Effect of oxygenation during maturation on phenolic composition, total antioxidant capacity, colour and sensory quality of pinotage wine
Date
2008-10
Authors
De Beer, D.
Joubert, E.
Marais, J.
Manley, M.
Journal Title
Journal ISSN
Volume Title
Publisher
SASEV
Abstract
The effect of oxygenation on the phenolic composition, total antioxidant capacity (TAC), colour and sensory quality was investigated during the maturation of Pinotage wines. Oxygenation was carried out in discrete monthly doses at two oxygen dosages (2.5 and 5.0 mg O2/L/month) for zero, two, four and six months. Oxygenation at the lower dosage for two months had beneficial effects on the colour and sensory quality of Pinotage wine. The higher oxygen dosage (all times) and longer times (all dosages) had a substantial detrimental effect on the overall sensory quality of the wine. A decrease in the TAC of the wine was observed for all the treatment combinations, despite increased concentrations of gallic acid. During the following harvest, a modified oxygenation treatment, entailing 1.0 mg O2/L in discrete doses every two weeks for two months, was tested. It had little effect on the wine phenolic composition and was not detrimental to the TAC of the wine. The modified oxygenation protocol significantly reduced the berry/ plum intensity of the Pinotage wine without negatively affecting the overall sensory quality. Oxygen addition on a continuous basis may also be less detrimental to the TAC of the wine and provide improved sensory quality.
Description
The original publication is available at http://www.sasev.org/.
Keywords
Oxygenation, Pinotage, Wine and wine making, Phenolic composition, Antioxidant capacity, Colour, Wine -- Sensory evaluation
Citation
De Beer, D., Joubert, E., Marais, J. & Manley, M. 2008. Effect of oxygenation during maturation on phenolic composition,
total antioxidant capacity, colour and sensory quality of pinotage wine., S. Afr. J. Enol. Vitic., 29,(1),13-25,
http://www.sasev.org/