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
Full-Text
|
PDF [3979 KB, uploaded 6 September 2018]
|
Abstract
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
