1. 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, Bucharest, Romania

2. 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, Bucharest, Romania

3. 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, Bucharest, Romania

4. 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, Bucharest, Romania

5. 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, Bucharest, Romania

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

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

8. 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, Bucharest, Romania

9. 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, Bucharest, Romania

10. 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, Bucharest, Romania

11. Thank you!
International Student Symposium "Hortus Academicus“ March 29, Bucharest, Romania