The use of inert gases for storage of white dry wines
DOI:
https://doi.org/10.15587/2312-8372.2015.44023Keywords:
white wines, oxygen, oxidation, inert gases, argon, nitrogen, phenolic compounds, aroma-producing substancesAbstract
The main aspects of the application of systems of inert gases in the wine industry are defined and the impact of these systems on the quality of white dry wines during storage is considered in the article. The object of the study were the wine made from white grapes Sukholimansky of harvest in 2014, obtained in the conditions of microvinification plant of "Tairov Wine Making and Wine Growing Institute" in Odessa region. Storage process of medium of different inert gases is conducted after the alcoholic fermentation of the wort according to the following schemes 1 – neutral medium, 2 – argon, 3 – nitrogen, 4 – gas mixture of argon and nitrogen (1 : 1). The results of an experimental study show the dynamics of physical and chemical parameters of dry white wines during storage in inert gas for 6 months. Comparative characteristic of various inert gases, the peculiarities of the effect of the selected storage schemes on the wine phenolic composition and content of aroma-producing substances are revealed, most effective system for their combined use is proved.
References
- Ribéreau‐Gayon, P., Dubourdieu, D., Donèche, B., Lonvaud, A. (2006). Products and Methods Complementing the Effect of Sulfur Dioxide. Handbook of Enology: The Microbiology of Wine and Vinifications, Vol. 1, Ed. 2, 223–240 doi:10.1002/0470010363.ch9
- Martiniere, P., Sapis, J. C. (1967). Essai de pressurage et de vinification sous atmosphère de gaz carbonique. Conn. Vigne Vin, 1 (2), 64–70.
- Müller-Späth, H. (1977). Neueste Erkenntnisse über den Sauerstoffeinfluß bei der Weinbereitung aus der Sicht der Praxis. Weinwirtschaft, 113 (6), 144–157.
- Boulton, R. B., Singleton, V. L., Bisson, L. F., Kunkee, R. E. (2013). Principles and practices of winemaking. Springer Science & Business Media, 604. doi:10.1007/978-1-4757-6255-6
- Kontoudakis, N., Biosca, P., Canals, R., Fort, F., Canals, J. M., Zamora, F. (2008). Impact of stopper type on oxygen ingress during wine bottling when using an inert gas cover. Australian journal of grape and wine research, 14 (2), 116–122. doi:10.1111/j.1755-0238.2008.00013.x
- Zagoruyko, V. A., Vinogradov, V. A., Zharkov, P. E., Berezhnoy, Yu. V. (2010). Primenenie azota v vinodelii. Kompressornoe i energeticheskoe mashinostroenie, 1, 8–10.
- Nathan Tyler Lee. (25.08.2011). Wine dispensing device. Patent USА № 20110204093 А1 USА, МPК 13/017,007. Appl. № 2011/0204093. Filed 21.02.2010. Bul. № 13/017,007.
- Chen, J., Willcox, W. (30.06.2005). Wine preservation system. Patent USА № 20050142260 USА. Appl. № 20050142260. Filed 24.12.2003. Bul. № 10/746929.
- Lambrecht, G. H.; Coravin, Llc. (10.06.2014). Wine storage and preservation device. Patent USА. № 8746502 B2 USА. Appl. № 8746502 B2. Filed. 9.11.2011. Bul. № 14/256,410.
- Symonenko, I. M. (2014). Zastosuvannya inertnih gaziv ta kriogennih tehnologiy u harchoviy galuzi. Harchova nauka i tehnologiya, 1, 99–104.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2016 Оксана Борисовна Ткаченко, Юрий Михайлович Симоненко, Ольга Валентиновна Тринкаль
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.