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