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IVES 9 IVES Conference Series 9 AGEING BOTTLED WINES SUBMERGED IN SEA: DOES IT IMPACT WINE COMPOSITION?

AGEING BOTTLED WINES SUBMERGED IN SEA: DOES IT IMPACT WINE COMPOSITION?

Abstract

Aging wines is a common practice in oenology, which in recent years has undergone some innovations. Currently, we are witnessing the practice of aging bottled wine in depth, immersed in the sea or in reservoirs, for variable periods of time, but so far, little is known about the impact of aging in depth on the physicochemical properties, of wines.

The objective of this work was to evaluate the impact of this practice on the physicochemical characteristics, in particular to verify changes in the volatile composition of wines bottled and subsequently immersed in depth. A red wine from Cabernet Sauvignon was bottled and a set of bottles were submerged from July to February (2020), another set of bottles were submerged from February to September (2020) and another set was kept in the wine cellar. Bottles from each set were analyzed (in triplicate) in July 2021.

Wines basic parameters were analyzed according to OIV methods (1). Phenolic compounds and color were determined by UV-VIS spectrophotometry (2,3,4). Volatile compounds were determined by HS-SPME coupled with gas chromatography with time-of-flight mass spectrometry (GC/TOFMS) detection (5).

Regarding the color, the intensity and tone did not change significantly with aging in depth. There was a decrease in the content of total flavonoids and non-anthocyanic flavonoids and an increase in the content of total polyphenols, free anthocyanins and total anthocyanins.

Regarding volatile compounds 60 were identified and 26 shows a significantly difference among the 3 set of bottles when an analysis of variance was performed. A canonical discriminant analysis, performed only with variables that were significantly different, allows to discriminate the wines regarding the volatile compounds. In spite of being a preliminary study, results pointing out to a difference in wine characteristics as a result of maintaining bottles submerged in sea.

 

1. OIV (2021). Compendium of International Methods of Analysis of Wines and Musts
2. Glories,  Y.  (1984  ).  La  couleur  des  vins  rouges.  2ª  partie:  mesure, origine  et interpretation. Connaissance Vigne Vin 18 (4): 253-271.
3. Di Stefano, R.; Cravero, M. C.; Gentilini, N. (1989) – Metodi per lo studio dei polifenoli dei vini. L’enotecnico, (5) 83-89.
4. Singleton, V. e Rossi, J. (1965) Colorimetry of Total Phenolic Compounds with Phosphomolybdic-Phosphotungstic Acid Reagents. American Journal of Enology and Viticultura, 16, 144-158.
5. Pereira, C., Mendes, D., Dias, T., Garcia, R., da Silva, M. and Cabrita, M., 2021. Revealing the yeast modulation potential on amino acid composition and volatile profile of Arinto white wines by a combined chromatographic-based approach. Journal of Chromatography A, 1641, p.461991

DOI:

Publication date: 09/02/2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Alexandra Freire¹, Nuno Martins², Raquel Garcia¹,², Maria João Cabrita¹,²

1. Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal
2. MED—Mediterranean Institute for Agriculture, Environment and Development & CHANGE—Global Change and Sustainability Institute, Universidade de Évora, Pólo da Mitra, Ap. 94, 7006-554 Évora, Portugal

Contact the author*

Keywords

ageing, red wine, volatiles

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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