Effect of different levels of oxygenation on phenolic and volatile compounds of Nebbiolo wine during bottle storage

Given the economic and qualitative importance of Nebbiolo-based wines, this research sought to explore the effect of increasing oxygen doses on four wines made from Nebbiolo grapes hand-picked in Barolo and Barbaresco areas.

As known, Nebbiolo is distinguished mainly by the other grape varieties due to its good polyphenolic content but also by its low level of extractable anthocyanins from grapes. The anthocyanin profile shows a dominance of di-substituted anthocyanidins, which are the most easily oxidizable, peonidin above all, the rest consists of malvidin and cyanidin, while the quantities of delphinidin and petunidin are quantitatively negligible

Given that peonidin-3-glucoside and cyanidin-3-glucoside can easily undergo oxidation processes, a rational use of oxygen in winemaking is decisive to obtain an appreciable and stable color of the wine promoting the formation of colored polymers while avoiding high oxidation. Previous studies have evaluated the effect of microoxygenation on Nebbiolo-based wines, while the effect of macrooxygenation on color and aromas has not been investigated even if high intakes in oxygen can be reached during winemaking.

Article based on the poster presented at the at the 12th edition of Enoforum (Vicenza, Italy, May 21-23, 2019).