Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines

Autores
Catania, Anibal Alejandro; Lerno, Larry; Sari, Santiago Eduardo; Fanzone, Martín Leandro; Casassa, Luis Federico; Oberholster, Anita
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyanin-derived compounds was related to the acetaldehyde (ACH) levels. When observing an increase in the level of ACH, formation of compounds was enhanced in which ACH was involved as B-type vitisins. Otherwise, where ACH was not involved, compounds as A-type vitisins, pinotins and direct adducts, were formed. Although the wine was filtered after MLF, only a marginal increase in the ACH concentration was observed during post-MLF MOX. This increase occurred only in wines that had previously received pre-MLF MOX. When MOX was applied at both moments and highest rates, wines produced a higher yellow color component (b*) and hue (hab) than the rest of the wines. These CIELab parameters were highly correlated with flavanyl-pyranoanthocyanins. These results suggest that in order to stabilize wine color, it is recommended to apply MOX before and after MLF.
EEA Mendoza
Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Anibal Alejandro. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Lerno, Larry. University of California at Davies. Department of Viticulture and Enology; Estados Unidos
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Oberholster, Anita. University of California at Davies. Department of Viticulture and Enology; Estados Unidos
Fuente
LWT - Food Science and Technology : 111776 (Available online 22 May 2021)
Materia
Vinos
Vino Tinto
Fenol
Compuestos Fenólicos
Color
Wines
Red Wines
Phenols
Phenolic Compounds
Colour
Cabernet Sauvignon
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/9493
Acceder
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oai_identifier_str oai:localhost:20.500.12123/9493
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network_name_str INTA Digital (INTA)
spelling Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon winesCatania, Anibal AlejandroLerno, LarrySari, Santiago EduardoFanzone, Martín LeandroCasassa, Luis FedericoOberholster, AnitaVinosVino TintoFenolCompuestos FenólicosColorWinesRed WinesPhenolsPhenolic CompoundsColourCabernet SauvignonThe presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyanin-derived compounds was related to the acetaldehyde (ACH) levels. When observing an increase in the level of ACH, formation of compounds was enhanced in which ACH was involved as B-type vitisins. Otherwise, where ACH was not involved, compounds as A-type vitisins, pinotins and direct adducts, were formed. Although the wine was filtered after MLF, only a marginal increase in the ACH concentration was observed during post-MLF MOX. This increase occurred only in wines that had previously received pre-MLF MOX. When MOX was applied at both moments and highest rates, wines produced a higher yellow color component (b*) and hue (hab) than the rest of the wines. These CIELab parameters were highly correlated with flavanyl-pyranoanthocyanins. These results suggest that in order to stabilize wine color, it is recommended to apply MOX before and after MLF.EEA MendozaFil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Catania, Anibal Alejandro. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Lerno, Larry. University of California at Davies. Department of Viticulture and Enology; Estados UnidosFil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados UnidosFil: Oberholster, Anita. University of California at Davies. Department of Viticulture and Enology; Estados UnidosElsevierinfo:eu-repo/date/embargoEnd/2022-06-032021-06-03T16:27:11Z2021-06-03T16:27:11Z2021-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/9493https://www.sciencedirect.com/science/article/abs/pii/S00236438210092940023-6438https://doi.org/10.1016/j.lwt.2021.111776LWT - Food Science and Technology : 111776 (Available online 22 May 2021)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-04T09:48:55Zoai:localhost:20.500.12123/9493instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-04 09:48:55.856INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
title Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
spellingShingle Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
Catania, Anibal Alejandro
Vinos
Vino Tinto
Fenol
Compuestos Fenólicos
Color
Wines
Red Wines
Phenols
Phenolic Compounds
Colour
Cabernet Sauvignon
title_short Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
title_full Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
title_fullStr Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
