University of Agronomic Sciences and Veterinary Medicine of Bucharest Faculty of Horticulture International Student Symposium “Hortus Academicus” March 29, 2019, Bucharest, Romania EVOLUTION OF HUE AND COLOR INTENSITY OF A RED WINE DURING RAPID MATURATION USING DIFFERENT OAK CHIPS Author name, BSc student Ioana-Teodora TACHE Coordinator Professors, Lecturer PhD George Adrian COJOCARU Professor PhD Arina Oana ANTOCE International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

INTRODUCTION Wine maturation is a well-known winemaking practice for improving wine quality and organoleptic characteristics. The main objective of this work was to study the effect of the use of oak fragments on the evolution of hue and color intensity on a young red wine during rapid maturation, with or without oxygenation, as an alternative to traditional aging in oak barrels. International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

Spectrophotometric analysis 3 g/l oak chips Wine 2 months maturation MATERIALS AND METHODS Feteasca neagra, 2018 classic red winemaking technology Color intensity CI, u.a. = OD420 nm + OD520 nm + OD620 nm Hue H = OD420 nm / OD520 nm Different types International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

MATERIALS AND METHODS Codification Table 1. Types of oak chips and level of oxygen used for fast maturation of red wine variants Codification FR_M FR_H AM_M AM_H FR_M_OX FR_H_OX AM_M_OX AM_H_OX Oak origin French oak Quercus petraea American oak Quercus alba Toasting level Medium High Oxygen level Very low: obtained by fully occupying the space in the bottles Barrel-like, moderate: obtained by leaving a headspace of 7 ml of air in 1 liter bottles, resulting in rough 2 mg O2/l/month International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

RESULTS AND DISCUSSIONS Evolution of color intensity during rapid maturation of red wine using different oak chips with /without oxygen contact International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

RESULTS AND DISCUSSIONS Average evolution of experimental samples with / without oxygen and with / without oak chips International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

RESULTS AND DISCUSSIONS Evolution of color hue during rapid maturation using different oak chips with / without oxygen International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

CONCLUSIONS AND RECOMMENDATIONS The effect of oxygen during maturation Oxygenated wine samples tend to have an increased color intensity, as well as an increased hue. International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

CONCLUSIONS AND RECOMMENDATIONS The effect of oak chips during maturation Oak chips seems to slightly decrease the color intensity compared to control samples without oak during 2 months of maturation, however an increased stability regarding color matter precipitations is expected after the treatment. On the other hand, oak chips increased hue by extraction of yellow-brown compounds into wines, further influenced by oxidation, as compared to non-oxygenated control samples. International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

CONCLUSIONS AND RECOMMENDATIONS The effect of chips type The different level of toasting did not significantly influenced the hue and color intensity during this short time of experimentation. International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania

Thank you! International Student Symposium "Hortus Academicus“ March 29, 2019 - Bucharest, Romania