viernes, 13 de diciembre de 2019

Discrimination of aging wines with alternative oak products and micro-oxygenation by FTIR-ATR

Discriminación de los vinos de crianza con productos alternativos de roble y microoxigenación por FTIR-ATR

R. Sánchez-Gómez; O. Anjos; I. Nevares; T. Delgado y M. Del Alamo-Sanza
Vol. 58 No. 5 (2019): Vitis (Special Issue)   


The use of alternative oak wood products (AOP), such as chips, cubes and staves, among other, from different geographical origins is a common practice for wine aging, where the micro-oxygenation (MOX, adding small doses of oxygen constantly over time) is essential to obtain a final wine more stable in time and with similar characteristics of barrel-aged wine. The aim of this work was to identify if spectroscopic techniques allow to discriminate wines aged with alternative oak products (chips and staves) from different oak woods (American, French and Spanish) and a floating micro-oxygenation (20 µg·L−1) after 10 years of bottling and compared to those aged in barrels. The spectral information and analysis were performed in a FTIR-ATR, with 128 scans per spectrum at a spectral resolution of 8 cm-1 in the wavenumber range from 4,000 to 450 cm-1. Principal component analyses of spectral information were performed using the Unscrambler® X. The results indicate that with this technique it is possible to clearly separate the wines aged by the three systems (chips, staves and barrels) in the case of American oak. In the case of French oak, wines aged in chips were clearly differentiated from wines aged in staves with those aged in barrels between the two. It is also possible to clearly separate aged wines with different Spanish oak systems. The application of FTIR-ATR appears to be a powerful technique for discriminating the quality of wines aged by different AOPs and wood barrels from different geographical origins.


El uso de productos alternativos de la madera de roble (AOP), como astillas, cubos y duelas, entre otros, de diferentes orígenes geográficos, es una práctica común para el envejecimiento del vino, donde la microoxigenación (MOX, añadiendo pequeñas dosis de oxígeno constantemente a lo largo del tiempo) es esencial para obtener un vino final más estable en el tiempo y con características similares al vino envejecido en barrica. El objetivo de este trabajo fue identificar si las técnicas espectroscópicas permiten discriminar los vinos envejecidos con productos alternativos de roble (chips y duelas) de diferentes maderas de roble (americano, francés y español) y una microoxigenación flotante (20 µg-L-1) después de 10 años de embotellado y compararlos con los envejecidos en barricas. La información y el análisis espectral se realizaron en un FTIR-ATR, con 128 escaneos por espectro a una resolución espectral de 8 cm-1 en el rango de número de onda de 4.000 a 450 cm-1. Los principales análisis de los componentes principales de la información espectral se realizaron utilizando el Unscrambler® X. Los resultados indican que con esta técnica es posible separar claramente los vinos envejecidos por los tres sistemas (astillas, duelas y barricas) en el caso del roble americano. En el caso del roble francés, los vinos envejecidos en chips se diferenciaban claramente de los vinos envejecidos en duelas y los envejecidos en barricas entre ambos. También es posible separar claramente los vinos de crianza con diferentes sistemas de roble español. La aplicación de FTIR-ATR parece ser una técnica poderosa para discriminar la calidad de los vinos envejecidos por diferentes AOPs y barricas de madera de diferentes orígenes geográficos.

lunes, 18 de noviembre de 2019

Effect of size, seasoning and toasting level of Quercus pyrenaica Willd. wood on wine phenolic composition during maturation process with micro-oxygenation

Food Research International

Volume 128, February 2020, 108703
a  Department of Analytical Chemistry
b  Department of Agroforestry Engineering

UVaMOX – Universidad de Valladolid, 34004 Palencia, Spain 

Seasoning and toasting treatments carried out in cooperage influence the chemical composition of the oak, and these treatments affect different oak species in different ways. For this reason, numerous studies have focused on the evaluation of both the oak wood materials and the resulting aged wines in order to optimize the different cooperage processes. Seasoning involves immobilizing the wood for long periods of time, leading to an increase in the price of the final product. When using alternative products instead of barrels, in addition to the seasoning and toasting of the wood, the size of the wood pieces is a determining factor in the characteristics of the final wine. Therefore, the objective of this work was to evaluate the polyphenolic composition of the same red wine aged with different alternative products and a small amount of oxygen for 120 days. Specifically, the effect of 2 types of seasoning and 3 types of toasting of chips and staves made from the wood of Q. pyrenaica Willd. was studied. The results showed that the size of the alternative product was the factor that determines the phenolic composition of the wines over the entire ageing process, independent of the seasoning or toasting method carried out on the wood.

jueves, 25 de julio de 2019

Is the grain of French oak wood the key factor of the OTR?

Influence of Quercus petraea Liebl. wood structure on the permeation of oxygen through wine barrel staves

Ignacio Nevares, Maria del Alamo-Sanza, Víctor Martínez-Martínez,  María Menéndez-Miguélez, Jan Van den Bulcke and Joris Van Acker
Wood Research amd Technology. Holzforschung
Published Online: 2019-05-24 | DOI:


The anatomical characteristics of oak wood, which is usually employed for making wine barrels, affect the properties of the wine, because these characteristics are related to the chemical compounds that can be potentially transferred to wine during the aging process. Grain, as the rate of tree growth, is the most commonly employed parameter to define the quality of the oak wood used in cooperage. Nevertheless, oxygen is a key factor in this process and there are few articles that evaluate the oxygen transmission rate (OTR) of the wood employed in cooperage. This work presents the evaluation of the anatomical characteristics of the French oak (Quercus petraea Liebl.) measured with X-ray computed tomography and the OTR of 267 wood samples extracted from recently constructed wine barrels. This study demonstrates that the OTR is dependent on the anatomical features of oak wood, the first step to classify a natural material as wood for custom oxygenation barrel making. OTR cannot be determined from the wood grain or any other single property because it depends on the overall anatomical characteristics of each wood sample, the grain and the average earlywood and latewood width being the three parameters with a stronger correlation with the OTR

martes, 2 de julio de 2019

A novel nondestructive methodology is proposed to make barrels with different levels of OTR

Application of image analysis and artificial neural networks to the prediction in-line of OTR in oak wood planks for cooperage

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.