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Lv Y, Wang JN, Jiang Y, Ma XM, Ma FL, Ma XL, Zhang Y, Tang LH, Wang WX, Ma GM, Yu YJ. Identification of Oak-Barrel and Stainless Steel Tanks with Oak Chips Aged Wines in Ningxia Based on Three-Dimensional Fluorescence Spectroscopy Combined with Chemometrics. Molecules 2023; 28:molecules28093688. [PMID: 37175098 PMCID: PMC10180402 DOI: 10.3390/molecules28093688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/12/2023] [Accepted: 04/22/2023] [Indexed: 05/15/2023] Open
Abstract
With the increased incidence of wine fraud, a fast and reliable method for wine certification has become a necessary prerequisite for the vigorous development of the global wine industry. In this study, a classification strategy based on three-dimensional fluorescence spectroscopy combined with chemometrics was proposed for oak-barrel and stainless steel tanks with oak chips aged wines. Principal component analysis (PCA), partial least squares analysis (PLS-DA), and Fisher discriminant analysis (FDA) were used to distinguish and evaluate the data matrix of the three-dimensional fluorescence spectra of wines. The results showed that FDA was superior to PCA and PLS-DA in classifying oak-barrel and stainless steel tanks with oak chips aged wines. As a general conclusion, three-dimensional fluorescence spectroscopy can provide valuable fingerprint information for the identification of oak-barrel and stainless steel tanks with oak chips aged wines, while the study will provide some theoretical references and standards for the quality control and quality assessment of oak-barrel aged wines.
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Affiliation(s)
- Yi Lv
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Jia-Nan Wang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yuan Jiang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Xue-Mei Ma
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Feng-Lian Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Xing-Ling Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yao Zhang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Li-Hua Tang
- Key Laboratory of Quality and Safety of Wolfberry and Wine for State Administration for Market Regulation, Ningxia Food Testing and Research Institute, Yinchuan 750004, China
| | - Wen-Xin Wang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Gui-Mei Ma
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
| | - Yong-Jie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China
- Key Laboratory of Ningxia Minority Medicine Modernization, Ministry of Education, Yinchuan 750004, China
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Martínez-Gil A, Del Alamo-Sanza M, Nevares I. Evolution of red wine in oak barrels with different oxygen transmission rates. Phenolic compounds and colour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113133] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Solar S, Castro R, Guerrero ED. New Accelerating Techniques Applied to the Ageing of Oenological Products. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934009] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Soraya Solar
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Remedios Castro
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
| | - Enrique Durán Guerrero
- Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain
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Nevares I, del Alamo-Sanza M. Characterization of the Oxygen Transmission Rate of New-Ancient Natural Materials for Wine Maturation Containers. Foods 2021; 10:foods10010140. [PMID: 33440820 PMCID: PMC7827557 DOI: 10.3390/foods10010140] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/01/2021] [Accepted: 01/07/2021] [Indexed: 11/16/2022] Open
Abstract
Today, there is a trend in enology promoting a return to the use of old natural materials for the manufacture of storage and maturation wine tanks. One of the most sought-after characteristics of these materials is their permeability to oxygen from the atmosphere to improve wines without this being a harmful process. The reference performance in wine aging is, without doubt, the oak barrel for its ability to oxidize wines in a controlled way, thus improving them. It would be possible to mature wines in containers in which the use of wood is not obligatory, as opposed to aging in oak barrels or foudres. This work presents the results of oxygen permeation analysis under test conditions typical of a tank containing wine, using materials, such as concrete and granite. The oxygen permeability of the materials tested was very diverse, typical of natural materials. The results showed that earthenware presents an excessive permeability, not only to atmospheric oxygen, but also to liquids and needs treatment before being used in liquid containers. Claystone and concrete can be impermeable to liquids, but maintain permeability to atmospheric oxygen-making them candidates for use in permeable tanks for wine maturation. Finally, granite has some very interesting characteristics, though thickness control is required when calculating the desired oxygen transmission rate.
