Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots
BACKGROUND Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel ag...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2025-02, Vol.105 (3), p.1569-1582 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Sánchez‐Gómez, Rosario Cebrián‐Tarancón, Cristina Martínez‐Gil, Ana María Nevares, Ignacio Alonso, Gonzalo L. Salinas, M. Rosario Alamo‐Sanza, María |
| description | BACKGROUND
Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.
RESULTS
Tempranillo wines were treated with SEGs at two doses (12 and 24 g L−1) after malolactic fermentation at two fixed micro‐oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L−1·month−1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L−1·month−1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L−1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG‐MOX treatments.
CONCLUSION
The SEG‐MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG‐MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.13932 |
| format | Article |
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Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.
RESULTS
Tempranillo wines were treated with SEGs at two doses (12 and 24 g L−1) after malolactic fermentation at two fixed micro‐oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L−1·month−1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L−1·month−1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L−1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG‐MOX treatments.
CONCLUSION
The SEG‐MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG‐MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13932</identifier><identifier>PMID: 39387838</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Anthocyanins ; Anthocyanins - analysis ; Anthocyanins - chemistry ; Bottling ; Color ; Fermentation ; fixed micro‐oxygenation ; Food Handling - methods ; Food industry ; Fruit - chemistry ; Humans ; Malolactic fermentation ; Oxygen ; Oxygen - analysis ; Oxygenation ; Parameters ; Quercus - chemistry ; SEG‐MOX treatments ; Sensory evaluation ; Visual aspects ; Vitis - chemistry ; Wine ; Wine - analysis ; winemaking technique implementation ; Wines</subject><ispartof>Journal of the science of food and agriculture, 2025-02, Vol.105 (3), p.1569-1582</ispartof><rights>2024 The Author(s). published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2024. This article is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3382-6de2044efed54407c39d17c0d0b8821108170c8556ed26c59b96f554637d0a673</cites><orcidid>0000-0002-9980-5073 ; 0000-0002-3458-1064 ; 0000-0003-0718-6410 ; 0000-0002-2193-3956</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13932$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13932$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>230,314,776,780,881,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39387838$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sánchez‐Gómez, Rosario</creatorcontrib><creatorcontrib>Cebrián‐Tarancón, Cristina</creatorcontrib><creatorcontrib>Martínez‐Gil, Ana María</creatorcontrib><creatorcontrib>Nevares, Ignacio</creatorcontrib><creatorcontrib>Alonso, Gonzalo L.</creatorcontrib><creatorcontrib>Salinas, M. Rosario</creatorcontrib><creatorcontrib>Alamo‐Sanza, María</creatorcontrib><title>Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.
RESULTS
Tempranillo wines were treated with SEGs at two doses (12 and 24 g L−1) after malolactic fermentation at two fixed micro‐oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L−1·month−1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L−1·month−1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L−1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG‐MOX treatments.
