E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Avda. Madrid 44, 34071 Palencia, Spain.
Anal Chim Acta. 2010 Feb 15;660(1-2):92-101. doi: 10.1016/j.aca.2009.11.044. Epub 2009 Nov 26.
The practice of wine aging in stainless steel tank involves storing wine in contact with wood and dosing it with small oxygen quantities in order to obtain a final wine more stable in time and with the same characteristics of barrel-aged wines. Oxygen dosing is a key factor and, to achieve a correct development of wine, needs to be applied according to wine necessities and to the kind of wood chosen. This paper shows the results obtained from the study of oxygen required by a same wine aged in tanks with different alternative products (chips and staves) made of American (Q. alba), French (Q. petraea) and Spanish oak (Q. pyrenaica), with a strategy of micro-oxygenation as required. The results indicate that the size and origin of the wood used determine the oxygen management during the process. In fact, wine treated with big pieces (staves) consumes more oxygen and, with regard to wood origin, wine aged with French oak (Q. petraea) products needs of a higher oxygen dosage.
不锈钢罐中的葡萄酒陈酿实践涉及到将葡萄酒与木材接触，并以小剂量的氧气处理，以获得更稳定的葡萄酒，其特性与橡木桶陈酿葡萄酒相同。氧气处理是一个关键因素，为了使葡萄酒得到正确的发展，需要根据葡萄酒的需要和所选择的木材来应用。本文展示了从同一葡萄酒在不同替代产品（美国白栎、法国栓皮栎和西班牙栓皮栎制成的片材和板条）的罐中陈酿所需氧气的研究中获得的结果，采用了按需微氧的策略。结果表明，木材的大小和来源决定了处理过程中的氧气管理。事实上，用大块木材（板条）处理的葡萄酒消耗更多的氧气，而在木材来源方面，用法国橡木（Q. petraea）产品陈酿的葡萄酒需要更高的氧气剂量。
