Evolution During Bottle Ageing of Wines Macerated with Toasted Vine-Shoots and Micro-Oxygenation

The effects of SEGs ("Shoot from vines-Enological-Granule") on winemaking within the same variety are well established. However, the interaction of different SEG varieties combined with micro-oxygenation (MOX) and its subsequent evolution in the bottle has not been investigated to date. In...

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Bibliographic Details
Published in:Biomolecules (Basel, Switzerland) Switzerland), 2024-10, Vol.14 (11), p.1372
Main Authors: Cebrián-Tarancón, Cristina, Sánchez-Gómez, Rosario, Martínez-Gil, Ana María, Del Álamo-Sanza, Maria, Nevares, Ignacio, Salinas, Maria Rosario
Format: Article
Language:English
Subjects:
Aging
bottling time
Chemical composition
Evolution
Fermentation
Humans
Oxygen - analysis
Oxygen - chemistry
oxygen transmission rate
Oxygenation
phenolic and volatile compounds
SEGs-MOX combination
Sensory evaluation
Taste
Vanillin
Vitis - chemistry
Wine - analysis
Wine and wine making
Wineries & vineyards
Wines
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Summary:The effects of SEGs ("Shoot from vines-Enological-Granule") on winemaking within the same variety are well established. However, the interaction of different SEG varieties combined with micro-oxygenation (MOX) and its subsequent evolution in the bottle has not been investigated to date. In this work, Tempranillo wines were treated with two doses of SEGs from Tempranillo and Cabernet Sauvignon (12 and 24 g/L) and subjected to two fixed MOX doses (LOTR, 6.24 mg/L·month, and HOTR, 11.91 mg/L·month). After that, the wines were bottled, and their chemical composition and sensory profile were analysed after 3 and 6 months. Although no clear trend directly associated with the use of MOX was observed, in terms of chemical composition, wines showed an evolution in their chemical profile over time, with compounds such as vanillin increasing as more oxygen was added. Regarding their sensorial profile, the wines were more rounded after 6 months that in bottling, where SEGs or toasted descriptors, studied at the taste phase, were slightly more intense with the low SEG dose and HOTR combination.
ISSN:2218-273X
2218-273X
DOI:10.3390/biom14111372