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Open AccessArticle

The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine

1
Department of Water Resources and Environmental Engineering (WREE), Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia
2
Department of Fruit Science, Viticulture and Enology (DFSVE), Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia
3
Department of Human Nutrition (FAaFR), Slovak University of Agriculture in Nitra, 949 76 Nitra, Slovakia
*
Author to whom correspondence should be addressed.
Appl. Sci. 2020, 10(14), 4810; https://doi.org/10.3390/app10144810
Received: 18 June 2020 / Revised: 9 July 2020 / Accepted: 10 July 2020 / Published: 13 July 2020
(This article belongs to the Special Issue Advances in Food Flavor Analysis)
We examined the effect of two different technological processes for wine production on qualitative parameters of wine. We used the reductive method, which is currently considered to be the conventional method, and a targeted must oxidation method. We evaluated the basic physicochemical parameters and sensory attributes of wine as well as the content of phenolic substances in wine, which are responsible for the oxidation processes. The vegetable materials used were the grape varieties, Welschriesling, Chardonnay, and Rheinriesling. The content of phenolic substances was determined by HPLC (high-performance liquid chromatography), and the basic analytical parameters of wine were determined by FT-IR (Fourier Transform Infrared Spectroscopy) spectrometry. The sensory analysis was evaluated according to the International Union of Oenologists. For each of the wines examined, the total content of phenolic substances decreased after the targeted oxidation method was applied. For the Welschriesling variety produced by the reduction method, the total content of the 19 monitored phenolic substances in the year 2015 was 88.37 mg·L−1, and for the wine produced by target oxygenation, it was 68.63 mg·L−1. This represents a decrease of 21.5%. In the year 2016, the decrease was 20.91%. By reducing the content of phenolic substances, the oxidation processes in wines are eliminated after bottling. Thus, there is less need for sulphating wines with a reduced content of phenols. View Full-Text
Keywords: oxygen and grape must; phenolic substances; white wine ripening oxygen and grape must; phenolic substances; white wine ripening
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Pokrývková, J.; Ailer, Š.; Jedlička, J.; Chlebo, P.; Jurík, Ľ. The Use of a Targeted Must Oxygenation Method in the Process of Developing the Archival Potential of Natural Wine. Appl. Sci. 2020, 10, 4810.

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