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 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.

Monitoring of evolution during red wine aging in oak barrels and alternative method by means of an electronic panel test

2012 ◽  
Vol 45 (1) ◽  
pp. 244-249 ◽  
Author(s):  
I.M. Apetrei ◽  
M.L. Rodríguez-Méndez ◽  
C. Apetrei ◽  
I. Nevares ◽  
M. del Alamo ◽  
...  
Keyword(s):  
Red Wine ◽  
Panel Test ◽  
Alternative Method ◽  
Oak Barrels ◽  
Wine Aging

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 Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels

Molecules ◽  
2020 ◽  
Vol 26 (1) ◽  
pp. 64
Author(s):  
Samanta Prat-García ◽  
Joana Oliveira ◽  
Maria del Alamo-Sanza ◽  
Victor de Freitas ◽  
Ignacio Nevares ◽  
...  
Keyword(s):  
Red Wine ◽  
Red Wines ◽  
High Quality ◽  
Tentative Identification ◽  
Oak Wood ◽  
Determining Factors ◽  
Oak Barrels ◽  
One Year ◽  
Monomeric Anthocyanins

The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different oxygenation rates for one year (OTR), specifically the effect on the evolution of anthocyanins, their derivatives and the appearance of new pigments according to the oxygen dosage in barrels. Results show that wines aged in High-Wood-OTR barrels have a large quantity of monomeric anthocyanins and wine aged in Low-Wood-OTR barrels presents a major intensity of colour. Moreover, using LC-MS analysis, it was possible to detect and identify different families of anthocyanin derivatives, including the tentative identification of two new aldehyde-flavanol-methylpyranoanthocyanin pigments.

Red wine aging in oak barrels: evolution of the monosaccharides content

2000 ◽  
Vol 71 (2) ◽  
pp. 189-193 ◽  
Author(s):  
Marı́a del Alamo ◽  
Jose Luis Bernal ◽  
M Jesús del Nozal ◽  
Carmen Gómez-Cordovés
Keyword(s):  
Red Wine ◽  
Oak Barrels ◽  
Wine Aging

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.

Influence of the Presence of the Lees during Oak Ageing on Colour and Phenolic Compounds Composition of Red Wine

2005 ◽  
Vol 11 (4) ◽  
pp. 289-295 ◽  
Author(s):  
M. Rodríguez ◽  
J. Lezáun ◽  
R. Canals ◽  
M. C. Llaudy ◽  
J. M. Canals ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Red Wine ◽  
The Other ◽  
Red Wines ◽  
General Terms ◽  
Oak Barrels

Oak ageing of red wine in the presence of lees is currently a procedure that is being introduced in most wineries. This work analysed the influence of this technique on colour and phenolic compounds of two red wines, one with a low ageing potential (low anthocyanin and proanthocyanidin concentration) and the other one with a high ageing potential (high anthocyanin and proanthocyanidin concentration). Wines, after six months of ageing in new American oak barrels, were analysed and tasted by expert panellists. In general terms, ageing in the presence of lees presented the disadvantage of producing wines with a slightly less intense colour and with lower proanthocyanidin concentration. However, the advantages were that wines presented a colour slightly less evolved towards yellowish nuances, a non-negligible diminution of their astringency and an increase in the mouthfeel perception.

scholarly journals Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses

2018 ◽  
Vol 33 (1) ◽  
pp. 47-57 ◽  
Author(s):  
Elisabetta Pittari ◽  
Sofia Catarino ◽  
Mário C. Andrade ◽  
Jorge M. Ricardo-da-Silva
Keyword(s):  
Red Wine ◽  
Chemical Stabilization ◽  
Exploratory Research ◽  
Phenolic Composition ◽  
Red Wines ◽  
Natural Phenomena ◽  
Colour Intensity ◽  
Preliminary Results ◽  
Physical Chemical ◽  
Efficient Alternative

Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic characteristics. All the CMC tested were able to inhibit potassium bitartrate crystallization in the red wine, promoting its tartaric stability. Slight increase in the colour intensity, coloured anthocyanins concentration, and turbidity of the wine were observed. No colouring matter precipitation was verified. The study seems to indicate that the CMC can be an efficient alternative to other tartaric stabilization treatments, also in red wines, opening new prospective and scenarios concerning the use of CMC in this type of wines.

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.

scholarly journals Wood powders of different botanical origin as an alternative to barrel aging for red wine

2021 ◽  
Author(s):  
Maria Tiziana Lisanti ◽  
Rosa Capuano ◽  
Luigi Moio ◽  
Angelita Gambuti
Keyword(s):  
Red Wine ◽  
Accelerated Aging ◽  
Botanical Origin ◽  
Botanical Species ◽  
Odor Character ◽  
Total Anthocyanins ◽  
Oak Barrels ◽  
The One ◽  
Sensory Profiles ◽  
Potential Use

AbstractWood powders are produced in large quantity as by-product of barrel, staves and chips industry. Differently from larger particles (chips), the use of wood powders in winemaking is not admitted (Regulation (CE) n. 934/2019); however, it could represent a cheap and sustainable alternative for the accelerated aging of red wine. To evaluate their potential use in winemaking, a comparative study on the use of wood powders from oak, chestnut and acacia wood for the accelerated aging of red wine (cv. Aglianico) was conducted. This alternative aging was compared to the aging in wood barrels from the same botanical species. The wine aged in contact with powders underwent a quicker evolution of polyphenolic fraction. After 15 days of contact, the loss of total anthocyanins was higher than that observed after 6 months of aging in barrels (from 4 to 14% with respect to the corresponding kind of barrel). The amount of polymeric pigments tannins–anthocyanins–tannins in wines aged in contact with powders was higher respect to the wines aged in barrels (from 7 to 21% with respect to the corresponding kind of barrel), while the greatest loss of total tannins was detected in the oak barrels (28% less with respect to the control). There were several differences in wine phenolic acids due to wood botanical origin, with the clearest differences being between oak and the alternative wood species (chestnut and acacia). Also, there was a significant botanical effect on sensory profiles. Indeed, both among barrels and among powders, oak wood was the one that gave the strongest wood odor character. However, all the treatments with wood powders (oak, acacia and chestnut) preserved the fruity character of wine, conferring in the meanwhile non-dominant woody notes.

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