Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles
Rosario Sánchez-Gómez; Maria del Alamo-Sanza; Víctor Martínez-Martínez and Ignacio Nevares
https://doi.org/10.1016/j.foodchem.2020.127040
Volume 328, 30 October 2020, 127040
Highlights
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The variation in the rate of oxygenation during ageing produces different wines.
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Wines aged with high oxygenation rate showed greater avidity to consume oxygen.
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Wine colour increase after air saturation is greater with barrel ageing time.
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Air saturated wine stored for 35 days at 12 °C reproduces 4 months of bottle ageing.
Abstract
Wine ageing in barrels is conditioned, among other factors, by the amount of oxygen received during this process, which thus impacts its final properties. The aim of this study was to evaluate the effect of oxygen on wine colour during ageing in barrels and bottles during different times. The use of barrels with different and known rates of oxygenation allows the effect of different oxygenation conditions throughout the process in barrels and its later evolution in bottles. A simulation process of ageing in bottles was used to study the impact of bottling in wines after differing ageing periods in barrels. The study of winés oxygen consumption capacity has been tied to colour modifications during ageing in barrels and bottles. Wines aged in barrels with a high oxygenation rate showed greater avidity to consume oxygen taking less time to consume that available, which is reflected in a greater increase in colour intensity.
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