Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics

In this paper, we have evaluated the effects of micro-oxygenation before malolactic fermentation and after five months of storage on Cencibel red wines. In particular, we have considered the colour characteristics, the phenolic compounds related to red wine colour, the individual volatile compositio...

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Autores: Cejudo-Bastante, María Jesús, Pérez-Coello, M. Soledad, Hermosín-Gutiérrez, Isidro
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/282097
Acceso en línea:http://hdl.handle.net/10261/282097
Access Level:acceso abierto
Palabra clave:Micro-oxygenation
Volatile compounds
Polyphenols
Pigments
Sensorial analysis
Storage
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spelling Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristicsCejudo-Bastante, María JesúsPérez-Coello, M. SoledadHermosín-Gutiérrez, IsidroMicro-oxygenationVolatile compoundsPolyphenolsPigmentsSensorial analysisStorageIn this paper, we have evaluated the effects of micro-oxygenation before malolactic fermentation and after five months of storage on Cencibel red wines. In particular, we have considered the colour characteristics, the phenolic compounds related to red wine colour, the individual volatile composition, and the complete descriptive sensory analysis of the wines. The fact that the concentration of the malvidin-3-glucoside-ethyl-flavan-3-ol adducts and pyranoanthocyanins (B-type vitisins) increased is closely related to the red wine colour stabilization. Red wine aroma quality was slightly improved as a consequence of oxygen addition after five months of storage. New attributes appeared (plum/currant) and others were increased (spicy and liquorice) in micro-oxygenated red wines, whereas herbaceous values were significantly decreased. The results suggest the joint use of both treatments (micro-oxygenation and storage) give rise to an enhancement of the colour stability and the aroma and sensorial quality of red wines.The authors thank Junta de Comunidades de Castilla-La Mancha for the financial support under the project (PII2109-0245-6646) and for the award of a grant.Peer reviewedElsevierJunta de Comunidades de Castilla-La ManchaConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222011info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/282097reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.lwt.2010.10.015Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2820972026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
title Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
spellingShingle Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
Cejudo-Bastante, María Jesús
Micro-oxygenation
Volatile compounds
Polyphenols
Pigments
Sensorial analysis
Storage
title_short Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
title_full Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
title_fullStr Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
title_full_unstemmed Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
title_sort Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics
dc.creator.none.fl_str_mv Cejudo-Bastante, María Jesús
Pérez-Coello, M. Soledad
Hermosín-Gutiérrez, Isidro
author Cejudo-Bastante, María Jesús
author_facet Cejudo-Bastante, María Jesús
Pérez-Coello, M. Soledad
Hermosín-Gutiérrez, Isidro
author_role author
author2 Pérez-Coello, M. Soledad
Hermosín-Gutiérrez, Isidro
author2_role author
author
dc.contributor.none.fl_str_mv Junta de Comunidades de Castilla-La Mancha
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Micro-oxygenation
Volatile compounds
Polyphenols
Pigments
Sensorial analysis
Storage
topic Micro-oxygenation
Volatile compounds
Polyphenols
Pigments
Sensorial analysis
Storage
description In this paper, we have evaluated the effects of micro-oxygenation before malolactic fermentation and after five months of storage on Cencibel red wines. In particular, we have considered the colour characteristics, the phenolic compounds related to red wine colour, the individual volatile composition, and the complete descriptive sensory analysis of the wines. The fact that the concentration of the malvidin-3-glucoside-ethyl-flavan-3-ol adducts and pyranoanthocyanins (B-type vitisins) increased is closely related to the red wine colour stabilization. Red wine aroma quality was slightly improved as a consequence of oxygen addition after five months of storage. New attributes appeared (plum/currant) and others were increased (spicy and liquorice) in micro-oxygenated red wines, whereas herbaceous values were significantly decreased. The results suggest the joint use of both treatments (micro-oxygenation and storage) give rise to an enhancement of the colour stability and the aroma and sensorial quality of red wines.
publishDate 2011
dc.date.none.fl_str_mv 2011
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/282097
url http://hdl.handle.net/10261/282097
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.lwt.2010.10.015
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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 reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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