Low-pressure continuous dynamic extraction from oak chips combined with passive micro-oxygenation to tune red wine properties

Abstract

Static infusion of oak chips in wine is a common practice during wine ageing, aimed at improving sensory properties and stability of wines. The wine/chips contact required to reach the desired effect can last several weeks or months. A low-pressure continuous dynamic (LPCD) extractor in which a closed-circle, low-pressure continuous flow of wine passes through an extraction cell filled with chips, was evaluated as a tool to tune red wine properties in few hours. The aim of this work was to evaluate the effect of the use of a LPCD extractor the effect on color, volatile compounds and sensory properties of a Primitivo wine, as well as to assess the combined effect of LPCD extractor, passive microxygenation through polyethylenetereftalate (PET) containers and exogenous tannins.Their combined effect caused a significant increase of stabilized pigments was observed, without compromising the aroma profile.LPCD extraction, passive micro-oxygenation through plastic materials and enological tannins can be considered as a low-cost, and potentially low-impact, integrated technological platform suitable to tune wine sensory properties and stability, when either traditional approaches (such as barrel aging) or other assisted extraction technologies are not applicable or preferred, even in small wineries.

Keywords

• Primitivo
• Color stability
• Medium chain fatty acids
• Sorting
• 5-Methyl-furfural
• Furfural