Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines

This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg center dot L-1), coutaric acid (1.37 mg center dot L-1) and Catechin (0.86 mg center dot L-1) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg center dot L-1, coutaric acid 5.01 mg center dot L-1 and Catechin 4.45 mg center dot L-1). In the final wine, hydroxybenzoic acids were found in higher concentrations in the control variant (gallic acid 2.58 mg center dot L-1, protocatechuic acid 1.02 mg center dot L-1, vanillic acid 2.05 mg center dot L-1, syringic acid 2.10 mg center dot L-1) than in the hyperoxygenated variant (2.01 mg center dot L-1, 0.86 mg center dot L-1, 0.98 mg center dot L-1 and 1.50 mg center dot L-1 respectively). Higher concentrations of total flavanols (2 mg center dot L-1 in hyperoxygenated must and 21 mg center dot L-1 in control must; 7.5 mg center dot L-1 in hyperoxygenated wine and 19.8 mg center dot L-1 in control wine) and polyphenols (97 mg center dot L-1 in hyperoxygenated must and 249 mg center dot L-1 in control must; 171 mg center dot L-1 in hyperoxygenated wine and 240 mg center dot L-1 in control wine) were found in both the must and the control wine. A total of 24 volatiles were determined using gas chromatography mass spectrometry. Statistical differences were achieved for isobutyl alcohol (26.33 mg center dot L-1 in control wine and 32.84 mg center dot L-1 in hyperoxygenated wine), or 1-propanol (7.28 mg center dot L-1 in control wine and 8.51 mg center dot L-1 in hyperoxygenated wine), while esters such as isoamyl acetate (1534.41 mu g center dot L-1 in control wine and 698.67 mu g center dot L-1 in hyperoxygenated wine), 1-hexyl acetate (136.32 mu g center dot L-1 in control wine and 71.67 mu g center dot L-1 in hyperoxygenated wine) and isobutyl acetate (73.88 mu g center dot L-1 in control wine and 37.27 mu g center dot L-1 in hyperoxygenated wine) had a statistically lower concentration.