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Port wine oxidation management: a multiparametric kinetic approach
Rui Costa Martins1, Ana Rita Monforte, António Silva Ferreira
1School of Health Sciences, Life and Health Sciences Research Institute (ICVS), ICVS/3B's, PT Government Associate Laboratory, University of Minho , Braga/Guimarães, Portugal.
Journal of Agricultural and Food Chemistry
|May 11, 2013
Summary
Port wine quality is influenced by aging conditions. Oxygen and temperature synergistically impact key odorant formation, like sotolon, affecting wine
Area of Science:
- Food Chemistry
- Enology
- Sensory Science
Background:
- Port wine quality is shaped by long aging processes, influenced by chemical reactions like oxidation and Maillard reactions.
- The type of aging, whether in bottle or barrel, significantly impacts the sensory profile of Port wine.
- Understanding the kinetics of key odorant formation during aging is crucial for quality management.
Purpose of the Study:
- To investigate the impact of oxygen exposure and temperature on Port wine quality.
- To elucidate the synergistic effects of oxygen and temperature on the formation of key odorants, particularly sotolon.
- To provide kinetic data and models for aging management in Port wine production.
Main Methods:
- Investigated the effects of oxygen and temperature on Port wine aging.
- Quantified key odorants and related compounds, including sotolon, using kinetic analysis.
- Applied kinetic models with Monte Carlo simulations to predict the impact of storage conditions.
Main Results:
- Sotolon formation is significantly dependent on both oxygen and temperature, with a notable synergistic effect.
- Kinetic parameters for oxygen, sotolon, and other aging-related compounds were determined.
- Modeling predicted a greater impact of cellar temperature on wines aged in high-oxygen-permeability containers (barrels) versus low-permeability containers (bottles).
Conclusions:
- Storage conditions, specifically oxygen and temperature, critically influence Port wine aging and quality.
- The synergistic effect between oxygen and temperature can accelerate the formation of key odorants.
- Aging management strategies should consider the interplay of oxygen exposure and temperature, especially for barrel-aged Port wines.
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