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Red Wine Aging Techniques in Spring Water.

Danilo Rabino¹, Davide Allochis¹, Gianpiero Gerbi²

¹Istituto di Scienze e Tecnologie per l'Energia e la Mobilità Sostenibili (STEMS), Consiglio Nazionale delle Ricerche (CNR), Strada delle Cacce 73, 10135 Torino, Italy.

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Summary

This summary is machine-generated.

Underwater wine aging significantly alters wine

Keywords:

Albugnano wine underwater wine wine aging wine maturation wine phenols

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Area of Science:

Enology and Viticulture
Food Chemistry
Sensory Science

Background:

Innovative wine production techniques are vital for market competitiveness.
Underwater aging is an emerging method with limited scientific understanding.
This study explores the chemical and sensory impacts of underwater aging on red wine.

Purpose of the Study:

To investigate the effects of underwater aging on red wine's chemical composition.
To compare underwater aging with traditional cellar aging.
To assess the sensory differences and evolution over time.

Main Methods:

A well-structured red wine was aged underwater and in a cellar for 36 months.
Chemical properties (dissolved oxygen, anthocyanins, phenolics, color) were analyzed periodically.
Sensory evaluations were conducted after 12, 24, and 36 months.

Main Results:

Underwater aging significantly impacted dissolved oxygen and total anthocyanin content.
Phenolic profiles and color compounds showed minor changes.
Sensory differences were more pronounced early in aging (12-24 months), diminishing by 36 months.

Conclusions:

Underwater aging demonstrably alters wine chemistry and sensory profiles.
The aging environment's impact on sensory properties is most significant during initial post-bottling refinement.
Further research is needed to fully understand underwater aging's complexities and applications.