Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine
Abstract
:1. Introduction
2. Results and Discussion
2.1. Effect of Oxygen Exposure on Dissolved Oxygen (DO), SO2 and Acetaldehyde during the PFS
2.2. The Influence of Oxygen Exposure on Phenols and Color Parameters after Five Phases of Oxidation Treatments
2.3. Evolution of Critical Wine Chemical Parameters during Five Phases of Oxidation Treatments
3. Materials and Methods
3.1. Wines and Oxygenation Trials
3.2. Sulfur Dioxide and Acetaldehyde Determination
3.3. Color Analyses
3.4. Spectrophotometric Measurements of Total Phenol, Pigments and Co-pigmented Anthocyanins
3.5. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Sample Availability
References
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Parameter | Oxygen Level | Initial | After Phase 1 | After Phase 2 | After Phase 3 | After Phase 5 |
---|---|---|---|---|---|---|
Free SO2 (mg/L) | Control | 5.6 ± 0.9 | 5.5 ± 0.6 | NT | NT | 5.2 ± 1.1 |
LO | 5.6 ± 0.9 | 4.3 ± 0.2 | 2.6 ± 0.5 | 0 | NT | |
MO | 5.6 ± 0.9 | 3.3 ± 0.5 | 0 | NT | NT | |
HO | 5.6 ± 0.9 | 0 | NT | NT | NT | |
Bound SO2 (mg/L) | Control | 28.9 ± 2.2 | NT | NT | NT | 27.9 ± 3.1 |
LO | 28.9 ± 2.2 | NT | NT | NT | 25.4 ± 2.7 | |
MO | 28.9 ± 2.2 | NT | NT | NT | 24.7 ± 3.3 | |
HO | 28.9 ± 2.2 | NT | NT | NT | 21.5 ± 2.9 |
CIELab | Control | LO | MO | HO |
---|---|---|---|---|
a* | 45.5 ± 0.3 a | 45.3 ± 0.3 a | 45.6 ± 0.3 a | 46.4 ± 0.3 b |
b* | 12.5 ± 0.3 a | 13.5 ± 0.3 b | 15.4 ± 0.3 c | 17.2 ± 0.3 d |
L* | 49.3 ± 0.4 c | 50.1 ± 0.5 c | 48.3 ± 0.5 b | 44.9 ± 0.5 a |
C*a,b | 47.1 ± 0.4 a | 46.8 ± 0.4 a | 48.1 ± 0.4 b | 49.5 ± 0.3 c |
H*a,b | 15.4 ± 0.2 a | 16.7 ± 0.2 b | 18.7 ± 0.2 c | 20.3 ± 0.2 d |
ΔE | 0 a | 1.4 ± 0.001 b | 3.0 ± 0.02 c | 6.5 ± 0.01 d |
Variable | Min | Max | Mean | SD | r (OC) | r (AD) | r (PS) |
---|---|---|---|---|---|---|---|
TP (mg/L) | 1342.44 | 1501.12 | 1420.51 | 41.21 | −0.460 * | −0.471 * | −0.548 * |
Tannin (mg/L) | 533.87 | 645.66 | 601.81 | 28.01 | ns | ns | −0.582 ** |
MP | 1.59 | 1.84 | 1.69 | 0.071 | 0.891 ** | 0.768 ** | 0.631 ** |
SPP | 0.73 | 0.98 | 0.81 | 0.056 | 0.945 ** | 0.930 ** | 0.491 * |
LPP | 0.60 | 1.11 | 0.69 | 0.12 | 0.962 ** | 0.975 ** | 0.483 * |
WC | 1.12 | 1.35 | 1.16 | 0.058 | 0.979 ** | 0.975 ** | 0.464 * |
CDRSO2 | 0.51 | 0.78 | 0.56 | 0.066 | 0.960 ** | 0.973 ** | 0.510 * |
CD | 2.23 | 2.68 | 2.32 | 0.11 | 0.929 ** | 0.971 ** | 0.441 * |
Hue | 0.69 | 0.73 | 0.71 | 0.0098 | ns | ns | ns |
monomeric (%) | 20.03 | 33.52 | 29.89 | 3.33 | −0.946 ** | −0.903 ** | −0.593 ** |
co-pigmented (%) | 21.01 | 22.9 | 21.99 | 0.49 | ns | ns | ns |
polymeric (%) | 44.40 | 57.80 | 48.07 | 3.30 | 0.962 ** | 0.914 ** | 0.562 ** |
a* | 44.50 | 46.70 | 45.66 | 0.69 | ns | ns | ns |
b* | 11.20 | 17.30 | 13.54 | 1.84 | 0.853 ** | 0.754 ** | 0.583 ** |
L* | 44.80 | 50.40 | 48.83 | 1.69 | −0.895 ** | −0.858 ** | ns |
C* ab | 46.00 | 49.70 | 47.73 | 1.00 | 0.607 ** | 0.604 ** | ns |
H* ab | 14.10 | 20.40 | 16.48 | 2.09 | 0.851 ** | 0.735 ** | 0.612 ** |
ΔE | 0 | 6.50 | 1.80 | 1.91 | 0.930 ** | 0.861 ** | 0.446 * |
Parameter | Slope | ±Standard Deviation | Change per mg/L of Consumed O2 |
---|---|---|---|
MP | 0.82 | 0.096 | 0.91% |
SPP | 1.44 | 0.11 | 1.69% |
LPP | 4.13 | 0.27 | 4.86% |
WC | 1.04 | 0.050 | 1.12% |
CDRSO2 | 2.58 | 0.17 | 3.06% |
CD | 0.89 | 0.081 | 1.06% |
monomeric (%) | −1.94 | 0.15 | −2.32% |
polymeric (%) | 1.48 | 0.096 | 1.74% |
b* | 2.64 | 0.37 | 2.30% |
L* | −0.63 | 0.072 | −0.56% |
H*ab | 2.51 | 0.36 | 2.29% |
ΔE † | 0.37 | 0.033 | 0.37 |
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Dai, L.; Sun, Y.; Liu, M.; Cui, X.; Wang, J.; Li, J.; Han, G. Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine. Molecules 2022, 27, 6692. https://doi.org/10.3390/molecules27196692
Dai L, Sun Y, Liu M, Cui X, Wang J, Li J, Han G. Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine. Molecules. 2022; 27(19):6692. https://doi.org/10.3390/molecules27196692
Chicago/Turabian StyleDai, Lingmin, Yuhang Sun, Muqing Liu, Xiaoqian Cui, Jiaqi Wang, Jiming Li, and Guomin Han. 2022. "Influence of Oxygen Management during the Post-Fermentation Stage on Acetaldehyde, Color, and Phenolics of Vitis vinifera L. Cv. Cabernet Sauvignon Wine" Molecules 27, no. 19: 6692. https://doi.org/10.3390/molecules27196692