Influence of micro-oxygenation aging with oak chips on the oxidation-reduction potential, color, phenolic parameters and volatile compounds of wine

Abstract

Micro-oxidation aging with oak chips mimics wine aging in barrels, shortening the process and cutting costs. However, definitive parameters to guide this process are currently lacking. In this study, wines were aged by controlling the addition of varying amounts of oxygen and oak chips to examine the changes in oxidation-reduction potential (ORP), color, and flavor quality, as well as the feasibility of utilizing ORP as an indicative parameter for aging. The results showed ORP values initially rose then fell during aging. The b∗ value in Cabernet Sauvignon with high oak chips concentration and high oxygen was 10 % higher than other groups. Medium oak chips addition with high oxygen increased the Ethanol Index (EtIn) of Cabernet Sauvignon by over 40 % and the terpene content of both Cabernet Sauvignon and Marselan above 30 %, compared to other treatments after aging. Correlation analysis showed significant correlations (p < 0.05) between ORP values and color parameters, phenolic parameters, and key volatile compounds. The R² values of nonlinear models focusing on ORP and color, flavor quality parameters all exceed 0.70, indicating precise fitting. This study provides a scientific foundation for understanding oak chips and micro-oxygenation impacts on aging and supports quality control in winemaking.