TY - JOUR
T1 - Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines
AU - Torchio, Fabrizio
AU - Petrozziello, Maurizio
AU - Piano, Federico
AU - Giacosa, Simone
AU - Ugliano, Maurizio
AU - Bosso, Antonella
AU - Rolle, Luca
PY - 2018
Y1 - 2018
N2 - Since the end of the last century, many works have been carried out to verify the effect of
controlled oxygen intake on the chemical and organoleptic characteristics of red wines.
In spite of the large number of studies on this subject, oxygen remains a cutting-edge
research topic in oenology. Oxygen consumption leads to complex and not univocal
changes in wine composition, sometimes positive such as color stabilization, softening
of mouthfeel, increase of aroma complexity. However, the variability of these effects,
which depend both on the oxygenation conditions and the composition of the wine,
require more efforts in this research field to effectively manage wine oxygen exposure.
The present study is focused on the evolution of the chemical composition of four
different Nebbiolo wines, each of them added with 4 different doses of oxygen (7, 14,
21, and 28 mg/L total intake) during the first month of storage. In this perspective,
the evolution over time of wine color and polyphenols was studied. Acetaldehyde,
glyceraldehyde and glyoxylic acid were quantified by HPLC. These compounds can
play a role in wine aging creating condensed colored and stable products involving
anthocyanins with or without tannins. Moreover, some volatile aldehydes correlated with
oxidized olfactory notes, including methional and (E)-2-alkenals, have been quantified by
GC-MS. Overall, during storage a decrease of color intensity, total and free anthocyanins
and an increase in polymeric pigments (in particular the contribution to the red color of
pigments not-bleachable by SO2 or dTAT%) and some minor aldehydes was observed.
Nevertheless, the differences in color parameters between the samples with different
doses of oxygen were modest. These evidences were in contrast with an evident
and detectable increase of free acetaldehyde content at increasing doses of oxygen
measured after 60 days of storage. The effect of oxygen on color and production of
SO2 non-bleachable pigments during aging varies with wine composition, with Nebbiolo
wines appearing not very reactive in this respect, probably due to their low content in
anthocyanins and high content in tannins.
AB - Since the end of the last century, many works have been carried out to verify the effect of
controlled oxygen intake on the chemical and organoleptic characteristics of red wines.
In spite of the large number of studies on this subject, oxygen remains a cutting-edge
research topic in oenology. Oxygen consumption leads to complex and not univocal
changes in wine composition, sometimes positive such as color stabilization, softening
of mouthfeel, increase of aroma complexity. However, the variability of these effects,
which depend both on the oxygenation conditions and the composition of the wine,
require more efforts in this research field to effectively manage wine oxygen exposure.
The present study is focused on the evolution of the chemical composition of four
different Nebbiolo wines, each of them added with 4 different doses of oxygen (7, 14,
21, and 28 mg/L total intake) during the first month of storage. In this perspective,
the evolution over time of wine color and polyphenols was studied. Acetaldehyde,
glyceraldehyde and glyoxylic acid were quantified by HPLC. These compounds can
play a role in wine aging creating condensed colored and stable products involving
anthocyanins with or without tannins. Moreover, some volatile aldehydes correlated with
oxidized olfactory notes, including methional and (E)-2-alkenals, have been quantified by
GC-MS. Overall, during storage a decrease of color intensity, total and free anthocyanins
and an increase in polymeric pigments (in particular the contribution to the red color of
pigments not-bleachable by SO2 or dTAT%) and some minor aldehydes was observed.
Nevertheless, the differences in color parameters between the samples with different
doses of oxygen were modest. These evidences were in contrast with an evident
and detectable increase of free acetaldehyde content at increasing doses of oxygen
measured after 60 days of storage. The effect of oxygen on color and production of
SO2 non-bleachable pigments during aging varies with wine composition, with Nebbiolo
wines appearing not very reactive in this respect, probably due to their low content in
anthocyanins and high content in tannins.
KW - oxygen, Nebbiolo, wine, CIELab color, aldehydes, wine aging, tannins
KW - oxygen, Nebbiolo, wine, CIELab color, aldehydes, wine aging, tannins
UR - http://hdl.handle.net/10807/122848
U2 - 10.3389/fchem.2018.00137
DO - 10.3389/fchem.2018.00137
M3 - Article
SP - 1
EP - 15
JO - Frontiers in Chemistry
JF - Frontiers in Chemistry
SN - 2296-2646
ER -