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Tarko T, Duda-Chodak A, Sroka P, Januszek M. Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds. Biomolecules 2020; 10:biom10060890. [PMID: 32532106 PMCID: PMC7356245 DOI: 10.3390/biom10060890] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 06/04/2020] [Accepted: 06/08/2020] [Indexed: 11/16/2022] Open
Abstract
The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine yeast, cider yeast, distillery yeast, and wild yeast strains. Some of the inoculated samples were oxygenated immediately after yeast inoculation, and some on the second and third fermentation days. The control sample was non-oxygenated must fermented in bottles. Higher extract concentration and acidity as well as lower potency were observed in cider treated with micro-oxygenation. Must oxygenation in most cases contributed to the reduction of polyphenol content and to the antioxidant activity of ciders, especially when fermented using wild yeast. The oxygenation of musts before fermentation caused an increase in the content of esters and alcohols in ciders. However, the oxygenation of musts during fermentation reduced the concentration of these volatile components. The oxygenation of musts during fermentation produced a differentiated effect on terpenoid concentration in ciders.
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Influence of the oxidation in the aromatic composition and sensory profile of Rioja red aged wines. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03473-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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3
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González-Centeno M, Chira K, Teissedre P. Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character. Food Chem 2019; 278:460-468. [DOI: 10.1016/j.foodchem.2018.11.049] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 11/09/2018] [Accepted: 11/09/2018] [Indexed: 11/16/2022]
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4
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Volatile and phenolic composition of red wines subjected to aging in oak cask of different toast degree during two periods of time. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.057] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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5
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Quaglieri C, Jourdes M, Waffo-Teguo P, Teissedre PL. Updated knowledge about pyranoanthocyanins: Impact of oxygen on their contents, and contribution in the winemaking process to overall wine color. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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González-Centeno MR, Chira K, Teissedre PL. Comparison between Malolactic Fermentation Container and Barrel Toasting Effects on Phenolic, Volatile, and Sensory Profiles of Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:3320-3329. [PMID: 28366000 DOI: 10.1021/acs.jafc.6b05497] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Ellagitannin and anthocyanin profiles, woody volatile composition, and sensory properties of wines in which malolactic fermentation (MLF) took place in barrels or stainless steel tanks, have been compared after 12 months of barrel aging. Three different barrel toastings were evaluated. Barrel-fermented wines generally presented 1.2-fold higher total phenolics, whereas tank-fermented wines exhibited 1.1- and 1.2-fold greater total proanthocyanidin and anthocyanin contents, respectively. Concerning ellagitannin composition, the barrel toasting effect seemed to be more important than differences due to MLF container. Certain woody and fruity volatiles varied significantly (p < 0.05) depending on whether MLF occurred in barrels or tanks. Barrel-fermented wines were preferred in the mouth, whereas olfactory preference depended on barrel toasting. This is the first study that evaluates the impact of oak wood during MLF on ellagitannin wine composition, as well as the barrel toasting effect on wine attributes during aging when MLF occurred whether in barrels or in tanks.