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Affiliation(s)
- Ignacio Nevares
- Department of Agricultural and Forestry Engineering, UVaMOX, Universidad de Valladolid, Unidad Asociada al CSIC, 34004 Palencia, Spain
- Correspondence: (I.N.); (M.d.A.-S.); Tel.: +34-979-108-384 (I.N.); +34-979-108-355 (M.d A-S.)
| | - Maria del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX, Universidad de Valladolid, Unidad Asociada al CSIC, 34004 Palencia, Spain
- Correspondence: (I.N.); (M.d.A.-S.); Tel.: +34-979-108-384 (I.N.); +34-979-108-355 (M.d A-S.)
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Prat-García S, Oliveira J, del Alamo-Sanza M, de Freitas V, Nevares I, Mateus N. Characterization of Anthocyanins and Anthocyanin-Derivatives in Red Wines during Ageing in Custom Oxygenation Oak Wood Barrels. Molecules 2020; 26:molecules26010064. [PMID: 33375614 PMCID: PMC7794814 DOI: 10.3390/molecules26010064] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 12/21/2020] [Accepted: 12/23/2020] [Indexed: 11/19/2022] Open
Abstract
The ageing of wines in oak barrels is a key stage in the production of high-quality red wines, with the type of oak chosen and the amount of oxygen received by the wine being the determining factors of the process. This work analyses the effect of ageing the same red wine in barrels with different oxygenation rates for one year (OTR), specifically the effect on the evolution of anthocyanins, their derivatives and the appearance of new pigments according to the oxygen dosage in barrels. Results show that wines aged in High-Wood-OTR barrels have a large quantity of monomeric anthocyanins and wine aged in Low-Wood-OTR barrels presents a major intensity of colour. Moreover, using LC-MS analysis, it was possible to detect and identify different families of anthocyanin derivatives, including the tentative identification of two new aldehyde-flavanol-methylpyranoanthocyanin pigments.
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Affiliation(s)
- Samanta Prat-García
- UVaMOX Group, Universidad de Valladolid, Avda. Madrid, 50, 34001 Palencia, Spain; (S.P.-G.); (I.N.)
| | - Joana Oliveira
- REQUIMTE—LAQV, Department of Chemistry and Biochemistry, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (J.O.); (V.d.F.)
| | - Maria del Alamo-Sanza
- UVaMOX Group, Universidad de Valladolid, Avda. Madrid, 50, 34001 Palencia, Spain; (S.P.-G.); (I.N.)
- Correspondence: (M.d.A.-S.); (N.M.)
| | - Victor de Freitas
- REQUIMTE—LAQV, Department of Chemistry and Biochemistry, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (J.O.); (V.d.F.)
| | - Ignacio Nevares
- UVaMOX Group, Universidad de Valladolid, Avda. Madrid, 50, 34001 Palencia, Spain; (S.P.-G.); (I.N.)
| | - Nuno Mateus
- REQUIMTE—LAQV, Department of Chemistry and Biochemistry, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; (J.O.); (V.d.F.)
- Correspondence: (M.d.A.-S.); (N.M.)
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Red Wine Aging by Different Micro-Oxygenation Systems and Oak Wood—Effects on Anthocyanins, Copigmentation and Color Evolution. Processes (Basel) 2020. [DOI: 10.3390/pr8101250] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The micro-oxygenation (MOX) of aged wine in contact with pieces of wood is a technique widely used for aging wines as an alternative to barrels. The available range of passive MOX systems is very wide and offers a behavior closer to that of barrels because it uses materials with a similar permeability to oxygen. The aim of this work has been to age the same red wine for 6 months using the main passive MOX systems and compare them with the classic MOX in stainless steel tanks and with barrels as a reference, in order to evaluate phenolic composition and establish its influence. The quantity and the way in which oxygen is incorporated into wine have been found to determine its evolution and final properties. Wine from barrels could be distinguished throughout the aging period since a better level of individualized anthocyanins was maintained, whereas stainless steel + MOX and PMDS (polydimethylsiloxane) wines presented more bluish hues.
