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 Oak wood offers a wide range of tools for wine aging, which one to choose?

2021 ◽  
Author(s):  
María Reyes González-Centeno ◽  
Pierre-Louis Teissedre ◽  
Kleopatra Chira
Keyword(s):  
Stainless Steel ◽  
Red Wine ◽  
Volume Ratio ◽  
Point Of View ◽  
Oak Wood ◽  
Wide Range ◽  
Sensory Evolution ◽  
Steel Tank ◽  
Aging Conditions ◽  
Wine Aging

The phenolic, aromatic and sensory evolution of a red wine under different oak aging conditions was evaluated. Neither phenolic nor fruity aromatic contents and profiles were impacted by the aging container or the derived oak products used. Meanwhile, a different woody aroma content was observed depending on the exposed wood area to wine volume ratio. From a sensory point of view, higher smoky, vanilla and/or spicy flavours were identified for all oak-aged wines when compared to the control (stainless steel tank), but they were all perceived as being as fruity as the control.

Evolution of phenolic composition and sensory properties in red wine aged in contact with Portuguese and French oak wood chips

OENO One ◽  
2006 ◽  
Vol 40 (1) ◽  
pp. 25 ◽  
Author(s):  
G. De Coninck ◽  
António Manuel Jordão ◽  
Jorge Manuel Ricardo-da-Silva ◽  
Olga Laureano
Keyword(s):  
Wood Species ◽  
Red Wine ◽  
Wood Chip ◽  
Quercus Petraea ◽  
Sensory Properties ◽  
Wood Chips ◽  
Taste Intensity ◽  
Quercus Pyrenaica ◽  
Phenolic Composition ◽  
Oak Wood

<p style="text-align: justify;">A red wine was matured in contact with 4 g/L of oak wood chips from Portuguese (Quercus pyrenaica Willd.), French (Quercus petraea L.) and a mixture (50:50) of this two oak wood species, during 13 weeks, in order to evaluate the effects of these different oak wood chip species (specially Portuguese oak wood) on the phenolic composition evolution of the wine and in their sensory properties. In general, for the phenolic compounds studied, it wasn't possible to detect remarkable differences between the control wine (aged without oak wood chips) and the wines aged in contact with the two oak wood chips species used. However, for non-flavonoid phenols, the presence of oak wood chips contributed to an increase of these compounds in red wines. The influence of oak wood chips in anthocyanins evolution were similar for all wines, except for malvidin-3-glucoside, which decrease was more evident for the wine aged in contact with oak wood chips. The oak wood chips species and the chips concentration used in this study, didn't affect the proanthocyanidin contents in the wines during the time considered.</p><p style="text-align: justify;">Sensory results showed that, the wines aged in contact with Portuguese and French oak wood chips and the mixture of this two oak wood species, differed significantly from the control wine in several sensorial characteristics. The wines aged in contact with wood chips showed a higher punctuation values for intensity, toasted, wood and vanillin aroma, taste intensity and global appreciation. This positive effect was more evident for wines aged with Portuguese oak wood chips. Probably this results, suggest that the Portuguese oak wood samples species (Quercus pyrenaica Willd.) used could be considered suitable for barrel production because it has a positively effect in sensorial red wine attributes. Thus with this study we tried to contribute for understand the Portuguese oak wood role in red wine characteristics.</p>

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.

Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

2006 ◽  
Vol 224 (6) ◽  
pp. 695-705 ◽  
Author(s):  
Teresa Hernández ◽  
Isabel Estrella ◽  
Montserrat Dueñas ◽  
Brígida Fernández de Simón ◽  
Estrella Cadahía
Keyword(s):  
Red Wine ◽  
Oak Wood ◽  
Polyphenolic Composition ◽  
Wine Aging

scholarly journals SENSORY DESCRIPTIVE ANALYSIS OF A RED WINE AGED WITH OAK CHIPS IN STAINLESS STEEL TANKS OR USED BARRELS: EFFECT OF THE CONTACT TIME AND SIZE OF THE OAK CHIPS

