Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution

Processes

Ignacio Nevares¹  Rosario Sánchez-Gómez²  AnaMaría Martínez-Gil²  Maria del Alamo-Sanza² 

[1] Department of Agricultural and Forestry Engineering, UVaMOX- Universidad de Valladolid, 34001 Palencia, Spain;Department of Analytical Chemistry, UVaMOX- Universidad de Valladolid, 34001 Palencia, Spain;

关键词: active micro-oxygenation;    anthocyanins;    barrel;    oxygen;    passive micro-oxygenation;    staves;   

DOI  :  10.3390/pr8101250

来源: DOAJ

【 摘 要 】

The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.

【 授权许可】

Unknown