Improvement of Cencibel red wines by oxygen addition after malolactic fermentation: study on color-related phenolics, volatile composition, and sensory characteristics.
The objective of this paper was to check whether a micro-oxygenation technique applied after malolactic fermentation could improve the quality of Cencibel red wines. For that purpose, the color-related phenolics, volatile composition, and sensory characteristics during the micro-oxygenation treatment have been considered. The phenolic compounds more affected by the oxygen addition were hydroxycinnamic acids and their derivatives [(+)-catechin and (-)-epicatechin], flavonols (glycosilated forms), and anthocyanins-related pigments. The fact that the concentration of pyranoanthocyanins and hydroxyphenyl-pyranoanthocyanins was higher in treated red wines is closely related to their color stabilization. As a consequence, higher values of the yellow and red component of the color (b* and a*, respectively) were also observed in micro-oxygenated red wines. Red wine aroma quality was also improved in treated wines. A significant decrease in herbaceous notes, bitterness, acidity, and astringency was found, as well as higher scores of red fruits, plum, liquorice, and spicy attributes in oxygen-added red wines.
Área de Tecnología de los Alimentos , Facultad de Ciencias Químicas, Avda. Camilo José Cela 10, 13071 Ciudad Real, Spain.
Maria Jesús
MJ
Cejudo-Bastante
Isidro
I
Hermosín-Gutiérrez
Maria Soledad
MS
Pérez-Coello
D000872:Anthocyanins / Q000032:analysis; D002392:Catechin / Q000032:analysis; D003116:Color; D003373:Coumaric Acids / Q000737:chemistry; D005285:Fermentation; D044948:Flavonols / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D006801:Humans; D008291:Malate Dehydrogenase / Q000737:chemistry*; D010100:Oxygen / Q000737:chemistry*; D010636:Phenols / Q000032:analysis; D059808:Polyphenols / Q000032:analysis; D013649:Taste; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*
D000872:Anthocyanins; D003373:Coumaric Acids; D044948:Flavonols; D010636:Phenols; D059808:Polyphenols; D055549:Volatile Organic Compounds; D002392:Catechin; C037731:malolactic enzyme; D008291:Malate Dehydrogenase; D010100:Oxygen