Dr. Biondi Bartolini, in collaboration with CDR srl, Parsec srl and the Marchesi Mazzei winery of Castellina in Chianti, has carried out an experimental project to verify if it is possible to use some of the chemical parameters, which characterize the polyphenolic content of a red wine, to better manage the micro-oxygenation process in order to achieve the set oenological objectives.
To manage the micro-oxygenation process, the CDR WineLab® wine analysis system connected to the advanced software MOXEasy, developed by Parsec to define the ideal dose of oxygen to be administered during micro-oxygenation, was used.
With CDR WineLab® quickly and easily determinations of total polyphenols (IPT), tannins (proanthocyanidins), total anthocyanins, colour (intensity and hue), free and polymerized anthocyanins and HCl index were performed. The parameters detected were used by the MOXEasy software to determine the most appropriate oxygen dose for the polyphenolic profile of the wine to be micro-oxygenated.
In addition, a method of decomposition % of free anthocyanins, oligomers and polymers, described by Laurent Pechamat at the University of Bordeaux, was included.
Experimental tests were carried out under controlled conditions applying different dosages of oxygen of low, medium and high oenological impact, on a Sangiovese 2019 wine. The analytical evolution was monitored with the CDR WineLab® rapid analysis methods and the organoleptic evolution with tasting.