Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine

IF 2.5 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Australian Journal of Grape and Wine Research Pub Date : 2021-07-18 DOI:10.1111/ajgw.12512

Y. Yang, R.C. Deed, L.D. Araujo, A.L. Waterhouse, P.A. Kilmartin

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引用次数: 6

Abstract

Background and Aims

Microoxygenation (MOX) is widely used in winemaking. Its impact, however, on Pinot Noir wines has not been well documented. We investigated the influence of MOX on colour parameters and on the anthocyanin and polymeric pigment concentration of a young Pinot Noir wine. The relationship between MOX, yeast growth and acetaldehyde production was also explored.

Methods and Results

Microoxygenation was applied before or after malolactic fermentation (MLF), and at two oxygen doses [10.8 and 52.4 mg/(L ·month)], for 30 days. The end result was reported after dissolved oxygen was depleted and 90 mg/L was added. Microoxygenation induced a higher yeast growth and acetaldehyde production, where the latter was associated with both yeast metabolism and chemical oxidation. A larger loss in total anthocyanins and malvidin-3-glucoside occurred under MOX but absorbance at 520 nm and colour intensity were higher. With the higher oxygen dose, MOX promoted the formation of large polymeric pigments.

Conclusions

Acetaldehyde formation was strongly induced by MOX, contributing to reactions between anthocyanins and acetaldehyde forming pigments in the red spectrum. Between MOX treatments, only slight variation was found for each parameter, indicating a less important effect of the timing and dosage of MOX on the young Pinot Noir wine than anticipated from prior work.

Significance of the Study

Microoxygenation caused a significant impact on the colour development of light-coloured Pinot Noir wine, increasing the colour intensity.

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微氧对黑皮诺葡萄酒苹果酸乳酸发酵前后乙醛、酵母和颜色的影响

背景与目的微氧化(MOX)技术在葡萄酒酿造中有着广泛的应用。然而，它对黑皮诺葡萄酒的影响并没有很好的记录。研究了MOX对年轻黑皮诺葡萄酒颜色参数、花青素和聚合色素浓度的影响。探讨了MOX、酵母生长与乙醛产率之间的关系。方法与结果在苹果酸乳酸发酵(MLF)前后，分别以10.8和52.4 mg/(L·月)两种氧浓度进行微氧处理，持续30 d。将溶解氧耗尽并加入90 mg/L后，报告了最终结果。微氧化诱导更高的酵母生长和乙醛生产，其中乙醛生产与酵母代谢和化学氧化有关。在MOX下，总花青素和马来糖苷的损失较大，但在520 nm处的吸光度和显色强度较高。随着氧剂量的增加，MOX促进了大聚色素的形成。结论MOX强烈诱导乙醛形成，并参与了花青素与乙醛形成色素在红色光谱中的反应。在不同的MOX处理之间，每个参数只有轻微的变化，这表明MOX的时间和剂量对年轻的黑皮诺葡萄酒的影响没有以前的工作预期的那么重要。微氧合对浅色黑皮诺葡萄酒的颜色发展有显著影响，增加了颜色强度。

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来源期刊

Australian Journal of Grape and Wine Research 工程技术-食品科技

CiteScore

5.30

自引率

7.10%

发文量

审稿时长

3 months

期刊介绍： The Australian Journal of Grape and Wine Research provides a forum for the exchange of information about new and significant research in viticulture, oenology and related fields, and aims to promote these disciplines throughout the world. The Journal publishes results from original research in all areas of viticulture and oenology. This includes issues relating to wine, table and drying grape production; grapevine and rootstock biology, genetics, diseases and improvement; viticultural practices; juice and wine production technologies; vine and wine microbiology; quality effects of processing, packaging and inputs; wine chemistry; sensory science and consumer preferences; and environmental impacts of grape and wine production. Research related to other fermented or distilled beverages may also be considered. In addition to full-length research papers and review articles, short research or technical papers presenting new and highly topical information derived from a complete study (i.e. not preliminary data) may also be published. Special features and supplementary issues comprising the proceedings of workshops and conferences will appear periodically.