Comparative study of the effect of wine aging on lees, mycooxigenation and the addition of commercially prepared manoprotein on red wine

Abstract

In this work a comparative study was done on a red wine made from Bobal grape variety to study the effects of aging with lees, use of microoxygenation and addition of commercially prepared manoproteins on its polyphenols compositions .Some Polyphenolic parameters such as color intensity, total polyphenols, anthocyanins, tannins, catechines etc were selected. Their evolution was monitored for six months after the base wine was subjected to different treatments. During the evolution of the wines the results showed that there was a slight decrease in total polyphenols, anthocyanins, catechines and tannins, more evident to the anthocyanins. The Microxygenation treatment in relation to others caused slightly decrease in total polyphenols, anthocyanins, catechines and higher increment in polymerized anthocyanins, which in turn caused an important increase in color intensity of the microoxygenated wines. The wines aged in barrels had higher values of total polyphenols and anthocyanins. In contrast, they had lower percentage of polymerized anthocyanins and the color intensity of these wines was less intense than the microoxygenated wines. Treatments with lees resulted in smaller losses of color, anthocyanins and tannins and decreased astringency importantly than those treatments without lees. The commercial preparations resulted in less loss of color, total polyphenols, anthocyanins and tannin, but they did not increase the polysaccharide combinations and they maintained higher astringency. In most of the sensory parameters there was no significant difference among the treatments.