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Affiliation(s)
- María Reyes González-Centeno
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France
| | - Kleopatra Chira
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- Tonnellerie Nadalié, 99 Rue Lafont, 33290 Ludon-Médoc, France
| | - Pierre-Louis Teissedre
- Université Bordeaux, ISVV , EA 4577, Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
- INRA, ISVV , USC 1366 Œnologie, 210 Chemin de Leysotte, 33140 Villenave d'Ornon, France
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7
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Quaglieri C, Iachetti G, Jourdes M, Waffo-Teguo P, Teissedre PL. Are pyranoanthocyanins involved in sensory effect in red wines? BIO WEB OF CONFERENCES 2016. [DOI: 10.1051/bioconf/20160702007] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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8
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Canas S, Caldeira I, Anjos O, Lino J, Soares A, Pedro Belchior A. Physicochemical and sensory evaluation of wine brandies aged using oak and chestnut wood simultaneously in wooden barrels and in stainless steel tanks with staves. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13235] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sara Canas
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas; Universidade de Évora, Pólo da Mitra; Ap. 94 Évora 7002-554 Portugal
| | - Ilda Caldeira
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
- ICAAM - Instituto de Ciências Agrárias e Ambientais Mediterrânicas; Universidade de Évora, Pólo da Mitra; Ap. 94 Évora 7002-554 Portugal
| | - Ofélia Anjos
- Instituto Politécnico de Castelo Branco; Apartado 119 Castelo Branco 6001-909 Portugal
- Centro de Estudos Florestais; Instituto Superior de Agronomia; Universidade de Lisboa; Lisboa 1349-017 Portugal
| | - João Lino
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
| | - Amélia Soares
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
| | - António Pedro Belchior
- Instituto Nacional de Investigação Agrária e Veterinária; INIAV-Dois Portos; Quinta da Almoínha; Dois Portos 2565-191 Portugal
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9
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Quantitative determination of α-ionone, β-ionone, and β-damascenone and enantiodifferentiation of α-ionone in wine for authenticity control using multidimensional gas chromatography with tandem mass spectrometric detection. Anal Bioanal Chem 2016; 408:6483-96. [DOI: 10.1007/s00216-016-9767-6] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 06/09/2016] [Accepted: 07/04/2016] [Indexed: 11/25/2022]
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10
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Antón-Díaz MJ, Suárez Valles B, Mangas-Alonso JJ, Fernández-García O, Picinelli-Lobo A. Impact of different techniques involving contact with lees on the volatile composition of cider. Food Chem 2015. [PMID: 26213084 DOI: 10.1016/j.foodchem.2015.06.018] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The effect of different treatments involving contact with natural lees on the aromatic profile of cider has been evaluated. Comparing with the untreated ciders, the contact with lees brought about a significant increase of the concentrations of most of the volatile compounds analysed, in particular fatty acids, alcohols, ethyl esters and 3-ethoxy-1-propanol. The opposite was observed among fusel acetate esters and 4-vinylguaiacol. The addition of β-glucanase enhanced the increase of ethyl octanoate, but produced a decrease in the contents of decanoic acid and all of the major volatiles excepting acetaldehyde, ethyl acetate and acetoine, whereas the application of oxygen influenced the rise of the level of 3-ethoxy-1-propanol only. The olfactometric profiles also revealed significant effects of the treatment with lees for ethyl propionate, diacetyl, cis-3-hexenol, acetic acid, benzyl alcohol, and m-cresol, while the addition of oxygen significantly influenced the perception of ethyl hexanoate, 1-octen-3-one, 3-methyl-2-butenol, t-3-hexenol and c-3-hexenol.
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Affiliation(s)
- María José Antón-Díaz
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain
| | - Belén Suárez Valles
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain
| | - Juan José Mangas-Alonso
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain
| | - Ovidio Fernández-García
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain
| | - Anna Picinelli-Lobo
- Area of Food Technology, SERIDA, Carretera de Oviedo s/n, 33300 Villaviciosa, Asturias, Spain.
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11
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Mutation and selection of Oenococcus oeni for controlling wine malolactic fermentation. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2310-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Pizarro C, Rodríguez-Tecedor S, Esteban-Díez I, Pérez-del-Notario N, González-Sáiz JM. Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines. Food Chem 2013; 148:357-66. [PMID: 24262569 DOI: 10.1016/j.foodchem.2013.10.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2013] [Revised: 10/01/2013] [Accepted: 10/08/2013] [Indexed: 11/27/2022]
Abstract
A chemometric strategy based on combining an experimental design approach and response surface methodology was applied to gain further knowledge on the influence of chip maceration and micro-oxygenation related factors (oxygen doses, chip doses, wood origin, toasting degree and maceration time) on the volatile profile of red wines during the accelerated ageing process. The results obtained indicated that the volatile profile of wines could be modulated by applying different combinations of factor conditions. Thus, these results would be used to obtain wines with specific volatile profiles that would lead to particular olfactory attributes according to consumers' preferences. Moreover, it was shown that combining wood from different origins helped enhance the quality of the elaborated wines. To the best of our knowledge, this is the first time that an experimental design methodology has been applied to simultaneously evaluate the influence of five different ageing parameters on the volatile profile of red wines.