title_full_unstemmed Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
title_sort Impact of micro-oxygenation timing and rate of addition on color stabilization and chromatic characteristics of Cabernet Sauvignon wines
dc.creator.none.fl_str_mv Catania, Anibal Alejandro
Lerno, Larry
Sari, Santiago Eduardo
Fanzone, Martín Leandro
Casassa, Luis Federico
Oberholster, Anita
author Catania, Anibal Alejandro
author_facet Catania, Anibal Alejandro
Lerno, Larry
Sari, Santiago Eduardo
Fanzone, Martín Leandro
Casassa, Luis Federico
Oberholster, Anita
author_role author
author2 Lerno, Larry
Sari, Santiago Eduardo
Fanzone, Martín Leandro
Casassa, Luis Federico
Oberholster, Anita
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Vinos
Vino Tinto
Fenol
Compuestos Fenólicos
Color
Wines
Red Wines
Phenols
Phenolic Compounds
Colour
Cabernet Sauvignon
topic Vinos
Vino Tinto
Fenol
Compuestos Fenólicos
Color
Wines
Red Wines
Phenols
Phenolic Compounds
Colour
Cabernet Sauvignon
dc.description.none.fl_txt_mv The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyanin-derived compounds was related to the acetaldehyde (ACH) levels. When observing an increase in the level of ACH, formation of compounds was enhanced in which ACH was involved as B-type vitisins. Otherwise, where ACH was not involved, compounds as A-type vitisins, pinotins and direct adducts, were formed. Although the wine was filtered after MLF, only a marginal increase in the ACH concentration was observed during post-MLF MOX. This increase occurred only in wines that had previously received pre-MLF MOX. When MOX was applied at both moments and highest rates, wines produced a higher yellow color component (b*) and hue (hab) than the rest of the wines. These CIELab parameters were highly correlated with flavanyl-pyranoanthocyanins. These results suggest that in order to stabilize wine color, it is recommended to apply MOX before and after MLF.
EEA Mendoza
Fil: Catania, Anibal Alejandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Catania, Anibal Alejandro. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Lerno, Larry. University of California at Davies. Department of Viticulture and Enology; Estados Unidos
Fil: Sari, Santiago Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Fanzone, Martí­n Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Casassa, Luis Federico. California Polytechnic State University. Wine and Viticulture Department; Estados Unidos
Fil: Oberholster, Anita. University of California at Davies. Department of Viticulture and Enology; Estados Unidos
description The presented study evaluated anthocyanins, anthocyanin-derived pigments and chromatic characteristics of six micro-oxygenation treatments resulting from applying oxygen at different times and rates. Oxygen was applied before malolactic fermentation (MLF) at a rate of zero or 20 mg O2/L/month and after MLF at rates of zero, 4.5 or 9 mg O2/L/month. LC-MS analysis after 6 months of bottle aging indicated that the formation of anthocyanin-derived compounds was related to the acetaldehyde (ACH) levels. When observing an increase in the level of ACH, formation of compounds was enhanced in which ACH was involved as B-type vitisins. Otherwise, where ACH was not involved, compounds as A-type vitisins, pinotins and direct adducts, were formed. Although the wine was filtered after MLF, only a marginal increase in the ACH concentration was observed during post-MLF MOX. This increase occurred only in wines that had previously received pre-MLF MOX. When MOX was applied at both moments and highest rates, wines produced a higher yellow color component (b*) and hue (hab) than the rest of the wines. These CIELab parameters were highly correlated with flavanyl-pyranoanthocyanins. These results suggest that in order to stabilize wine color, it is recommended to apply MOX before and after MLF.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-03T16:27:11Z
2021-06-03T16:27:11Z
2021-05
info:eu-repo/date/embargoEnd/2022-06-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/9493
https://www.sciencedirect.com/science/article/abs/pii/S0023643821009294
0023-6438
https://doi.org/10.1016/j.lwt.2021.111776
url http://hdl.handle.net/20.500.12123/9493
https://www.sciencedirect.com/science/article/abs/pii/S0023643821009294
https://doi.org/10.1016/j.lwt.2021.111776
identifier_str_mv 0023-6438
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv LWT - Food Science and Technology : 111776 (Available online 22 May 2021)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.623145

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