CONCLUSION
The SEG‐MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG‐MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><subject>Anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>Anthocyanins - chemistry</subject><subject>Bottling</subject><subject>Color</subject><subject>Fermentation</subject><subject>fixed micro‐oxygenation</subject><subject>Food Handling - methods</subject><subject>Food industry</subject><subject>Fruit - chemistry</subject><subject>Humans</subject><subject>Malolactic fermentation</subject><subject>Oxygen</subject><subject>Oxygen - analysis</subject><subject>Oxygenation</subject><subject>Parameters</subject><subject>Quercus - chemistry</subject><subject>SEG‐MOX treatments</subject><subject>Sensory evaluation</subject><subject>Visual aspects</subject><subject>Vitis - chemistry</subject><subject>Wine</subject><subject>Wine - analysis</subject><subject>winemaking technique implementation</subject><subject>Wines</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>EIF</sourceid><recordid>eNp9kd1KHDEUx0Ox1PXjpg9QBnojwtiTZPJ1VUT8KoIX1euQTc64s8xM7GRWu3d9BJ_RJzHrWmm9EAIJ5_zy4yR_Qj5TOKAA7Ns81e6AcsPZBzKhYFQJQGGDTHKTlYJWbJNspTQHAGOk_EQ2M6uV5npCLo_rGv1YxLroGj_Exz8P8ffyBns3NrEv8vKxjcOqf9_0mIrOBczHcVaM0aURQ3GX6_lamsU4ph3ysXZtwt2XfZtcnxxfHZ2VF5en50eHF6XnXLNSBmRQVVhjEFUFynMTqPIQYKo1oxQ0VeC1EBIDk16YqZG1EJXkKoCTim-T72vv7WLaYfDYj4Nr7e3QdG5Y2uga-3-nb2b2Jt5ZShWTwlTZsPdiGOKvBabRdk3y2Laux7hIllMqOecCTEa_vkHncTH0-X2ZEpUCrvRKuL-m8jemNGD9Og0FuwrKroKyz0Fl-Mu_87-if5PJAF0D902Ly3dU9sfPk8O19AnfDp9L</recordid><startdate>202502</startdate><enddate>202502</enddate><creator>Sánchez‐Gómez, Rosario</creator><creator>Cebrián‐Tarancón, Cristina</creator><creator>Martínez‐Gil, Ana María</creator><creator>Nevares, Ignacio</creator><creator>Alonso, Gonzalo L.</creator><creator>Salinas, M. Rosario</creator><creator>Alamo‐Sanza, María</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>24P</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-9980-5073</orcidid><orcidid>https://orcid.org/0000-0002-3458-1064</orcidid><orcidid>https://orcid.org/0000-0003-0718-6410</orcidid><orcidid>https://orcid.org/0000-0002-2193-3956</orcidid></search><sort><creationdate>202502</creationdate><title>Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots</title><author>Sánchez‐Gómez, Rosario ; Cebrián‐Tarancón, Cristina ; Martínez‐Gil, Ana María ; Nevares, Ignacio ; Alonso, Gonzalo L. ; Salinas, M. 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Rosario</au><au>Alamo‐Sanza, María</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2025-02</date><risdate>2025</risdate><volume>105</volume><issue>3</issue><spage>1569</spage><epage>1582</epage><pages>1569-1582</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate the oxygen transmission rate of traditional barrel aging, affecting wine color. Its use alongside SEGs has been studied.
RESULTS
Tempranillo wines were treated with SEGs at two doses (12 and 24 g L−1) after malolactic fermentation at two fixed micro‐oxygenation levels: (a) low, which received 6.24 ± 0.87 mg L−1·month−1 of oxygen; and, (b) high, which received 11.91 ± 0.71 mg L−1·month−1 of oxygen. The wines were bottled and stored for 6 months. At the end of the treatment, MOX affected the anthocyanins and color parameters, but not the enological characteristics. At this time, the anthocyanins content reduction presented a negatively significant correlation with oxygen for wines treated with 12 g L−1. The factors that most influenced the development of color parameters during the time after bottling were the period for which the wine evolved in the bottle and SEG dose. The visual sensorial descriptors showed an evolution according to aged red wines, but without differences according to the SEG‐MOX treatments.
CONCLUSION
The SEG‐MOX treatments caused significant changes in wine color. It would be advisable to adjust SEG‐MOX techniques to increase their effectiveness. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>39387838</pmid><doi>10.1002/jsfa.13932</doi><tpages>14</tpages><orcidid>https://orcid.org/0000-0002-9980-5073</orcidid><orcidid>https://orcid.org/0000-0002-3458-1064</orcidid><orcidid>https://orcid.org/0000-0003-0718-6410</orcidid><orcidid>https://orcid.org/0000-0002-2193-3956</orcidid><oa>free_for_read</oa></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Anthocyanins Anthocyanins - analysis Anthocyanins - chemistry Bottling Color Fermentation fixed micro‐oxygenation Food Handling - methods Food industry Fruit - chemistry Humans Malolactic fermentation Oxygen Oxygen - analysis Oxygenation Parameters Quercus - chemistry SEG‐MOX treatments Sensory evaluation Visual aspects Vitis - chemistry Wine Wine - analysis winemaking technique implementation Wines |
| title | Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots |
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