Effect of micro-oxygenation on color of wines made with toasted vine-shoots.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2024-10-10 DOI:10.1002/jsfa.13932

Rosario Sánchez-Gómez, Cristina Cebrián-Tarancón, Ana María Martínez-Gil, Ignacio Nevares, Gonzalo L Alonso, M Rosario Salinas, María Del Alamo-Sanza

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引用次数: 0

Abstract

Background: Toasted vine-shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro-oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.

Results: Tempranillo wines were treated with SEGs at two doses (12 and 24 g L-1) after malolactic fermentation at two fixed micro-oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L^-1·month^-1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L^-1·month^-1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L^-1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG-MOX treatments.

Conclusion: The SEG-MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG-MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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微氧对用烘烤过的葡萄根酿制的葡萄酒颜色的影响。

背景：烘烤葡萄枝（SEGs）是一种酿酒工具，可改善葡萄酒，使其与众不同，并鼓励可持续的葡萄酒生产。微氧（MOX）通常与替代橡木产品的使用相结合，以模拟传统橡木桶陈酿的氧气透过率，从而影响葡萄酒的颜色。我们对其与 SEGs 的结合使用进行了研究：在苹果酸乳酸发酵后，用两种剂量（12 和 24 克/升-1）的 SEGs 处理添普兰尼洛葡萄酒，微氧水平分别为：(a) 低，氧气含量为 6.24 ± 0.87 毫克/升-1-月-1；(b) 高，氧气含量为 11.91 ± 0.71 毫克/升-1-月-1。葡萄酒装瓶后储存 6 个月。处理结束后，MOX 影响了花青素和颜色参数，但不影响酿酒特性。此时，用 12 克/升氧气处理的葡萄酒，其花青素含量的减少与氧气呈负相关。在装瓶后的一段时间内，对颜色参数的变化影响最大的因素是葡萄酒在瓶中的陈化时间和 SEG 的剂量。视觉感官描述指标随陈年红葡萄酒的变化而变化，但与 SEG-MOX 处理方法无关：结论：SEG-MOX 处理会引起葡萄酒颜色的显著变化。结论：SEG-MOX 处理会引起葡萄酒颜色的明显变化，建议调整 SEG-MOX 技术以提高其效果。© 2024 作者。John Wiley & Sons Ltd 代表化学工业学会出版的《食品与农业科学杂志》。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.