2008 ◽  
Vol 31 (5) ◽  
pp. 645-660 ◽  
Author(s):  
MARTA CANO-LÓPEZ ◽  
ANA B. BAUTISTA-ORTÍN ◽  
FRANCISCO PARDO-MÍNGUEZ ◽  
JOSE M. LÓPEZ-ROCA ◽  
ENCARNA GÓMEZ-PLAZA
Keyword(s):  
Stainless Steel ◽  
Contact Time ◽  
Red Wine ◽  
Descriptive Analysis ◽  
Oak Chips ◽  
Steel Tanks ◽  
Sensory Descriptive Analysis

Comparison of high pressure treatment with conventional red wine aging processes: impact on phenolic composition

2019 ◽  
Vol 116 ◽  
pp. 223-231 ◽  
Author(s):  
Mickael C. Santos ◽  
Cláudia Nunes ◽  
Andreia S. Ferreira ◽  
Michael Jourdes ◽  
Pierre-Louis Teissedre ◽  
...  
Keyword(s):  
High Pressure ◽  
Red Wine ◽  
Pressure Treatment ◽  
Phenolic Composition ◽  
High Pressure Treatment ◽  
Wine Aging

scholarly journals Impact of the contact time of different oak wood chips on red wine phenolic composition evolution after bottling

2019 ◽  
Vol 15 ◽  
pp. 02019
Author(s):  
A.M. Jordão ◽  
F. Costa ◽  
L. Fontes ◽  
A.C. Correia ◽  
U. Miljić ◽  
...  
Keyword(s):  
Contact Time ◽  
Red Wine ◽  
Positive Impact ◽  
Wood Chips ◽  
Anthocyanin Content ◽  
Phenolic Composition ◽  
Red Wines ◽  
Color Intensity ◽  
Oak Wood ◽  
Previous Contact

The main object of the present work was to evaluate the potential influence of the oak wood chips-wines contact time (30 and 60 days) on the evolution of the red wine phenolic composition during storage in bottle. Thus, global phenolic composition, color parameters, and individual anthocyanins of bottled red wines that had previously been in contact with oak wood chips during different times were analyzed. The results obtained demonstrates that in general, after 6 months of bottle storage, red wines with a previous oak wood chips contact time showed a more evident decrease on anthocyanin content, independently of the oak wood chips species used and toasting level. This tendency was also confirmed by the decrease in the values obtained for color intensity and a∗ (redness) CIELab coordinate value. However, a positive impact of oak wood chips contact time on wine hue color and b∗ (yellowness) CIELab coordinate values, was detected. Thus, after 6 months of bottle storage, red wines that were in a previous contact with oak wood chips (particularly during 60 aging days), exhibited lower color hue and b∗ values compared with control wine (without any oak wood chips contact).

Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips

2011 ◽  
Vol 401 (5) ◽  
pp. 1531-1539 ◽  
Author(s):  
Michaël Jourdes ◽  
Julien Michel ◽  
Cédric Saucier ◽  
Stéphane Quideau ◽  
Pierre-Louis Teissedre
Keyword(s):  
Stainless Steel ◽  
Oak Chips ◽  
Steel Tanks ◽  
Oak Barrels ◽  
Wine Aging ◽  
Kinetics Of

scholarly journals Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 774
Author(s):  
Berta Baca-Bocanegra ◽  
Julio Nogales-Bueno ◽  
José Miguel Hernández-Hierro ◽  
Francisco José Heredia
Keyword(s):  
Red Wine ◽  
Hyperspectral Image ◽  
Phenolic Composition ◽  
Red Wines ◽  
Oak Wood ◽  
Environmentally Sustainable ◽  
Hyperspectral Image Analysis ◽  
The Common ◽  
Color Modification

The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding the common color loss of red wines elaborated in warm climates. American oak wood byproducts added were previously classified by hyperspectral image analysis according to the amount of phenolic compounds transferred to the extraction media. After that, wines were elaborated under different maceration conditions by applying only one proportion of wood (12 g L−1) and two different maceration procedures (simple and double addition) and were compared with a traditionally macerated Syrah red wine (CW, no wood addition). Results proved the effectiveness of the moderate postfermentative addition of oak wood byproducts to stabilize the color of wines and to provoke lower color modification along the time, producing color wines chromatically more stable for a better aging. In the case of double addition, the adsorption of the pigments during the maceration presents a stronger effect on the color than copigmentation and polymerization by cause of the copigments extracted from the wood.

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