lunes, 27 de mayo de 2019

Oak in Winemaking Symposium

70th ASEV National Conference

This symposium is designed to explore the impacts of using oak barrels on the quality and composition of wine. The symposium is designed to address the fundamental aspects of coopering, oak chemistry, and barrel aging of wine. Specifically, this symposium will focus on how barrels are made, which types of wood are selected and how new species or genera are being investigated to understand their unique properties, as well as a review of barrel chemistry and its effects on wine composition. The event will include a tour of cooperages due to the close proximity of multiple cooperages in the Napa Valley. A tasting will also be provided highlighting the effects of using oak barrels on red wine composition during primary fermentation and aging.
Symposium Chair: Tom Collins, Washington State University, Tri-Cities


Program is subject to change.
7:15 am – 8:45 am Cooperage Tours:
9:15 am – 10:00 am Speaker To Be Determined
10:00 am – 10:45 am Oak Quality Considerations and Options for American Oak Barrels
Anthony Morris, Canton Cooperage, Kentucky
10:45 am – 11:00 am Break
11:00 am – 11:45 am Impact of Variability in the Toasting Process on Composition of Oak Barrels
Tom Collins, Washington State University, Tri-Cities
11: 45 am – 12:30 pm Barrel Chemistry and Its Effect on Wine and Spirit Composition: Lignin, Cellulose, and Sugars
Jarrad Gollihue, University of Kentucky, Lexington
12:30 pm – 1:30 pm Lunch (on own)
1:30 pm – 2:15 pm How Oak Barrels Can Influence the Taste of Wine: Current Knowledge and Recent Acquisitions
Delphine Winstel, Université de Bordeaux, France
2:15 pm – 3:15 pm Tank or Barrel? The Impact of Fermentation and Aging Red Wine in Stainless Steel Tanks and Oak Barrels
(Tasting of experimental red wines fermented and aged in various combinations of oak barrels and stainless vessels.)
Scott Frost, Washington State University, Tri-Cities
3:15 pm – 3:30 pm Break
3:30 pm – 4:15 pm Recent Advances in Barrel and Oxygen                                                     Ignacio Nevares&María del Alamo                                UVaMOX-Universidad de Valladolid, Spain
4:15 pm – 4:45 pm Q&A and Closing Remarks
Tom Collins, Washington State University, Tri-Cities

martes, 26 de marzo de 2019

UVaMOX en el XVIII Congreso Nacional de Enólogos

XVIII Congreso Nacional de Enólogos


II Encuentro de Enólogos de Iberoamerica

Palencia, Castilla y León, 4-6 de abril de 2019

El próximo 5 de abril, UVaMOX es la encargada de realizar la conferencia inaugural de la mano de su coordinadora. El XVIII Congreso Nacional de Enólogos y el II Encuentro de Enólogos de Iberamérica, reunirá en Palencia a más de 300 expertos de España, Portugal e Iberoamérica para abordar las últimas investigaciones en el ámbito de la vitivinicultura y debatir los retos actuales de la profesión


9.00-9.45: CONFERENCIA INAGURAL: “Gestión del oxígeno en la maduración de vinos. Avances y situación actual”. MARIA DEL ÁLAMO SANZA. (UVa y ACLE)
Programa completo: AQUÍ

miércoles, 27 de febrero de 2019

Latest Research on Oxygen and Wine Barrels (in mostly plain English)

You know oxygen is an important part of the winemaking process, but that doesn’t mean you always know how to manage or control it.


by Deborah Passin


Oxygen can do wonderful things for a wine, aiding in the development of more complex flavors and improving mouthfeel. But oxygen can also be your wine's worst enemy.

Full article here and here

Three Important Questions to Ask


martes, 12 de febrero de 2019

UVaMOX gana el 1er premio Desafío Universidad-Empresa junto con Vega Sicilia

La Consejería de Educación -a través de la Fundación Universidades y Enseñanzas Superiores de Castilla y León (FUESCYL)-, ha publicado la relación de ganadores de la edición de 2018 de los concursos ‘Desafío Universidad–Empresa’ e ‘Iniciativa Campus Emprendedor’, ambos certámenes integrados en el Plan de Transferencia de Conocimiento Universidad–Empresa (Plan TCUE) que impulsa la Junta de Castilla y León a través de la Consejería de Educación

El primer premio de la 6ª edición del concurso Desafio Universidad Empresa ha recaído en la solución presentada por María del Álamo Sanza, del Grupo de Investigación UVaMOX, con sede en la Escuela Técnica Superior de Ingenierías Agrarias del Campus de Palencia de la Universidad de Valladolid, en respuesta a un reto planteado por la empresa Bodegas Vega Sicilia S.A., relativo al control del oxígeno durante el proceso de crianza del vino.

martes, 1 de enero de 2019

Image of O2 dynamics released by oak wood submerged in model wine with nanoparticle sensors

Samanta Prat-Garcíaa, VíctorMartínez-Martíneza, Maria del Alamo-Sanzaa, Bernhard Müllerb, TorstenMayrb and IgnacioNevaresa

