Department of Analytical Chemistry, UVaMOX-Universidad de Valladolid, 34004 Palencia, Spain.
Department of Agroforestry Engineering, UVaMOX-Universidad de Valladolid, 34004 Palencia, Spain.
Molecules. 2023 Jan 3;28(1):459. doi: 10.3390/molecules28010459.
Winemaking involves contact at different stages with atmospheric oxygen, the consumption of which determines its final properties. The chemical analysis of red wines subjected to consecutive cycles of air saturation has been extensively researched; however, the capacity to consume different doses of oxygen before bottling is an aspect that has been little studied. In this work, the effect of saturation of different levels of oxygen on the final characteristics of different wines made from Tempranillo and Garnacha grape extracts was studied. For this purpose, the wines were subjected to controlled oxygen saturation levels to simulate their possible oxygenation before bottling. The only difference was the phenolic composition of grape extracts that were reconstituted under the same conditions to avoid the interferences inherent to the fermentation process and the additives added in the winery. The kinetics of oxygen consumption was then evaluated and its effect on the color, antioxidant capacity, and phenols of three different wines was analyzed. This work shows the relationship between the oxidation state of wine and changes in its chemical composition. In addition, it provides insight into the effect of oxygen consumption before bottling on the properties of wines subjected to high and single doses of oxygen.
酿酒过程涉及与大气氧在不同阶段的接触，氧的消耗决定了最终的特性。已经广泛研究了经历连续空气饱和循环的红葡萄酒的化学分析；然而，在装瓶前消耗不同剂量氧气的能力是一个研究较少的方面。在这项工作中，研究了不同水平的氧气饱和对不同用特伦蒂诺和歌海娜葡萄提取物酿造的葡萄酒最终特性的影响。为此，将葡萄酒置于受控的氧气饱和水平下，以模拟其在装瓶前可能的增氧。唯一的区别是葡萄提取物的酚类成分，这些成分在相同条件下重新配制，以避免发酵过程和酿酒厂添加的添加剂所固有的干扰。然后评估了氧气消耗的动力学，并分析了其对三种不同葡萄酒的颜色、抗氧化能力和酚类物质的影响。这项工作展示了葡萄酒氧化状态与化学成分变化之间的关系。此外，它还深入了解了装瓶前氧气消耗对高剂量和单剂量氧气处理的葡萄酒性质的影响。
