The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines.

摘要

The development of the micro-oxygenation technique and the positive results obtained in the quality of red wines have given rise to combining this technique with the addition of wood pieces, which would be a good combination for improving wine quality. The aim of this work was to study the combined effect of different chips and the application of micro-oxygenation before malolactic fermentation on colour and phenolic composition of red wines. Four different types of chips and two single-varietal red wines were used, studying the influence of chip type, grape variety, micro-oxygenation and storage time. Individual anthocyanins, phenolic compounds and colour parameters were evaluated and multivariate analyses were performed. The results obtained pointed out that grape variety and micro-oxygenation had more influence on phenolic composition and wine colour than the type of chips used to macerate the wines. Although some differences were found in these parameters and compounds based on chip type used, it can be said that the selection of one chip or another does not modify the chromatic characteristics of red wines.