A review on micro-oxygenation of red wines: Claims, benefits and the underlying chemistry

Food Chemistry

Volumn 125, Issue 4, 2011, Pages 1131-1140

  Gomez Plaza E ^a   Cano Lopez M ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Colour; Micro oxygenation; Oxygen; Taste; Wine

Indexed keywords

ALCOHOLIC FERMENTATION; COLOUR; MICRO-OXYGENATION; ORGANOLEPTIC CHARACTERISTICS; RED WINE; TASTE;

COLOR; OXYGEN; OXYGENATION; SULFUR; WINE;

OXYGENATORS;

ACETALDEHYDE; ANTHOCYANIN; FLAVANOL DERIVATIVE; HYDROGEN PEROXIDE; OXYGEN; PHENOL DERIVATIVE; POLYPHENOL; SULFUR DIOXIDE; TANNIN;

ACETIC ACID BACTERIUM; ADDITION LINE; ASTRINGENCY; BACTERIUM; BRETTANOMYCES; CROSS LINKING; FERMENTATION; FOOD QUALITY; MICROOXYGENATION; MONITORING; OXIDATION; OXYGENATION; RED WINE; REDUCTION; REVIEW; TEMPERATURE; TURBIDITY; YEAST;

EID: 78649319658     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.10.034     Document Type: Review

References (88)

