Abstract
The techniques of accelerated wine aging imply the addition of wood pieces of oak to the wine and the use of small doses of oxygen (micro-oxygenation). The dosage of extremely small amounts needs the knowledge of the dissolved oxygen (DO) at every moment in order to assure its correct assimilation. This work presents the first results of a study about the evolution of the dissolved oxygen content in red wines during alternative accelerated aging. Samples were treated in stainless steel vessels with wood pieces and low micro-oxygenation levels. French oak was applied with different toasting levels: light, medium, and high. Quality parameters of the wine were monitored. The knowledge of wine DO levels allowed developing a controlled micro-dosage in the different phases during the accelerated aging. The wine was able to use the whole amount of oxygen provided throughout the process.
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Acknowledgements
This work was financially supported by VIN03-034-C2 project from Ministry of Science and Technology, Spain and VA124/04 and VA-16/2005 projects to Junta de Castilla y León. We would like to express our gratitude to Bajoz Cellar (Toro, Spain) for providing the wine
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Nevares, I., Del Alamo, M., Cárcel, L.M. et al. Measure the Dissolved Oxygen Consumed by Red Wines in Aging Tanks. Food Bioprocess Technol 2, 328–336 (2009). https://doi.org/10.1007/s11947-008-0109-3
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DOI: https://doi.org/10.1007/s11947-008-0109-3