BIO Web Conf.
Volume 12, 201941st World Congress of Vine and Wine
|Number of page(s)||3|
|Published online||19 February 2019|
Influence of the micro-oxygenation dose and supplementation with oak staves of different potential of ellagitannin release on wine color and composition
1 Departament de Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, C/Marcel.li Domingo, 1. 43007 Tarragona, Spain
2 School of Agricultural Sciences, Universidad de Talca, Talca 3460000, Chile
3 Instituto de la Vid y el Vino de Castilla-La Mancha, Ctra. Toledo-Albacete s/n, 13700 Tomelloso, Ciudad Real, Spain
4 R&D Tonnellerie Radoux – Pronektar, Sciage du Berry, ZA des Noraies, 36290 Mézières-en-Brenne, France
5 Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Campus Universitario s/n, 13071 Ciudad Real, Spain
Aliquots of a wine of Merlot were micro-oxygenated at two doses of oxygen (2.5 and 5.0 mg of O2/L.month) in the presence or not of oak staves of different potential ellagitannin release (PER) for three months. In general, micro-oxygenation increased the color intensity and stability probably because favor the formation of new pigments. The presence of staves increased the total phenolic index and the ellagitannin concentration, and this effect was higher when greater was the PER of the staves. Finally, the dose of microoxygenation only affects the concentration of total furanic compounds whereas the PER of the staves seems to determine the concentration of furanic compounds, volatile phenols and β-methyl-γ-octolactones.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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