Chromatic Characteristics and Optically Derived Compositional Descriptors of Micro-oxygenated Wines from Vitis vinifera cv. Merlot and Cabernet Sauvignon

Abstract

A 6-month time series of chromatic characteristics and optically derived compositional descriptors was obtained for replicate full-scale commercial micro-oxygenated trials and control wines from two varieties, Vitis vinifera cv. Merlot and Cabernet Sauvignon. Two-week post-fermentation micro-oxygenation treatments resulted in a suite of optical properties and compositional descriptors significantly different from corresponding replicate nonmicro-oxygenated control wines. After several months of barrel aging, both the Merlot and Cabernet Sauvignon micro-oxygenated wines had increased color density (35% and 7%, respectively), higher color due to derivatives resistant to sulfur dioxide bleaching (40% and 45%, respectively), and higher wine age (10% and 35%, respectively) relative to the controls. Merlot wines decreased in yellow tonality (3%) due to treatment, whereas the Cabernet Sauvignon wines increased in both yellow (3%) and blue tonality (6%). Cabernet Sauvignon wines responded to micro-oxygenation about 10 to 30 days slower than their Merlot counterparts. Principal components analysis using the optical descriptors was successful in distinguishing micro-oxygenated from control wines within and between varieties and in following the time-course of wine aging for each treatment.

Study of the influence of maceration time and oenological practices on the aroma profile of Vranec wines

“…In fact, the main roles of the wood are to improve the intensity and complexity of flavour and aroma of wines, to reduce the astringency and bitterness, to stabilize the colour and decrease the vegetative herbaceous aromas (Bozalongo, Carrillo, Fernándet Torroba, & Tena, 2007;Garde Cerdán, Torrea Goñi, & Ancín Azpilicueta, 2004;Macedo et al, 2008;Rayne, Sheppard, Di Bello, & Eggers, 2011). Furthermore, using alternative techniques, such as use of oak chips, allows fermentation in stainless tanks, obtaining wines with decreased astringency and bitterness, similar like those fermented in barrels (Rodríguez-Bencomo, Ortega-Heras, & Pérez-Magariño, 2010).…”

Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines

“…However, the relationship between the sensory and physicochemical profile of wines is the major goal of enological scientific researches seeking to understand which physicochemical determinations indicate possible influence on sensory attributes [13]. Researchers analyzed this relationship using methods of quantitative descriptive analysis [14][15][16][17][18] or evaluating consumer preference, applying multivariate statistical tools such as principal component analysis (PCA) [9,12,19], clustering analysis and multidimensional scaling [20,21]. The variations in the vinification process may lead to changes in the physicochemical properties and therefore influence the sensory characteristics of wines.…”

Effect of the Winemaking Practices and Aging on Phenolic Content of Smederevka and Chardonnay Wines

“…The flavonoid composition of white wines depends on the grape composition, on their extraction into the grape juice, and also, on the subsequent reactions occurring during the vinification, postfermentation treatments, and wine aging (Rayne et al 2008). Usually, white wines are made without aeration in order to avoid extensive contact with oxygen, which, if present, may cause evolution effects during aging (Nevares et al 2009) as browning of the wine and deterioration of the overall quality.…”