Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
•Different treatments during aging can impact outcomes of micro-oxygenation.•Intensity of phenolic changes depends on SO2, Fe with Cu and gelatin fining.•High concentrations of SO2 delay phenolic changes, impact color and astringency.•High levels of Fe and Cu can accelerate phenolic changes and affe...
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Veröffentlicht in: | Food chemistry 2021-03, Vol.339, p.127848-11, Article 127848 |
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Sprache: | eng |
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Zusammenfassung: | •Different treatments during aging can impact outcomes of micro-oxygenation.•Intensity of phenolic changes depends on SO2, Fe with Cu and gelatin fining.•High concentrations of SO2 delay phenolic changes, impact color and astringency.•High levels of Fe and Cu can accelerate phenolic changes and affect color.•Gelatin fining reduces wine astringency and color intensity after long-term aging.
This work aimed to study long-term impact of micro-oxygenation and/or different aging treatments: (i) high SO2, (ii) high Fe with Cu and (iii) gelatin fining on Plavac mali red wine phenolic and in-mouthfeel sensory development in barrels and furthermore in bottles. Results showed that outcomes of micro-oxygenation strongly depend on aging treatments. High SO2 concentration during aging in barrels and bottles delayed typical phenolic changes and slightly contributed to astringency and lower color intensity, particularly in wine that was not micro-oxygenated. High metal concentrations and gelatin fining promoted intensive polymerization of proanthocyanins and a lower percentage of prodelphinidins after long-term aging in barrels. Also, flavan-3-ol and anthocyanins transformation rates in micro-oxygenated wines of both treatments significantly differed from their controls. Gelatin fining proved to be a very effective treatment for astringency reduction, particularly when combined with micro-oxygenation, but fined wines after long term aging in bottles showed lower color intensity. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2020.127848 |