Influence of Oxygen Management on Color and Phenolics of Red Wines

Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2023-01, Vol.28 (1), p.459
Main Authors: Carrasco-Quiroz, Marioli, Alamo-Sanza, Maria Del, Martínez-Gil, Ana María, Sánchez-Gómez, Rosario, Martínez-Martínez, Víctor, Nevares, Ignacio
Format: Article
Language:English
Subjects:
Additives
Aging
Anthocyanins - analysis
Antioxidants
Bottling
Chemical analysis
Chemical composition
Color
Evaluation
Fermentation
Grapes
Oxidation
oxygen
Oxygen - chemistry
Oxygen consumption
oxygen consumption kinetics
Oxygen content
oxygen saturation
Oxygenation
Phenolic compounds
Phenols
Phenols - chemistry
Plant Extracts - analysis
Properties
Red wines
Saturation
Vitis - chemistry
Wine - analysis
Wine and wine making
Wineries
Wines
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Summary:Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of oxygen before bottling is an aspect that has been little studied. In this work, the effect of saturation of different levels of oxygen on the final characteristics of different wines made from Tempranillo and Garnacha grape extracts was studied. For this purpose, the wines were subjected to controlled oxygen saturation levels to simulate their possible oxygenation before bottling. The only difference was the phenolic composition of grape extracts that were reconstituted under the same conditions to avoid the interferences inherent to the fermentation process and the additives added in the winery. The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. In addition, it provides insight into the effect of oxygen consumption before bottling on the properties of wines subjected to high and single doses of oxygen.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules28010459