Effect of early oxygen exposure on red wine colour and tannins

Jacqui McRae; Martin Day; Keren Bindon; Stella Kassara; Simon Schmidt; Alex Schulkin; Radka Kolouchova; Paul Smith

doi:10.1016/j.tet.2014.08.059

Effect of early oxygen exposure on red wine colour and tannins

Jacqui McRae, Martin Day, Keren Bindon, Stella Kassara, Simon Schmidt, Alex Schulkin, Radka Kolouchova, Paul Smith

Research output: Contribution to journal › Article › peer-review

34 Citations (Scopus)

Abstract

Shiraz ferments were injected with different levels of oxygen (20% and 40% O₂ as gas mixtures) to assess the impact of early oxygen exposure on wine tannins and colour measures after fermentation, and after 2 and 12 months bottle-ageing under either Saranex™ or Saran Tin™ screw caps. The O₂-treated ferments contained lower concentrations of anthocyanins and tannins, and tannin composition showed lower molecular masses, conversion yields, and proportions of prodelphinidin subunits than those from the control ferments. The colour measures and tannin characteristics of the control wines after 12 months resembled those of the O₂-treated wines at 2 months bottle-ageing, and oxygen exposure during fermentation had a greater impact on tannin structure than closure type. Early oxygen exposure during winemaking may result in wines with phenolic compositions that are characteristic of more aged wines, which may reduce the need for extended wine ageing.

Original language	English
Pages (from-to)	3131-3137
Number of pages	7
Journal	Tetrahedron
Volume	71
Issue number	20
DOIs	https://doi.org/10.1016/j.tet.2014.08.059
Publication status	Published - 20 May 2015

Keywords

Oxygen
Screw cap
Tannin
Wine colour
Winemaking

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abstract = "Shiraz ferments were injected with different levels of oxygen (20% and 40% O2 as gas mixtures) to assess the impact of early oxygen exposure on wine tannins and colour measures after fermentation, and after 2 and 12 months bottle-ageing under either Saranex{\texttrademark} or Saran Tin{\texttrademark} screw caps. The O2-treated ferments contained lower concentrations of anthocyanins and tannins, and tannin composition showed lower molecular masses, conversion yields, and proportions of prodelphinidin subunits than those from the control ferments. The colour measures and tannin characteristics of the control wines after 12 months resembled those of the O2-treated wines at 2 months bottle-ageing, and oxygen exposure during fermentation had a greater impact on tannin structure than closure type. Early oxygen exposure during winemaking may result in wines with phenolic compositions that are characteristic of more aged wines, which may reduce the need for extended wine ageing.",

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AU - McRae, Jacqui

AU - Day, Martin

AU - Bindon, Keren

AU - Kassara, Stella

AU - Schmidt, Simon

AU - Schulkin, Alex

AU - Kolouchova, Radka

AU - Smith, Paul

PY - 2015/5/20

Y1 - 2015/5/20

N2 - Shiraz ferments were injected with different levels of oxygen (20% and 40% O2 as gas mixtures) to assess the impact of early oxygen exposure on wine tannins and colour measures after fermentation, and after 2 and 12 months bottle-ageing under either Saranex™ or Saran Tin™ screw caps. The O2-treated ferments contained lower concentrations of anthocyanins and tannins, and tannin composition showed lower molecular masses, conversion yields, and proportions of prodelphinidin subunits than those from the control ferments. The colour measures and tannin characteristics of the control wines after 12 months resembled those of the O2-treated wines at 2 months bottle-ageing, and oxygen exposure during fermentation had a greater impact on tannin structure than closure type. Early oxygen exposure during winemaking may result in wines with phenolic compositions that are characteristic of more aged wines, which may reduce the need for extended wine ageing.

AB - Shiraz ferments were injected with different levels of oxygen (20% and 40% O2 as gas mixtures) to assess the impact of early oxygen exposure on wine tannins and colour measures after fermentation, and after 2 and 12 months bottle-ageing under either Saranex™ or Saran Tin™ screw caps. The O2-treated ferments contained lower concentrations of anthocyanins and tannins, and tannin composition showed lower molecular masses, conversion yields, and proportions of prodelphinidin subunits than those from the control ferments. The colour measures and tannin characteristics of the control wines after 12 months resembled those of the O2-treated wines at 2 months bottle-ageing, and oxygen exposure during fermentation had a greater impact on tannin structure than closure type. Early oxygen exposure during winemaking may result in wines with phenolic compositions that are characteristic of more aged wines, which may reduce the need for extended wine ageing.

KW - Oxygen

KW - Screw cap

KW - Tannin

KW - Wine colour

KW - Winemaking

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Effect of early oxygen exposure on red wine colour and tannins

Abstract

Keywords

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