terclim by ICS banner
IVES 9 IVES Conference Series 9 International Congress on Grapevine and Wine Sciences 9 2ICGWS-2023 9 Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

Phenolic extraction and dissolved oxygen concentration during red wines fermentations with Airmixig M.I.™

Abstract

During red wine fermentation, the extraction of phenolics compounds and sufficient oxygen provision are critical for wine quality [1,2]. In this trial, we aimed at evaluating the kinetics of phenolic extraction and dissolved oxygen during red wine fermentations using the airmixing system. Twenty lots of red grape musts were fermented in 300.000 L tanks, equipped with airmixing, using two injection regimes (i.e., high and low intensity, and high and low daily frequency). An oxygen analyzer was introduced into the tanks in order to record the concentration of dissolved oxygen over time. Additionally, juice/wine samples were taken at days 0, 2, 4, and 6 as to evaluate their chemical composition with an emphasis on phenolics. Our results showed clear differences in dissolved oxygen depending on the aeration regime employed. Like so, phenolic composition varied between samples, but less differences were observed among aerations regimes. The highest intensity and frequency of air injections produced the highest peaks of oxygen dilution, but not the highest increase in total phenolics, anthocyanins, short polymeric pigments, and tannin concentration. Differences in phenolic compounds among treatments were mostly mediated by temperature changes during fermentation. However, these variations tend to equilibrate by the end of the fermentation. Based on these results, more research is being conducted to keep characterizing the extraction kinetics, color, and phenolic evolution of red wines fermented with air injections.

Acknowledgements: Thanks to ANID-Fondecyt grants 1190301 and 1231484 for financing this study, and to Viña Santa Carolina for allowing us to work at their winery. PPM also thanks ANID for her doctoral scholarship, “Beca de doctorado nacional”.

References:

1)  Day MP. et al. (2021) Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes. Aust. J. Grape Wine Res., 27: 360-377, DOI 10.1111/ajgw.12490

2)  Gambuti A. et al. (2018) Evolution of Sangiovese wines with varied tannin and anthocyanin ratios during oxidative aging. Front. Chem., 6 (march): 1-11, DOI 10.3389/fchem.2018.00063

DOI:

Publication date: 13/10/2023

Issue: ICGWS 2023

Type: Poster

Authors

V. Felipe Laurie1*, Paula A. Peña-Martínez1

1Facultad de Ciencias Agrarias, Universidad de Talca, Chile. Av. Lircay s/n, Talca, Chile. 346000

Contact the author*

Keywords

red wine fermentation, airmixing, air, dissolved oxygen, phenolic compounds

Tags

2ICGWS | ICGWS | ICGWS 2023 | IVES Conference Series

Citation

Related articles…

Addition of glutathione-rich inactivated yeasts to white musts: effects on wine composition and sensory quality

Glutathione plays a key role in preventing some oxidative processes during winemaking. This molecule limits the must enzymatic oxidation, reacts with caffeic acid and generates a colourless compound that prevents subsequent browning. It also has a protective effect on wine aroma, preventing the oxidation of the volatile compounds with a high sensory impact.

Read More

Understanding the impact of rising temperatures due to climate change on aromatic compositions in Malbec wines from Mendoza, Argentina

Mendoza is one of Argentina’s most important and outstanding wine regions producing the renowned Malbec wines due to its optimal soil and weather conditions. However, the effects of 21st-century climate change would negatively impact Malbec wines quality. This study investigated the effect of temperature increase and the impact of plant hormone abscisic acid (ABA) used to mitigate the negative effect of temperature increase on Malbec wines aromatic composition through GC-MS. Four treatments were applied on vines at field condition: Control, Control + 3 ºC, ABA and ABA + 3 ºC.

Read More

Overall conceptual characterization of aged dry white wines using a mental descriptive questionnaire

The purpose of the present study was to understand the overall concept of an aged dry white wine using a descriptive mental questionnaire. A total of 680 worldwide participants, grouped according to their involvement in the wine business, replied to an online questionnaire to characterize the sensory analytical and synthetic descriptors of an aged dry white wine. The descriptors were selected using a Check-All-That-Apply (CATA) approach concerning wine colour, aroma, taste, mouthfeel, and global appreciation.

Read More

Detoxification capacities of heavy metals and pesticides by yeasts 

Winegrowing is still characterized by the extensive use of chemical fertilizers and plant protection products, despite strong recommendations to limit these practices. A part of these xenobiotics and metals are then found in grape juice and wine, causing a major health concern, as well as negatively affecting the fermentation process. In recent years, there has been renewed interest in non-Saccharomyces yeasts. These species have a wide phenotypic diversity, which would be exploited to broaden the aromatic palette of wines.

Read More

New food trend ahead? Highlighting the nutritional benefits of grapevine leaves

The wine industry produces an enormous amount of waste every year. A wider inclusion of disregarded by-products in the human diet or its use as a source of bioactive compounds is a good strategy for reducing waste. It will not only introduce an added value to a waste product but also come upon the European Union and United Nations’ demands towards more sustainable agricultural approaches and circular economy.

Read More