Effect of underwater aging treatment on wine quality: a preliminary study

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-12-06 DOI:10.1007/s00217-024-04637-2

Francesco Maioli, Monica Picchi, Alessio Bandinelli, Gabriele Colavolpe, Emanuele Kottakhs, Valentina Canuti

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Abstract

Underwater wine aging has enjoyed increasing success in recent years, because it represents an innovation that can boost the range of products on offer. There are now several companies that offer this service to producers, but as yet little is known about the effects on the different types of wine. This preliminary study addressed the topic by monitoring the effects of this aging method on three different types of commercial wine (white, rosé, and red) which were immersed for 6 months at 52 m underwater, and comparing them with the same wines stored for the same period in a cellar. To evaluate the effects of the underwater treatment in the long term, both the undersea and cellar-aged wines were summitted to a further 6-month period of aging in a cellar. The chemical characteristics of the wines obtained were analyzed at the end of the first (6 months of cellar and underwater aging) and second aging periods (after a further 6 months in the cellar for both the underwater and cellar wines) to verify if there were significant differences between them. A sensory discriminant test was applied on the same wines. The results showed that the underwater aging significantly influenced the chemical composition of the wines. The phenolic profile and compounds responsible for the color proved to be the most affected by the two different kinds of aging while the volatiles resulted less influenced by the treatments. The discriminant sensory test highlighted that the underwater and cellar wines were perceived differently according to the aging treatment and the time of evaluation (after 6 or 12 months).

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.