1. Arnold R.A., Noble A.C., Singleton V.L. Bitterness and astringency on phenolic interactions in wine. Journal of Agricultural and Food Chemistry 1980, 28:675-678.
2. Atanasova V., Fulcrand H., Cheynier V., Moutounet M. Effect of oxygenation on polyphenol changes occurring in the course of wine-making. Analytica Chimica Acta 2002, 458:15-27.
3. Bakker J., Timberlake C. Isolation, identification, and characterization of new color-stable anthocyanins occurring in some red wines. Journal of Agricultural and Food Chemistry 1997, 45:35-43.
4. Bardi L., Cocito C., Marzona M. Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids. International Journal of Food Microbiology 1999, 47:133-140.
5. Bautista Ortín A.B., Iniesta Ortiz J.A., Pardo Mínguez F., López Roca J.M., Gómez Plaza E. Establización del color de los vinos tintos utilizando la micro-oxigenación conjuntamente con taninos enológicos o virutas de roble. Una alternativa a la crianza en barricas. Enólogos 2008, 52:38-41.
6. Blaauw, D. (2009). Micro-oxygenation in contemporary winemaking. Thesis, Cape Wine Academy, Stellenbosch, South Africa.
7. Blackburn D. Micro-oxygenation. Lessons from a decade of experience. Practical Winery and Vineyard 2004, 32-39.
8. Boulton R.B., Singleton V.L., Bisson L.F., Kunkee R.E. Principles and practices of winemaking 1996, Chapman and Hall, New York.
9. Cano-López M., Pardo-Minguez F., López-Roca J.M., Gómez-Plaza E. Effect of micro-oxygenation on anthocyanin and derived pigment content and chromatic characteristics of red wines. American Journal of Enology and Viticulture 2006, 57:325-331.
10. Cano-López M., Pardo-Minguez F., López-Roca J.M., Gómez-Plaza E. Efecto de la micro-oxigenación sobre vinos de diferente contenido polifenólico. Tecnología del Vino 2006, 32:45-50.
11. Cano-López M., Pardo-Minguez F., López-Roca J.M., Gómez-Plaza E. Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation. European Food Research and Technology 2007, 225:125-132.
12. Cano-López M., Pardo-Minguez F., Schmauch G., Saucier C., Teissedre P.L., López-Roca J.M., et al. Effect of micro-oxygenation on color and anthocyanin-related compounds of wines with different phenolic contents. Journal of Agricultural and Food Chemistry 2008, 56:5932-5941.
13. Cano-López M., López-Roca J.M., Pardo-Minguez F., Gómez-Plaza E. Oak barrel maturation vs. micro-oxygenation: Effect on the formation of anthocyanin-derived pigments and wine colour. Food Chemistry 2010, 119:191-195.
14. Castellari M., Matricardi L., Arfelli G., Amati A. Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage. Food Chemistry 2000, 69:61-67.
15. Celotti E., Zucchetto M. Exemple de gestion raisonnee de la micro-oxygenation appliquee a un vin rouge. Wine Internet Technical Journal 2004, 14:1-9.
16. Cheynier V., Prieur C., Guyot S., Rigaud J., Moutounet M. The structures tannins in grapes and wines and their interactions with proteins. Wine: Nutritional and therapeutic benefits 1997, 81-93. American Chemical Society, Washington, DC. T.R. Watkins (Ed.).
17. Cheynier V., Atanasova V., Fulcrand H., Mazauric J., Moutounet M. Oxygen in wine and its role in phenolic reactions during ageing. Proceedings of the ASVO seminar uses of gases in winemaking 2002, 23-27. Australian Society of Viticulture and Oenologie, Adelaide.
18. Cheynier V., Dueñas-Paton M., Salas E., Maury C., Souquet J.M., Sarni-Manchado P., et al. Structure and properties of wine pigments and tannins. American Journal of Enology and Viticulture 2006, 57:298-305.
19. Comfort, S. (2008). An introduction to understanding oxygen and fermentation. The YeastWhisperer. http://www.yeastwhisperer.com.
20. Danilewicz J. Review of reaction mechanisms of oxygen and proposed intermediate reduction products in wine: Central role of iron and copper. American Journal of Enology and Viticulture 2003, 54:73-85.
21. Danilewicz J. Interaction of sulfur dioxide, polyphenols, and oxygen in a wine-model system: Central role of iron and copper. American Journal of Enology and Viticulture 2008, 58:53-60.
22. Devatine A., Chiciuc I., Poupot C., Mietton-Peuchot M. Micro-oxygenation of wine in presence of dissolved carbon dioxide. Chemical Engineering Science 2007, 62:4579-4588.
