Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact
Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effective...
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| Format: | Article |
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MDPI AG
2023-12-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/10/1/3 |
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| author | Rubén del Barrio-Galán Ignacio Nevares Silvia Pérez-Magariño Maria del Alamo-Sanza |
| author_facet | Rubén del Barrio-Galán Ignacio Nevares Silvia Pérez-Magariño Maria del Alamo-Sanza |
| author_sort | Rubén del Barrio-Galán |
| collection | DOAJ |
| description | Sparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N<sub>2</sub>, CO<sub>2</sub>, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N<sub>2</sub> in the model wine gave the best results in terms of cost–benefits, and with CO<sub>2</sub> the worst. The scaling in tanks of different sizes allowed us to establish that the N<sub>2</sub> expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (L<sub>gas</sub>/L<sub>wine</sub>) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines. |
| first_indexed | 2024-04-24T18:32:10Z |
| format | Article |
| id | doaj.art-45a714196472403fb144d9b1912ed09f |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-04-24T18:32:10Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-45a714196472403fb144d9b1912ed09f2024-03-27T13:21:40ZengMDPI AGBeverages2306-57102023-12-01101310.3390/beverages10010003Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical ImpactRubén del Barrio-Galán0Ignacio Nevares1Silvia Pérez-Magariño2Maria del Alamo-Sanza3Department of Analytical Chemistry, Universidad de Valladolid, 34001 Palencia, SpainUVaMOX-Unidad Asociada al CSIC, Universidad de Valladolid, 34001 Palencia, SpainGrupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Ctra Burgos Km 119, 47071 Valladolid, SpainDepartment of Analytical Chemistry, Universidad de Valladolid, 34001 Palencia, SpainSparging is a technique to remove an excess of dissolved oxygen from the wine with inerting gases before bottling to avoid negative consequences for its chemical and sensory properties. However, its effectiveness on these properties has not been studied in depth. This work investigates the effectiveness of different inerting gases (N<sub>2</sub>, CO<sub>2</sub>, and argon) in removing dissolved oxygen in different volumes of a model wine. The efficacy of these gases was also studied in white and red wine, as was their effect on the physicochemical characteristics. Sparging with N<sub>2</sub> in the model wine gave the best results in terms of cost–benefits, and with CO<sub>2</sub> the worst. The scaling in tanks of different sizes allowed us to establish that the N<sub>2</sub> expenditure ranged between 0.09 L and 0.23 L of gas per liter of model wine, establishing an index (L<sub>gas</sub>/L<sub>wine</sub>) that can be very useful for wineries to remove the dissolved oxygen. Sparging treatments in white and red wine showed very similar results to the model wine. The effect on the chemical properties of the wines was, in some cases, different for white and red wine and for each gas used. The incorporation of oxygen and the subsequent sparging produced a significant loss of some volatile compounds of sensory interest and increased the content of others that have a negative sensory effect. In addition, it had a negative effect on the chromatic properties of red wines.https://www.mdpi.com/2306-5710/10/1/3inerting gasargonnitrogenoxygencarbon dioxidewhite and red wines |
| spellingShingle | Rubén del Barrio-Galán Ignacio Nevares Silvia Pérez-Magariño Maria del Alamo-Sanza Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact Beverages inerting gas argon nitrogen oxygen carbon dioxide white and red wines |
| title | Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact |
| title_full | Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact |
| title_fullStr | Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact |
| title_full_unstemmed | Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact |
| title_short | Dissolved Oxygen Removal in Wines by Gas Sparging, Its Optimization and Chemical Impact |
| title_sort | dissolved oxygen removal in wines by gas sparging its optimization and chemical impact |
| topic | inerting gas argon nitrogen oxygen carbon dioxide white and red wines |
| url | https://www.mdpi.com/2306-5710/10/1/3 |
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