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Affiliation(s)
- C Pizarro
- Department of Chemistry, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
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13
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Parpinello GP, Plumejeau F, Maury C, Versari A. Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:1238-1244. [PMID: 22083846 DOI: 10.1002/jsfa.4688] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2011] [Revised: 08/27/2011] [Accepted: 08/30/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND The main objective of this study was to improve the structure of a Cabernet Sauvignon red wine in a short period of time by micro-oxygenation (MOX) at high rates (25 and 50 mL L(-1) month(-1) ), the effects of which were evaluated based on sensory characteristics and consumer preference. Sensory data were analysed by principal component analysis, discriminant analysis and ordinal logistic regression (OLR). RESULTS MOX led to significant differences in the colour, colour stability and phenolic compounds of wine. Sensory characteristics also changed through MOX treatment, and wine experts were able to discriminate between MOX-treated and untreated samples, with olfactory intensity, complexity, astringency and roundness being the main discriminating characteristics. Ordinal logistic regression enabled identification of the sensory characteristics that drove consumer preference. CONCLUSION MOX at high rates improved the sensory characteristics of wine and may therefore be considered a valid technique for obtaining structured wines in a short period of time, i.e. within just a few months after the vintage. The results highlight the need for (i) careful selection of the MOX dosage rate and duration (the 25 mL L(-1) month(-1) dose for 6 days provided the best result) and (ii) continuous monitoring of the MOX treatment.
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14
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Lee DH, Kang BS, Park HJ. Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:11657-11666. [PMID: 21954937 DOI: 10.1021/jf200759d] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.
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Affiliation(s)
- Dong-Hyun Lee
- School of Life Science and Biotechnology, Korea University, 5-1, Anam-dong, Sungbuk-gu, Seoul 136-701, Republic of Korea
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Schmidtke LM, Clark AC, Scollary GR. Micro-oxygenation of red wine: techniques, applications, and outcomes. Crit Rev Food Sci Nutr 2011; 51:115-31. [PMID: 21328108 DOI: 10.1080/10408390903434548] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Wine micro-oxygenation (MOX) is the controlled addition of oxygen to wine in a manner designed to ensure that complete mass transfer of molecular oxygen from gaseous to dissolved state occurs. MOX was initially developed to improve the body, structure, and fruitfulness in red wines with high concentrations of tannins and anthocyanins, by replicating the ingress of oxygen thought to arise from barrel maturation, but without the need for putting all wine to barrel. This review describes the operational parameters essential for the effective performance of the micro-oxidation process as well as the chemical and microbiological outcomes. The methodologies for introducing oxygen into the wine, the rates of oxygen addition, and their relationship to oxygen solubility in the wine matrix are examined. The review focuses on the techniques used for monitoring the MOX process, including sensory assessment, physicochemical properties, and the critical balance of the rate of oxygen addition in relation to maintaining the sulfur dioxide concentration. The chemistry of oxygen reactivity with wine components, the changes in wine composition that occur as a consequence of MOX, and the potential for wine spoilage if proper monitoring is not adopted are examined. Gaps in existing knowledge are addressed focusing on the limitations associated with the transfer of concepts from research trials in small volume tanks to commercial practice, and the dearth of kinetic data for the various chemical and physical processes that are claimed to occur during MOX.
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Affiliation(s)
- Leigh M Schmidtke
- National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, New South Wales, Australia.
