Incidencia del tratamiento de microoxigenación sobre la composición fenólica y el color en vinos tintos jóvenes y de crianza de Castilla y León

Abstract

Microoxygenation allows the addition of small, continuous and controlled amounts of oxygen. The aim of this work was to evaluate its effects on colour stabilization and phenolic composition of different single-varietal red wines from Castilla y León when microoxygenation treatment was applied before malolactic fermentation. Five single varietal red wines were elaborated during three consecutive vintages. In addition, a study about the incidence of the geographical origin of the wood used in the manufacture of the barrels on the physico-chemical characteristics of a wine during its aging in wood was carried out. The results showed important changes in the anthocyanin composition of the microoxygenated wines, which were favored by the formation of new pigments from the anthocyanins that allowed the stabilization of wine colour. As for the effect of the type of oak it was observed that the wines aged in French and East-European oak show similar characteristics between them and different to those of the Spanish and American oaks. Significant differences were also found between the Spanish and American oaks.