Giesco
EFFECT OF CLOSURE TYPES AND STORAGE TEMPERATURE ON THE OXYGEN LEVELS DURING AGEING MALBEC WINES (MENDOZA, ARGENTINA) EFECTO DEL TIPO DE CIERRE Y LA TEMPERATURA DE CONSERVACIÓN SOBRE LA CONCENTRACIÓN DE OXÍGENO DURANTE EL AÑEJAMIENTO DE VINOS MALBEC (MENDOZA, ARGENTINA)
GIUFFRIDA, Lourdes1, 2*; ASSOF, Mariela1; CASTELLANOS, Romina1, 2; ABDALA, Lucía3 1 Laboratorio de Aromas y Sustancias Naturales, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (INTA), San Martín 3853, CP 5700, Luján de Cuyo, Mendoza, Argentina. 2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). 3Fincas Patagónicas S.A. *Corresponding author: giuffrida.lourdes@inta.gob.ar
Abstract: During ageing, different chemical reactions occur affecting the stability of wine. These reactions depend on the temperature, the conservation time, etc. Also, these reactions are affected by dissolved oxygen (OD) and headspace oxygen (OHS) which are related to the permeability of different closures types. The aim of this work was to evaluate the effect of closure types and storage temperature on oxygen concentration in Malbec wines during six months of storage. Malbec wines were produced with standard protocols in Fincas Patagónicas winery and were aged in new and old (1 use year) barrel for 12 months. The wines obtained were bottled (cork and screw cap) and conserved at two storage temperatures (15°C and 25°C). OD and OHS were measured on different time frequencies (for 6 months) with luminescence technology (Fibox 3-Trace). Data were analyzed by analysis mixed linear models (MLM, α= 95%) using the Infostat/P 2017 software. During the first month, the decrease of OHS and OD depended on storage temperature and the principal changes were observed at 25°C. From the 60 days, the differences found among treatments depended of the closure types. Wines conserved with cork stoppers (at both temperatures) showed OD and OHS highest levels than the wines conserved with screw caps. This behavior was observed until the end of this work.
Keywords: Malbec wines, closures, temperature, ageing, oxygen
Abstract: During ageing, different chemical reactions occur affecting the stability of wine. These reactions depend on the temperature, the conservation time, etc. Also, these reactions are affected by dissolved oxygen (OD) and headspace oxygen (OHS) which are related to the permeability of different closures types. The aim of this work was to evaluate the effect of closure types and storage temperature on oxygen concentration in Malbec wines during six months of storage. Malbec wines were produced with standard protocols in Fincas Patagónicas winery and were aged in new and old (1 use year) barrel for 12 months. The wines obtained were bottled (cork and screw cap) and conserved at two storage temperatures (15°C and 25°C). OD and OHS were measured on different time frequencies (for 6 months) with luminescence technology (Fibox 3-Trace). Data were analyzed by analysis mixed linear models (MLM, α= 95%) using the Infostat/P 2017 software. During the first month, the decrease of OHS and OD depended on storage temperature and the principal changes were observed at 25°C. From the 60 days, the differences found among treatments depended of the closure types. Wines conserved with cork stoppers (at both temperatures) showed OD and OHS highest levels than the wines conserved with screw caps. This behavior was observed until the end of this work.
Keywords: Malbec wines, closures, temperature, ageing, oxygen