USE OF ALTERNATIVE OAK MATERIALS AND CONTROLLED MICROOXIGENATION IN THE AGEING TECHNOLOGY OF UKRAINIAN RED WINES
DOI:
https://doi.org/10.58407/bht.1.26.16Keywords:
red wine aging, alternative oak materials, micro-oxygenation, phenolic compounds, coloring substances, color stability, Ukrainian winesAbstract
Purpose of the work. To study the influence of oak preparations in various forms (tannin NA-MT, blend AO/FO 75, natural wood) in combination with micro-oxygenation on the kinetics of red wine indicators over 12 months, improve the technology, and evaluate changes.
Methodology. Young red wines from grape varieties Cabernet Sauvignon, Merlot, and Odeskyi Chornyi, produced in the southern part of the Odessa region, without additional stabilization. Oak preparations in various forms: dry tannin NA-MT, liquid preparation BLEND AO/FO 75, and oak chips. An oak barrel with a volume of 225 L was used as a control. Measurements: spectrophotometry in the CIELab system according to the OIV-MA-AS2-11 method, determination of phenolic substances by the Folin-Ciocalteu method, coloring substances – by colorimetric method. Data processing: regression analysis, descriptive statistics, cluster analysis.
Scientific novelty. The comprehensive influence of exogenous phenolic substances from oak wood in various forms (dry sublimate, liquid extract, and natural wood) on the dynamics of changes in phenolic and coloring substances, as well as optical indicators in Ukrainian red wines, has been studied. A micro-oxygenation scheme with nonlinear oxygen addition, adapted to the phenolic content of Ukrainian wines, has been developed, which models oxidative processes in an oak barrel.
Conclusions. In hermetic tanks, dissolved oxygen decreased exponentially to minimal levels, limiting oxidation. In barrels, oxygen was maintained at a higher equilibrium level through diffusion. Phenolic substances tend to decrease in all variants, while coloring substances show the strongest effect for the variant with tannin NA-MT. Changes in color were observed in the experimental samples: increase in lightness (L*), decrease in red tone (a*), enhancement of yellow (b*). Euclidean distances showed similarity between the BLEND AO/FO 75 and oak chips variants to the indicators of aging in a barrel.
The proposed micro-oxygenation scheme effectively models barrel aging, offering economical alternatives for Ukrainian winemaking. Individual dose adjustments are recommended depending on the variety and type of oak. Further research will focus on changes in sensory profiles and parameter stability over time.
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