Oxidación de los vinos tintos
Grapes cultivated in warm zones have high sugar content and low acidity. The wines made with such grapes are more prone to evolution fast during maturation. Oxidation rate is pH-dependant. The purpose of this study was to compare oxidation risk in three different Malbec wines (pH levels 3.34;...
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| Publicado en: | Revista de la Facultad de Ciencias Agrarias |
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| Autores principales: | , , , , , |
| Materias: | |
| Acceso en línea: | https://bdigital.uncu.edu.ar/fichas.php?idobjeto=2733 |
| Sumario: | Grapes cultivated in warm zones have
high sugar content and low acidity. The wines
made with such grapes are more prone to
evolution fast during maturation. Oxidation
rate is pH-dependant.
The purpose of this study was to compare
oxidation risk in three different Malbec wines
(pH levels 3.34; 4.14 y 4.33). Wines were
made at the Experimental Winery, Enology I
and II Chairs, of Agricultural Faculty, grapes
were cultivated in the East (wine pH 4.14),
North (wine pH 4.33) and South (wine pH 3.34)
of Mendoza, Argentina. Assays were made in
triplicate. The oxidation risk was determined
by Singleton and Kramling test. Absorbance
at 420 nm, absorbance at 520 nm and color
density were measured. Statistical analysis
was performed using ANOVA, Tukey test at
the 95% confidence level.
Higher pH wine registered a bigger
color density increase than lower pH wines.
High color density increase is related to high
oxidation risk.
Red wine oxidation risk can be evaluated
by the Singleton and Kramling test modificated.
Absorbance at 520 nm must be registered
and color density must be calculated. The test
period might be shortened up to four days.
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