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Chromatic Characteristics and Optically Derived Compositional Descriptors of Micro-oxygenated Wines from Vitis vinifera cv. Merlot and Cabernet Sauvignon

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Abstract

A 6-month time series of chromatic characteristics and optically derived compositional descriptors was obtained for replicate full-scale commercial micro-oxygenated trials and control wines from two varieties, Vitis vinifera cv. Merlot and Cabernet Sauvignon. Two-week post-fermentation micro-oxygenation treatments resulted in a suite of optical properties and compositional descriptors significantly different from corresponding replicate non-micro-oxygenated control wines. After several months of barrel aging, both the Merlot and Cabernet Sauvignon micro-oxygenated wines had increased color density (35% and 7%, respectively), higher color due to derivatives resistant to sulfur dioxide bleaching (40% and 45%, respectively), and higher wine age (10% and 35%, respectively) relative to the controls. Merlot wines decreased in yellow tonality (3%) due to treatment, whereas the Cabernet Sauvignon wines increased in both yellow (3%) and blue tonality (6%). Cabernet Sauvignon wines responded to micro-oxygenation about 10 to 30 days slower than their Merlot counterparts. Principal components analysis using the optical descriptors was successful in distinguishing micro-oxygenated from control wines within and between varieties and in following the time-course of wine aging for each treatment.

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Acknowledgments

S.R. thanks the Natural Sciences and Engineering Research Council (NSERC) of Canada for financial support. Thanks to the staff and owner of the Cedar Creek Estate Winery for technical assistance, expertise, and financial support during this study. We are also grateful to the Chemistry, Earth and Environmental Sciences Unit of UBC Okanagan for financial support that helped make this work possible and to Ms. Judit Moldovan (Laboratory Manager, UBC Okanagan Chemistry) for technical and administrative assistance. Three anonymous reviewers are thanked for their helpful suggestions regarding an earlier version of the paper.

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  1. Sierra Rayne

    Present address: Thompson Rivers University, Box 3010, 900 McGill Road, Kamloops, BC, Canada, V2C 5N3

Authors and Affiliations

  1. Chemistry, Earth and Environmental Sciences, Irving K. Barber School of Arts and Sciences, The University of British Columbia at Okanagan, 3333 University Way, Kelowna, BC, Canada, V1V 1V7

    Sierra Rayne, Stacey Sheppard & Nigel J. Eggers

  2. CedarCreek Estate Winery, 5445 Lakeshore Road, Kelowna, BC, Canada, VIW 4S5

    Tom Di Bello

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  1. Sierra Rayne
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Correspondence to Sierra Rayne.

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Rayne, S., Sheppard, S., Di Bello, T. et al. Chromatic Characteristics and Optically Derived Compositional Descriptors of Micro-oxygenated Wines from Vitis vinifera cv. Merlot and Cabernet Sauvignon. Food Bioprocess Technol 4, 254–265 (2011). https://doi.org/10.1007/s11947-008-0152-0

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