Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines

Sparging is a common technique in wineries that consists of injecting a gas, normally before bottling, in order to displace the dissolved oxygen in the wine and prevent oxidation. The objective of this study was to examine the effect of sparging on wines with three different levels of dissolved oxyg...

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Detalles Bibliográficos
Autores: Barrio-Galán, R. del, Álamo-Sanza, M. del, Martínez-Gil, A. M., González-Lázaro, Miriam, Nevares, Ignacio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/394174
Acceso en línea:http://hdl.handle.net/10261/394174
Access Level:acceso abierto
Palabra clave:Sparging
Nitrogen
Oxygen
Deoxygenation
Volatile compounds
Sensory profile
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spelling Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc WinesBarrio-Galán, R. delÁlamo-Sanza, M. delMartínez-Gil, A. M.González-Lázaro, MiriamNevares, IgnacioSpargingNitrogenOxygenDeoxygenationVolatile compoundsSensory profileSparging is a common technique in wineries that consists of injecting a gas, normally before bottling, in order to displace the dissolved oxygen in the wine and prevent oxidation. The objective of this study was to examine the effect of sparging on wines with three different levels of dissolved oxygen and the evolution of the chemical parameters in a bottle. This study was carried out on two white wines, Verdejo and Sauvignon blanc. The results indicated that sparging did not immediately affect the chemical parameters in the white wines, but it did affect their evolution in bottles, with a greater effect found in the Sauvignon blanc wines than in the Verdejo wines. Sparging, which was carried out to remove oxygen from the wines, had a protective effect on their color during the time in the bottles, preventing a more rapid decrease in free SO2. The effect of sparging on the volatile compounds of the wines was more evident in the Sauvignon blanc wines, which showed a reduction in their content, possibly due to carry-over when the N2 was applied. With regard to the effect of sparging on the sensory profile of the wines, no immediate effect was found. However, the wines with a DO content of 6 and 8.4 mg/L to which sparging was applied evolved better in the bottles than the deoxygenation wines, showing more fruity notes and fewer oxidized and phenolic aromas (mainly in the Verdejo wines).This research received no external funding.Peer reviewedMultidisciplinary Digital Publishing InstituteÁlamo-Sanza, M. del [0000-0002-0833-6081]Martínez-Gil, A. M. [0000-0002-2193-3956]González-Lázaro, Miriam [0000-0003-3919-2479]Nevares, Ignacio [0000-0002-9057-255X]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10261/394174reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3390/foods14132272Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3941742026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
title Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
spellingShingle Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
Barrio-Galán, R. del
Sparging
Nitrogen
Oxygen
Deoxygenation
Volatile compounds
Sensory profile
title_short Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
title_full Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
title_fullStr Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
title_full_unstemmed Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
title_sort Impact of Nitrogen Sparging on Chemical and Sensory Characteristics of Verdejo and Sauvignon blanc Wines
dc.creator.none.fl_str_mv Barrio-Galán, R. del
Álamo-Sanza, M. del
Martínez-Gil, A. M.
González-Lázaro, Miriam
Nevares, Ignacio
author Barrio-Galán, R. del
author_facet Barrio-Galán, R. del
Álamo-Sanza, M. del
Martínez-Gil, A. M.
González-Lázaro, Miriam
Nevares, Ignacio
author_role author
author2 Álamo-Sanza, M. del
Martínez-Gil, A. M.
González-Lázaro, Miriam
Nevares, Ignacio
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Álamo-Sanza, M. del [0000-0002-0833-6081]
Martínez-Gil, A. M. [0000-0002-2193-3956]
González-Lázaro, Miriam [0000-0003-3919-2479]
Nevares, Ignacio [0000-0002-9057-255X]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Sparging
Nitrogen
Oxygen
Deoxygenation
Volatile compounds
Sensory profile
topic Sparging
Nitrogen
Oxygen
Deoxygenation
Volatile compounds
Sensory profile
description Sparging is a common technique in wineries that consists of injecting a gas, normally before bottling, in order to displace the dissolved oxygen in the wine and prevent oxidation. The objective of this study was to examine the effect of sparging on wines with three different levels of dissolved oxygen and the evolution of the chemical parameters in a bottle. This study was carried out on two white wines, Verdejo and Sauvignon blanc. The results indicated that sparging did not immediately affect the chemical parameters in the white wines, but it did affect their evolution in bottles, with a greater effect found in the Sauvignon blanc wines than in the Verdejo wines. Sparging, which was carried out to remove oxygen from the wines, had a protective effect on their color during the time in the bottles, preventing a more rapid decrease in free SO2. The effect of sparging on the volatile compounds of the wines was more evident in the Sauvignon blanc wines, which showed a reduction in their content, possibly due to carry-over when the N2 was applied. With regard to the effect of sparging on the sensory profile of the wines, no immediate effect was found. However, the wines with a DO content of 6 and 8.4 mg/L to which sparging was applied evolved better in the bottles than the deoxygenation wines, showing more fruity notes and fewer oxidized and phenolic aromas (mainly in the Verdejo wines).
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
2025
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/10261/394174
url http://hdl.handle.net/10261/394174
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3390/foods14132272
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 Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
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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