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Artificial Intelligence Methods for Constructing Wine Barrels with a Controlled Oxygen Transmission Rate. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25143312. [PMID: 32708295 PMCID: PMC7397268 DOI: 10.3390/molecules25143312] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 07/09/2020] [Accepted: 07/20/2020] [Indexed: 11/17/2022]
Abstract
Oxygen is an important factor in the wine aging process, and the oxygen transmission rate (OTR) is the parameter of the wood that reflects its oxygen permeation. OTR has not been considered in the cooperage industry yet; however, recent studies proposed a nondestructive method for estimating the OTR of barrel staves, but an efficient method to combine these staves to build barrels with a desired OTR is needed to implement it in the industry. This article proposes artificial intelligence methods for selecting staves for the construction of barrel heads or bodies with a desired target OTR. Genetic algorithms were used to implement these methods in consideration of the known OTR of the staves and the geometry of the wine barrels. The proposed methods were evaluated in several scenarios: homogenizing the OTR of the actual constructed barrels, constructing low-OTR and high-OTR barrels based on a preclassification of the staves and implementing the proposed method in real cooperage conditions. The results of these experiments suggest the suitability of the proposed methods for their implementation in a cooperage in order to build controlled OTR barrels.
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Sánchez-Gómez R, Del Alamo-Sanza M, Nevares I. Volatile composition of oak wood from different customised oxygenation wine barrels: Effect on red wine. Food Chem 2020; 329:127181. [PMID: 32502743 DOI: 10.1016/j.foodchem.2020.127181] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 05/27/2020] [Accepted: 05/27/2020] [Indexed: 11/25/2022]
Abstract
The compounds that the wood releases to the wine and the oxygen transmission rate (OTR) of the barrel define the final wine. The new possibility of choosing the OTR of the barrel allows the winemaker to globally control the ageing process. The aim of this work was to study the volatile composition of woods classified according to their OTR, which are used to build barrels for wine ageing. The results showed that volatile composition differs depending on wood OTR and the temperature reached during toasting. On the toasted side of the stave in contact with the wine, low OTR wood had a statistically higher content in furan compounds (5-hydroxymethylfurfural, furfural and 5-methylfurfural), acetovanillone and phenolic aldehydes (vanillin and syringaldehyde), while 4-ethylguaiacol and trans-β-methyl-γ-octalactone were significantly higher in staves with a high OTR. The same red wine aged first for three months in high and low oxygenation barrels presents different characteristics.
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Affiliation(s)
- Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
| | - Ignacio Nevares
- Department of Agricultural and Forestry Engineering, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
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Sánchez-Gómez R, Del Alamo-Sanza M, Martínez-Martínez V, Nevares I. Study of the role of oxygen in the evolution of red wine colour under different ageing conditions in barrels and bottles. Food Chem 2020; 328:127040. [PMID: 32512467 DOI: 10.1016/j.foodchem.2020.127040] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 04/24/2020] [Accepted: 05/10/2020] [Indexed: 10/24/2022]
Abstract
Wine ageing in barrels is conditioned, among other factors, by the amount of oxygen received during this process, which thus impacts its final properties. The aim of this study was to evaluate the effect of oxygen on wine colour during ageing in barrels and bottles during different times. The use of barrels with different and known rates of oxygenation allows the effect of different oxygenation conditions throughout the process in barrels and its later evolution in bottles. A simulation process of ageing in bottles was used to study the impact of bottling in wines after differing ageing periods in barrels. The study of winés oxygen consumption capacity has been tied to colour modifications during ageing in barrels and bottles. Wines aged in barrels with a high oxygenation rate showed greater avidity to consume oxygen taking less time to consume that available, which is reflected in a greater increase in colour intensity.
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Affiliation(s)
- Rosario Sánchez-Gómez
- Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain
| | - Maria Del Alamo-Sanza
- Department of Analytical Chemistry, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
| | - Víctor Martínez-Martínez
- Department of Agricultural and Forestry Engineering, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain
| | - Ignacio Nevares
- Department of Agricultural and Forestry Engineering, UVaMOX-Group, Universidad de Valladolid, 34001 Palencia, Spain.
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