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The effects of dissolved oxygen and enological treatments on quality parameters in wine and cider
Linnaeus University, Faculty of Health and Life Sciences, Department of Chemistry and Biomedical Sciences.
2014 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

Dissolved oxygen has previously been shown to affect the colour and sensory properties of red and white wine during storage. A number of different wines and wine based sparkling ciders are made at Kiviks Musteri AB. The aim of this work is to study the effects of dissolved oxygen and different enological treatments on sensory quality and colour of red wine and sparkling apple cider during storage at different temperatures. The effects of fermentation and fining on foaming ability of pear wine are also studied.

 

Samples of red wine were taken after different processing steps such as pumping, sulphuration, pasteurization and filling. To evaluate the effects of the processes on the wine, dissolved oxygen, colour and free SO2 were measured in each. Measurements were also made on samples of red wine stored at either 38°C or room temperature for different amounts of time. Sensory evaluations were also made of the wine samples. Colour was measured by measuring absorbance at 420, 520 and 620 nm. Dissolved oxygen was also measured after different processing steps during production of apple cider. To study the effects of dissolved oxygen on cider, three different batches of apple cider were produced, with different concentrations of dissolved oxygen. The samples were stored at either 38°C or room temperature for one week. Measurements of absorbance at 420 nm and free SO2, along with sensory evaluation were made on the cider samples before and after storage. Fermentation and fining of pear wine were made in small scale and the foaming ability was compared to that of large scale factory produced wine.

 

Pumping and filling had negative impact on the flavour of red wine. Colour intensity increased while free SO2 decreased during storage of red wine. The sensory quality decreased during storage and a higher storage temperature had a distinctive impact on this decrease. Dissolved oxygen had no noticeable effect on changes in sensory properties of neither red wine nor cider during storage. A higher concentration of dissolved oxygen was correlated to a higher increase in colour intensity of red wine though. A higher decrease was also seen in free SO2 in red wine samples with higher dissolved oxygen content when stored at 38°C. Fermentation had a large impact on foaming properties of pear wine. Small scale wine fermentation resulted in much lower foaming ability than large scale fermentation. 

Abstract [sv]

Syrehalten i viner har i tidigare studier visat sig kunna påverka både färg- och smakförändringar i vinerna under längre tids lagring. På Kiviks Musteri AB i Skåne produceras en mängd olika sorters vin och vinbaserade cidrar. Målet med den här studien är att studera vilken effekt syrehalten har på smak och färg i viner och cidrar från Kiviks Musteri som får lagras i olika temperaturer. Effekten av olika processteg under produktionen studeras också. Slutligen studeras även hur skumbildningen i päronvin påverkas av jäsning och klarning av vinet.

 

Prover av rödvin togs efter de olika processtegen vinet genomgår på Kiviks Musteri. Proverna lagrades olika länge i antingen 38°C eller rumstemperatur. Färgstyrka och smak analyserades på proverna före och efter lagringen. Syrehalten analyserades också i proverna direkt efter att de tagits och svavelhalten i proverna analyserades före och efter lagringen för att mäta hur mycket proverna oxiderades under lagringen. Mätningar av syrehalt gjordes även efter olika processteg under produktionen av äppelcider på Kiviks Musteri. Vilken effekt syrehalten har på äppelcider studerades genom att tre olika satser äppelcider med olika syrehalt tillverkades. Prover från dessa lagrades en vecka i antingen 38°C eller rumstemperatur. Därefter analyserades färgstyrka, svavelhalt och smak på proverna. Hur skumbildning i päronvin påverkas av jäsning och klarning studerades genom att päronvin fick jäsa och klarnas antingen i stor skala i musteriets tankar eller i liten skala på ett laboratorium. Skumbildningen mättes genom ett test där vinprover blandades med kolsyrat vatten.

 

De processer som inverkade starkast på smaken på rödvin var pumpning och tappning, vilka gav tydliga smakförsämringar. När rödvin lagrades så minskade svavelhalten medan färgstyrkan ökade. En försämring av smaken skedde också under lagringen, särskilt när vinet lagrades i 38°C. Syrehalten hade ingen tydlig påverkan på smaken av vare sig rödvin eller äppelcider. Syrehalten i rödvin hade däremot ett svagt samband med ökningen i förgstyrka i rödvin. Syrehalten hade även ett samband med minskningen av svavelhalten i de prover av rödvin som lagrades i 38°C. Skumbildningen i päronvin påverkades väldigt starkt av jäsningen, medan klarningen hade begränsad effekt. Skumbildningen var vesäntligt mycket lägre i päronvin som jäst i liten skala på laboratoriet än i det vin som jäst i musteriets tankar. 

Place, publisher, year, edition, pages
2014. , 33 p.
Keyword [en]
Red wine, apple cider, pear wine, dissolved oxygen, oxidation, foaming, fining agents
National Category
Chemical Sciences
Identifiers
URN: urn:nbn:se:lnu:diva-32646OAI: oai:DiVA.org:lnu-32646DiVA: diva2:703254
External cooperation
Kiviks Musteri AB
Subject / course
Chemistry
Educational program
Nutrition and Food Science Programme, 180 credits
Supervisors
Examiners
Available from: 2014-04-17 Created: 2014-03-05 Last updated: 2014-04-17Bibliographically approved

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