首页|Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of cabernet sauvignon wines

Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of cabernet sauvignon wines

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  • NSTL
  • Elsevier
The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyaninderived compounds was related to the acetaldehyde (ACH) levels. When observing an increase in the level of ACH, formation of compounds was enhanced in which ACH was involved as B-type vitisins. Otherwise, where ACH was not involved, compounds as A-type vitisins, pinotins and direct adducts, were formed. Although the wine was filtered after MLF, only a marginal increase in the ACH concentration was observed during post-MLF MOX. This increase occurred only in wines that had previously received pre-MLF MOX. When MOX was applied at both moments and highest rates, wines produced a higher yellow color component (b*) and hue (hab) than the rest of the wines. These CIELab parameters were highly correlated with flavanyl-pyranoanthocyanins. These results suggest that in order to stabilize wine color, it is recommended to apply MOX before and after MLF.

Micro-oxygenationDissolved oxygenColor stabilizationFlavanyl-pyranoanthocyaninsPhenols

Catania, Anibal、Lerno, Larry、Sari, Santiago、Fanzone, Martin、Casassa, Federico、Oberholster, Anita

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Inst Nacl Tecnol Agr INTA, Ctr Estudios Enol, Estn Expt Agr Mendoza, San Martin 3853, RA-5507 Mendoza, Argentina

Univ Calif Davis, Dept Viticulture & Enol, One Shields Ave, Davis, CA 95616 USA

Inst Nacl Tecnol Agr INTA, Lab Aromas & Sustancias Nat, Estn Expt Agr Mendoza, San Martin 3853, RA-5507 Mendoza, Argentina

Calif Polytech State Univ San Luis Obispo, Wine & Viticulture Dept, San Luis Obispo, CA 93407 USA

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2021

10.1016/j.lwt.2021.111776

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.149
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