Oxidation of wine while in contact with oak wood is a well-known fact and recognized as an important process in wine ageing. The slow and continuous diffusion of oxygen from the oak wood entrapped in its porosity occurs and encourages the reactions usually related with wine aging. In this work, oxygen sensitive particles were used to study the oxygen dynamics from different anatomical regions of the oak wood and simultaneously the oxygen increasement because of the deoxygenation of the wood and the oxygen depletion due to its consumption by the tannins and other compounds released from the wood. To this end, core-shell-type PSPVP nanoparticles stained with Macrolex Fluorescence Yellow and Pt-TFPP were employed as reference and oxygen-sensitive particles respectively. Moreover, a Guppy Pro RGB camera was employed to monitor the particles performing ratiometric oxygen imaging, using the green and red channels to acquire the light emitted from the reference and the oxygen-sensitive particles respectively. Because the volume of nanosensors corresponding to each surface unit is very different from that of the wood region, different exposure times were chosen to obtain the images at each of the times. The results show the wood degassing process during the first minutes of the experiment, the oxygen release from different structural elements of the wood, its consumption by the released compounds from wood and the diffusion of the oxygen through the model wine.


martes, 18 de diciembre de 2018

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

Rosario Sánchez-Gómez, Ignacio Nevares, Ana María Martínez-Gil and Maria del Alamo-Sanza
Grupo UVaMOX, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 50, 34004 Palencia, Spain 
(This article belongs to the Special Issue Wine Aging Technologies)
Full-Text   |   PDF [3979 KB, uploaded 6 September 2018]   |    


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. View Full-Text

lunes, 17 de diciembre de 2018

Different Woods in Cooperage for Oenology: A Review

Beverages 2018, 4(4), 94; 
1Department of Analytical Chemistry,
2Department of Agroforestry Engineering, UVaMOX-Higher Tech. Col. of Agricultural Engineering, Universidad de Valladolid, 34001 Palencia, Spain

(This article belongs to the Special Issue Wine Aging Technologies)
Full-Text   |   PDF [2737 KB, uploaded 3 December 2018]   |


Contact of wine with wood during fermentation and ageing produces significant changes in its chemical composition and organoleptic properties, modifying its final quality. Wines acquire complex aromas from the wood, improve their colour stability, flavour, and clarification, and extend their storage period. New trends in the use of barrels, replaced after a few years of use, have led to an increased demand for oak wood in cooperage. In addition, the fact that the wine market is becoming increasingly saturated and more competitive means that oenologists are increasingly interested in tasting different types of wood to obtain wines that differ from those already on the market. This growing demand and the search for new opportunities to give wines a special personality has led to the use of woods within the Quercus genus that are different from those used traditionally (Quercus alba, Quercus petraea, and Quercus robur) and even woods of different genera. Thus, species of the genus Quercus, such as Quercus pyrenaica Willd., Quercus faginea Lam., Quercus humboldtti Bonpl., Quercus oocarpa Liebm., Quercus frainetto Ten, and other genera, such as Robinia pseudoacacia L. (false acacia), Castanea sativa Mill. (chestnut), Prunus avium L. and Prunus cereaus L. (cherry), Fraxinus excelsior L. (European ash), Fraxinus americana L. (American ash), Morus nigra L, and Morus alba L. have been the subject of several studies as possible sources of wood apt for cooperage. The chemical characterization of these woods is essential in order to be able to adapt the cooperage treatment and, thus, obtain wood with oenological qualities suitable for the treatment of wines. This review aims to summarize the different species that have been studied as possible new sources of wood for oenology, defining the extractable composition of each one and their use in wine. View Full-Text
Keywords: traditional oaks; different oaks; other woods; ellagitannins; low molecular phenols; volatile compounds

sábado, 15 de diciembre de 2018

UVaMOX gana el Concurso Desafío Universidad-Empresa 2018

El objetivo es promover la realización de proyectos de I+D+I y/o consultoría en colaboración con los organismos generadores de conocimiento de Castilla y León (fundamentalmente universidades) y el tejido empresarial, en base a las prioridades temáticas para la región identificadas en la reciente actualización de la RIS3: Agroalimentación; Tecnologías de fabricación (Automoción y Aeronáutica); Salud y Calidad de Vida; Patrimonio, Lengua Española y Recursos endógenos, y Tecnologías de la Información y Comunicación, Energía y Sostenibilidad.

Las entidades (empresas, nuevos emprendedores o asociaciones) inscriben sus necesidades tecnológicas. Posteriormente los investigadores de las universidades de Castilla y León y del CSIC en la región podrán plantear soluciones (proyecto de investigación y/o consultoría).

jueves, 1 de noviembre de 2018

International Congress on Grapevine and Wine Sciences
In November 2018 and coinciding with the tenth anniversary of its creation, the Institute of Grapevine and Wine Sciences (ICVV) organizes an international congress in the heart of the Rioja DOC, that aims to serve as a platform for interrelating the most relevant researchers of the international sphere in Grapevine and Wine Sciences. The congress will dedicate sessions to vine protection, genetic diversity and breeding, production management, vine physiology, oenological microbiology, sensorial evaluation and oenological chemistry and technology.
In order to provide a multidisciplinary experience to the participants, the program will cover the main and most current research topics in this field, and all activities will be plenary. Registered people will have the opportunity to present the results of their recent research, in either oral or poster communication.
This scientific event is also open to professionals of the sector who want to catch up with the latest advances in grapevine and wine research. Simultaneous translation from English (official language of the congress) into Spanish will be available.
Furthermore, the social program and technical visits will allow our visitors to enjoy the gastronomy, the landscape and the culture of this region with winemaking vocation and tradition.