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16
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Arfelli G, Sartini E, Corzani C, Fabiani A. Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1480-2] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Gómez-Plaza E, Cano-López M. A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.034] [Citation(s) in RCA: 77] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Fedrizzi B, Zapparoli G, Finato F, Tosi E, Turri A, Azzolini M, Versini G. Model aging and oxidation effects on varietal, fermentative, and sulfur compounds in a dry botrytized red wine. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1804-1813. [PMID: 21314124 DOI: 10.1021/jf104160m] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
From harvest until wine arrives to the consumer, oxygen plays a crucial role in the definition of the final aroma. In the present research, the effect of the model oxidative aging on a dry red Botrytis wine, such as Italian Amarone, was considered. Amarone wine was submitted to model oxidative aging and then analyzed with two different approaches (SPE-GC-MS and HS-SPME/GC-MS). The same sampling plan was adopted to study the model aging of the same Amarone wine in anaerobic conditions. The HS-SPME/GC-MS method was applied to investigate for the first time the effect of the oxidative aging on a vast number of fermentative sulfur compounds. This research highlighted peculiar evolutions for several volatile compounds. In particular, benzaldehyde showed a sensitive increment during the oxidative aging, with a rate much higher than that reported for non-Botrytis red wines. On the other hand, several sulfides (dimethyl sulfide, 3-(methylthio)-1-propanol, etc.) disappeared after just 15 days of oxidative aging. A wine oxidation marker such as 3-(methylthio)-propanal was not found in any of the oxidized wines; conversely methionol-S-oxide was tentatively identified. This evidence has not been mentioned in the literature. A possible involvement of grape withering process and Botrytis in these mechanisms was supposed: a dry red wine, produced from the same but without any grape withering process and Botrytis infection (e.g., Bardolino wine), was submitted to oxidative aging and analysis. This red wine showed an evolution similar to those reported in the literature for dry red wines but significantly different from the Amarone wine.
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Affiliation(s)
- Bruno Fedrizzi
- University of Padova , Chemical Sciences Department, via Marzolo 1, 35131 Padova, Italy.
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19
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Polo L, Ferrer S, Peña-Gallego A, Hernández-Orte P, Pardo I. Biogenic amine synthesis in high quality Tempranillo wines. Relationship with lactic acid bacteria and vinification conditions. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0108-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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20
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Schmarr HG, Bernhardt J, Fischer U, Stephan A, Müller P, Durner D. Two-dimensional gas chromatographic profiling as a tool for a rapid screening of the changes in volatile composition occurring due to microoxygenation of red wines. Anal Chim Acta 2010; 672:114-23. [DOI: 10.1016/j.aca.2010.05.002] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2010] [Revised: 04/26/2010] [Accepted: 05/02/2010] [Indexed: 11/29/2022]
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21
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González-del Pozo A, Arozarena Í, Noriega MJ, Navarro M, Casp A. Short- and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles. Eur Food Res Technol 2010. [DOI: 10.1007/s00217-010-1311-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Abstract
Microoxygenation (MOX) is now widely applied for the maturation of red wines as an alternative to barrel aging. The proposed improvements in wine quality arising from MOX include color stabilization, removal of unwanted off-odors, and improvements in wine mouthfeel. In this review, an outline is provided of oxygenation systems, particularly microbullage and polymer membrane delivery, and of the current understanding of wine oxidation processes. A summary of the results from published studies into red wine MOX is then provided, beginning with observations on O(2) and acetaldehyde accumulation, and the moderating effect of added sulfur dioxide. Effects upon red wine color, particularly the more rapid formation of polymeric pigments and higher color retention, have been consistently demonstrated in MOX studies, along with further effects on specific polyphenol compounds. A few reports have recently examined the effect of MOX on red wine aromas, but these have yet to identify compounds that consistently change in a manner that would explain sensory observations regarding a lowering of herbaceous and reductive odors. Likewise, tannin analyses have been undertaken in several studies, but explanations of the decline in wine astringency remain to be developed. The accelerated growth of unwanted microorganisms has also been examined in a limited number of studies, but no major problems have been identified in this area.
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Affiliation(s)
- Paul A Kilmartin
- Wine Science Programme, The University of Auckland, Auckland, New Zealand
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