. 618-622 ◽  
Author(s):  
Michael J. Wiley ◽  
Steven L. Kohler
Keyword(s):  
Oxygen Consumption ◽  
Dissolved Oxygen ◽  
Oxygen Concentration ◽  
Field Conditions ◽  
Experimental Investigations ◽  
Behavioral Patterns ◽  
Behavioral Regulation ◽  
Dissolved Oxygen Concentration ◽  
Habitat Distribution ◽  
Renewal Rate

Experimental investigations in a small artificial stream showed that the positioning of mayfly nymphs (Ephemeroptera) on stones varied with dissolved oxygen concentration (DO). At low DO levels nymphs moved to current-exposed positions, presumably to increase the renewal rate of oxygen at respiratory exchange surfaces. The expected magnitude of positioning changes under field conditions was determined and suggests that behavioral regulation of oxygen consumption may commonly influence both habitat distribution and diel behavioral patterns. The implications of these results to drift studies are also discussed.

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