23. du Toit W.J., Marais J., Pretorius I.S., du Toit M. Oxygen in must and wine: A review. South African Journal of Enology and Viticulture 2006, 27:76-94.
24. du Toit W., Lisjak K., Marais J., du Toit M. The effect of microoxygenation on the phenolic composition, quality and aerobic wine-spoilage microorganisms of different South African red wines. South African Journal for Enology and Viticulture 2006, 27:57-67.
25. du Toit, W. J. (2007a). Micro-oxygenation in South African wine: Part I. http://www.wynboer.co.za/recentarticles/200706micro.php3.
26. du Toit, W. J. (2007b). Micro-oxygenation in South African wine: Part II. http://www.wynboer.co.za/recentarticles/200707micro.php3.
27. Ducournau, P., & Laplace, F. (1995). Process for metering and injecting gas for a vinification tank and plant for this purpose. Patent FR2709983, France.
28. Dykes, S. (2007). The effect of oxygen dosage rate on the chemical and sensory changes occurring during micro-oxygenation of New Zealand red wine. Ph.D. Thesis, The University of Auckland, New Zealand.
29. Es-Safi N., Guerneve C., Cheynier V., Moutounet M. New phenolic compounds formed by evolution of (+)-catechin and glyoxylic acid in hydroalcoholic solution and their implication in color changes of grape-derived foods. Journal of Agricultural and Food Chemistry 2000, 48:4233-4240.
30. Es-Safi N., Fulcrand H., Cheynier V., Moutounet M. Studies on the acetaldehyde-induced condensation of (-)-epicatechin and malvidin-3-O-glucoside in a model solution system. Journal of Agricultural and Food Chemistry 1999, 47:2096-2102.
31. Fell A.J., Dykes S.I., Nicolau L., Kilmartin P.A. Electrochemical microoxidation of red wine. American Journal of Enology and Viticulture 2007, 58:443-450.
32. Flecknoe-Brown A. Controlled permeability moulded wine tanks. New developments in polymer catalyst technology. The Australian and New Zealand Grapegrower and Winemaker 2004, 480:59-61.
33. Flecknoe-Brown A. Oxygen-permeable polyethylene vessels: A new approach to wine maturation. The Australian and New Zealand Grapegrower and Winemaker 2005, 494:53-57.
34. Flecknoe-Brown A. 'Diffusive' methods of oxygenating wine: Better, lower cost barrel replacement. The Australian and New Zealand Grapegrower and Winemaker 2006, 511:64-69.
35. Fulcrand H., Cameira dos Santos P., Sarni Manchado P., Cheynier V., Favre Bonvin J. Structure of new anthocyanin-derived wine pigments. Journal of the Chemical Society, Perkin Transactions 1996, 17:735-739.
36. Fulcrand H., Benabdejalil C., Rigaud J., Cheynier V., Moutounet M. A new class of wine pigments generated by reaction between pyruvic acid and grape anthocyanins. Phytochemistry 1997, 47:1401-1407.
37. Gawel R. Red wine astringency: A review. Australian Journal of Grape and Wine Research 1998, 4:74-95.
38. Hayasaka Y., Waters E., Cheynier V., Herderich M., Vidal S. Characterization of proanthocyanidins in grape seeds using electrospray mass spectrometry. Rapid Communications in Mass Spectrometry 2003, 17:9-16.
39. Hayasaka Y., Kennedy J.A. Mass spectrometric evidence for the formation of pigmented polymers in red wine. Australian Journal of Grape and Wine Research 2003, 9:210-220.
40. Hernández-Orte P., Lapeña A.C., Escudero A., Astrain J., Baron C., Pardo I., et al. Effect of micro-oxygenation on the evolution of aromatic compounds in wines: Malolactic fermentation and ageing in wood. LWT-Food Science and Technology 2009, 42:391-401.
41. Jackson R.S. Wine science. Principles, practice and perception 2000, Academic Press, San Diego, CA.
42. Kelly, M., & Wollan, D. (2003). Micro-oxygenation of wine in barrels. The Australian and New Zealand Grapegrower and Winemaker, 325-331 [Annual technical issue].
43. Kennedy J.A., Saucier C., Glories Y. Grape and wine phenolics: History and perspective. American Journal of Enology and Viticulture 2006, 57:239-248.
44. Lemaire, T. (1995). La micro-oxgénation des vins. Thesis, École Nationale Supérieure Agronomique, Montpellier, France.
