Abstract
Microoxygenation is a wine-making technique consisting in the addition of small and controlled amounts of oxygen. This study has examined the effect of this technique on the volatile composition of two red single variety wines during two successive vintages. The microoxygenation treatment was applied at the end of alcoholic fermentation and before beginning malolactic fermentation. Once the microoxygenation treatment had finished, wines were aged in new American oak barrels for 12 months. The results obtained showed that the microoxygenation treatment did not cause significant changes in the varietal and fermentation volatile compounds, however microoxygenation slowed down the extraction of some of the volatile compounds extracted from wood. A varietal and vintage effect was also observed for some of the compounds studied.
Similar content being viewed by others
References
Parish M, Wollan D, Paul R (2002) Aust Grapegrower Winemaker 438:47–50
Roig G, Yerle S (2003) ACE (http://www.acenología.com)
Bosso A, Guaita M, Vaudano E, Di-Stefano R (2000) Industrie delle Bevande XXIX:630–640
Castellari M, Matricardi L, Arfelli G, Gallassi S, Amati A (2000) Food Chem 69:61–67
Moutounet M, Mazauric JP, Ducournau P, Lemaire T (2001) Industrie delle Bevande XXX:253–258
Bertuccioli M, Lencioni L, Zini S, Siliani A (2002) Industrie delle Bevande 30:489–495
Pérez-Magariño S, González-Sanjosé ML (2002) Viticultura-Enología Profesional 82:49–54
Pour-Nikfardjam MS, Dykes SI (2003) Aust Grapegrower Winemaker journal 468:41–44
Sánchez-Iglesias M, Pérez-Magariño S, Ortega-Heras M, Herrera P, González-Sanjosé ML, González-Huerta C (2005) In: XXVI Jornadas de Viticultura y Enología Tierra de Barros Cultural Santa Ana, Almendralejo (Badajoz), Spain
Pérez-Magariño S, Sánchez-Iglesias M, Ortega-Heras M, González-Huerta C, González-Sanjosé ML (2007) Color stabilization of red wines by microoxygenation treatment before malolactic fermentation. Food Chem 101:881–893
Bakker J, Timberlake CF (1997) J Agric Food Chem 45:35–43
Fulcrand H, Benabdeljalil C, Rigaud J, Cheynier V, Moutounet M (1998) Phytochemistry 47:1401–1407
Revilla I, Pérez-Magariño S, González-Sanjosé ML, Beltrán S (1999) J Chromatogr A 847:83–90
Atanasova V, Fulcrand H, Cheynier V, Moutounet M (2002) Anal Chim Acta 458:15–27
Vivar-Quintana A, Santos-Buelga C, Rivas-Gonzalo JC (2002) Anthocyanin-derived pigments and colour of red wines. Anal Chim Acta 458:147–155
Mateus N, Silva AMS, Rivas-Gonzalo JC, Santos-Buelga C, Freitas V (2003) J Agric Food Chem 51:1919–1923
Moutounet M (2003) ACE (htpp://www.acenología.com)
Amati A, Arfelli G, Castellari M, Simoni M (2000) Industrie delle Bevande XXIX:606–612
Castel C, Morand A, Pujol G, Naudin R (2001) Industrie delle Bevande XXX:271–276
Ferrarini R, Girardi F, De-Conti D, Castellari M (2001) Industrie delle Bevande XXX:116–122
Gerbi V, Caudana A, Zeppa G, Cagnasso E (2002) Industrie delle Bevande 30:496–500
Moio L, Chambellant E, Lesschaeve I, Issauchou S, Schlich P, Etievant PX (1995) Ital J Food Sci 7:265–278
Ortega-Heras M, González-Sanjosé ML, Beltrán S (2002) Anal Chim Acta 458:85–93
García-Barceló-J (1990) GAP, Barcelona, Spain
OIV Récueil des Méthodes Internationales d’Analyse des vins et des moûts (1990) Office International de la Vigne et du Vin
Nordstrom K (1964) Svensk Kem Tidskr 76:510–543
Ferreira V, Fernández JF, Cacho J (1996) Lebensm-wiss Technol 29:251–259
González-Sanjosé ML, Rivero-Pérez MD, Fernández-Escudero JA, González-Huerta C, Herrera P, Ortega-Heras M, Pérez-Magariño S, Sánchez-Iglesias M (2005) In Avances en Ciencias y Técnicas enologicas-1. Proceedings of the VIII Jornadas de los Grupos de Investigación Enológica ITACYL and GIENOL, (Palencia) Spain
Ferreira V, Escudero A, Fernández P, Cacho JF (1997) Lebensm Unters Forsch A 205:392–396
Roussis IG, Lambropoulos I, Papadopoulou D (2005) Food Chem 93:485–492
Ramey DD, Ough CS (1980) J Agric Food Chem 28:928–934
Rapp A, Mandery H (1986) Experientia 42:873–884
Etiévant PX (1991) In volatile compounds of food and beverages H. Marse, New York
Rapp A (1998) Nahrung 42:351–363
Cáceres I (1987) Doctoral Thesis, Universidad Complutense de Madrid, Spain
Ortega-Heras M (2001) Doctoral Thesis, University of Burgos, Spain
Towey JP, Waterhouse AL (1996) Am J Enol Viticult 47:163–172
Boidron JN, Chatonnet P, Pons M (1998) Connaiss Vigne Vin 22:275–293
Es-safi NE, Cheynier V, Moutounet M (2002) J Agric Food Chem 25:5586–5595
Es-Safi NE, Cheynier V (2004) In ACS symposium series 886 American Chemical Society, Washington
Chatonnet P (1991) PhD Dissertation, Université de Bordeux II, France
Lapeña AC, Astrain J, Sánchez J, Cacho, J, Ferreira V (2003) In VII Jornadas Científicas del GIENOL Gobierno de La Rioja, (La Rioja), Spain
Spìllman PJ, Pollnitz AP, Liacopoulos D, Skouroumounis GK, Sefton MA (1997) J Agric Food Chem 45:2584–2589
Ortega-Heras M, González-Sanjosé ML, González-Huerta C (2007) Discussion about the influence of aging process, kina of wine and oenological classic parameters on the levels of wood volatile compounds present in red wines. Food Chem 103:1434–1448. doi:10.1016/j.foodchem.2006.10.060
Acknowledgments
The authors thank the INIA and “Junta de Castilla y León” for the funding provided for this study under Projects VIN01-027 and BU14/02 (Senior Researcher, ML González-Sanjosé). M. Ortega-Heras and S. Pérez-Magariño are also grateful to INIA for the partial financing of their contracts.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Heras, M.O., Rivero-Pérez, M.D., Pérez-Magariño, S. et al. Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation. Eur Food Res Technol 226, 1485–1493 (2008). https://doi.org/10.1007/s00217-007-0680-2
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s00217-007-0680-2