The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine

Jozefína Pokrývková,Ľuboš Jurík,Peter Chlebo,Štefan Ailer,Jaroslav Jedlička

doi:10.3390/app10144810

Jozefína Pokrývková, Ľuboš Jurík + Show 3 more

Open Access

https://doi.org/10.3390/app10144810

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Journal: Applied Sciences	Publication Date: Jul 13, 2020
Citations: 4	License type: CC BY 4.0

Affiliation: Slovak University of Agriculture

Abstract

We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We evaluated the basic physicochemical parameters and sensory attributes of wine as well as the content of phenolic substances in wine, which are responsible for the oxidation processes. The vegetable materials used were the grape varieties, Welschriesling, Chardonnay, and Rheinriesling. The content of phenolic substances was determined by HPLC (high-performance liquid chromatography), and the basic analytical parameters of wine were determined by FT-IR (Fourier Transform Infrared Spectroscopy) spectrometry. The sensory analysis was evaluated according to the International Union of Oenologists. For each of the wines examined, the total content of phenolic substances decreased after the targeted oxidation method was applied. For the Welschriesling variety produced by the reduction method, the total content of the 19 monitored phenolic substances in the year 2015 was 88.37 mg·L−1, and for the wine produced by target oxygenation, it was 68.63 mg·L−1. This represents a decrease of 21.5%. In the year 2016, the decrease was 20.91%. By reducing the content of phenolic substances, the oxidation processes in wines are eliminated after bottling. Thus, there is less need for sulphating wines with a reduced content of phenols.

Highlights

Phenolic substances are very unstable and highly reactive compounds that oxidize
In addition to the protective function of plants, their phenolic substances have a high reactivity and antioxidant activity, which can be exploited in human treatments, such as the prevention of the cardiovascular diseases [3]
Using the two abovementioned methods, we evaluated the basic physicochemical parameters, the content of phenolic substances, which are responsible for the oxidative processes in wine, and the sensory descriptions of wine

Summary

Introduction

Phenolic substances are very unstable and highly reactive compounds that oxidize . They are a natural component of a component of plant tissue, in which they perform mainly a protective function against fungal diseases and growing stress [1]. A plant exposed to drought stress or salinization produces a higher amount of phenolic substances [2]. In addition to the protective function of plants, their phenolic substances have a high reactivity and antioxidant activity, which can be exploited in human treatments, such as the prevention of the cardiovascular diseases [3]. Except for the high reactivity, phenolic substances, especially caffeic acid, form aggregates with wine proteins, which, at a certain stage, may become insoluble and cause wine turbidity [4].

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