italianoenglishfrançaisdeutschespañolportuguês
Language
Search
  • » Analysis
  • » Oxygen and SO2 in winemaking

Oxygen and SO2 in winemaking

Vicente Ferreira , LAAE, Universidad de Zaragoza

Oxygen and SO2 in winemaking

70% of commercial wines contain, without it being evident, the aromas that will cause their aromatic degradation when free SO2 level decreases.

Essentially there are two molecules with very aromatic power: metional and phenylacetaldehyde. Recent experiences have shown that these components are formed in large quantities during fermentation, but they form complexes with SO2. This combinations, being odorless, go unnoticed. The levels formed depend on the yeast and SO2 quantity.

These adducts break down when the free SO2 levels of the wine decreases, releasing the aldehydes with immediate and negative effects on the aroma. Depending on their concentration they will cause from a suppression of fruity note to the appearance of raisins or honeyed notes.

In addition to fermentation, these components can be formed by oxidation of precursor amino acids, if they are present and if the wine is exposed to oxygen in the almost total absence of SO2. However, as with acetaldehyde, these components can react with polyphenols, which will happen only if they are not protected by SO2.

Conditions to minimize this components in wine, increasing his longevity, will be briefly discussed in the talk.

The paper reproduced in this video-seminar was presented at the 11th edition of Enoforum (Zaragoza, Spain, May 31 – June 1 2018). Finalist work of the SIVE OENOPPIA Awards 2017

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here

Published on 01/17/2019
Item available in francais spagnolo portoghese
Premium Contents Area
  • VIDEO SEMINAR (Vicente FERREIRA, streaming 18 min)
Price:27 €(Tax included)
Related sheets
    Low intervention?
    Infowine Focus
    Wine is fundamentally a high-intervention product, and along all stages from harvest to bottling it's our job to guarantee safety and quality, but it's also up to us to research, experiment, and ad...
    Published on:01/02/2023
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    Sensory characterisation of grapes and yeast strains
    Infowine Focus
    Phenolic composition of grapes has an important impact on the final intrinsic quality of (red) wines. Wine taste, mouthfeel and colour are driven principally by phenolic compounds present in grapes...
    Published on:08/29/2022
    Sparkling wines
    Infowine Focus
    For the production of quality sparkling wines, it is important to ensure the separation of the correct phenolic profiles of must fractions. Find out how UV-Visible spectroscopy, together with chemo...
    Published on:08/17/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,1875