45. Lemaire T., Gilis J.F., Fort J.P., Ducournau P. Micro-oxygenation in extended maceration and early stages of red wine maturation. Immediate effects and long term consequences. Proceedings of the 11th Australian wine industry technical conference 2002, AWITC Inc., Adelaide. R.J. Blair, P.J. Williams, P. Bøj (Eds.).
46. Lessica M., Kosmerl T. Micro-oxygenation of red wines. Acta Agriculturae Slovenica 2009, 93:327-336.
47. Loch R. Micro-oxygenation: A large winery case study. Proceedings of the ASVO seminar uses of gases in winemaking 2002, 45-53. Australian Society of Viticulture and Oenologie, Adelaide.
48. Mateus N., De Pascual-Teresa S., Rivas-Gonzalo J., Santos-Buelga C., De Freitas V. Structural diversity of anthocyanin derived pigments in port wines. Food Chemistry 2002, 76:335-342.
49. McCord J. Application of toasted oak and micro-oxygenation to aging of Cabernet sauvignon wines. The Australian and New Zealand Grapegrower and Winemaker 2003, 474:43-53.
50. Mewes D., Wiemann D. Two-phase flow with mass transfer in bubble columns. Chemical Engineering Technology 2003, 26:862-868.
51. Monagas M., Bartolome B., Gomez-Cordoves C. Updated knowledge about the presence of phenolic compounds in wine. Critical Reviews in Food Science and Nutrition 2005, 45:85-118.
52. Nel, L. (2001). The use of micro-oxygenation technique. Wynboer: A technical guide for wine producers. http://www.wynboer.co.za/recentarticles/0101technique.php3.
53. Nevares I., Del Alamo M. Measurement of dissolved oxygen during red wines tank aging with chips and micro-oxygenation. Analytica Chimica Acta 2008, 621:68-78.
54. Ortega-Heras M., Rivero-Pérez M.D., Pérez-Magariño S., González-Huerta C., González-Sanjosé M.L. Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation. European Food Research and Technology 2008, 226:1485-1493.
55. Osborne J., Mira de Orduña R., Pilone G., Liu S. Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiology Letters 2000, 191:51-55.
56. Parish M., Wollan D., Paul R. Micro-oxygenation. A review. The Australian Grapegrower and Winemaker 2000, 438a:47-50.
57. Parker M., Mercurio M., Jeffery D., Herderich M.J., Holt H., Smith P.A. An overview of the phenolic chemistry of white juice and wine production. The Australian and New Zealand Grapegrower and Winemaker 2007, 521a:74-78. 78.
58. Paul R. Micro-oxygenation - Where now?. Proceedings of the ASVO seminar uses of gases in winemaking 2002, 23-27. Australian Society of Viticulture and Oenologie, Adelaide.
59. Paul R., Kelly M. Diffusion - A new approach to micro-oxygenation. Proceedings of the 12th Australian wine industry technical conference 2005, 121-122. AWITC Inc., Adelaide. R.J. Blair, P.J. Williams, I.S. Pretorius (Eds.).
60. Pérez-Magariño S., Sánchez-Iglesias M., Ortega-Heras M., González-Huerta C., González-Sanjosé M.L. Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation. Food Chemistry 2007, 101:881-893.
61. Pérez-Magariño S., Ortega-Heras M., Cano-Mozo E., González-Sanjosé M.L. The influence of oak chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines. Journal of Food Composition and Analysis 2009, 22:204-211.
62. Pérez-Prieto L.J., De la Hera Orts M.L., López-Roca J.M., Fernández-Fernández J.I., Gómez-Plaza E. Oak matured wines. Influence of the characteristics of the barrel on wine colour and sensory characteristics. Journal of the Science of Food and Agriculture 2003, 83:1445-1450.
63. Rauhul D. Usage and formation of sulphur compounds. Biology of microorganisms of grapes in must and wines 2009, 181-207. Springer, Heidelberg. H. König, G. Unden, J. Fröhlich (Eds.).
64. Remy S., Fulcrand H., Labarde B., Cheynier V., Moutounet M. First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions. Journal of the Science of Food and Agriculture 2000, 80:745-751.
65. Ribéreau-Gayon J. Contribution a I'etude des oxidations et reductions dans les vins. Application et etude de Vieillissement et des Casses 1933, Delmas, Bordeaux.
66. Ribéreau-Gayon P., Pontallier P., Glories Y. Some interpretations of colour changes in young red wines during their conservation. Journal of the Science of Food and Agriculture 1983, 34:505-516.
67. Ribéreau-Gayon P., Glories Y. Phenolics in grapes and wines. Proceedings of the 6th Australian wine industry technical conference 1987, 247-256. Australian Industrial Publishers, Adelaide. T. Lee (Ed.).
68. Ribéreau-Gayon P., Glories Y., Maujean A., Dubourdieu D. Phenolic compounds. The chemistry of wine stabilization and treatments 2006, Vol. 2:141-203. John Wiley & Sons Ltd., Chichester. P. Ribéreau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu (Eds.).
69. Rieger T. Micro-oxygenation presents promise with potential peril for quality winemaking. Vineyard and Winery Management 2000, 83-88.
70. Romero C., Bakker J. Anthocyanin and colour evolution during maturation of four port wines: Effect of pyruvic acid addition. Journal of the Science of Food and Agriculture 2000, 81:252-260.
71. Romero C., Bakker J. Effect of acetaldehyde and several acids on the formation of vitisin A in model wine anthocyanin and colour evolution. International Journal of Food Science and Technology 2000, 35:129-140.
72. Sartini E., Arfelli G., Fabiani A., Piva A. Influence of chips, lees and micro-oxygenation during aging on the phenolic compound of a red Sangiovese wine. Food Chemistry 2007, 104:1599-1604.
73. Saucier C., Little D., Glories Y. First evidence of acetaldehyde-flavanol condensation products in red wine. American Journal of Enology and Viticulture 1997, 48:370-372.
74. Singleton V.L. Oxygen with phenols and related reactions in musts, wines, and model systems: Observations and practical implications. American Journal of Enology and Viticulture 1987, 38:69-77.
75. Singleton V.L. A survey of wine aging reactions, especially with oxygen. Proceedings of the ASEV 50th anniversary annual meeting 2001, 323-336. American Society of Enology and Viticulture, Davis, CA. J.R. Rantz (Ed.).
76. Suarez R., Suarez-Lepe J.A., Morata A., Calderón F. The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review. Food Chemistry 2007, 102:10-21.
77. Tanaka T., Takahashi R., Kouno I., Nonaka K. Chemical evidence for the de-astringency (insolubilization of tannins) of persimmon fruit. Journal of the Chemical Society, Perkin Transactions 1994, 3013-3022.
78. 2 concentration on polyphenol development during red wine micro-oxygenation. Journal of Agricultural and Food Chemistry 2007, 55:6104-6109.
79. Theron, C. (2007). The role of oxygen in vinification. Wynboer. http://www.wynboer.co.za/recentarticles/200706current.php3.
80. Timberlake C.F., Bridle P. Interactions between anthocyanins, phenolic compounds, and acetaldehyde and their significance in red wines. American Journal of Enology and Viticulture 1976, 27:97-105.
81. Valero E., Millan C., Ortega J.M. Influence of oxygen addition during growth phase on the biosynthesis of lipids in Saccahromyces cerevisiae (M330-9) in enological fermentations. Journal of Biosciences and Bioengineering 2001, 92:33-38.
82. Vidal S., Francis L., Guyot S., Marnet N., Kwiatkowski M., Gawel R., et al. The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium. Journal of the Science of Food and Agriculture 2003, 83:564-573.
83. Vidal S., Francis L., Noble A.C., Kwiatkowski M., Cheynier V., Waters E.J. Taste and mouth-feel properties and different types of tannin-like polyphenolic compounds and anthocyanins in wine. Analytica Chimica Acta 2004, 513:57-65.
84. Vidal, S., & Aagaard, O. (2008). Oxygen management during vinification and storage of Shiraz wine. Wine Industry Journal, 23. http://www.winebiz.com.au.
85. Waterhouse A., Laurie F. Oxidation of wine phenolics. A critical evaluation and hypothesis. American Journal of Enology and Viticulture 2006, 57:306-312.
86. Zoecklein B.W., Carey R., Sullivan P. Micro-oxygenation of red table wines. Wine East 2003, 31:28-33.
87. Zoecklein, B. (2006). Sulfur compounds: Impact on aroma, flavor and texture and practical management. Enology Notes, 113. http://www.fst.vt.edu/extension/enology/EN/113.html.
88. Zoecklein, B. (2007). Factors impacting sulfur-like off odors in wine and winery options. In Proceedings of the 8th annual enology and viticulture British Columbia wine grape council conference. http://www.fst.vt.edu/extension/enology/downloads/SLOFactorsFinal.pdf.